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| A Scottish Dish |
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| Wholesome Scottish Recipes |
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| A SCOTTISH MEAL All the ingredients are intended for a meal for 4 (hamsters), 2 human beings. Soup Cock a Leekie Ingredients 1 to 1.5 Kg (2.5 to 3.5 lb) Oven ready chicken 1.5 to 2 litres (3-4 pints) stock OR water. 4 Leeks cleaned and diced. Salt and Black Pepper. Bouquet Garni 1 prune (soaked overnight) per portion. Cooking Instructions Place the chicken in a large pot with the stock OR water, the leeks, seasoning and bouquet garni. (see below) Bring to the boil, remove scum and cover and gently simmer for 2.5 to 3 hours. . Add prunes and continue to simmer for a further 30 minutes. Remove the chicken to serve separately. Take small pieces from chicken to return to the soup. Add a little seasoning and simmer for a further 5 minutes then serve. MAIN COURSE Stoved Chicken Ingredients 1 to 1.5-Kg (2.5 to 3.5 lb) Oven ready chicken. 15ml/1tablespoon of vegetable oil 50 grams (2oz) butter 1 Kg (2.5 lbs.) of potatoes peeled and sliced 16 shallots peeled or 2 large onions peeled and sliced Salt and Pepper. 500ml (1 pint) Chicken Stock 3 tablespoons of chopped parsley Cooking Instructions Cut Chicken into the required portions. Brown in 25 grams (1oz) of butter and oil heated together eat the oil and 50% of the butter Take a large casserole dish and, put in layers, potatoes shallots or onions, chicken And finally potatoes , seasoning in between each layer. Pour on the boiling stock, and add the rest of butter. Cover with a piece of greaseproof paper and a lid. Cook at 140 degrees Celsius (225F, Gas Mark 1) for 2.5 to 3 hours till tender. (Add more stock if necessary) Sprinkle with parsley and serve. Dessert Shivering Tam Ingredients 1 Lemon 3 Large Juicy Oranges 250ml (.05 pint) cold water. 12 grams (0.5 oz) powdered gelatine 70 grams fine sugar. Double (heavy) whipped cream. Cooking Instructions Grate the rind finely from the lemon and oranges, and place in a pan with half the water. Bring to the boil strain and dissolve the gelatine in the liquid. Stir in the sugar until melts, then add 250ml (0.5 pint) of cold water. Squeeze the juice from the lemon and oranges, make up to 125ml (0.25 pint) with water. and strain into the hot liquor. Pour into wetted mould and leave to set. Serve topped up with the whipped cream. Notes Bouquet Garni is a parcel of mixed herbs packaged in a muslin bag. It can be bought in most supermarkets or made from a small square of muslin Herbs to try (bayleaf, parsley, thyme, peppercorns, mace) Stock (Chicken or otherwise). Put the meat (including fat), bone, giblets (where appropriate). Brown the meat before putting in a pot. Bring to the boil. Then simmer for 4-5 hours. Remove any fat, strain and coll. Keep the liquid in a fridge, use within 4 days. (Of course you could use a stock cube). |
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