Celtic Moment

Product Description
Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Leek, Cuisine of Gower, Welsh Rarebit, Welsh Cuisine, Laver, Faggot, Clark’s Pies, Welsh Whisky, Cawl, Cadwalader’s Ice Cream, Welsh Cake, Crempog, Bara Brith, Tatws Pum Munud, Roast Lamb With Laver Sauce, Gilli Davies, Glamorgan Sausage, Lurvills Delight, Glengettie. Excerpt: Bar… More >>

Welsh Cuisine: Leek, Cuisine of Gower, Welsh Rarebit, Welsh Cuisine, Laver, Faggot, Clark’s Pies, Welsh Whisky, Cawl, Cadwalader’s Ice Cream

Foods used in vegetarian cuisine

Food regarded as suitable for vegetarians typically includes:

Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods).

Vegetables (fresh or pickled) and mushrooms (though some strict Indian vegetarians do not eat mushrooms); derived products such as vegetable fats and oils

Fruit (fresh or dried)

Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)

Tree nuts and seeds

Spices and herbs

Other foods such as seaweed (however seaweed is considered inedible by some strict vegetarians for the same reason it can be considered as non-kosher by some: the possibility that various tiny animals may be found adhering to it.

Food suitable for several types of the vegetarian cuisine:

Dairy products (milk, butter, cheese (except for cheese containing rennet of animal origin), yogurt (excluding yogurt made with gelatin), etc) not eaten by vegans and pure ovo-vegetarians

Eggs not eaten by vegans and pure lacto-vegetarians

Honey not eaten by most vegans

Cuisine that is traditionally vegetarian

Wikibooks Cookbook has a recipe/module on

Vegetarian cuisine

These are some of the most common dishes that vegetarians in the Western world eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:

Vegetarian food products made from cereal grains.

Gujarati cuisine from state of Gujarat in western India and Kannada cuisine amongst Brahmins is predominantly vegetarian.

Many bean, pasta, potato, rice, and bulgur/cous cous dishes, stews, soups and stir fries.

Cereals and oatmeals, granola bars, etc

Fresh fruit and most salads

Potato salad, baba ganoush, pita-wraps or burrito-wraps, vegetable pilafs, baked potatoes or fried potato-skins with various toppings, corn on the cob, smoothies

Many sandwiches, such as cheese on toast, and cold sandwiches including roasted eggplant, mushrooms, bell peppers, cheeses, avocado and other sandwich ingredients

Many side dishes, such as mashed potatoes, scalloped potatoes, some bread stuffings, seasoned rice, and macaroni and cheese.

Classical Buddhist cuisine in Asia served at temples and restaurants with a green sign indicating vegetarian food only near temples

National cuisines

Buddha’s delight, a famous Chinese vegetarian dish.

Indian cuisine in Asia is replete with vegetarian dishes, many of which can be traced to religious traditions (such as Hindu Brahmins). Gujarati cuisine of India is predominantly vegetarian among other Indian cuisines and Gujarati thali is very famous among Indians. There are many vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam, bengain bharta, chana masala, some kormas, sambars, jalfrezis, saag aloo, subjis (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo matar and much South Indian food such as dosas, idlis and vadas. Chapati and other wheat/maida based breads like Naan, Roti Parathas are often stuffed with vegetarian items to make it a satisfying meal. Many Indian dishes also qualify as vegan, though many others also use honey or dairy.

South Indian foods like sambar, rasam, koottu, karembadu, upma, palya, kozhambu, Aviyal, Olan, Kadala curry, Theeyal, Pulingari, Chammandi, Chutney, and breads like Appam, Puttu, pathiri, dosai, idli and vadai.

Spanish foods such as tumbet and many polentas and tapas dishes

Mexican foods such as salsa & guacamole with chips, rice & bean burritos (without lard in the refried beans or chicken fat in the rice), many quesadillas, bean tacos, some chilaquiles and bean-pies, chili sin carne, black beans with rice, chiles rellenos, cheese enchiladas and vegetable fajitas.

