Scottish Cuisine

Part Scottish cuisine British cuisine with many, but has distinctive attributes and its own revenues from foreign and local influences both ancient and modern.
Traditional Scottish cuisine is based on his own game available locally, fish, dairy products, fruits and vegetables.

In appetizers Scottish cuisine is a varied and include Scottish smoked salmon in May, Finnan Haddi Haddi invented or stuffed artichokes. The basic ingredients are fish meal, butter or spices. Appetizers are served before the meal and can be spicy pepper or other seasonings, as if to give them a special flavor.

Starters: Scotch Eggs - the eggs are cooked wrapped in minced lean beef or turkey, rolled in egg and bread crumbs then baked. Piggy Grilled Scallops - Scallops coated in melted butter, lemon juice, pepper and parsley, then each comb is wrapped in bacon and grilled over coals. Gnocchi - ground meat mixed with spices and eggs, a piece of mozzarella in the center and rolled into balls that are baked or fried.

Scotland soups are served at breakfast. The ingredients are fresh and natural. There are wonderful combinations of flavors, such as tomatoes and potatoes in Scotland can be served hot or cold. Scotch broth is another traditional dish, with ingredients such as bacon, onion and garlic are rich in protein and vitamins.

Soups: Bonfire Warmer Soup with carrots, onions, bacon, butter, milk and chicken broth. Cullen skink (Finnan haddock and potato soup) between the form of a small town on the coast of the Moray Firth called Cullen. Traditionally is made with Finnan Haddock to the bone, but a bone smoked haddock or other white fish can be used. The soup is made with potatoes, onions and Finnan haddock with milk added to the fish stock. Golden soup with carrot, celery, turnips, cauliflower and onions. Highland chicken broth with a slice of thick white bread, milk, boneless chicken breast, almonds, hard-boiled egg yolk, chicken broth and cream. The Shetland Islands are close to Scandinavia Therefore, the Scandinavian influence is evident in the food traditions of Shetland and Bro lentil soup made with lentils, carrots, onions, celery, turnips and ham stock. Leek, Potato Mushroom soup of leeks, potatoes, cremini mushrooms, garlic, butter, milk or cream. Scotch Broth is breast of lamb or lamb stew (with bone), pearl barley, carrots, turnips, celery and onion. In Scotland, the harvest festival, held in September. During the service of Thanksgiving fruit and vegetables are placed around the altar of the church to make sure it is a good harvest for next year. The members of congregations that do not grow their own vegetables or fruit, bring canned food. After the provision of services are donated to those less fortunate. From this tradition comes from the Harvest Festival Scottish soup with potatoes, onions, garlic, carrot, cabbage, cauliflower, chicken and beef or lamb or beef stew.

Scottish salads are often served as an appetizer or as an accompaniment to a meal and most of them are rich in vitamins and very consistent. Scottish vegetable salads are very healthy, fruit or a mixture of fruit and vegetables with meat or vegetables. Some are even fish and algae. The preparation of this salad, olive oil, lemon juice or wine is needed.

Salads: The county of Ayrshire grows the best potatoes. Arran Chief is particularly good, variety of wax, ideal for salads. Arran Potato Salad diced waxy potatoes, green peas, boiled beets, onion, parsley and salad or salad cream. Britannic Coleslaw with apples, lemon juice, cabbage, carrot, onion, Edam cheese, salsa and sour cream. If Carse of Gowrie Fruit Salad salad from peaches, apricots, oranges, bananas, raspberries, currants and cherries in syrup, water, wine, lemon and sherry. Herb salad with chicken livers in milk, chicken broth, polenta, chicken livers, onion, baby capers, cucumbers and parsley.

A key element of the whole meal Meat Scotland and other fish. The salt-water fish such as herring and fish in inland waters such as trout and salmon is prepared in hundreds of ways. Cattle and sheep are often used, as well as pork. Lamb grilled or used in stews, curries, stews, pies or sheep. To the north and west, some people eat game like partridge, pheasant, deer, woodcock or hare.

