Recipes?

[vipermcgee]

Here's my Very Special Tattie Scones:

Use any late-ripening potato (winter tatties). Watery, tasteless cheap potatoes won't work.

Boil the tatties with skins on and peel while hot. Mash or grind with salt (1/2 teaspoon salt per pound of spuds). When you have a nice and sticky goop, work in shameless amounts of cold butter (real butter, from a cow, not the fake s*i*e from a factory). I use about two to three ounces of butter for each pound of tatties. This should leave you with an apple sauce like consistency. Now work in as much flour as needed, preferably fine ground all-bran barley (but any flour will work), this is a bit acording to season and taste, but as little as possible is the idea. Maybe about three ounces of flour per pound of potato. The dough should be barely holding up.

Pat out round cakes of about eight inches across and as thin as you can get them (thinner than pancakes - my nan says you should be able to see the counter-top thrugh the dough). Fry quickly on a hot, dry girlde pan. Enjoy fresh and hot with more butter. Excellent for a cooked breakfast, but very good as a coffee cake, too!

Now that's what I'm asking for! I really like it when you have to guess at measurements. That's real cooking!

[vipermcgee]

Over here in the US people think shepherds pie is made with ground beef. It should be made with lamb, hence the name.

Now cottage pie is made with ground beef but is virtually unknown here in the US, although it is commonly made, and called shepherds pie.

Peter

I guess I actually mada a cottage pie, as our one and only local gracer does not carry lamb. There is a small butcher nearby that someone told me later carries lamb, but I had already made my dish. Maybe next time I will go by and see if I can acquire any lamb before I set out to cook.

[Heming]

Mmmm...Deeeeeeeeeerrrrr......elllllllllk.......mmm mmmm.

You haven't had meat at all untill you've tasted reindeer! Now that's meat!

[funlvnman]

Nothing to do with traditional cooking but cheap and tasty it is.

1 lg sweet potato, diced into 1/4 " pieces.
1 med leek, diced
8 brussel sprouts, quartered
4-5 slices of fresh peeled ginger
1/4C chicken stock or substitute
veg oil
salt and pepper

heat pan on high, add oil
sweat the ginger in veg oill
add the sweet potato and cook for 3 minutes
add the leeks and sprouts and cook for 2-3 more minutes
add the stock, cover, reduce to simmer and cook until the potatos are tender, about 10 minutes. If there's any liquid left, uncover and boil off the liquid. Add salt and pepper, toss and serve.

[Rob Wright]

Highland Eggs

Ingredients:
2 1/2 cups fresh bread cubes, I use sourdough
1 cup grated cheese ,I prefer an extra sharp cheddar
8 slices bacon, cooked and drained, broken into pieces
8 eggs
Pepper
3/4 cup of half and half (Some recipes call for up to 1 1/2 cups heavy cream which is a little excessive)
Salt
Butter, I always use unsalted butter when I cook

Directions:
Preheat oven to 350 degree's
Butter a pie pan, the sides and the bottom, I use a stone pie pan, but a glass one works well.
Sprinkle 1/2 of the bread cubes in the pie pan, top with 1/2 of the cheese, and half of the bacon. Then take your 8 eggs and crack them over the ingredients spacing evenly. Top with the remaining, bread, cheese, and bacon. Season with a little pepper, preferably fresh.
Take the cream and pour it over all the ingredients until it is absorbed.
Bake in the pre-heated oven 20-30 minutes depending on how you like your eggs .Season with a little salt and serve. Even better the day after.

I like to add green chili to mine for a southwest flair.

Rob

[Rob Wright]

Minced Collops

1/4 lb hamburger per person
big handful oats
half an onion
1 red bell pepper
half pound mushrooms sliced
1.5 oz curry powder
sea salt
peppercorns to be ground
4 oz hard cider
1/2 cup beef broth

In skillet toast oats about 3 minutes remove. Add 2 tbl of unsalted butter and onions, red pepper, and mushrooms cook for five minutes. add ground beef and cook until pink is gone. Add broth, hard cider, curry powder and begin to simmer, once the liquid starts to cook down season with sea salt and fresh ground pepper, serve over mashed potatoes in bowl.

Rob

[funlvnman]

This is sort of macaroni and cheese made with potatos.

8-9 med red potato, or any boiling potato
1/2 C butter( yep, this is not diet food)
1 pint 1/2 & 1/2, or light cream
1 tsp salt
3 C cheddar cheese, mild works best

Parboil the potatos for about 15 minutes, and let them cool completely
Using a grater, shred them into a bowl.
Melt the butter into the salt and cream
Grease a 9"x13" baking dish
Assembly the dish in 5 layers
layer 1-potatos
layer 2-cheese
layer 3-potatos
layer 4-cheese
layer 5-sauce
bake at 350F for about an hour until the top browns.

When your pants don't fit anymore, don't blame me.

[TheSp8]

Rob,

What kind of oats? Do you use steel cut or rolled? The recipe sounds tasty.

YMOS,
Tony

[vipermcgee]

Nothing to do with traditional cooking but cheap and tasty it is.

Probably going to try this one at work. Most of my family will sit and make faces at this one.

Highland Eggs...
Minced Collops...

Sounds good. Anything with mashed potatos is sere to be a winner with my kids!

This is sort of macaroni and cheese made with potatos.
...
When your pants don't fit anymore, don't blame me.

I don't care if my p@nts don't fit anymore. That's a good reason to buy more kilts!

[Dall_Piobaire]

It all sounds good, all except for the possum that is!

One of the things I do, I don't eat a lot of red meat, is to split meats like lamb with ground turkey and amp up the spices a bit. A little lower in fat, and it still gives me the illusion that I am eating the real thing. I do a shepards/cottage pie with both ground turkey and lamb, it doesn't last too long.

Anyone here make their own Haggis?