Italian foods such as most pastas, many pizzas, eggplant rotini, eggplant crostini, bruschetta, many risottos

Continental cuisine such as ratatouille, braised leeks with olives and parsley, many quiches, sauteed Swiss chard, vegetable-stuffed mushrooms, sauteed Brussels sprouts with mushrooms and squash

In Germany, Frankfurt Green sauce, different Kle with vegetarian sauces (e.g. Chanterelle), combinations of Quark (cheese), spinach, potatoes and different herbs provide some traditional vegetarian summer dishes. Traditionally on fridays, southern Germany broad variety of sweet dishes may be served as a main course, so Germkndel and Dampfnudel. Potato soup and plum cake is a traditional Friday course in the Palatinate.

Sauted tempeh with green beans, an Indonesian dish

Many Balkan dishes, such as dolmas and spanakopita

Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example of Leo Tolstoy. The orthodox tradition of separating meat and vegetables and as well between specific meals for Fasting and other holidays contributed to a rich variety of vegetarian dishes in Russia and Slavic countries, such as soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki, kasha, buckwheat, fermented and pickled vegetables, etc.

Many Ethiopian dishes[vague]

Mideastern food such as falafel, hummus (mashed chick peas), tahini (ground sesame seeds), minted-yogurts, and couscous.

Egyptian cuisine in particular is rich in vegetarian foods. For reasons ranging from economics to the religious practices of the Coptic Orthodox Church, most Egyptian dishes rely on beans and vegetables: the national dishes, kushari and ful medames, are entirely vegetarian, as are usually the assorted vegetable casseroles that characterize the typical Egyptian meal.

Chinese (and other far-Eastern) dishes based on the main ingredients being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu and/or mixed vegetables

Japanese foods such as tempura, edamame, name kojiru, and vegetable sushi; in Japan however, vegetarian often means no meat, which however includes fish. Miso soup is made from fermented white or red soy bean paste and water, garnished with scallions and/or seaweed.

Korean have many dishes that are entirely composed of vegetarian ingredients. It includes bibimbap, rich in vegetables and low-fat, jeon, which can be easily understood as Korean version of pizza, made with kimchi, or with seafood and leek, Sundubu jjigae, a spicy stew made with soft tofu and shellfish, and many others.

Some Thai cuisine, including dishes such as pad kee maow and many Thai curries.

Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with the traditional pork fat or meat stock.

Some Welsh recipes, including Glamorgan sausages, Laverbread and Welsh rarebit.

Indonesian, including tempeh orek, tempeh bacem, tofu bacem

Palatschinken with ice cream, fruits and fruit compote from Austria

Desserts and sweets

Most desserts, including pies, cobblers, cakes, brownies, cookies, truffles, Rice Krispie treats (from gelatin-free marshmallows, or marshmallow fluff), peanut butter treats, pudding, rice pudding, ice cream, creme brule, etc., are free of meat and fish and thus are suitable for ovo-lacto vegetarians. Oriental confectionery and desserts, such as halva, Turkish Delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan.

Cuisine that uses meat analogues

These are vegetarian versions of popular dishes that non-vegetarians enjoy and are frequently consumed as fast food, comfort food, transition food for new vegetarians, or a way to show non-vegetarians that they can be vegetarians while still enjoying their favorite foods. Many vegetarians just enjoy these dishes as part of a varied diet.

Some popular mock-meat dishes include:

Veggie burgers (burgers usually made from grains, TVP, seitan (wheat gluten), tempeh, and/or mushrooms)

Veggie dogs (usually made from TVP)

Imitation sausage (soysage, various types of ‘salami’, ‘bologna’, ‘pepperoni’, et al., made of some form of soy)

Mockmeat or ‘meatyballs’ (usually made from TVP)

Vegetarian or meatless ‘chicken’ (usually made from seitan, tofu or TVP)

Jambalaya (with mock sausage and mock chicken, usually made from TVP, seitan, or tempeh)

Tomato Omelette where tomatoes and a paste of flour is used to produce a vegetable omelette without the use of eggs.

Scrambled eggs where tofu is mashed and fried with spices (often including tumeric, for its strong yellow color) to produce a dish that strongly resembles eggs.

