scottish

A modern and lighter version of traditional Scottish Champit Tatties, using light or fat-free sour cream in place of the usual heavy double cream. Easy, one-pan dish! For variation, top with skirlie - oats fried in butter, or crumbled crisp bacon.

Champit Tatties: Scottish Mashed Potatoes

-6 medium potatoes,

water

butter

chives

salt & fresh ground pepper, to taste

sour cream

fresh curly-leaf parsley, snipped for garnish (optional)

skirlie oats (fine or medium oatmeal) (optional)

bacon

In a medium saucepan, melt butter and saute potatoes, turning to coat.

Stir in the chives and just enough water to keep potatoes from sticking to the pan.

Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.

Mash potatoes in the pot (no need to drain); stir in salt &amp; pepper to taste, and the sour cream.

Serve Champit Tatties hot &amp; garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.

Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and &quot;tattie&quot; (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: &quot;sausages are the boys&quot; - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage.

Scottish Lorne Sausages: Square Breakfast Sausage!

beef (hamburger meat)

lb pork sausage

breadcrumbs

salt

coriander

black pepper (more if you prefer it spicier)

nutmeg mace

Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10&quot; x 4&quot; x 3&quot;.

Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.

Put the slices, separated by cling film, into freezer bags and put them back in the freezer.

When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.

Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll (&quot;roll on sausage&quot; in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

This recipe is close but you can only get the right recipe from a butcher because I have tried this recipe for myself and my children at least 15 times by now and it's nothing like what I've had all my life,..... being Scottish myself.. I will conquer this recipe for square sausage and when I do so I will post the proper recipe.

These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.

Uncle Bill's Whipped Shortbread Cookies

butter, softened

all-purpose flour

icing sugar powdered sugar

vanilla extract (optional)

red maraschino cherry

green maraschino cherry

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.

Prepare cookie sheets with parchment paper.

Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling.

Store in a container with a lid and separate each layer with wax paper.

NOTE:  If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.

Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.

A thumbprint in the cookie, filled with your choice of jam is very tasty.

It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

Bill, these were just super easy to make.  I had them done and cooling on my counter in no time at all.  Instead of the cherries, I just used Christmas sprinkles.  They are, as you said, melt in your mouth.  I'll be making these again.  Thanks for the recipe!

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Cheddar Gorgeous! Cheese And Onion Bread And Butter Pudding

bread bread

onion,

mature farmhouse cheddar cheese, grated

milk

eggs, lightly beaten

English mustard

salt and pepper

herbs

(optional)

ham (optional)

sausage (optional)

cooked and crumbled bacon (optional)

branston pickle (optional)

chutney (optional)

Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding

Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).

(Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).

Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.

Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.

Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.

In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!

Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

What a lovely and (yes) gorgeous bread pudding.  Heaven on a plate.  I used a loaf of bread that had cheddar baked in, added some crisped and crumbled bacon, sauted my onion in a bit of the bacon drippings and added some scallions on top to give it a bit of color.  For my cheeses I used an extra sharp cheddar and a Dublin white cheddar.  For my herbs I used thyme, parsley and used a pinch of your Sel Fou recipe for the salt.  I wouldn't change a thing!  The most satisfying breakfast I've had in a long time!  Another brilliant recipe!

This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats), and there was no bridge across which one could drive from the mainland. The ONLY way for "tourists" to reach this little diamond in the rough was, and may still be, to drive to the island. And one had the opportunity to do so only twice every day, with about a 30- to 45-minute window of time in which to do so. In case you haven't guessed, that meant that one had to drive across the seabed at low tide.  Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island. Although the monks are now gone, their tradition and recipes remain. You will probably want to double or quadruple the ingredients, or you may be sorry that you didn't!

Chicken In Mead Sauce

chicken legs-thighs (wings and/or thighs)

olive oil

mushrooms

fresh parsley, finely chopped

lemon juice

mead (you may have to do some hunting

black pepper

Chicken in Mead Sauce

Fry the chicken joints in the oil and butter until browned.

Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.

Add the mushrooms, parsley, lemon juice, mead and seasonings.

Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.

Cover and cook in the oven for about 1 hour.

I used breast instead and used a quality mead. Afon Mel mead. Cooked this dish for friends and it went down a treat. Thank you!

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a &quot;Bacon Butty&quot;, that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce!  Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.