Meat: Birdie Forfar type of meat pie or mass Scot, already in the town of Forfar and is shaped like a mess of Cornwall. It is made of minced meat, sometimes with onions and spices, and then placed on a roll, folded and baked in the oven. Haggis is a traditional Scottish dish. The ingredients are more common ewe Pluck (heart, liver and lungs), minced with onion, oatmeal, suet, spices and salt, mixed with photography and traditionally boiled in the stomach of the animal for about three hours. Head (Am.E.) or Brawn (Br.E.) is a cold-cutting in Europe. Not really a cheese, but the pieces of meat from the head of a calf or pig in formaldehyde, with onion, black pepper, spices, bay leaves, salt and vinegar. You can include meat, feet, tongue or the heart and is generally eaten cold. Cooking traditional Scottish dish. Recipes and ingredients vary between regions. It usually consists of potatoes, onions and some kind of cold meat (especially sausages or roast leftovers, shred or canned meat to the east). Potatoes are cooked in a stew pan with fat, is the old Scottish word for an oven.

Fish: the Arbroath Smokie was born in the small fishing village that Auchmithie three miles north of Arbroath. Legend has it that a store caught fire one night to destroy barrels haddock stored in salt water. The next morning, the inhabitants of Auchmithie come to help clean up and discovered that some of these drums caught fire, cook the haddock in it. Further examination revealed that Haddock was edible and very tasty. Arbroath smokies are prepared using traditional methods dating from the end of 1800. Have been salted to preserve them, left overnight to dry, then hung on wood for smoking. Cabbie Claw a traditional dish of the north-east of Scotland and Orkney. And 'white fish with cod or sea salt than others, parsley, horseradish and mashed potatoes in a sauce made of butter, flour, milk and eggs. Rollmops refer to pickled herring fillet rolled into a cylindrical shape around a piece of cucumber or an onion and held together by one or two small wooden skewers. The marinade is usually composed of water, white vinegar, salt, sugar, onion rings, pepper and mustard seeds.

Drink: whiskey, honey and Drambuie liqueur flavored with herbs golden aged malt scotch whiskey, heather honey and a secret mixture of herbs and spices. The flavor suggests saffron, honey, anise, nutmeg and herbs. Products in Broxburn, Scotland can be served up, frozen or used in mixed drinks. Drambuie name derives from a phrase in Scottish Gaelic buidheach DRAM, which means that the drink that satisfies. Invented in the Broadford Inn in 1893, when it was sold to customers. Ginger wine is made from a fermented blend of ginger and raisins, which was first produced in England. You can drink alone or with ice. The best known, as is drunk "Whiskey Mac" when mixed with whiskey, but it can also be drunk with mixers of soda or another. The only whiskey in Scotland. In Britain, the Scottish word meaning unless otherwise indicated. In other English speaking countries, is often called "Scottish". E 'divided into four distinct categories: single malt Vatted (also called "pure malt"), mixture of wheat and unique.

Lentil Bro
Ingredients
1 oz butter
8 oz Lentils
1 carrot, diced
1 large onion, finely chopped
2 stalks celery, chopped
1 / 2 small turnips, Swedes, chopped
salt
freshly ground pepper
48-50 fl oz Ham stock (warehouse or other)
parsley
Directions
Melt the butter in a large pan and cook the lentils and vegetables.
Season with salt and pepper and add the broth.
Bring to boil and simmer for 2 hours.
Adjust seasonings to taste and serve decorated with parsley.

Carse of Gowrie Fruit Salad
Ingredients
SYRUP
Sugar - 225 g (8 oz)
Water - 300 ml (pint)
Red Wine - 1 glass of wine
Lemon - juice only 1
Sherry - hyphen
FRUIT
Fresh Peach - 2
Fresh apricots - 2
Orange - 1
Bananas - 2
Raspberry - 110 g (4 oz)
Red currants - 110g (4 oz)
Cherries - 110g (4 oz)
Directions
Place sugar, water and wine in a small saucepan, bring to a boil and boil for 5 minutes.
Cool, then pour the syrup into a bowl and mix the lemon juice and sherry in Nice.
Soak apricots and peaches briefly in boiling water and then the skin carefully.
Cut them and put them immediately into syrup.
Pare the skin and blood orange with a sharp knife, cut into slices, catching the juice in a dish.
Put the slices in orange juice and salad. Slice the bananas and add as well.
Finally put in raspberries, currants stripped of their stalks and cherries, halved and pitted.
Spoon some liquid on the fruit and let cool completely before serving, with or without whipped cream.
Liqueur, rum, sherry or may be added.