When baking, eggs are easily replaced by ground flax seeds, applesauce, mashed bananas, or commercial egg replacer

Mycoprotein is another common base for mock-meats, and vegetarian flavorings are added to these bases, such as sea vegetables for a seafood taste.

Morningstar Farms tomato and basil pizza veggie burgers garnished with onion, ketchup and Cheddar.

Commercial products

In Australia, various vegetarian products are available in most of supermarket chains and a vegetarian shopping guide is provided by Vegetarian/Vegan Society of Queensland .

See also

Indian Vegetarian cuisine

Chinese Buddhist cuisine

Korean vegetarian cuisine

Vegan cuisine

References

^ a b Peter Brang. Ein unbekanntes Russland, Kulturgeschichte vegetarischer Lebensweisen von den Anfngen bis zur Gegenwart (An ignored aspect of Russia. Vegetarian lifestyles from the very beginning till the present day). Bhlau Verlag, Kln 2002 ISBN 3412079022

^ Vegetarian/Vegan Society of Queensland. “Vegetarian/Vegan Supermarket Shopping Guide”. http://www.vegsoc.org.au/products.asp. Retrieved 7 May 2009. 

v  d  e

Vegetarianism

Diets

Sattvic diet  Veganism  Raw veganism  Fruitarianism

Semi-vegetarianism

Flexitarianism  Pescetarianism  Pollotarianism

Animal byproducts

Lacto-ovo-vegetarianism  Ovo-vegetarianism  Lacto-vegetarianism

Basic topics

History of vegetarianism  Vegetarianism by country  List of vegetarians  Environmental vegetarianism  Economic vegetarianism  Ethics of eating meat

Vegetarianism and religion

Buddhism  Catharism  Christianity  Hinduism  Jainism  Jewish vegetarianism  Sikhism  Tolstoyanism

Food and drink

Cheese analogue  Meat analogue  Plant milk  Vegan cuisine  Vegan organic gardening  Vegan wine  Vegetarian nutrition  Vegetarian cuisine  Veggie burger

Organizations

and events

American Vegetarian Party  Christian Vegetarian Association  European Vegetarian Union  Food for Life  International Vegetarian Union  Massachusetts Animal Rights Coalition  Boston Vegetarian Society  PETA  Physicians Committee for Responsible Medicine  Toronto Vegetarian Association  Vegan Society  Vegetarian Network Victoria  Vegetarian Society  Veggies  World Vegan Day  World Vegetarian Day

Categories: Vegetarianism | Vegetarian cuisine | CuisineHidden categories: All Wikipedia articles needing clarification | Wikipedia articles needing clarification from December 2009

I am taking my mom there next week, just for a day, and I thought it will be a good idea to try some nice Welsh food)))
So if anybody can recommend a best/very good restaurant of a sort with nice, traditional interior it will be great!

cheers ))

In the scottish footie section, Il go for a nice sea food paella, and a nice bottle of Red from Espana
Either or Wee Ger both are yummy., do you not fancy some of Polands fare. ha ha
Shazbat get stuck in to some nice Polish Golonka, ha ha. You will be right as rain.
what a adventurous lot you are. Do you mean none of you lot have tried, Zurcher Eintopf, from Switzerland, tut tut. ha ha

Cruises around the world will give explorers the opportunity to experience some of most delicious cuisine imagined. If you have the palate it could be the experience of a lifetime.

* Argentinean Beef

* Brazilian Empanada

* Scottish Haggis

* Greek Frappe

* Swedish Köttbullar

Argentina Beef

Numerous cruises around the world will take you to Argentina where they have been raising cattle for over 4 centuries. In that time the Argentineans have succeeded in producing some of the finest beef the world has known. During your visit you simply must find some Asado beef. Asado beef is not only one of the local favorite foods but it is the way it is prepared. The preferred manner of preparing the Asado beef by the locals is by barbecuing it. The beef is prepared in outdoor grills and served with a number of tasty sauces and dips. I don’t know if it was the air or the beef but both were absolutely wonderful. It is truly unique by any standards.

Brazilian Empanada

Cruises around the world will typically stop in Brazil and while you are there a must try is a favorite dish of many visitors; the Empanada. It is chicken, onion, tomato and spices that are wrapped in dough and then deep fried, almost like a Mexican ranchero. The combination of the chicken, vegetables, spices and fried dough was to die for. You can get also get empanadas with shrimp or beef, either way they are a great example of the local flavor.

