Recipes?

[vipermcgee]

Hey guys, I like to cook (never tried cooking kilted though), and I was wondering if any of you have any interesting Scottish recipes you would like to share? I tried my hand at creating a shephard's pie tonight for dinner, and it seems to have disappeared! I wanted to take a picture to post with this thread, but the kids tore into it like tornados! There was barely enough left for my lunch tomorrow. I'll try to post my recipe later, as I pulled from my knowlege of cooking and made it up as I went! (except a few suggestions I pulled from a Rachael Ray 30 minute meals recipe)

Robert

[Chas]

My wife makes the best Shepherd's Pie in the world. But she regularly complains that it is getting harder to find really fresh shepherds.

Seriously though, fancy cooking is all very well, but good plain cooking using quality ingredients and a bit of adventure cannot be beaten.

Regards

Chas

[Peter C.]

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

[Arlen]

Often when I miss something from home and I don;t already have a recipe for it I'll look on here.
http://www.rampantscotland.com/recip...cipe_index.htm

[Heming]

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!

[Peter C.]

Often when I miss something from home and I don;t already have a recipe for it I'll look on here.
http://www.rampantscotland.com/recip...cipe_index.htm

Great site thanks for that Arlen.

Peter

[Dall_Piobaire]

If we have one for good Scotch, why not a group for Trad cooking???

I will cook anything and everything, love to cook, just got finished with shortbread that dissappeared as fast as it cooled!

I have subsititued turkey for the lamb and/or ground beef, nothing beats the lamb though. Tha's got my mouth watering just now!

[Squeaky McMurdo]

Beef....blech! I use deer or elk...sometimes antelope or moose.

--Chelsea McMurdo--

(who will be eyeing the "mountain maggots" at hunting camp this weekend thinking about authentic shepard's pie)

[Dall_Piobaire]

That sounds great Chelsea but we don't get too many meeses, and the antelope anin't palyin much down in these parts. Lamb though, oh yeah!

[vipermcgee]

Beef....blech! I use deer or elk...sometimes antelope or moose.

--Chelsea McMurdo--

(who will be eyeing the "mountain maggots" at hunting camp this weekend thinking about authentic shepard's pie)

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