February 24, 2012
Scotland has some of the world’s finest cheeses, made from cows’, ewes’ and goats’ milk. Many are handmade in rural creameries that welcome visitors to show how the age-old process of turning milk into cheese is achieved. An after-dinner Scottish cheese board can take you to all corners of the country from Dumfries and Galloway in the south to Ayrshire, the Western Isles, the Highlands and as far north as Orkney. There are more than two dozen cheese-makers throughout Scotland ranging from large, industrial Cheddar creameries to a handful of small, artisan farmhouses. Ones to look out for include: Cheddar:Cheddar is still by far the most popular cheese made in Scotland, accounting for 75 per cent of total production. There are different varieties and tastes and the main creameries are located at Lockerbie, Stranraer, Cambeltown and on the islands of Bute, Arran, Mull, Gigha and Orkney. Crowdie:The most ancient cheese in Scotland, Vikings introduced this soft, fresh cheese in the eighth century. A soft, curd cheese, it was originally made from the whey of slightly soured milk. The seasoned whey is squeezed in a muslin bag to remove excess water and left aside for two days before being rolled in oatmeal. The Stone family’s Highland Fine Cheeses is a leader in the resurgence of Crowdie and their Gruth Dhu (or Black Crowdie) is rolled in toasted pinhead oatmeal and black peppercorns. This curdy cheese can also be flavoured with garlic and herbs. Caboc:This is another of Scotland’s oldest cheeses, dating back to at least to the 15th century when it was made as it still is today in the Ross-shire region of the Western Highlands. It is produced from an ancient recipe using pasteurised double cream of cows’ milk, without rennet, and ripened for just five days. It is shaped into logs and rolled in toasted oatmeal. Very rich and fatty, it has a nutty, buttery flavour with a sour tang and is a favourite for spreading on crackers or oatcakes. Strathkinness:If you want to create a fondue Scottish style, this award-winning variety is similar to Gruyere. Nearly 50 gallons of milk go into making this cheese and, matured for between six to 12 months, there is limited availability. Bishop Kennedy:This unpasteurised cheese is named after a 15th century bishop of St Andrews. The rind is washed in malt whisky to produce a distinctive orangey-red crust. Runny and full of flavour when ripe, this full-fat soft cheese replicates the methods once used by Trappist monks. Blue:Sometimes referred to as ‘Scotland’s Roquefort’, Lanark Blue is one of the best-known blue cheeses made from sheep’s milk. Sprinkled with mould before curdling, the cheese has green-blue veins. Dunsyre Blue is from the same stable, only made from unpasteurised cows’ milk and has blue-green mould when aged. Cream cheese:Howgate is most famous for pioneering the making of continental cheeses in Scotland such as brie and camembert. The artisan cheese-maker originated in the Howgate in Edinburgh, but has since moved to premises at Dundee. Where to Buy:Iain Mellis has a renowned cheese emporium where you can try before you buy at the four shops in Edinburgh and one in Glasgow (www.ijmellischeesemonger.com). Or visit creameries, delicatessans, farmers’ markets and the supermarket where there is a growing trend to stock local cheeses.

Scotland has some of the world’s finest cheeses, made from cows’, ewes’ and goats’ milk. Many are handmade in rural creameries that welcome visitors to show how the age-old process of turning milk into cheese is achieved. 

An after-dinner Scottish cheese board can take you to all corners of the country from Dumfries and Galloway in the south to Ayrshire, the Western Isles, the Highlands and as far north as Orkney. There are more than two dozen cheese-makers throughout Scotland ranging from large, industrial Cheddar creameries to a handful of small, artisan farmhouses. Ones to look out for include:

Cheddar:
Cheddar is still by far the most popular cheese made in Scotland, accounting for 75 per cent of total production. There are different varieties and tastes and the main creameries are located at Lockerbie, Stranraer, Cambeltown and on the islands of Bute, Arran, Mull, Gigha and Orkney.

