From Ick's Kitchen - Recipes and tasty tidbits
1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F.
Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.
Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.
Ick's Thoughts - Cook the Liver and the Lamb prior to chopping in the food processor?
Beef Haggis (from Jack Poulter)
1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt
1 tbs. black pepper
pinch cayenne pepper
cow's bladder, sheep's stomach or pudding basin (bowl)
Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours. (If no bladder/stomach is available put into a ovenproof bowl, cover with foil or waxed paper (tied on) and steam as above.)
To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.
This is traditionally served as an accompaniment to other meats on a festive occasion, e.g., Robby Burn's Birthday. It may also be eaten as a dessert by pouring a few ounces of Drambuie over it. I have done this and enjoyed it.
1/3 cup steel-cut oats
In small saucepan, cook oats as per package instructions. Rinse; reserve.In large skillet, heat oil over medium-high. Add garlic, onion, salt, pepper and garam masala. Cook, stirring, until onions soften, 2 to 3 minutes. Add lentils, carrots and rutabaga. Cook, stirring, 2 minutes. Add mushrooms. Cook, stirring, 2 minutes. Stir in kidney beans and butter until it melts. Add peanuts, almonds and walnuts. Cook, stirring, until nuts soften slightly but retain crunch. Remove from heat. Stir in reserved oatmeal.
Add water to 9-by-5-inch loaf pan. Add haggis mixture. Cook in preheated 350F oven until top is crispy, 35 to 40 minutes.Turn haggis out into serving bowl. Using fork, break it up, then fluff.
2 cups "GF" oats toast in shallow pan at 350 degree oven until light brown.
2 large onions chopped and cooked with:1/2 lb. Ground round or hamburger meat & 1/2 lb Ground Pork - cooked until well done and in crumbles.
½ lb. Cooked Beef liver, ground
Mix all meat together in a bowl. Add toasted oatmeal.Stir all together, should have a bowl of crumbles.
Add:
1 teaspoon salt1 Tablespoon Black Pepper½ teaspoon cayenne
Mix all ingredients together and pour into two loaf pans. Over each loaf pan pour 1 cup beef broth. Wrap each loaf with Foil, leaving a tented top, and place in 350 degree preheated oven for 2 hours.
Cock-a-Leekie Soup
This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew's Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!
Ingredients:
1 boiling fowl,
about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch ieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon
Method: Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum.
Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes.
Check for flavour and serve with a little chopped parsley.
Serves 6/8 people.
Colcannon -
In the Borders, it is known as Rumbledethumps and in Aberdeenshire it is known as Kailkenny (but using cream in place of butter). Other variations include adding a couple of boiled and mashed carrots and turnips as well as the basic ingredients.
Ingredients:
1 pound boiled and mashed potatoes
1 pound boiled cabbage, drained
1 ounce butter (or margarine)
Salt and black pepper
Method: Mash the potatoes and finely chop the cabbage and mix in a large saucepan in which the butter has been melted. Keep the saucepan over a low heat to keep it hot. Season to taste and serve piping hot.
The mixture can also be put into a greased oven-proof dish and cooked at 400F/200C/gas mark 6 until the top is browned.
Gluten Free Scones
craig@theresipsa.com.
Ingredients:
Gluten-free Flour - 8 ounces (250g or 2 US cups) Gluten-free flour. (Glutafin Pastry works well as it has less raising agents).
Baking Powder - one teaspoon.
One Egg, beaten.
Melted Butter - 1 ounce (25g, quarter US stick)
Yogurt or butter milk - 8 ounces (250ml or one US cup).
Method: Mix the egg, melted butter and yogurt/buttermilk together well. Place the dry ingredients into a bowl and slowly add the wet ingredients. Beat well until the mixture is smooth and is of dropping consistency.
Allow to stand for ten minutes. Using a spoon, drop dollopes of the mixture into a hot, well-greased, non-stick pan. Cook until bubbles begin appearing on the top and the underside is golden. Flip and cook until the second side is golden also.
Serve with fresh fruit or berries, Greek yogurt, maple syrup - or just simply with butter.
Scotch Eggs
Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at picnics.
Ingredients:
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg 3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Method: Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked. Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
Gluten Free Shortbread
Ingredients:
Gluten-free Flour - 8 ounces (250g or 2 US cups) Gluten-free flour. (Glutafin Pastry works well as it has less raising agents).
Butter (softened) 8 ounces (250g or 2 US sticks or 2 US cups).
Cornflour - 4 ounces (125g or 1 US cup).
Icing sugar (Powdered sugar in US) - 4 ounces (125g or 1 US cup).
Caster sugar (fine granulated sugar) for dusting.
Method: Pre-heat the oven to 180C/355F
Mix all the ingredients gently until the mixture comes together. Knead lightly, cover with cling film and refrigerate for an hour. Knead briefly after removing it from the fridge. Either roll into one great sausage-shaped roll, from which to cut disks about ½ inch (1.2cm) thick, or roll flat to the same thickness and cut the biscuits out. Lay out on a non-stick baking mat or baking parchment and prick lightly with a fork. Allow some space between them for expansion.
Bake until golden brown. Remove from the oven and allow to cool slightly before sprinkling with some caster sugar.
White Chocolate Paté
150 GM WHITE CHOCOLATE
75 GM MARSCAPONE CHEESE
75 ML SOUR CREAM
150 ML WHIPPING CREAM
RIND OF 1/2 ORANGE AND
25ML GRAND MARNIER(RIND AND ALCHOL OPTIONAL)
Here's an easy one for the chocaholics.Melt the chocolate with the sour cream in a bowl over boiling water. Give it a good beat with a whisk to smooth out any lumps of chocolate (white choc is funny stuff to cook with). Mix in the alcohol and rind at this stage if you are using them. Beat the cream and marscapone together with electric whisk to soft peaks (not stiff). Gently fold together the chocolate mix and the cream mix. Leave to set in the fridge for a few hours. Can be spread on almost anything but is best on hot raisin toast or warm fruit bread. Also good spooned onto hot fruit pies just before serving instead of cream.
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