Make your own free website on Tripod.com





















Home | The Creation Of Scotland | Scottish Legends | Traditional Scottish Recipes | Scottish Customs | Flower Of Scotland | Greyfriars Bobby | Loch Ness Monster | Scottish Jokes | The Broons & Oor Wullie | Para Handy





soup.jpg

 
Cullen Skink
 
Smoked Haddock
Water
1 Onion
1 pint of milk
Mashed Potato
Salt and pepper
25g butter

 
Directions

1. Skin the smoked haddock and cover with just enough boiled water to cover it


2. Bring to the boil and then add the chopped onion


3. Remove the haddock once it's cooked and remove the bones. Remove the head and tail

4. Break up the fish into a dish and replace the bones into the pot and boil for one hour


5. Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish

6. Add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency

7. Add the butter and pepper and serve

doublethistlel2.jpg

Scotch Broth   
 
1kg neck of mutton or lamb 
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 small turnips
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)
 
Directions

1. Pre soak the barley and split peas

2. Chop all the vegetables

3. Melt a small piece of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top

4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes

5. Add the remaining vegetables

6. If used, remove the bone and strip off the meat and return this to the pot


7. Add parsley before serving. Great with warmed bread rolls

 

doublethistlel2.jpg

Cock A Leekie Soup

One whole chicken or several pieces of uncooked and boned chicken wings, legs or quarters
400g of leeks
25g of rice
2 litres of water or soup stock
One teaspoon of brown sugar
Seasoning of salt and pepper, one bay leaf and some thyme
Parsley for the garnish

Directions

Place the chicken into a large pot and add the soup stock or water. Bring to the boil. As any fatty scum appears at the top of the pot of Cock a Leekie remove and discard

Wash the leeks and roughly chop into about 2cm pieces, using the green and white pieces, though some cooks prefer just to use the whites of the leeks. Once the chicken or chicken pieces have been boiling for about one hour add the chopped leeks and the herbs of bay leaf and thyme and bring back to the boil and then simmer for two hours. The salt and pepper if used can be added at this stage of the recipe

doublethistlel2.jpg

Spicy Lentil Soup
 
1 medium sized onion
3 medium carrots
3 medium potatoes
1 red pepper
125g red lentils (soak in water for one hour before cooking)
1 teaspoon paprika
1 teaspoon tumeric
A pinch of cinnamon
A pinch of cayenne pepper
1 400g can of tomatoes
750ml of water or vegetable stock
1 teaspoon basil
1 bay leaf
Salt and pepper
 
Directions
 
Chop the vegetables finely
 
Heat 1 teaspoon of oil and fry the spices
 
Add vegetables and lentils. Stir and coat vegetables with the spices. Cook for about 5 minutes

Cut up tomatoes, put them in a measuring jug, add enough water or stock to make 1.2 litres

Add this with the basil and bay leaf to the pan of vegetables

Bring to the boil and simmer for 40 minutes or until the lentils are cooked

Add salt and pepper to taste. Add more water or stock if necessary































button.jpg