Crowdie:
The most ancient cheese in Scotland, Vikings introduced this soft, fresh cheese in the eighth century. A soft, curd cheese, it was originally made from the whey of slightly soured milk. The seasoned whey is squeezed in a muslin bag to remove excess water and left aside for two days before being rolled in oatmeal. The Stone family’s Highland Fine Cheeses is a leader in the resurgence of Crowdie and their Gruth Dhu (or Black Crowdie) is rolled in toasted pinhead oatmeal and black peppercorns. This curdy cheese can also be flavoured with garlic and herbs.

Caboc:
This is another of Scotland’s oldest cheeses, dating back to at least to the 15th century when it was made as it still is today in the Ross-shire region of the Western Highlands. It is produced from an ancient recipe using pasteurised double cream of cows’ milk, without rennet, and ripened for just five days. It is shaped into logs and rolled in toasted oatmeal. Very rich and fatty, it has a nutty, buttery flavour with a sour tang and is a favourite for spreading on crackers or oatcakes.

Strathkinness:
If you want to create a fondue Scottish style, this award-winning variety is similar to Gruyere. Nearly 50 gallons of milk go into making this cheese and, matured for between six to 12 months, there is limited availability.

Bishop Kennedy:
This unpasteurised cheese is named after a 15th century bishop of St Andrews. The rind is washed in malt whisky to produce a distinctive orangey-red crust. Runny and full of flavour when ripe, this full-fat soft cheese replicates the methods once used by Trappist monks.

Blue:
Sometimes referred to as ‘Scotland’s Roquefort’, Lanark Blue is one of the best-known blue cheeses made from sheep’s milk. Sprinkled with mould before curdling, the cheese has green-blue veins. Dunsyre Blue is from the same stable, only made from unpasteurised cows’ milk and has blue-green mould when aged.

Cream cheese:
Howgate is most famous for pioneering the making of continental cheeses in Scotland such as brie and camembert. The artisan cheese-maker originated in the Howgate in Edinburgh, but has since moved to premises at Dundee.

Where to Buy:
Iain Mellis has a renowned cheese emporium where you can try before you buy at the four shops in Edinburgh and one in Glasgow (www.ijmellischeesemonger.com). Or visit creameries, delicatessans, farmers’ markets and the supermarket where there is a growing trend to stock local cheeses.

5:03am
February 24, 2012
A black bun is rich, moist, fruit cake baked in a pastry crust, and it was originally and traditionally eaten on the Twelfth Night, but is now eaten at New Years Eve as a Scottish delicacy. The recipe for the black bun should be made a few weeks before eating it, so the fruit will absorb the alcohol and become even more delicious. It should, and can, be kept in an airtight container in up until 6 months before serving, so that it the bun will not loose taste and become dry. The recipe for the Black Bun:Ingredients for Pastry Case:  12 oz plain flour (3 cups) 3 oz lard (6 tablespoons)  3 oz butter or margarine (6 tablespoons) (Note that if you don’t want to use lard, increase the butter/margarine by an equivalent amount)  Pinch of salt  Half teaspoon baking powder  Cold water Ingredients for Filling:  1 lb seedless raisins (2¾ cups)  1 lb cleaned currants (2¾ cups 2 oz chopped, blanched almonds (Third of a cup)  2 oz chopped mixed peel (¼ cup)  6 oz plain flour (1½ cups)  3 oz soft brown sugar (Third of a cup)  One level teaspoon ground allspice Half level teaspoon each of ground ginger, ground cinnamon, baking powder  Generous pinch of black pepper  One tablespoon brandy  One large, beaten egg  Milk to moisten Method: Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell. Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks). Brush the top with milk or the rest of the egg to create a glaze. Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until New Years.

A black bun is rich, moist, fruit cake baked in a pastry crust, and it was originally and traditionally eaten on the Twelfth Night, but is now eaten at New Years Eve as a Scottish delicacy. The recipe for the black bun should be made a few weeks before eating it, so the fruit will absorb the alcohol and become even more delicious. It should, and can, be kept in an airtight container in up until 6 months before serving, so that it the bun will not loose taste and become dry. 

