Scotchstew Recipes
SCOTCH OLD-FASHIONED
This classic scotch old fashioned cocktail has satisfied the Scotch drinkers for many generations-it's a real classic.-Test of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.
Nutrition Facts : Calories 176 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SCOTCH EGGS
A delicious and easy Christmas Eve recipe for your family.
Provided by Chasity LeGrand
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
- Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g
TRADITIONAL SCOTCH BROTH
This authentic Scottish soup will nourish your body and comfort your soul!
Provided by Kimberly Killebrew
Categories Main Course Soup
Time 4h
Number Of Ingredients 17
Steps:
- Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam.
- Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
- Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste. We like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.
- Serve garnished with fresh chopped parsley.
Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Protein 23 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 579 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
SCOTCH STEW
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Scotland.
Provided by CJAY8248
Categories < 4 Hours
Time 2h10m
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet. When pan is quite hot, add meat and brown about 15 minutes, turning until good and brown. Then pour in 2 cups boiling water and stir. Add garlic, onion, salt, and pepper. Cover, turn heat to low and simmer for 1 hour. Then remove garlic, add carrots, and cook 45 minutes longer. Make a paste of flour and cold water and add to meat and stir. Simmer for 15 minutes longer. Serve on 6 portions of mashed potatoes.
SCOTCH TEAS
"When my kids were little, these sweet golden bars were standbys for hurry-up treats," recalls Jane Hacker of Milwaukee, Wisconsin. "They were often my contribution to work functions, too."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 bars, 10 servings, 1 per serving.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oats, brown sugar, baking powder and salt; mix well. Stir in butter. Pat evenly into a greased 8-in. square baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
THE BEST HOMEMADE SCOTCH EGGS
The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.
Provided by Lovefoodies
Categories Breakfast
Time 27m
Number Of Ingredients 9
Steps:
- Put six of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
- Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into six.
- Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
- Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
- To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
- Fill a large pan a third full of vegetable oil, and heat to 325F, 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 Servings, Sodium 283 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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SLOW COOKED SCOTTISH BEEF STEW - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Estimated Reading Time 5 mins
- Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
- Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
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From cocktails.lovetoknow.com
Author Karen Frazier
- Scotch Sour. A whiskey sour is a classic whiskey cocktail that combines warmth, sweet, and sour. Using a blended, smoky Scotch such as Johnnie Walker Black adds a depth of complexity to this cocktail that's equal parts interesting and delicious.
- Scotch Old-Fashioned. While you can use a blended Scotch to make an old fashioned cocktail (typically made with rye or bourbon), this is a great cocktail to show off a balanced single malt such as Lagavulin.
- Rusty Nail. The rusty nail is a simple combination of blended Scotch and Drambuie. It's a warming and delicious cocktail perfect for cool autumn afternoons.
- Blood & Sand. The blood & sand cocktail is a popular Scotch mixed drink made with sweet vermouth, Scotch, cherry liqueur, and orange juice. It's a combination of sweet, strong, and smoky that will tickle your tastebuds, and it's a great summertime sipper.
- Scotch Collins. The Tom Collins is a popular gin drink, and this is the Scotch counterpart. It's a fizz, which is a type of drink that has added soda - in this case club soda.
- Rob Roy. The Rob Roy is the Scotch version of the popular Manhattan cocktail. To make this Rob Roy drink recipe, you'll need blended Scotch, sweet vermouth, cocktail bitters, ice, and a cherry for garnish.
- Penicillin Cocktail. Scotch often has honey notes, so adding honey in a penicillin cocktail is a great way to enhance that flavor profile in a blended Scotch.
- Scotch Toddy. For cold winter days or cool autumn weather, there's nothing better than a hot toddy. Scotch is the perfect strong to add to this drink that contains honey, tea, and other warming ingredients.
- Bloody Mary Queen of Scotch. A classic bloody Mary is a thing of beauty. Adding a smoky blended Scotch in place of the vodka adds an element of smoke to the cocktail that brings complexity.
- Godfather. The Godfather is a classic Scotch cocktail that's the perfect mix of Scotch and sweet amaretto. Ingredients. 2 ounces blended Scotch. ¼ ounce amaretto.
HOW TO MAKE A DELICIOUSLY EASY TRADITIONAL SCOTTISH BEEF STEW
From kimberlycstarr.com
Estimated Reading Time 5 mins
- Start by making sure that all of your veggies are chopped up. The goal is to have them in uniform sizes so that they all bake evenly. Once the veggies are chopped and set aside, then chop and prepare the beef.
