Some hae meat and
canna eat,
And some wad eat that want it;
But we hae meat, and we can
eat,
And sae the Lord be thank it
- 1 boiling fowl 1-1.5 Kg (2-3lb)
- 1 onion, quartered
- 400-800g (1-2lb) leeks, cut into inch long
(2-3cm) pieces, white and green kept separate
- Stock from boiling fowl
- 1 bay leaf, some parsley
- 6-12 prunes, soaked overnight (optional)
- salt and pepper
Put the bird in a large pot and nearly cover
with water, add herbs and salt and slowly bring to the boil. Skim, cover and
simmer until tender, approximately 2 hours. Remove the bird, and allow to cool
slightly.
Meanwhile add the green part of the leeks to the
stock and add the prunes and continue to simmer. Cut the meat from the chicken
into smallish pieces and return them to the soup, with the white part of the
leeks. Simmer for a further 10 minutes. Check the seasoning and serve. Soup is
generally better the next day, so if you have time, try and prepare it in
advance. |
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Haggis: From the Celtic Treasure Chest
Neeps: peel and quarter turnips. Boil until tender.
Mash well, season with butter, salt and pepper to taste.
Tatties: peel and quarter potatoes. Cover with water
and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and
pepper to taste |
 
- 1 Victoria sponge cake, sliced
- 300g (3/4lb) raspberry jam
- 1 wine glass of sherry
- 2 tablespoons brandy or Drambuie
- Home-made egg custard (see below)
- 300g (3/4lb) raspberries
- 2 bananas (optional)
- 250 ml (1/2 pint) double cream
- 1 tablespoon caster sugar
- Toasted almonds Custard:
- 250 ml (1/2 pint) milk
- 150 ml (1/3 pint double cream)
- 2 egg yolks
- 50 g caster sugar
- Few drops of vanilla essence
Place the sponge in the base of a large glass bowl and
spread with the raspberry jam. Mix the sherry and the brandy and sprinkle
evenly over the sponge allowing it to soak in. Next add a layer of raspberries
and sliced bananas.
To make the custard, whisk together the egg yolks,
sugar and vanilla essence until pale and creamy. Heat the milk and cream
together in a saucepan until boiling point then stir into the egg mixture. Once
it is well blended, return to the pan and stir continuously over a low heat
until the custard thickens. Pour into a dish and allow to cool. When quite
cool, pour the custard over the layer of fruit, spreading evenly. Next whip the
double cream, add sugar to sweeten and spoon on top of custard. Decorate with
toasted almonds.
Cheeseboard with bannocks (oatcakes) Available at The
Celtic Treasure Chest |
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There are a number of variations in making this
drink which have been handed down over many generations. The brew is first
recorded in 1475 when the Earl of Atholl was attempting to capture Iain
MacDonald, Lord of the Isles who was leading a rebellion against the king.
Hearing that MacDonald drank from a small well, the Earl ordered it to be
filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction
and was captured! Here is the traditional Atholl Brose, from a recipe made
public by the Duke of Atholl some years ago.
Ingredients:
- 2 & 1/3 c. Scotch Whisky (560 ml)
- 1/2 cup steel-cut oatmeal (or other medium-coarse)
(90 g)
- 2/3 c cream (140 ml)
- 1/4 c honey (90 g or about 60 ml)
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Method:
Combine the oatmeal and whisky
in a shallow container. Cover with linen and leave in a cool place for at least
48 hours.
Remove clear liquids from this mixture, using
linen to squeeze last drop of whisky out of oatmeal solids.
Transfer whisky to a container with a wide
enough neck to stir.
Very slowly pour the cream into the whisky,
stirring with a wooden spoon. Some traditionalist feel it should be a silver
spoon.
Add the honey even more slowly, stirring
continually and evenly.
Serve when ready. |
