Help on some Scottish food to sample

[StevieR]

You all stupid or what ? Kids school sweettooth , got to be tablet !!! Am I right or wrong !!!

Right!

Big tin condensed milk (397 gram), same volume again of milk, 2lb of granulated sugar, 4oz unsalted butter. Very big pan. Bring to boil slowly 'til all dissolved and then rapid boil for about twenty five minutes, lots of stirring after about 15 mins so it doesn't catch and burn on bottom of pan. The mixture will have reduced in volume and be darker in colour. Let it cool for 5 minutes then whisk (electric) until it starts to thicken. Pour/scrape into greased tray and then turn it out and cut it when it has just set. Let it cool. Job's a good 'un.

[Tony]

California Highlander, your oatcake recipe hit the spot! I tried at first with steel cut oats but it was too crumbly. Old fashioned oats pulsed in a blender worked much better. Added a little herbs for a hint of flavour. Ran out of time to get salmon, but salted butter went down well.
Martin, I took your suggestion of icing sugar and substituted for granulated to make the shortbread. Other than leaving one batch in a bitt too long, they came out well, and not one scrap was left by the end.

The Tunnocks disappeared fast, but the hit of the night was sampling Irn Bru. I think I created a local market for it

thanks all for your suggestions!
The only downside were discovering may Clark kilt has shrunk even more in the closet, and the soles fell off both ghillie brogues. Still wondering how that happened....

[Really a McQueen]

Having ground your rolled oats does help with the texture of oatcakes in my experience. However, since I can purchase this locally, I tend to save myself a bit of effort. It is also available in an organic oat format.

[guardsman]

Well done StevieR , always loved tablet as a child ! When my Mother was dying , my sister made lots of tablet for her ..Payback for all those years my mummade it , a real treat. Otherwise I love macaroon bars , no wonder Scots have heart problems LOL right now enjoying vodka and IRN BRU , aaaagh Gods Ale hahaha .

[vmac3205]

I'll raise a dram to that idea. If you buy frozen pastry dough, you can knock mini-bridies out in a heart beat.

[vmac3205]

They are still wonderful. Leave them in your repertoire. I serve them at my annual St Andrews party.

[vmac3205]

Nonw the less, they are really good, and worthy of being served at any party.

Okay let's make this clear. As Vmac has already explained Scotch eggs are not Scottish, never have been and never will be.

They are hard boiled eggs covered in sausagemeat, dipped in beaten egg then rolled in breadcrumbs. They are then deep fried in oil until golden brown. The cooking method is called Scotching, hence scotched eggs, which has been shortened to scotch eggs.

It is reported that they were invented in London in 1738 by Fortnum & Mason possibly based upon an Indian dish of eggs coated in mincemeat.

Hope this clarifies.

[Tony]

Victoria, care to share your bridie filling?

[vmac3205]

Victoria, care to share your bridie filling?

1.5 lbs ground beef
2 TBS butter
1 onion, finely chopped
1 tsp dry mustard powder
1/4 C beef stock (I use "Better than Bullion")
salt and pepper to taste
1 1/2 lbs flaky pastry. If you aren't a pastry maker, you can purchase this. Frozen puff pastry works especially well.

Mix all ingredients. Roll out pastry into 6 circles about 6 inches in diameter, or smaller. Divide the meat mixture into 6 portions, or as many portions as you have circles. Place the meat into the center of the pastry. Paint edges of pastry with water, fold pastry over and seal with a fork. Make a slit in the top of the pastry, and brush with oil. Place on a baking sheet. Don't let them touch each other.

Bake in a 450 degree oven for 15 minutes, then reduce oven to 350 and cook for another 45 minutes. Enjoy!!

[Tony]

You're right, that does sound easy

thanks!