Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.
I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.
1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)
200g chickpeas drained
1 tsp garlic granules
2 tbsp dried coriander
1 lime, zested & juice
1 tsp onion granules
30g Panko breadcrumbs
Salt & Pepper to taste
- Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.
- Add in the cooked salmon and gently blitz, don’t break up too much.
- Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.
- If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
- Serve. Yummy!
Scotland’s abundant natural larder is amazing, from Stornoway Black Pudding, Aberdeen Angus Beef, Highland Wagu from Perthshire, Arbroath Smokies, Shetland Salmon and of course our delicious rasperberries, all washed down with our amazing Whisky’s.
This trail guide is a perfect guide for foodies, whether its a whisky trail or chocolate trail you will find the best here. Food and drink scotland
You can also check out all our excellence awards here. Excellence awards So don’t just take my word for it, come visit, come eat, come drink, come have some fun!
This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
- Preheat the oven to 200 deg
- Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
- Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
- Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
- Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
- Bake in the oven for 15-20 minutes.
- Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
Oh Yummy! I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat. I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .
Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.
1 Roll of puff pastry (about 300g)
500g ground Scottish Beef
a little water
1 tsp sea salt
1/2 tsp black pepper
1 tsp rainbow peppercorns
3/4 tsp dried coriander
1/2 tsp nutmeg
1/2 cup of fine breadcrumbs
1 egg beaten for pastry.
- Preheat your oven to 200 deg.
- In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.
- Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
- Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up. Then with a fork crimp the seal along to seal. Make a few light cuts on top.
- Place rolls onto a greaseproof tray and brush with the egg wash.
- Bake for about 25 minutes.
- Serve with chips & beans…..my personal fav for a proper home comfort meal.
Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-
Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)
The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.
Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.
Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!
Makes 8 individual scones
120g of Self Raising Flour
60g Melted Butter
60g Rolled Oats – (Scotts of course)
40g Caster Sugar
2 tsp baking powder
1/2 tsp salt
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
- Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!
Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.
Here are some of my favourite recipes:-
Haggis, Neeps & Tatties
I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.
100ml Scotch Whisky
100g soft brown sugar
4 large bananas
Ice cream of your choice.
- Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
- Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.
I Love my Homeland, I love the scenery, I love the places, I love the people but most of all I love our homegrown produce and our ever growing excellence in small businesses, here are a couple of more awards and successful business owners.
If you haven’t visited yet, why not come taste and see for yourselves? I guarantee you, your senses will be heightened to a new level of excitement and surprise.