The Great British Bacon Butty - Bacon Sandwich

-3 slices back bacon, per person

roll, per person

butter (optional)

HP steak sauce (optional)

Worcestershire sauce (optional)

Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.

Cook until crispy, but not burnt or too dry.

(You can also fry the bacon in a pan if you wish).

Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.

The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.

Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.

They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.

A shortlist was then tested with computers to measure the texture of each sandwich.

Fifty volunteers also judged each sandwich according to its taste, texture and flavour.

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

Too much mucking about here. Bacon Butty (anywhere north of the wash) is a butty of two medium slices of white bread thickly buttered with salted butter pressed all the way to the crust. Three good slices of side bacon (sometimes called middle rashers) which are fried in a pan (never grilled ) until they are well cooked; that is to say that the bacon fat will be brown and crisp in the tail end of the streaky rash, but still soft and translucent at the eye end. the bacon is placed hot onto the buttered bread, and a smear of English mustard is applied to the bacon in about three places. The lid is placed on top and one cut is made through the centre of the butty. Serve with a pot of strong tea. :o)

My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection. I’ve included a slow cooker option as well. Best Vegan Beef Stew Ever!

Hearty Vegetable Stew (Vegan) (Slow Cooker Option)

yellow onion, chopped

garlic, chopped

carrots,

lb (227 grams) sliced mushrooms, white or cremini

tomato paste

rosemary,

onion powder

garlic

pepper

celery salt

beer *

red wine

Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in your soup pot or Dutch Oven for five minutes or so, add the garlic and cook for a minute longer.

Now add the rest of ingredients and bring it to a boil. Cover the stew and reduce to a simmer for 30-35 minutes or until all the veggies are tender.

After vegetables are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.

Stovetop:

Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in a medium skillet for five minutes or so, add the garlic and cook for a minute longer.

Now add the onions and garlic and the rest of the stew ingredients to your slow cooker, cover and cook on high for 3-4 hours or low for 5-6.

After stew is done and veggies are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.

Slow Cooker Option:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572898381/l5ouib5b5xz6043gppug.mp4

I made this and it was delicious!.  But I used a bit more beer since I wasn't drinking the rest of the bottle at 900 am.  Getting older ..and wiser.  This was an excellent recipe.  Highly recommend everyone try it.

I made this for my husband and we both LOVED it!  I swapped celery for celery salt, and added seitan for additional “oomph” - sooooo good!

This was delicious! I ended up using vegetable broth instead of water and seasoned vegetable better than bouillon because I couldn't find the no beef (reduced this to only 2 tablespoons) and I forgot to grab rosemary at the store so I added a teaspoon of poultry seasoning.  Served it with some homemade french bread and the husband was really happy :)

I Made your vegan stew recipe yesterday. It was amazing! I added Gardein beefless tips for an extra meaty chew. My husband said it tasted just like his Moms. and that's saying something! thank you so much for sharing. this is definitely a keeper!

This is the absolute best vegan stew recipe I have made! Reminds me of my Grandmas. Thank you for sharing this.

this is the ultimate vegan stew! My mother in law was over the moon excited when we served her this!

Best vegan stew I’ve had! The gravy broth was so full flavoured. So pleased with this recipe thank you for sharing it.

This my dear is a vegan Irish stew and a damn good one!! Tastes exactly like the beef stew my Mom made for use kids growing up! Well minus the beef. I willl add some seitan next time just to try it with the texture but it really needs nothing. Way to make a good stew!! Wonderful recipe so happy I came across it.

Beef stew was my absolute favourite! Thank you for this awesome vegan version it tastes so much like my stew recipe made with meat. I am so grateful! My mom thanks you too! Lol! (She makes it for me)

I was cautiously optimistic when people reviewing said this was like the beef stew they remember from childhood. 
Oh my goodness did this deliver!!!! Easy to throw together, delicious, perfect. 
Thank you so much for this recipe, it’s in our rotation regularly and it comes out amazing every time.

Making this now! I added celery, peas &amp; green beans as I don’t care for mushrooms. Can’t wait!

Just made it with Guinness draft, no bubbles, in the slow cooker with brown soda bread on the side! Amazing, 1 meatless and 1 with beef. Well written recipe, thanks for posting!