The recipe for the Black Bun:

Ingredients for Pastry Case: 

  • 12 oz plain flour (3 cups) 3 oz lard (6 tablespoons) 
  • 3 oz butter or margarine (6 tablespoons) (Note that if you don’t want to use
  • lard, increase the butter/margarine by an equivalent amount) 
  • Pinch of salt 
  • Half teaspoon baking powder 
  • Cold water
  • Ingredients for Filling: 
  • 1 lb seedless raisins (2¾ cups) 
  • 1 lb cleaned currants (2¾ cups 2 oz chopped, blanched almonds (Third of a cup) 
  • 2 oz chopped mixed peel (¼ cup) 
  • 6 oz plain flour (1½ cups) 
  • 3 oz soft brown sugar (Third of a cup) 
  • One level teaspoon ground allspice
  • Half level teaspoon each of ground ginger, ground cinnamon, baking powder 
  • Generous pinch of black pepper 
  • One tablespoon brandy 
  • One large, beaten egg 
  • Milk to moisten

Method: 
Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough (remember, it is going to line the tin). Roll out the pastry and cut into six pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell. Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks). Brush the top with milk or the rest of the egg to create a glaze. Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until New Years.

4:36am
February 24, 2012
An ‘Arbroath Smokie’ is a hot-smoked haddock. The hot-smoking process cooks and smokes the fish at the same time. The cooking/smoking time is approximately 40 - 60 minutes, after which time the fish is ready to eat.A Smokie can be eaten cold, or reheated in the microwave for a couple of minutes. After getting them fresh from the barrel, they can be kept refrigerated for up to 7 days. Alternatively, they can be frozen for up to 3 months if packed and stored properly.

An ‘Arbroath Smokie’ is a hot-smoked haddock. The hot-smoking process cooks and smokes the fish at the same time. The cooking/smoking time is approximately 40 - 60 minutes, after which time the fish is ready to eat.A Smokie can be eaten cold, or reheated in the microwave for a couple of minutes. After getting them fresh from the barrel, they can be kept refrigerated for up to 7 days. Alternatively, they can be frozen for up to 3 months if packed and stored properly.

4:30am
February 23, 2012
The Famous Grouse Whisky was first distilled in 1896 and is named after the Red Grouse, Scotland’s national game bird. The blend is crafted from the finest malt whiskies, such as Macallan and Highland Park, married with exceptional grain whiskies for the smoothest possible taste.Famous Grouse is produced by the Erdington Group who’s aim is to be Scotland’s leading international premium spirits company. They own and produce four of the best known Scotch brands in the world, as well as other smaller brands such as The glenrothes, Glenturret and Tamdhu. Those core big brands are Famous Grouse Whisky, Cutty Sark, The Macallan and Highland Park. Famous Grouse Whisky is the biggest selling whisky within Scotland and comes in at the worlds 32nd largest drinks brand. Famous Grouse Whisky consists of over 65% grain whiskies and was the first blended Scotch whisky to introduce a cask finished range, the highly successful The Famous Grouse Malt. The Famous Grouse ExperienceExperience the Famous Grouse like you have never seen it before at the home of this famous brand and at Scotland’s oldest distillery. The Famous Grouse Experience at Glenturret is the most visited distillery in Scotland, and is the home of Scotland’s Favourite Whisky.  The Glenturret distilleryThe Famous Grouse Experience at Glenturret, Scotland’s oldest working distillery and most visited whisky experience. From as long as 1717 uisque beatha, (the water of life- whisky) has been produced on this site which today is the home of The Famous Grouse. The Glenturret distillery is situated in a small wooded glen and has been the site of whisky production for nearly 300 years. Surviving accounts from 1717, make mention of a well established distillery sited by the Turret Burn from where whisky ‘of the finest type could be procured’.

The Famous Grouse Whisky was first distilled in 1896 and is named after the Red Grouse, Scotland’s national game bird. The blend is crafted from the finest malt whiskies, such as Macallan and Highland Park, married with exceptional grain whiskies for the smoothest possible taste.Famous Grouse is produced by the Erdington Group who’s aim is to be Scotland’s leading international premium spirits company. They own and produce four of the best known Scotch brands in the world, as well as other smaller brands such as The glenrothes, Glenturret and Tamdhu. Those core big brands are Famous Grouse Whisky, Cutty Sark, The Macallan and Highland Park. Famous Grouse Whisky is the biggest selling whisky within Scotland and comes in at the worlds 32nd largest drinks brand. Famous Grouse Whisky consists of over 65% grain whiskies and was the first blended Scotch whisky to introduce a cask finished range, the highly successful The Famous Grouse Malt.


