How many Scottish Food were there?

Question

Tell me the List of Scottish Food then Tell me the Recipes of Each One.

Answer 1

You can find your answers here:
http://www.geo.ed.ac.uk/home/scotland/fooddrink.html

Answer 2

Porridge - boil some water and pour it onto crushed oatmeal.
Turnits: (Swede): Wash it, peel it, dice it, boil it - eat it after your porridge. That is the sum total of Scottish Cuisine......

Answer 3

I have a Scottish cookbook, and really don't have time to transcribe them all. Have the haggis, and tip your waitress!

Answer 4

Apple Plate Cake(Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz SR flour
4 oz Butter
2 oz Caster sugar
4 Cooking apples
1 Egg, beaten
Little milk
Melted butter for glazing
Ground cloves or cinnamon
Caster sugar for dusting

Set oven to 425F or Mark 7. Grease an 8 inch round
flan tin. Rub the butter into the flour in a bowl and
stir in the sugar. Peel and grate two of the apples
and add to the flour with the beaten egg. Mix well
together. If the dough is rather firm add a little
milk to soften. Turn the dough on to a floured surface
and knead lightly. Press evenly into the base of the
tin. Peel, core and slice the remaining apples and
arrange, neatly overlapping, on top of the dough.
Brush with melted butter and sprinkle with a pinch of
ground cloves or cinnamon and a little caster sugar.
Bake for 25-30 minutes and serve warm.

From the booklet Scottish Teatime Recipes



HAGGIS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sheep's stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped

salt and pepper about 1/4 pint beef stock
Soak the stomach bag in salted water overnight. Place
the pluck (lights, liver and heart) in a saucepan with
the windpipe hanging over the edge. Cover with water
and boil for 1 1/2 hours. Impurities will pass out
through the windpipe and it is advisable to place a
basin under it to catch any drips. Drain well and
cool. Remove the windpipe and any gristle or skin.
Mince the liver and heart with the mutton. (Add some
of the lights before mincing if you wish.) Toast the
oatmeal gently until pale golden brown and crisp.
Combine with minced mixture, suet and onion. Season
well and add sufficient stock to moisten well. Pack
into the stomach bag, filling it just over half-full
as the stuffing will swell during cooking. Sew up the
bag tightly or secure each end with string. Put an
upturned plate in the base of a saucepan of boiling
water, stand the haggis on this and bring back to the
boil. Prick the haggis all over with a large needle to
avoid bursting and boil steadily for 3 to 4 hours.
Makes 6 to 8 servings.


HOWTOWDIE (SCOTTISH ROAST CHICKEN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Broiler, frying chicken
6 ea Medium onions
1/4 c Margarine or butter, melted
1 x --------oat stuffing--------
1 ea Large onion finely chopped
1/4 c Margarine
1 c Regular rolled oat
1 t Salt
1/2 ts Ground coriander
1/2 ts Pepper
1/8 ts Grated nutmeg

Fill wishbone area of chicken with stuffing. Fasten
neck skin to back with skewer. Fold wings across back
with tips touching. Fill body cavity lightly. (Do
not overstuff) The stuffing will expand while
cooking. Place chicken, breast side up, in shallow
roasting pan. Cut onions in half and arrange around
the chicken. Brush chicken and onions with margarine.
Roast uncovered in 375 F oven, brushing chicken and
onions several times with remaining margarine until
chicken and onions are done, about 1 1/2 hours. OAT
STUFFING Cook and stir onion in margarine in 10 inch
skillet over medium heat unitl light brown. Stir in
remaining ingredients. Cook and stir until oats are
golden brown and crip, about 3 to 4 minutes.


Whisky And Apple Jelly(Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.