Posts Tagged ‘Recipes’

I’m trying to find some hard-to-make recipes from either scottland or Ireland or even both. Do you have any suggestions?

Product Description
Glasgow epitomises “Scotland with Style” and offers a unique and unrivalled dining experience to residents and tourists alike. It’s extensive, vibrant and eclectic restaurant scene is reflected in the book’s contributors which include Urban Grill – recipient of The List magazine’s “Best Newcomer of the Year Award”, Michelin Star tipped Michael Caines at ABode and traditional favourites such as Di Maggios and CafŽ Gandolfi. Accompanied throughout by stunning ill… More >>

Gourmet Glasgow: Second Helpings: More Simple Recipes for an Easy Life

I need to take a Welsh desert|food to G/T next Monday. Any Ideas of what I could take? And If You Could put in a picture,Ingredients, & so on That would be great(: Thank youuu<3

Scottish food is generally very hardy and often comprised of ingredients found on-hand. Many popular ingredients include fish and other seafood, lamb, beef, and oats. The recipes I have included in this article are all savory, however the Scottish also have a reputation for producing terrific biscuits (cookies) and cakes. I hope you will give these recipes a try and that you enjoy the tastes of Scotland as much as I!

Baked Cod and Egg

4 cod fillets
1/2 stick of butter
1/2 cup of flour
3 cups of milk
3 hard boiled eggs (peeled and finely chopped)
1 tbsp butter
Butter (to coat baking dish)
Pinch of nutmeg
Salt and pepper to taste

Use butter to grease the inside of a baking dish. Arrange the cod fillets in the bottom of the dish. Melt 1/2 a stick of butter in a saucepan over low heat, then slowly add in the flour while stirring. Gradually pour in the milk while you continue to whisk the mixture. When it turns creamy, heat for an additional 3 minutes before adding in the eggs, another tablespoon of butter, nutmeg, salt, and pepper. Make sure the mixture is well blended. Pour this sauce over the cod fillets, then place the pan in an oven to cook at 375 degrees F for about 20 minutes.

Cock-a-Leekie Soup

1 4lb fowl
12 leeks (washed and cut into 1-inch pieces)
4 pints of water
1oz of rice
4oz cooked, stoned prunes
One tsp brown sugar
Salt and pepper to taste
Bay leaf, parsley, and thyme (fresh)

Put the fowl in a large sauce pan or stock pot and cover with water. Bring the water to a boil, then add 3/4 of the leeks, salt, and pepper. Tie the herbs into a bundle and add them into the pot. Let the water return to a boil, then simmer it for about three hours. Be sure to top up the water as needed. After 3 hours, remove the fowl from the soup. You can slice up the bird and serve the meat on the side or to use in another dish. You can also chop up some of the fowl meat very finely and add it to the soup. Add the rice, drained prunes, and the rest of the leeks to the pot and allow it to simmer for an additional half hour. If the soup is on the bland side, add a bit of parsley before serving.


4 oz medium oatmeal
2 tsp melted fat
2 pinches of baking soda
3/4 tbsp hot water
Pinch of salt
Extra oatmeal for kneading

In a large bowl, mix together the oatmeal, baking soda, and salt. Pour the melted fat in the center of the oat mixture before stirring well. (You can add a little spice to the oatcakes by adding cinnamon and sugar to the mixture.) Add water as needed until the mixture resembles a very stiff paste. Cover the countertop or other surface with oatmeal and transfer the oatmeal mixture onto the surface. Divide the mixture in half. Roll each half into a ball, then flatten it out to about 1/4 inch thickness. You can either cut this into uneven quarters, or for a more even outcome, use a dinner plate as a guide to cut out a large circular shape before cutting it into quarters. Fry these oatcakes one at a time in a lightly-greased frying pan. After about 3 minutes, the edges should start to curl, at which time it is ready to turn. Oatcakes can be stored in a tin and reheated via the oven when ready to eat.

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This book is a celebration of the best of Scottish cuisine, and its fresh, seasonal and flavoursome ingredients. The book begins with a comprehensive introduction to the ingredients and culinary specialities that are typically enjoyed throughout Scotland.The main section of the book contains seventy step-by-step recipes which capture the real flavours of Scottish food. Chapters include Soups and Appetisers; Fish and Shellfish; Meat, Venison, Poultry and Game; Side D… More >>

Essential Scottish Cookery: Classic Recipes from the Scottish Kitchen

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I am in charge of making a main course for a Scottish dinner tomorrow, and I cannot decide what to do. It needs preferably to be authentic, somewhat unique, but also somewhat simple and not too weird (as some guests don’t necessarily like to try new things). Any ideas?

Welsh cuisine is, unfortunately, often overlooked in cookbooks and online recipe collections. Many Welsh dishes are quite simple in both ingredients and flavor, but should not be forgotten! On a cold day, a hardy Welsh soup or tasty cake can be just the ticket to perking up both one’s attitude and energy. In this article I am including three of my favorite traditional Welsh recipes and I hope that your family enjoys them as much as mine does!

Welsh Cakes

1 cup all-purpose flour
1/2 tsp baking powder
6 tbsp sugar
1/4 tsp all-spice
Pinch of salt
1 egg
4 tbsp lard
4 tbsp butter or margarine
4 tbsp currants (can substitute raisins)
Bit of milk

Cut the lard into the flour, then massage it together until the lard is evenly distributed throughout the flour. Add in the baking powder, sugar, salt, and all-spice. When the mixture is well blended, add in the egg. Mix well, then add enough milk to turn the mixture into a stiff paste. Roll out the mixture and cut into round (I find an everyday drinking glass works well). Fry the rounds on a griddle or lightly greased skillet until golden brown.

Welsh Broth

2lbs neck of lamb
1lb potatoes
2 leeks
1/2lb carrots
1 rutabaga
2 tbsp chopped parsley
1 tbsp flour
Salt and pepper to taste

Put the lamb meat into a large sauce pan and cover with water. Season with salt and pepper and allow the water to come to a boil. Peel and cut the carrots in half. Peel and chop the rutabaga into chunks. Chop the “white” of the leeks, but save the green bits (about an inch from where the stalk divides) for later. Add all to the sauce pan, then cover and reduce to a low heat. Allow this to simmer for about 2 1/2 hours. Peel and cut the potatoes, then add them to the pot. Recover and simmer for another half hour. When the potatoes are nearly done, add the flour (and a bit of water if needed) to thicken the broth. Chop the green bits from the leeks and add them to the pot, along with the parsley, and simmer for 10 more minutes before serving.

Seed Loaf

2 cups self-raising flour
2 tbsp sugar
1 tsp salt
1/2 tbsp caraway seeds
5 tbsp margarine or butter
1/4 pint milk
1 egg

Sift the flour into a large mixing bowl. Add the salt and mix well. Cut the margarine into the flour and massage until the texture takes on that of a coarse meal. Add the sugar and caraway seeds and mix well. In a separate bowl, beat together the eggs and milk, then pour them into the flour mixture. Mix well until the dough becomes soft. Grease a bread pan, then add the dough to it. Try to even out the top as much as you can. Bake for about an hour at 375 degrees F.

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