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25 January 2008
12:51:56 o'clock GMT
Haggis
Ingredients
1 sheep's stomach bag and pluck (heart, liver, lungs and windpipe)
250g-1kg/½lb-2lb pinhead oatmeal, or a mixture of medium and pinhead
125g-500g/4oz-1lb suet, finely chopped
4 onions, finely chopped
2-4 tbsp salt
1 tsp freshly ground black pepper
1 tsp dried mixed herbs, or 2 tsp chopped fresh herbs Method
1. Begin the day before you want to cook the haggis. Wash the stomach
bag in cold water, scrape and clean well. Place into a large bowl of
clean, cold water.
2.
Wash the pluck and place it into a pan of boiling water. Let the
windpipe lie over the side of the pan and place a small jar underneath
to catch the drips. Simmer gently until all parts are tender - this
depends on the age of the animal but is usually between one and two
hours.
3. Place the cooked pluck into a large basin, cover with the cooking liquid and leave overnight.
4. The next day, preheat the oven to 180C/350F/Gas 4.
5.
For the stuffing, spread the oatmeal out on a baking sheet. Transfer to
the oven and toast for around ten minutes, or until thoroughly dried
out but not browned.
6. Drain the pluck, reserving the cooking
liquid. Cut the windpipe off and discard, along with any skin and black
parts. Chop or mince the heart and lungs and grate the liver. Place
into a large bowl and mix well.
7. Add the toasted oatmeal, suet,
onions, salt, pepper, herbs and about 570ml/1 pint of the liquid the
pluck was boiled in and mix well.
8. Drain the stomach bag. Fill
the bag to just over half full with the stuffing mixture. Press out the
air, sew up the top of the bag and prick with a long needle.
9.
Place the haggis into boiling water and simmer for three hours,
pricking with aneedle again when it swells. Alternatively, the bag may
be cut into several pieces to make smaller haggis, in which case cook
for only 1½-2 hours.
10. Serve hot with 'neeps', 'tatties' and a glass of good blended whisky.
Written by pharmolo
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31 December 2007
22:15:26 o'clock GMT
New Year buns
For about 20 - 30 buns 500 g / 1 lb wheat flour 500 ml / 1 pint water 1 oz / 30 g sugar 40 g / 1½ oz yeast 1 teaspoon cinnamon a few drops of lemon juice 100 g raisins 50 g freshly and finely chopped apple Dissolve the yeast in the water and briefly mix. Add flour and gently mix with the mixer at the lowest possible power. Mix the raisins, apple, sugar and condiments and allow to rise for 45 minutes. Scoop the mixture with a large spoon, and slide it into hot oil (180C), allow to bake for 6 minutes, or until brown. You need to turn the bun in the oil half way through the baking process. Serve with icing sugar sprinkled on top.
Written by pharmolo
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18 July 2007
20:30:17 o'clock BST
Ceann Cropaig
Had another addition to my Recipe Book journal:
Ceann Cropaig
Ingredients
1
medium / large cod
Cod is not easily available these days; 2
small haddocks or ling will do as well
liver
of the same fish, chopped finely
enough
fine oatmeal to make a binding mixture
rough
salt to taste
Required utensils
one
large pan
a
pudding bowl
grease
proof paper / aluminium foil
string
Method
Clean
the head of the cod
Stuff
the mixture of liver, oatmeal and rough salt into the head.
Sprinkle
with flour or dry oatmeal to seal
Cover
with grease-proof paper and tie with cotton or string
Place
the remainder of the fish in a large pan and add water until it just covers
the fish. Bring the water to the boil
When
boiling point is reached, place the prepared head in the pan. The water
should come halfway up the head
Reduce
heat and simmer gently for 20 or 30 minutes depending on the size of the
fish
Any
surplus of the liver/oatmeal mixture can be placed in a pudding bowl in
the water alongside the boiling fish and head, allowing water to come
halfway up the side of the bowl
Local variations
Finely chopped onions are added to the liver/oatmeal mixture
in some districts
Written by pharmolo
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04 September 2006
20:42:04 o'clock BST
Fresh fruit salad
3 oz / 80 g sugar
juice of half a lemon
selection of 4 to 6 fruits, e.g:
apples
pears
oranges
bananas
grapes (green or black)
melon
peach
Dissolve the sugar in 300 ml of water over a gentle heat, bring to the boil and boil for 5 minutes. Cool, and add the lemon juice.
Prepare the fruits:
quarter, core and slice the apples
peel and segment the oranges
slice the bananas
halve and seed the grapes
peel and segment the peaches
scoop orbs out of the lemon with a small scoop (1 in)
Put each fruit into the syrup as it is ready
Mix them all together and if possible leave to stand for 2-3 hours to allow the flavours to blend.
