Robert Burns Supper Planning Programme - Evan Kohler-Camp
Scottish Recipes from Band Newsletter- Evan Kohler-Camp
Cinnamon Apple for My Ceramic Apple Baker
Ingredients:
1 Cored Apple
1/8 Teaspoon cinnamon
1 Tablespoon Honey
1 Tablespoon brown sugar
Method:
1. Place cored apple on central spike in apple baker
2. Pour maple syrup in core.
3. Sprinkle brown sugar and cinnamon over top.
4. Microwave on high for approximately 2 minutes ( times may vary based on your microwave)
Variations:
Substitute artificial sweetner for sugar
Substitute Maple syrup for Honey
Add 2 tablespoons Orange juice
Add 1 pinch of Nutmeg
( My husband likes to add 2 tablespoons of Drambuie )
Scotch Eggs Baked (Pamela's Low-fat version) Serves 4.
Ingredients:
5 eggs
1 lb. Low-fat turkey sausage meat
1/3 cup flour
freshly ground black pepper to taste
2 oz. brown breadcrumbs
Method:
1. Boil four of the eggs for 12 minutes until hard.
2. Shell and cool in cold water.
3. Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board.
4. Divide the sausage into four parts and flatten on floured board into round cakes large enough to cover eggs.
5. Roll the eggs in the reserved flour. 6. Wrap the sausage cakes around each egg to completely encase them.
7. Flatten the end so that the eggs will stand upright.
8. Lightly whisk the remaining egg.
9. Put the breadcrumbs on a piece of foil or in a foil pie dish.
10. Brush the coated eggs with the whisked egg and then roll them in the breadcrumbs to cover.
11. Bake in an oven at 350 degrees till dark golden-brown. Serve hot or cold.
Colcannon Serves 6
Ingredients:
1 1/4 lbs. Kale or green Cabbage
2 cups water
1 tablespoon olive oil
1 1/4 pounds peeled and quartered potatoes
1 tablespoon chopped parsley
1 cup cleaned and chopped leeks white part only
1 cup milk, pinch of ground mace
salt and ground pepper to taste
1/2 cup melted butter (use real butter)
Method:
1. Simmer the kale or cabbage in 2 cups water and oil for 10 minutes , drain , chop fine.
2. Boil the potatoes and water, simmer till tender.
3. Simmer the leeks in milk for ten minutes till tender.
4. Drain and puree the potatoes.
5. Add leeks and their milk and cooked kale.
6. Mix and add mace, salt and pepper.
7. Mound on a plate and pour on the melted butter.Garnish with parsley.
Boxty Cakes makes 12
Ingredients:
1/2 pound hot cooked potatoes
1/2 pound grated raw potatoes
2 cups flour, 1 teaspoon baking soda
1 1/2 cups buttermilk
Enough butter for frying
Salt and pepper to taste
Method:
1. Drain, peel and mash the hot potatoes.
2. Stir in the raw potatoes, flour and baking soda.
3. Add salt and pepper to taste.
4. Mix well with enough buttermilk to make a stiff batter.
5. Shape into 3 inch patties about 1/4 inch thick.
6. Fry on hot greased griddle until crispy and golden on both sides
St. Brigits Oaten Bread
Ingredients:
1 cup flour, 1 tablespoon sugar
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt.
3 tablespoons butter in small pieces
3/4 cup uncooked oatmeal flakes
1 egg, 1/2 cup buttermilk
Method:
1. Heat oven to 425 degrees.
2. Grease baking sheet.
3. Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.
4. Add butter bits and cut in with knife until mixture is crumbly.
5. Add oats and toss to combine.
6. In other bowl beat egg with buttermilk.
7. Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together.
Roll the dough into a ball and place on floured surface. Knead 20-25 times. Add flour if sticky.
8. Pat dough into 8-inch round and transfer to baking sheet.
9. Score a deep cross into the bread but do not cut it through
10. Bake 15-20 minutes till brown.
Cock a Leekie Soup
Ingredients:
1 boiling fowl 1-1.5 Kg (2-3lb)
1 onion, quartered
400-800g (1-2lb) leeks, cut into inch long (2-3cm) pieces, white and green kept
separate
Stock from boiling fowl
1 bay leaf, some parsley
salt and pepper
Method:
1. Put the bird in a large pot and nearly cover with water, add herbs and salt and
slowly bring to the boil.
2. Skim, cover and simmer until tender, approximately 2
hours.
3. Remove the bird, and allow to cool slightly.
4. Add the green part of the leeks to the stock and continue to simmer.
5. Cut the meat from the chicken into smallish pieces and return them to the soup, with the
white part of the leeks.
6.Simmer for a further 10 minutes.
7.Check the seasoning and serve.
Soup is generally better the next day, so if you have time, try and prepare it
in advance.
* To make a Vegetable Soup, omit the boiling fowl and the stock and substitute
with a vegetable stock.
Irish Soda Bread
Ingredients:
3 1/2 cups flour -either cake flour or all-purpose (cake flour works better.)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon bicarbonate of soda
8-10 fluid ounces sour milk, buttermilk, or plain ("sweet") milk, to mix
(Note:"Sour milk" is milk with a couple of teaspoons of buttermilk stirred into it, placed in a container, wrapped in a towel and left at about 75 degrees F for 24 hours.
The original Irish name is bainne clabhair (BAHN-yeh clavAIR), "clabbered milk", or "bonnyclabber" to the the Scots. Buttermilk will do if you cannot take the time for "sour milk." Sweet or plain milk can be used: add 1/2 teaspoon of baking powder to the recipe. Another way is to add 1teaspoon of vinegare to the the sweet milk.
Method:
1. Sift the dry ingredients together several times to make sure the bicarb is evenly distributed.
2. Put the sifted dry ingredients in a large bowl and make a well in the center.
3. Pour about three-quarters of the buttermilk or sour milk in and stir. You want a dough that is raggy and very soft,
but the lumps and rags of it should look dryish and "floury", but still "squishy" if you poke them. Add more liquid CAREFULLY if needed.
4. Turn the contents of the bowl out immediately onto a lightly floured board and knead.
5. Shape the bread.
6. For cake, flatten the lump of dough to a slightly domed circle or flat hemisphere about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first).
7. Use a very sharp knife to cut a cross right across the circle: the cuts should go about halfway down the dough, so that the loaf will "flower" properly.
8. Then bake for 10 minutes at 450F. Reduce heat to 400 for 30 minutes.
Gaelic Coffee and Cafe au Drambuie
Here are some good ways to round off a meal - Scottish, Irish or otherwise. The only difference between Gaelic Coffee and Caf�u Drambuie (or Irish coffee for that matter) is in the type of alcohol used for flavouring.
Ingredients:
3 dessertspoons Drambuie liqueur or your favorite Scotch or Irish whiskey
1 level dessertspoon light brown sugar
Fresh, strong coffee
Double cream
Method:
Heat a stemmed wine glass with hot water and dry quickly. Add the Drambuie/whisky and stir in the sugar. Pour in the coffee, leaving an inch below the rim. Keep stirring until the sugar has dissolved and pour in the cream over the back of a teaspoon so that it floats on the surface to the depth of about half an inch.
|
