Post Reply Cuisine of the British Isles
Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/21/08 , edited 9/21/08
I am clumping these together since their food tends (but not always) similar. The cultures have so been entwined for so long that they overlap into each other.

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Caledonia Cream This is a popular Scottish dessert.

Ingredients for the cream:
4oz cream cheese (about half a cup)
4 fluid ounces double cream (about half a cup)
1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)
2 tablespoons brandy or rum
2 teaspoons lemon juice
Sugar to taste

Ingredients for base:
4 oranges, segmented and the pith removed

Method:
Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness). Serve chilled.

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Drunken CrumbleAnother Scottish recipe!

Ingredients (makes enough for 4):

Filling:
1½ pounds raw rhubarb( can substitute with apple)
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup)
Grated lemon and orange rind to taste
4 ounces demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)

Topping:
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)

Method:
Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for the filling and stir well. Sift the flour into a large mixing bowl and rub in the butter - the mixture will eventually look like small breadcrumbs. Add the sugar, grated lemon rind, coriander and spices and mix well. Sprinkle the topping over the rhubarb. Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard - or ice cream.

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Finnan Haddie

Ingredients:
One pound (500g) smoked haddock
One large onion, thinly sliced
14oz (400ml or one and two thirds of a cup) milk
½ teaspoon cracked pepper
1½ teaspoons mustard powder
1oz (30g or ¼ stick) butter, softened
2 teaspoons plain flour
1 finely chopped spring onion
Some finely chopped parsley

Method:
Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½" to an inch (2cm) wide and spread over the onion. Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes. Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently. Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley.

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Oatmeal Cakes Think of this like a Scottish biscuit.

Ingredients:
Teacup of medium oatmeal
Teacup of plain flour
Half teacup of milk
Tablespoon of soft brown sugar
3 oz butter or margarine
Level teaspoon salt
Level teaspoon bicarbonate of soda (baking soda)

Method:
Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Pour in the milk and mix until you have a stiff but workable dough.

Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out thinly (about half an inch thick) and prick over with a fork. Cut into rounds with a scone cutter and place on an oiled baking tray. Bake in a pre-heated oven for 15/20 minutes at 350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto a wire coming rack. Store in an airtight tin.

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Champ
An Irish recipe.

Ingredients
8 medium potatos, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person

Method:
The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot. Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter melting into the top. Each forkful is dipped into the melted butter as it is eaten. Grandparents say this is very good with a glass of cold milk.

Serves 4

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Pheasant a la Kerrygold

Ingredients
* 2 Pheasants
* 400g Potatoes
* 2 tablespoons bread crumbs
* 3 carrots
* 2 onions
* 2 shallots
* 50g Kerrygold Butter(Irish butter)
* 250g Root Vegetables
* 225g Chestnuts
* 2 tablespoons maple syrup
* Mixed Herbs
* Nutmeg
* Salt & Pepper
* Cranberries

Method
Sauté the shallots and mixed herbs in Kerrygold Butter, add in the cooked and finely chopped chestnuts. Add the bread crumbs and slowly brown. Season with salt and pepper to taste. Fill the pheasants with the mix and sew closed. Gently rub the maple syrup into the pheasant breasts and season well with salt and pepper. Arrange the chopped root vegetables, carrots and onions in a greased pan and place the pheasants on top. Baste lightly with Kerrygold Butter. Cook for 35 minutes at approx. 200º on the middle shelf of a preheated oven.

Serves 4

Root Vegetables are like turnips, carrots, parsnip, radish, sweet potatoes, shallot, potatoes

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Irish Tea Bread

Ingredients
*12 T Strong tea
*1 lb. Mixed dried fruit
*6 oz Soft brown sugar
*1 ea Egg, lightly beaten
*1 oz Butter (melted)
*9 oz All-purpose flour
*1/2 t Bicarbonate of soda (baking soda)

The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl;
cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the bicarb together and fold them in. Line the bottom of a large loaf pan with baking parchment,
Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

Servings: 4
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