Scottish Haggis

Your visit to Scotland must include a sampling of their famous traditionally prepared dish: haggis. Cruises around the world will give you access to infamous Scottish haggis. The dish is a mixture of sheep liver, lungs, heart, oatmeal and onions which then are boiled in the belly of the sheep for a number of hours. The result dish is tender, spicy and full of flavor, nicely paired with a Sangiovese, http://www.wineaccess.com/wine/grape/Sangiovese/ -if you can find one in Scotland! This is obviously a traditional dish created by sheep herders who couldn’t afford to waste any part of the animal. If you can get past the way this traditional dish recipe was prepared you courage will be rewarded with a meal that is quite tasty.

Greece Frappe

In some parts of the world the word frappe is generally associated with a creamy type of milkshake. But cruises around the world that take you to Greece will present you with a different frappe. A Greek frappe is a strong-tasting coffee drink made with instant coffee, sugar, and evaporated milk. Many Greeks who indulge in frappes like to top theirs off with a layer of steamed milk foam. The flavor of frappe is unique with a strong but sweet coffee flavor and the evaporated milk adds a creamy element to the drink. The frappe will be a unique experience as well as an eye-opener.

Swedish Köttbullar

Sweden is a popular stop among cruises around the world and a visit here is not complete until you try Köttbullar. Now don’t get edgy Swedish Köttbullar is actually Swedish meatballs but prepared probably a little different then you are used to having elsewhere. The recipe calls for preparing beef, onions, breadcrumbs and pepper. The beef is mixed with the other ingredients and rolled into meatball shapes. Placing the beef in an iron skillet they are cooked thoroughly. The Köttbullar is then topped off with a sauce that has been made with beef broth, butter and beer. You’ll find different combinations as well with some using club soda, different kinds of fruits or vegetables. All of them are wonderfully tasting and satisfying to the palate.

During an American Express World Cruise (http://www.youtube.com/watch?v=Wl2B19iOZj4) you’ll be given the opportunity to taste some of the most unique cuisines indigenous to the countries you’ll be visiting. You will find the dishes as exotic and diverse as the people who prepare them.

Much of New Zealand’s cuisine, similar to the people themselves, tends to be straightforward and unpretentious. The country’s economy is largely based on agriculture, so not surprisingly the cuisine is based on fresh produce from the sea and the land. It isn’t all basic, the wave of immigrants from China, Korea and other parts of Asia have meant an explosion in ethnic cuisine.

The country was a British colony for much of the 19th century, and the influence can be felt in the food and drink. Most English visitors will feel completely at home in New Zealand, from the traditional Sunday roast, to the afternoon cup of tea. Such favorites as scones and porridge are popular and a meal of fish and chips wrapped in newspaper may not be healthy – but it tastes delicious.

The influx of immigrants as well as the Maori influence has given rise to what is known as Pacific Rim cuisine. The food draws its inspiration from Asia, Polynesia as well as Europe – creating a wide range of flavors and food. You might have a meal with hints of both French and Thai; or a dish that mixes Hawaiian with Greek – the numbers of options are seemingly endless. Somehow, this all seems to work and the end result is usually a memorable meal

Pacific Rim cuisine can be found all over the country, particularly in the larger cities and Auckland especially has a large concentration of such restaurants. Most first time visitors are pleasantly surprised at the quality and diversity of the food in Auckland – you can sample such exotic cuisines as Belgian, Russian and Turkish, among others.

New Zealanders are among the top consumers of meat, butter, eggs and ice-cream in the world. Throughout the country, you can find small farms or roadside stalls from which you can purchase delicious home made bread, pies, chocolate, honey and jam. In many of the coastal communities, fresh seafood is for sale by the roadside or down by the harbor. And don’t miss the local farmer’s markets, another excellent place to sample local cheeses, meat and wines.

