Sourced from Scotsman.com Neil Forbes recipe: Sausage, pumpkin and apple bake Neil says: “We love to serve this one-pot-wonder in the Forbes’ household. Use proper, juicy sausages from a farm shop with heritage tatties and apples, some onion for background flavour, pumpkin for that sweet, earthy taste, and some sage to marry it all together. Oh, …
Sourced from Scotsman.com Tom Kitchin recipe: Pumpkin risotto Tom says: “Risotto is one of my favourite foods. It’s quick and easy to prepare and can be flavoured with so many different seasonal vegetables. I like making pumpkin risotto and my preferred way of serving it is in a big bowl placed right in the middle …
Contributed by Arch Aitcheson of Temecula, CA — Scottish grandmother’s (Marion Niven Aitcheson) shortbread recipe. It is a tradition for four generations on this side of the pond! Buttery and yummy! Ingredients: 1lb unsalted butter 5 cups sifted all-purpose flour 1/2 cup white sugar 1/2 cup light brown sugar (packed) Directions: Preheat oben to 350 degrees …
Scotland has a large population of native red deer; this makes venison traditionally very popular and in more recent years, commercial deer farms have shown up especially in the West Highlands. Being very lean, venison is considered a very healthy meat to eat but can easily become dry, and or tough, if not cooked in …
Venison Braised in Beef Stock with Mashed Potatoes and Brussels Sprouts Read More »
The Gaelic “usquebaugh”, meaning “Water of Life”, phonetically became “usky” and then “whisky” in English. However it is known, Scotch Whisky, Scotch or Whisky (as opposed to whiskey), it has captivated a global market. Scotland has internationally protected the term “Scotch”. For a whisky to be labeled Scotch it has to be produced in Scotland. …
½ lb Carrots – scraped and left whole 1 lb. Potatoes – peeled and left whole 1 lb Leeks – halved lengthwise and cut into ¼” pieces 1 Onion – peeled and chopped. Butter Salt & Pepper ½ pint white sauce made with: 1 ½ oz butter ¾ oz flour ¼ pint milk (5 …
Ingredients. 75g mushrooms finely chopped.- 75g brown lentils (SOAKED FOR 2-3HOURS) -50g pinhead oatmeal (soaked for one hour) – 50g red kidney beans (soaked, cooked and chopped) – 25g vegan spread (or butter). 150g grated carrot. – 2cloves of garlic peeled and chopped – 150g onions peeled and finely chopped – 1tbsp Scottish rapeseed oil …