The Famous Grouse Experience
Experience the Famous Grouse like you have never seen it before at the home of this famous brand and at Scotland’s oldest distillery. The Famous Grouse Experience at Glenturret is the most visited distillery in Scotland, and is the home of Scotland’s Favourite Whisky. 

The Glenturret distillery
The Famous Grouse Experience at Glenturret, Scotland’s oldest working distillery and most visited whisky experience. From as long as 1717 uisque beatha, (the water of life- whisky) has been produced on this site which today is the home of The Famous Grouse. The Glenturret distillery is situated in a small wooded glen and has been the site of whisky production for nearly 300 years. Surviving accounts from 1717, make mention of a well established distillery sited by the Turret Burn from where whisky ‘of the finest type could be procured’.

5:44pm
February 23, 2012

The haggis song

5:43pm
February 23, 2012
Recipes for Left Over Haggis

Haggis omelet:

There’s nothing like the smell of haggis first thing in the morning; makes me bolt right out of bed and to the kitchen. A haggis omelet also makes an excellent lunch dish. You’ll need:

  • 3 eggs
  • 1/3 cup milk
  • 1/4 cup haggis, cooked
  • mozzarella cheese, grated
  • salt, pepper and other spices

Beat the eggs until whites and yolks are well-combined. Whisk in the milk and mix in the haggis. Add salt and spices, to taste. Cook as any omelet: in a greased or non-stick frying pan over medium heat. When the omelet is cooked all the way through (the top is no longer liquid), sprinkle the mozzarella onto it and fold the omelet.

Matt suggests enjoying the omelet with toast and ketchup. As a lunch disk, you may want a slightly more substantial side dish, such as rice or pasta.

Scottish macaroni and cheese:

As a sort of addition to last issue’s macaroni and cheese showcase, let me present to you yet another KD elaboration: Scottish-style. Ingredients are:

  • one package of macaroni and cheese
  • 2/3 cup haggis, cooked

Prepare the macaroni and cheese as directed. Stir in the haggis. As I said last issue, the “white cheddar” KD has a more delicate flavour and works better in combination with other ingredients. Mmm-mm.

“McHaggis”:

Essentially, this is “haggis on a bun”; how fast can you say, “Two all-haggis patties, special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun”? Actually, it’s not much of a departure from your favourite sandwich from Chez Ronald: the latter has got plenty of filler such as oatmeal or sawdust, and when they say “all-beef” patties they don’t actually tell you what part of the cow is used; I’m betting it’s not prime sirloin cut. Here’s how to re-create that fine dining experience with our favourite Scottish dish:

  • 100-150 grams haggis, cooked
  • kaiser or hamburger bun
  • lettuce
  • tomato, sliced
  • 1 slice cheese (optional)
  • your choice of garnishings

I hope it’s not necessary to go into the details of how a hamburger or cheeseburger is assembled; basically, throw everything between the two halves of the bun. The order and placement of ingredients is a bit of a religious debate, so we’ll let the Imprint waste paper and ink on that hot topic…

Pate au haggis:

When I lived in Québec’s Saguenay region (Lucien Bouchard’s neck of the woods) I would enjoy—very occasionally—something called cretons, basically ground-up pork bound together into a pâté with lard. Delicious on toast or French baguette. In comparison, haggis is an equally delicious but considerably more healthy substitute. You’ll need:

  • one or more slices of bread
  • haggis, cooked

Toast the bread to your liking. Spread the haggis on top, and add salt and pepper. By adding a few more ingredients you can also make this into a delicious sandwich.