The country also has regional food specialties, oysters are the attraction in the small town of Bluff at the tip of South Island. Dunedin has a distinctly Scottish feel to it, with food to match. The province of Canterbury is the place to go for an excellent rack of lamb and neighboring Marlborough is well known for taking its bounty from the sea – mussels and scallops.

New Zealand’s wines make an excellent accompaniment to any meal – be aware that if you are dining out and want a glass of wine, some restaurants are classified as BYO (Bring your own) And many vineyards run restaurants as well, employing world-class chefs and using fresh local produce such as venison, lamb and seafood – accompanied of course by a glass of the local white or red.

The country boasts several wine growing areas and it’s possible to organize a tour of the country around visiting vineyards. Varieties of grape have been chosen to thrive in the soil conditions and climate of each region. One of the best places to experience New Zealand’s wine culture is in the Wairarapa region, not far from Wellington. In addition to the many wineries in this area, you can also inspire yourself by attending classes at the famous Ruth Pretty cooking school.

If you fancy dessert after your meal, you should sample a Pavlova, the delicious meringue dessert that originated in New Zealand, or Australia, as some maintain. The dessert is usually enjoyed with a topping of whipped cream and accompanied by fresh fruit. Its often eaten on holidays or special occasions, although it can of course, be enjoyed any time.

New Zealanders are fond of their barbecues during the summer months; typically a barbecue will feature lamb, beef or seafood. One experience not to be missed is the traditional Maori meal prepared by cooking food over hot stones buried underground for several hours. You can experience the hangi, as it’s called, at several tourist locations in New Zealand including the Maori village at Tamaki.

Perhaps the food most associated with New Zealand is the kiwifruit. If you just can’t get enough kiwifruit, take a trip to the Te Puke area where hundreds of growers harvest and ship the fruit worldwide. And there’s even a theme park – Kiwi 360 – which offers a tour of the orchards and a kiwifruit dining experience.

There are many reasons to visit New Zealand – spectacular scenery, a fascinating culture, friendly people and undoubtedly, excellent food and drink.

‘Shaken, not stirred.’
Not: steamed vegies with skinny latte. The tag line for fictional British agent James Bond’s Martini preference is a corny cocktail party ice-breaker. What most people may not know about Bond is that the man loves his food just as he loves his women. In the book Diamonds Are Forever, Bond tells love interest Tiffany Case that his idea of a girl is one who can make sauce béarnaise as well as love.
But what exactly does a man—who could die while saving the world—eat? And could the mere civilian indulge as Bond does and live to Die Another Day?

James Bond is a character created by Ian Fleming in 1953 and since then has lived adventures in 12 books, 2 short story collections and 23 films. The cool and collected killer saves the world and suaves his way through casinos with as much ease as he freefalls from tall buildings — about as close to a real-life superhero anyone can aspire to be.

Indeed, it’s far easier for mere mortals to order eggs Benedict, rather than break into a Soviet embassy or convert a lesbian to heterosexuality. That’s why Fleming wanted the reader to taste Bond’s life—if not through his blood and sweat— then through what he ate:
My contribution to the art of thriller-writing has been to attempt the total stimulation of the reader all the way through, even to his taste buds.
In one of many descriptions on dining, Fleming indulges the reader with the richness of Bond’s breakfast routine:

Sitting down to The Times, he breakfasts on two large cups of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex and an egg served in a dark blue egg cup with a gold ring round the top, boiled for three and a third minutes. There is also wholewheat toast, Jersey butter and a choice of Tiptree ‘Little Scarlet’ strawberry jam, Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum and Mason, served on blue Minton china. Breakfast is prepared by May, his Scottish housekeeper, whose friend supplies the speckled brown eggs from French Marans hens. [From, The James Bond Dossier website www.tjbd.co.uk]
As you can read, there’s more than just a little name-dropping, but Fleming didn’t receive any endorsements—this was before product placement took a grip on cinema with its lingering shots of Omega watches and BMW badges.

Why did Fleming make food and drink such a focus in his writing as much as the description of battle scars and the freak show of dastardly villains? Come on, if Bond ordered Caesar salad, hold-the-bacon-mayonnaise-and-croutons, would any woman want to jump into bed with his no-carb abs? A man’s man is a meat fiend, a connoisseur of the dangerous and rare. Willing to risk the ire of caviar protectionists worldwide, he tosses beluga-covered blini into his mouth with about as much guilt shown after tucking his Walther PPK back in its holster.