The fruitsalad will keep up to 3 days, but the banana needs replacing every day.
Written by pharmolo
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16 May 2006
20:44:35 o'clock BST
Cranachan
For 2 people
1 tablespoon of fine oatmeal
150 g raspberries
140 g double cream
1 dessert spoon of thick honey
1 tablespoon of whisky
Under a moderate grill, gently toast the oatmeal in a small baking tin for a few minutes, until crisp (but not burnt).
Whisk the cream, honey, whisky and the toasted oatmeal. Add a third of the raspberries.
In a large goblet, place another third of the raspberries at the bottom. Layer on the cream mixture and top off with the final third of the raspberries. Dust with icing sugar.
Written by pharmolo
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01 May 2006
23:05:03 o'clock BST
Take a leek
Ingredients
500 g of raw leeks per person
potatoes
powdered thickening agent
vinegar
Cut the dark green leaves from the leeks, as well as the root part. If the leek has a hard (opaque white) or hollow core, remove that part. Wash thoroughly.
Chop the leeks into slices 5- 10 mm (1/3 - 2/3 inches) thick and place in a large pan with plenty of water. Bring to the boil and boil gently for 15 to 20 minutes.;
Boil the potatoes simultaneously.
Prepare a mixture of 1 - 2 teaspoons of thickening agent (e.g.: arrowroot) with 30 ml of vinegar.
After draining off excess water from the leeks, stir in the mixture, which should thicken.
Serve leeks and potatoes, with fried minced meat balls or other suitable meat.
Written by pharmolo
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23:01:31 o'clock BST
Hotchpotch
Carrots, onions and potato mash
Ingredients
carrots
onions
potatoes
stock(cube)
vinegar
Dice the carrots and add to the boiling stock. Five minutes after this has come back to the boil, add the peeled and sliced potatoes as well as the sliced onions to the same pan. Bring back to the boil and simmer for 15 minutes, or until the potatoes are done.
Pour off excess liquid, using a colander if necessary. Mash everything together, seasoning with vinegar.
Serve with fried minced meat balls
Written by pharmolo
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22:58:43 o'clock BST
Savoy Cabbage Special
This is one of my specialities.
Ingredients
1 savoy cabbage
potatoes
2 apples, medium hardness
1 medium-sized onion
curry powder
butter
Remove the outer green leaves from the cabbage. Slice up the core, but do not include the very centre. Unravel the slices and place in a large pan with plenty of boiling water. Boil until soft and tender, 15 - 20 minutes.
Simultaneously boil the potatoes. Once done, mash them to a smooth texture - adding some butter and/or milk should help.
Fry the sliced onion(s) in a little oil until glazed. Remove the peel and core from the apples. Cut into rings, and the rings in turn into pieces of about 3/4 inch. Fry in a little oil, adding some mild curry powder.
Drain the cabbage and place in a large ovendish. Spread the apple and onion evenly over the cabbage. In turn, cover everything with the potato mash. Put some butter in dabs over the mash and brown under the grill for 5, max 10 minutes.
Serve with braised steak or similar
Written by pharmolo
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28 April 2006
23:07:55 o'clock BST
Greek lamb dish with tomato and pasta
Greek lamb dish with tomato and pasta
4-5 people
Preparation: 50 minutes
Oven time: 30 minutes
400 g leg of lamb without bone
2 onions
4 cloves of garlic
2 green peppers
2 spoonfuls of olive oil
1 spoonful of dried oregano
1 ½ teaspoon of cinnamon powder
2 teaspoons of ginger powder
nutmeg
1 bayleaf
200 ml dry white wine
1 can (800 g) skinned tomatoes
salt
freshly ground epper
300 g penne or macaroni
2 eggs
125 ml crème fraîche
100 g grated old Gouda cheese
* Cube the meat. Peal and shred the onions and the garlic. Wash and halve the peppers, remove the core and cube the rest of the fruit.
* Heat the oil in a wok or casserole and stirfry the meat, onion and garlic shreds and the pieces of peppers for about 5 minutes. Add all the herbs and stir in the wine and skinned tomatoes, with juice. Bring it all to the boil and allow to simmer gently for about 30 minutes until the juice has thickened to the consistency of a sauce. Spice the meat generously with salt and pepper.
* Boil the pasta in plenty of water with salt, according to the manufacturer’s instructions. Strain the pasta and stir it through the meat mixture. Spoon everything into a shallow ovendish.
* Preheat the oven to 180 C / 350 F.
* Beat the eggs with the crème fraîche into a smooth mixture and stir in the cheese. Pour this mixture over the meat and pasta mixture.
* Bake the dish in the centre of the oven for about 30 minutes until golden brown and done. In a fan assisted oven, bake at 200 C for 15 minutes
* Nice with a tomato salad.
Written by pharmolo
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