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Scottish Night Feast

Printed From: Chalfont St Peter
Category: General
Forum Name: Recipes
Forum Description: Fanciful delights to tickle the tastebuds
Printed Date: 01 October 2023 at 10:38pm
Software Version: Web Wiz Forums 12.06 -

Topic: Scottish Night Feast
Posted By: Pembrokegothis
Subject: Scottish Night Feast
Date Posted: 10 August 2005 at 1:39pm

For all you people who fancy a wee international night here is a menu for you from Scotland.

Starting with Cullen Skink (Don't let the name put you off).

Cullen Skink is a traditional dish from the shores of the Moray Firth. Skink comes from the Gaelic and originally meant "essence"; today it simply means a stew soup.

1 Finnan haddock
1 chopped onion
600 ml (1 pint) milk
250 g (8 oz.) mashed potato
1 tablespoon butter
Salt and pepper

Place the fish in a saucepan and add boiling water to cover. Bring to the boil and add the prepared onion. Once the haddock turns creamy, bone the fish and add them to the water in the pan, reserving the flaked haddock.
Simmer for 20 minutes and strain. Put flaked fish, stock and milk in a saucepan, bring to the boil then add enough mashed potato to make it creamy. Add the butter, piece by piece, and salt and pepper to taste. If desired, stir in a little cream and garnish with a handful of chopped fresh parsley.
Serves 4.

Main Course Howtowdie with Drappit Eggs

A traditional Scottish meal that would grace any table. Howtowdie, braised chicken, shows a decidedly French influence, the name probably deriving from "hutaudeau", the Old French for a pullet.

1.5 kg (3 lb.) roast chicken.
25 g (1 oz.) melted butter.
1/2 grated onion.
4 cloves.
4 peppercorns.
A little salt.
900 g (2 lb.) spinach.
140 ml (1/4 pint) double cream.
6 poached eggs.
75 g (3 oz.) breadcrumbs.
1 small onion, grated.
2 rashers bacon, chopped.
1/2 teaspoon dried herbs.
Salt and pepper.
1 small egg.
25 g (1 oz.) melted butter.

Mix the first five ingredients of the stuffing and bind with the egg and butter. Wash the chicken before filling with stuffing, then place the fowl on a good-sized piece of tinfoil in a baking tray. Pour the melted butter over it then put the grated onion, cloves and peppercorns on top and sprinkle with a little salt. Wrap in the tinfoil and place in the centre of a pre-heated oven, 370 deg. F., Gas 5.
After 1 and three-quarter hours, peel back the tinfoil, baste the chicken well and return to the oven until cooking is complete and the fowl is crisp and golden. Make gravy with the stock from the chicken, then boil the spinach for four minutes, drain, liquidise and add cream.
Serve accompanied by spinach, poached eggs, and boiled potatoes, with a little pinhead oatmeal added after draining, and buttered carrots.

Now a real ending treat Glenmorangie Chocolate Mousse

225 g (8 oz) very best dark chocolate
4 eggs
300 ml (10 fl oz) whipping cream, whipped lightly.
Glenmorangie Ten-Year-Old Malt

Melt chocolate and cool slightly.
Beat eggs, at high speed, in a food mixer until full volume.
Incorporate cream and chocolate together with a spatula, folding lightly. Do the same with beaten egg (always be light handed).
Add a generous splash of Glenmorangie Ten Year Old.
Can be piped, if liked, into chocolate cases or spooned into glass dishes. Cover and leave to set for at least 4 to 6 hours.
Makes 12 portions.
Now enjoy your meal and don't come crying to me when you put on half a stone

I could have been worse! Not much but it could have been

Posted By: Eddie
Date Posted: 10 August 2005 at 8:56pm
oooh ..Haddock poached in milk !! Only us people with Scots blood appreciate that. And none of that yellow dyed rubbish!

They say Kesey's dead; But never trust a prankster;even underground.

Posted By: Pembrokegothis
Date Posted: 31 August 2005 at 12:03pm

Not posted a wee recipe for a while so here goes:

Ham and Haddie
A tasty dish of meat and fish.

1 good-sized smoked haddock, filleted.
2 tablespoonfuls butter.
2 slices smoked ham.
Pepper to season.

Melt the butter in a frying-pan and place the ham in it, turning once. Lay fish on top, season, cover and then simmer very gently until the fish is cooked. Serve with a poached egg, if preferred, or pour a little thick cream on top of the cooked ham and haddie and brown under a hot grill before serving.

Notice the big print for Eddie

I could have been worse! Not much but it could have been

Posted By: Eddie
Date Posted: 01 September 2005 at 8:01am
I haven't gone blind yet!

They say Kesey's dead; But never trust a prankster;even underground.

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