What do you think Bond’s favourite meal would be? Something grand, like smoked confit of venison with raspberry jus and truffle oil rosti, or would he be more into British ‘bangers ’n’ mash’? He’s a bit in the middle—simple, good-quality ingredients prepared with care, ‘just so’. There’s even a James Bond recipe by Fleming for the humble Scrambled eggs.

Throughout his travels around the world, Bond tastes the local cuisine as much as he samples the local women. When he’s with CIA counterpart Felix Leiter in the US, he eats Little Neck Clams and Fried Chicken Maryland. In France it’s cold langoustine; in Italy, tagliatelle verde. Universal to anywhere, anytime, is the staple of oysters, beluga caviar, eggs (Benedict, en concotte, scrambled) and any array of grilled meat accompanied by potatoes.

Overall, Bond eats rather well; a good balance of protein and carbs. He also eats fruit, such as fresh figs, strawberries and pineapple. His aversion to cream-based sauces is from snobbery rather than health; he believes it masks the taste of poor quality meat. This is no man to eat donuts on a stakeout.
But the downfall in his lifestyle is alcohol, cigarettes and coffee. And not just because of the drugs laced in it as in Dr. No.
Drinking
By the time of Thunderball, (9th book) Bond’s daily intake of spirits is around half a bottle. And that doesn’t even count other drinks such as champagne of any mentioned brands: Dom Perignon, Bollinger, Taittinger, and Veuve Cliquot.
Fleming describes the role of drinking in 007’s life:

“Drink relaxed Bond. His only rule was not to get drunk, but perhaps for 20 years he had hardly gone to bed cold sober. His other rules were not to drink at midday or after dinner, and never to drink liqueurs.”

The ‘Atomic Martinis’ website calculated that Bond has had 431 drinks, with more than the standard Martini as his poison cocktail of choice; such as the Vesper, the Old-Fashioned, the Negroni and the Americano.
No wonder he had developed his own hangover cure of a ‘prairie oyster’ [egg yolk, Worcestershire sauce, Tabasco, vinegar and tomato sauce].

To stay awake for long stakeouts, Bond would drink coffee, usually some name-dropped straight black Jamaican blend. Despite being on her Maj’s secret service, tea was described by Fleming through Bond as the ‘flat, soft, time-wasting opium of the masses’.
Smoking
In the film version of You Only Live Twice, Bond uses a Q-branch secret weapon explosive cigarette to cause distraction long enough for him to sabotage the rocket launch. This wasn’t the only danger of cigarettes; Bond would smoke 60 a day of custom-made special Balkan and Turkish mixture with three gold bands on the filter.

If we civilians were to live the same lifestyle—except without skiing Swiss slopes and swimming with sharks—surely our livers would be pickled, and our lungs spluttering in an overdose of smoke. The rich butter-based seafood dishes would result in fat-clogged arteries, though the favourite ingredient of eggs may counteract this.
However, having a licence to kill means you live each day as your last. Sure, his liver and heart are likely to have a short countdown like an impending nuclear explosion at Fort Knox, but Bond needs the energy to fight off assassins, seduce ladies, and chase bad guys. He’s fiction. In real life he’d be a pudgy, spluttering alcoholic with poor blood circulation.

But as Bond said in You Only Live Twice:
I shall not waste my days trying to prolong them; I shall use my time…

So one night as James Bond won’t hurt.
Just don’t cook it yourself, as the man himself recommends: [website: The Commander’s Club]

Show no knowledge of how food is actually prepared. You have never cooked a meal in your life. What you eat is provided either by the Scottish treasure who keep house for you or by a girl or by a restaurant. In your world, a meal appears, is devoured and vanishes.

James Bond Menu

The Vesper
Stonecrabs and melted butter
James Bond Scrambled Eggs
Green figs

/////The Vesper///////
This cocktail was devised by Bond in honour of Vesper Lynd, the double agent love interest in Casino Royale. Bond states that he named the drink ‘The Vesper’, because once he tasted it, it was all he wanted to drink.