A fine British tradition - and a meal to set you up for the day; there is a saying in the UK that goes like this: &quot;breakfast like a King, lunch like a Queen and have supper like a pauper&quot;! So, what does a typical full English breakfast consist of? One recipe in an Edwardian Cookbook listed a plethora of ingredients that would have graced the table of many a stately home at the turn of the century, to include 7 courses! A modern day FEB is likely to consist of the following: two sausages, two or three rashers of bacon, fried eggs, fried bread, tomato and lashings of mushrooms with black pudding and brown HP sauce to taste. In finer establishments you can even expect additional courses such as cereal, porridge, kippers, toast and jam or marmalade, kedgeree, or devilled kidneys.
Rumour has it that the term 'The Full Monty' is used to refer to these type of breakfasts because Field Marshal Montgomery was rather partial to them. Here is my basic recipe for an FEB, with optional extras! Grill or fry your FEB - and make sure you have acres of hot buttered toast and gallons of English Breakfast Tea! I am NOT suggesting this is what you should eat every morning - but it is a wonderful treat for the weekends, holidays and just when you feel like it.

The Full Monty - F E B -  Full English Breakfast

sausages

-2 ripe tomatoes

bread

black pudding (optional)

beans (optional)

potato, thinly sliced (optional)

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil or vegetable oil.

Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.

Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.

Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. (Alternatively, you can slice your mushrooms, as shown in my photo.).

Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.

For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.

Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.

Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don't forget the toast and marmalade with a pot of good English Breakfast tea.

Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1&frac12;-2 minutes each side until slightly crispy.

Heat up the baked beans in a saucepan and serve on top of the fried bread, or on the side.

Fry the sliced cooked potatoes in a little butter until crispy and golden brown. Season with a little salt and black pepper.

Beyond euphoric! Totally the most prolific show of love for your dearest ones that clamber around your early morning breakfast table. I felt as though I had taken a quick flight cross' the pond and landed within another world, or quite possibly; another time in history. I really wanted to do something special for Dennis, and for no reason, or because I had to. I had everything right here in my kitchen to address the whole recipe, except; tomatoes. (Don't ask why a person who has a farm doesn't have tomatoes as this is a question I often ask myself?) I didn't have the pudding either, but I did add the optional potato on as suggested. The mushrooms were succulent, and oh so tasty. I fried a piece of whole wheat toast, and added fresh raspberry jam. The rest went together quickly and had quite a punch for the amazing little amount of time this took to put together. The only addition was putting the potatoes in come cold water for 1/2 hour along with some thinly sliced onions. Drained them, making sure the water was removed...and doing a wonderful potato fry following your suggestions. Will at least make this once a month for Dennis and family. After all; I am sure they will be sitting here waiting until I make it again. Wish I had those tomatoes though. Made for *FT* just for the heck of it. April 2008

Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams…….but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an ‘all-day breakfast’ but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.

Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes

150 g fine oatmeal

g wholemeal flour

g sachet quick-rising yeast

sugar

Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30&deg;C.

Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.

When it’s ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.

Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I’m guessing this is why people bulk them up with plain flour, but it’s by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.

This batter will yield about 6 large oatcakes.  Don’t just stick to savoury fillings, either. Fruit, berries, cr&egrave;me fra&icirc;che, syrup, ice cream are all brilliant with these pancakes.

I grew up in Stoke-on-Trent and in my opinion there's only one way to eat oatcakes. Bacon and cheese and preferably on a tin plate.

Ted Lasso's Biscuit Recipe

all purpose flour

almond flour

unsalted butter (2 sticks)*

tsp sea salt

tsp vanilla extract

Preheat oven to 350˚F.

Put AP flour, almond flour and sugar &amp; salt in food processor and pulse to combine.

Add butter &amp; vanilla extract and pulse until it resembles coarse meal.

Butter an 8x8 pan, pour everything into the pan, flatten with a offset spatula. Then, press firmly with your hands &amp; spatula.

Bake in the oven for 30-35 minutes at 350˚F until lightly browned. Check at 30 min. mark.

Let it chill until cool. It can take a while so be patient!

This is different from other Forfar Bridies (or Meat and Onion Turnovers) because it has lamb, beer and dry mustard,  I use beef because my husband doesn't like lamb.  I intend to use about 1/4 tsp Marmite instead of additional salt so that the filling is even more savory.  I used Pillsbury premade crust and skipped the egg wash.  I made two sizes of bridies:  the 3-inch ones were the best IMO.irst anyway.

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