Scottish Tacos:

This fine dish will have you saying, “Yo quiero Haggis Bell!” Here’s what goes into it:

  • haggis
  • salt, pepper
  • hard or soft taco shells
  • lettuce, shredded
  • tomato, diced
  • green pepper, diced
  • cheddar cheese, grated
  • salsa

Re-heat the haggis in the microwave or on a frying pan. Add salt and pepper, to taste. For more of a Mexican flavour, add chili powder. Prepare the tacos as you please; I usually put in the haggis, tomato, green pepper, lettuce, salsa, and cheese in that order, because I think it helps keep the ingredients neatly contained within the taco shell while I eat it. Order of assembly is your prerogative, though, so be creative… Make a run for the highlands!

http://www.electricscotland.com/haggis/leftover.htm

5:38pm
February 23, 2012
The haggis is a traditional Scottish dish, considered the national dish of Scotland. It is a kind of savoury pudding containing sheep’s ’pluck’, heart, liver and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a casingrather than an actual stomach.Since the 1960s various Scottish shops and manufacturers have created vegetarian haggis, substituting various pulses, nuts and vegetables for the meat in the dish. Some se this as a delicacy, while others completely hate it. 

The haggis is a traditional Scottish dish, considered the national dish of Scotland. It is a kind of savoury pudding containing sheep’s ’pluck’, heart, liver and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a casingrather than an actual stomach.Since the 1960s various Scottish shops and manufacturers have created vegetarian haggis, substituting various pulses, nuts and vegetables for the meat in the dish. Some se this as a delicacy, while others completely hate it. 

5:35pm
February 23, 2012
The Lorne sausage, also known as the square or sliced sausage, is named by a Scottish comedian called Thomas Lorne. Thomas Lorne often ate sausages between his acts, and he had a catchphrase: ”sausages are the boys”. The Lorne sausage is a square sausage, and it fits perfectly in between two pieces of bread, and it then makes the perfect sandwich. The sausage should be made of a mixture of minced beef and minced pork, and the fat-percent is recommended to be at least 20% to stop the sausage of becoming too dry. Beside from the meat, the sausage should also content fine bread crumps, or in some cases crushed bones. The special taste comes from the seasoning, and each chef has different seasonings, but the common ones are salt, pepper, nutmeg and coriander. To make the sausage, you have to mix the ingredients in a big bowl and maybe add some water, if the mixture gets too dry. Then form it into a square and cut a 10mm thick and 90mm long square. The sausage can be stored in the fridge or freezer before browning it.

The Lorne sausage, also known as the square or sliced sausage, is named by a Scottish comedian called Thomas Lorne. Thomas Lorne often ate sausages between his acts, and he had a catchphrase: ”sausages are the boys”. The Lorne sausage is a square sausage, and it fits perfectly in between two pieces of bread, and it then makes the perfect sandwich. 
The sausage should be made of a mixture of minced beef and minced pork, and the fat-percent is recommended to be at least 20% to stop the sausage of becoming too dry. Beside from the meat, the sausage should also content fine bread crumps, or in some cases crushed bones. The special taste comes from the seasoning, and each chef has different seasonings, but the common ones are salt, pepper, nutmeg and coriander. 
To make the sausage, you have to mix the ingredients in a big bowl and maybe add some water, if the mixture gets too dry. Then form it into a square and cut a 10mm thick and 90mm long square. The sausage can be stored in the fridge or freezer before browning it.

5:12pm
February 23, 2011
Scottish food in general

The food in Scotland is a mix between different types of food and cultures – e.g. Italian, Indian and Chinese. The Scottish people focus on keeping their culinary heritage, and they are using local food and seasoning. The fishes are fresh and come from the lochs, the streams and the coastline, and the seasoning is local as well. In Scotland, soup is very popular, e.g. a Cook-a-Leekie – a chicken leek soup. One thing that is also very popular in Scotland is meat and beef, and especially the Haggis is a very famous and very Scottish dish. Scotland is also known for its cakes, baking and puddings, including the Black Bun, which is a sort of fruit cake, a Clootie Dumpling, which is suet pudding filled with dried fruits, and a Crannachan, which consists of some of the most delicious berries and fruits in Scotland.

10:22pm
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