- Add in the cubed steak to the flour mixture. Mix so that all the beef is covered evenly. If I'm letting the kids help, I'll actually use a large Ziploc bag instead. That way, they can mix without spilling on the floor.
50 AUTHENTIC SCOTTISH RECIPES YOU SHOULD TRY * THE ...
From thehomesteadinghippy.com
Estimated Reading Time 5 mins
- Traditional Scottish Shortbread. This recipe is one of my favorites! It has tons of light, flaky layers that are perfect in a cookie, or a larger cake-like batch.
- Haggis. No Scottish recipe round-up would be complete without the addition of haggis, now would it? This recipe – traditionally made with sheep’s stomach – might not be for everyone, but it is 100% Scottish for users.
- Scottish Stovies. This recipe uses up all of your Easter dinner ingredients, from leftover lamb to potatoes, and even a few turnips. Here’s the recipe.
- Scottish Meat and Tatties. There’s nothing too exotic or out-of-the-box about this dish, but it’s sure to warm your belly – and your heart! – on a cold winter night.
- Scottish Shepherd’s Pie. Who doesn’t love a tasty shepherd’s pie? This recipe includes Greek yogurt and white cheddar cheese for a unique spin on the classic.
- Scotch Eggs with Mustard Sauce. I’m not a big egg fan, but you can’t deny that eggs are a huge part of the traditional Scottish breakfast. Here’s a tasty recipe for you to try.
- Scottish Kedgeree. Haddock. Rice. Methi. Butter. I can’t get enough of this Scottish kedgeree recipe – you can learn how to make it here.
- Cranachan. Cranachan is a delicious Scottish dessert made with hefty ingredients like sugar, scotch whisky, and heavy whipping cream. You’ll lighten it up by adding fruit.
- Tipsy Laird. This recipe is essentially the same thing as trifle, the British pudding that is so omniscient. A traditional recipe for Burn’s Night, this pudding is easy to make and beautiful to look at with multiple layers of custard, raspberries, sponge cake, and whipped cream.
- Instant Pot Skirlie. I don’t have an Instant Pot yet but I’m dying to get one – and this skirlie recipe doesn’t have me feeling any less excited! Here is the recipe.
SCOTCHAROOS (SOFT NOT HARD) — SALT & BAKER
From saltandbaker.com
Estimated Reading Time 6 mins
- In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).
- Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan... as soon as this happens), remove it from heat and stir in the peanut butter.
SCOTTISH BEEF STEW RECIPE - NICK NAIRN | FOOD & WINE
From foodandwine.com
4/5 (2.1K)Category Meat & Poultry Recipes, Beef RecipesServings 4Total Time 2 hrs 30 mins
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
- Melt the butter in the casserole. Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
- With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew with the Skirlie Potato Cakes.
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- All About Haggis. Haggis is not merely for Burns Night (a celebration in January commemorating the life of a Scottish poet) but is a true traditional dish of Scotland loved and eaten there as well as in many other parts of the world.
- A Bowl of Scottish Porridge. Discover the healthy and nutritious Scottish breakfast dish of porridge, a long-standing recipe that was originally cooked in a pan and stirred with a wooden spurtle (stick).
- Tattie Scones. Tattie scones are a traditional part of a full Scottish breakfast and are sometimes also called potato scones; you may also hear them referred to as fadge or potato bread in Ireland.
- Cullen Skink. Cullen is a small town in Northeast Scotland and the home of one of Scotland’s most famous dishes, Cullen skink. It is a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and onions.
- Cock-a-Leekie Soup. Cock-a-Leekie soup is essentially a peasant dish and has many regional variations—some going back centuries, revealing just how important this dish is to Scottish food.
- Scottish Stovies. Ask 100 Scots for a traditional stovies recipe and you will get 100 different answers—everyone has their own version (and of course theirs will be the best).
- Rumbledethumps. You just have to love this silly-sounding name which in no way explains what it is, but it is still fun. A dish of Rumbledethumps is the Scottish way of using up the leftover mashed potatoes and other vegetables to create a hearty, sustaining casserole-like side dish (or you can eat this on its own).
- Scottish Oatcakes. Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread.
- Scottish Shortbread. Though Scottish shortbread is traditionally eaten on New Year's Eve, this shortbread recipe is too good to save for just one night!
- Tipsy Laird. Tipsy laird is essentially the same as trifle, the pudding that has graced British tables for centuries. Also a traditional part of Burn's Night, this dessert is not only delicious but also pretty to look at.
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