ALL · Cakes and Biscuits · Scottish Cuisine

Scottish Snowballs

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These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

 

Makes about 8-12

50g  unsalted butter

50g caster sugar

pinch of salt

225g self raising flour, sifted

1 egg

1 tbsp milk

Good raspberry jam (I like Mackay’s)

confectioner’s (powdered) sugar (icing sugar)

unsweetened shredded coconut (do not use sweetened)

 

  1. Pre heat oven to 200 deg
  2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
  3. Stir in the milk and rest of flour to make a stiff dough
  4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
  5. Bake for 8-10 minutes until very lightly golden brown.
  6. Remove and cool
  7. Sandwich each cookie together with raspberry jam (not too much)
  8. Leave for half an hour for jam to set.
  9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
  10. Next dip in the coconut and ensure fully covered, set aside.
  11. Great holiday recipe as these will last 4-5 days.
ALL · Pastries and Pies · Scottish Cuisine

Square Sausage Puffs

So having made my square sausages, which were so tasty, I now wanted to try more than just putting it on a morning roll or using in a breakfast. Having some puff pastry in the fridge, little square sausage puffs it was. Super tasty and proper comfort food.

 

Makes 3

1 packet of pre rolled puff pastry

3 square sausages,  Get my recipe here :- Square Sausage

Tomato Ketchup or Brown Sauce (whichever is your favourite)

1 egg – whisked for wash

 

  1. Preheat your oven to 200 deg.
  2. Roll our pastry and cut into 3 sections
  3. Egg wash edges of each section of pastry and place 1 tbsp of choosen sauce in centre.
  4. Place 1 square sausage onto pastry and then fold over and seal edges with a fork.
  5. Place onto a pre-heated baking tray and brush with the egg wash for a good glaze finish.                                                                                                                  20180916_183511
  6. Bake for about 30-35 minutes of until golden brown all over.                                  20180916_190442
  7. Remove and serve. I love baked beans with sausages.

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ALL · beef · Facts and info on Scotland · Meat Dishes · Pork · sausages · Scottish Cuisine

Scottish Square Sausage

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I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots.  The most popular way to eat it is in a good Scottish morning roll:-                                                                           20180916_144243

In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both ­bearing an uncanny resemblance to the original.

Here is the recipe below which I tried from Maw Broons Cookbook:-

Makes 15 sausages:-

500g at least 20% Fat Scottish Beef Mince

500g at least 20% Fat Pork Mince

1 egg – whisked

100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)

1 tsp salt

1 tsp nutmeg

1 tsp white pepper (make sure its a level tsp)

1 tsp dried coriander seed

 

  1. First mix together the pork & beef mince in a bowl, then add the egg and bind together.
  2. Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
  3. Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
  4. Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!                                       20180916_153707

 

TWICE BAKED BREAD

Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.

 

ALL · beef · lamb · Meat Dishes · Scottish Cuisine

Shetland Saucermeat

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Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.

I decided to go for the traditional Lorne sausage (square sausage).

Makes about 4 sausages

400g Saucermeat

1 tsp salt

2 tsp spice mix

 

For the Spice Mix

1 tsp black peppercorns

1 tsp white peppercorns

1 tsp whole allspice

1 tsp whole mace

1 tsp cinnamon

pinch of whole cloves

 

  1. Mix the dry spice together and then add to the saucermeat, blending well.
  2. Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
  3. I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
  4. Serve on a scottish butter morning roll. Yum!

 

 

ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Salads · Scottish Cuisine · superfoods

Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

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I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.

Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.

 

Serves 2

80g Basmati & quinoa rice (I used Tilda)

2 x Scottish Salmon Fillets

4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)

2 tbsp sesame seeds

3 spring onions

1 fresh red chilli

60g sugar snap peas

2 carrots

4 springs of fresh coriander

2 tsp toasted sesame oil

1 lime (juice only)

80g smoked beetroot

1/2 cucumber

 

 

  1. Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)                                                                                       20180529_175113
  2. Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
  3. Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.                                                                                     20180529_161951
  4. Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
  5. Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.                                                             20180529_175433
  6. Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

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ALL · beef · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine

Rotisserie Beef

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I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.

I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.

 

1kg Topside Scotch Beef

Rock Salt, Cracked Black Pepper and a little oil to season.

  1. Rub the seasoning into the meat and leave at room temperature for 15 minutes.
  2. Skewer the meat onto the Metal Skewer and insert into the oven.
  3. Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
  4. Cook for about 1 hr 15 minutes for medium.

I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.

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You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.

 

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