“A dry martini,” [Bond] said. “One. In a deep champagne goblet.”
“Oui, monsieur.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
-Ian Fleming, Casino Royale

NOTES:
• Kina Lillet is no longer available. Use Lillet Blonde instead or Dry Vermouth with a dash of bitters.
• For the more hardcore authentic drink, use 100 proof Vodka—as per 1953 standards.
• Use a champagne goblet—not a martini glass.

/////Stone Crabs/////
Bond ate stone crabs while dining with gluttonous businessman Mr Du Pont in Goldfinger.
The meat of the stonecrabs was the tenderest, sweetest shellfish he had ever tasted. It was perfectly set off by the dry toast and the slightly burned taste of the melted butter. The champagne seemed to have the faintest scent of strawberries. It was ice-cold. After each helping of crab, the champagne cleaned the palate for the next. They ate steadily and with absorption and hardly exchanged a word until the dish was cleared.
Steamed Stone Crab Claws with Melted Butter [From Saveur.com]
SERVES 4
Stone crab claws—the only part of the shellfish that’s eaten—are usually served chilled, but they’re still quite tasty when steamed and eaten with a little melted butter, like lobster.
1/2 stick (4 tbsp.) butter
32 large stone crab claws, chilled
1 lemon, cut into wedges
1. Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes.
2. In the meantime, melt butter in a small pan, being careful not to brown it. Remove from heat. Transfer to small serving bowl.
3. Remove claws from steamer, crack shells, and serve with melted butter and lemon wedges.
This recipe was first published in Saveur in Issue #57

//////Green Figs with Yoghurt//////
When visiting Turkey, Bond knew which foods were as tantalising as the exotic belly dancers. He eats figs at ally Darko Kerim Bey’s Station T, in From Russia With Love:
“The yoghourt, in a blue china bowl, was deep yellow and with the consistency of thick cream. The green figs, ready peeled, were bursting with ripeness, and the Turkish coffee was jet black and with the burned taste that showed it had been freshly ground”.

Green Figs Stewed in Honey with Vanilla, Lemon Zest and Thyme [From http://www.spicelines.com]
To serve two
Ingredients:
2 tablespoons honey
1 tablespoon water
1 6-inch vanilla bean (I prefer Mexican)
2 or 3 strips of lemon zest
1 sprig of lemon thyme (or any other thyme)
8 ounces fresh Calimyrna or other green-skinned figs

Method:
1. Rinse the figs and pinch off the stems. Cut them in half and set aside.
2. Split the vanilla bean in half lengthwise and cut each half into 2 or 3 pieces.
3. In a small saucepan, combine the honey, water, vanilla bean and lemon zest over the lowest flame. Stir to dissolve the honey and turn off the heat. Add the figs, gently toss them in the honey mixture, and let them macerate, covered, for an hour.
4. After an hour, add the lemon thyme. Turn the heat to very low and gently simmer the figs for 30 to 40 minutes, turning them carefully so that they don’t fall apart but are just cooked through. Remove the pan from the heat and let them cool to room temperature.
5. You can eat the figs now if you like, but they are even better if you leave them overnight to soak up the syrupy vanilla and lemon-infused juices they have exuded. To serve, divide the figs between two bowls and spoon their pale pink syrup over them. Serve with Greek yoghurt, of course, and coffee. Very black.

///James Bond Scrambled Eggs//////
Described in Fleming’s Thrilling Cities

. . . The Edwardian Room at The Plaza, a corner table. They didn’t know him there, but he knew he could get what he wanted to eat – not like Chambord or Pavillon with their irritating Wine and Foodsmanship and, in the case of the latter, the miasma of a hundred different women’s scents to confound your palate. He would have one more dry martini at the table, then smoked salmon and the particular scrambled eggs he had once (Felix Leiter knew the head-waiter) instructed them how to make:

For four individualists:
12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter.

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

I have a project I have to do for school, and I was wondering if anyone knew any films that feature Scottish cuisine in it, excluding Braveheart. They could be feature films or informational films, if anyone could give me any info. I would really appreciate it.

My dad is Scottish but I’ve never been there and hope to go soon.