Traditional SCOTTISH COOKERY
recepty, které přivezli žáci ZŠ Lobkovicovo, Praha 3
z cesty po SKOTSKU
1. HAGGIES ( M.Vršková, L.Denisová, E. Kumpoštová, A.Frydrychová)
Family : Jacky McKechnie, Stirling, Scotland, UK
Ingredients: sheeps bails, stomachs, oatmeal,black pepper, 2 onions
Instructions: cook all the ingredients and then mix them, put inside sheep
stomach and boil in water. Serve with mashed potatoes and mashed
turnip.
2. CLOOTIE DUMPLING (E.Vodrážková, B.Šmejkalová, N.Daňková,
M.Černá )
Family: Janet + Alec Binnie, Stirling, Scotland, UK
Ingredients: 150g self raising flour, 225g sugar, 1tbs bicarbonate soda,
1tbs treacle, 450g mixed fruit, 175g suet, ½ tbs salt, 3tbs mixed spieced
Instructions: mix all the ingredients in a large bowl, add milk to make soft
consistency.Sprinkle good flour and mixture in cloth. Tie securely leaving
room for swelling. Place on upturned plate in large pan making suet is
boiling before placing mixture in. Boil steadily for 3 hours on low heat.
Keep a check on water level. If more water required, boil kettle then add
to pan. Cool on plate for few mins. Peel of cloth gently. Sprinkle a little
sugar. Dry off in oven on low for 15- 20 mins.
3. MINCE AND TATTIES (M.Kaisler, J.Kaisler)
Family : Mary Napier, Stirling, Scotland, UK
Ingredients: minced beef, vegetables, carrots, onions, potatoes
Instructions: brown mince in a pan, stir until sure it does not stick to a
pan, add vegetables and put to low heat, add some water, simmer until
veg are soft, cook abou 30-45 mins
Tatties : peel potatoes, cut into sizes, boil in salt water, drain water when
soft, add some butter. Mix till creamy. Put mince in a dish, add potatoes
on top, heat in oven when ready to eat.
4. WHITE CHOCOLATE CHEESECAKE WITH CARAMEL (T.Janypka,
P.Mottel, Š.Vejskal )
Family: Sheryl Wighton, Stirling, Scotland, UK
Ingredients: digestive biscuits – crushed, 300g white cholocate – melted,
condensed milk (caramel flavour ), butter
Instructions: mix biscuits + butter together, place in tin and leave to set in
fridge (this make base). Melt white chocolate. When base is ready, pour
caramel, condensed milk over base and spread evenly. Spread white
chocolate over caramel. Place in fridge for 2 hours to set.
5. NEEPS (turnip) ( J.Vršek, F.Háva, A.Lanc, Š.Novák)
Family: Francis McGarvie, Stirling, Scotland , UK
Ingredients: turnips- peeled and roughly chopped, pinch of salt, grated
nutmeg, some milk, butter
Instructions: place turnips into a large saucepan, cover with cold water,
add a pich of salt and bring the turnip to the boil. Then reduce to a
simmer and cock until tender(aprox. 20mins). Drain the turnips and neep
to one side. Add half of the butter and half of the milk. Melt the butter
and warm the milk ( the second half) , add the cooked turnips and mash.
Serve with haggies and tatties.
6. SCOTCH SHORTBREAD (k.Jarošová, V.Prichoďko, sestry Kovaříkovy)
Family : Lynda Steele, Stirling, Scotland, UK
Ingredients: 4oz seived plain flour, 2oz rice flour, 2oz castor sugar, 4oz
butter
Instructions: combine flours + sugar in mixing bowl. Work in buuter until
the dough is the consistency of short- crust. Sprinle board with rice flour.
Turn dough on to board and knead till smooth. Cut into portions and
shape into rounds.This amount will make 4small rounds.Place on baking
paper in a tin. Prick with a fork. Put in oven at 350°C. When the cakes
begin to colour (from 20- 30mins)lower the heat. Allow to cool in the tin.