Culinary Tour - Meat Dishes...
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BLACK PUDDING
Description: These blood puddings are traditional to all Celtic countries, and are one of the earliest prepared foods known to man. Pig's, lamb's and goose blood can also be used.
Method: Let the blood run into deep pan, and when cold add the salt. Add the other ingredients, seasoning well, and either put into prepared skins or into a large ovenproof dish, or basin. This can then either be baked, the tin standing in another tin half filled with water, covered and baked at 300degF (150degC), or gas mark 2 for around one hour 30 minutes, or covered and steamed for the same length of time. It is left to go cold, then sliced and fried up with eggs, bacon, sausages etc.
Ingredients: 1.1 litres blood; 1 tablespoon salt; 300ml milk; 3 medium onions, chopped; 350g shredded suet; 50g oatmeal; pinch nutmeg; half teaspoon mixed herbs; half teaspoon cayenne pepper
BRAISED CAPERCAILLIE
Description: This game bird is a Wood Grouse which likes to feed on the young shoots of conifers. This gives the meat a very unique flavour. Before cooking, especially if the bird is a cock, steep it in milk for an hour or too, in order to give a milder flavour to the meat.
Method: Mix together the breadcrumbs, shallotts, parsley, and the 2 tablespoons of cranberry jam. Stuff the bird with the mixture. Make a bed of the sliced onions and carrots in the bottom of a deep oven-proof dish, put the bird on top of them, and pour on half red wine, half boiling water to cover it. Cover tightly and simmer slowly for two hours. Meanwhile, combine the flour and the butter and add to them the 3 tablespoons of cranberry jam. When the bird if cooked, remove it from the oven-proof dish and reserve it on a hot dish in a warm oven. Strain the liquid in which the bird was cooked into a saucepan and boil it up until it is reduced by half, then, on a very low heat, add this little by little and stirring continuously, to the butter flour and jam mixture. Allow it to come to a simmer for 3 or 4 minutes stirring to ensure that no lumps form. Pour the sauce around the bird and serve immediately.
Ingredients: 1 capercaillie; 175g breadcrumbs; 4 chopped shallotts; 2 tablespoons cranberry jam; 1 tablespoon chopped parsley; 4 medium onions, sliced; 4 carrots, sliced; half red wine, half boiling water to cover; For the sauce:; 50g butter; 3 tablespoons cranberry jam; 25g flour; salt and black pepper
HAGGIS
Description: Haggis is perhaps the best known of all Scottish traditional foods. These days it is customarily served on Burns' Day, each January 25th. In the old days, a sheep's stomach was stuffed with lamb's heart, liver, lungs, brains etc., along with oatmeal and onion, and steamed. Nowadays, however, lamb's meat along with heart and liver are used. There are also many variations in recipes, so this is a basic one. Alter it to suit your own taste (try adding some whisky!). Haggis is traditionally served with Clapshot.
Method: Clean the stomach well, then allow it to soak in salt and water for around 2 hours. Take it out and let it dry. Put the oatmeal on a baking tray in a low oven, let it dry out and crisp up a little. Cook the liver, heart and meat in enough salted water to cover for about 30 minutes, then strain (reserving the stock). Chop up the meats finely or mince, mix with the other ingredients and season well. Add stock to moisten, reserving the rest, then put the mixture into the cleaned stomach, (fill to about half), sew up or tie, loosely but securely. In a large pot, boil water mixed with the rest of the stock. Prick the haggis all over to prevent the skin from bursting, then cook in the water at a slow simmer uncovered for about 3 hours, keeping up the water level.
Ingredients: 1 cleaned sheep or lamb's stomach; 900g oatmeal; 450g chopped mutton suet; 450g lamb's liver (boiled and minced); 1 lamb's heart (boiled and minced); 450g lamb's meat (boiled and minced); 1 large onion (or more), finely chopped; half teaspoon each of: cayenne, ground allspice; salt and pepper; 600ml stock
MINCE AND TATTIES
Description: Mince and tatties is a common dish in Scottish households. Serves 4
Method: Heat the oil in a pan and saute the onion until it is dark brown. Add in the mince and cook until well browned. Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Lay the mealie puddings on top, cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked remove the mealie puddings and thicken the mince with about 3 teaspons of gravy powder or corn starch mixed with a little cold water. Serve the mince with a mealie pudding and boiled potatoes.
Ingredients: 1 tablespoon oil; 1 large onion, finely chopped; 1 lb beef mince; 2 medium carrots, sliced; 1 tablespoon toasted pinhead oatmeal; Water to cover; 1 or 2 beef stock cubes; Salt and pepper; Gravy powder; 4 mealie puddings; 1 lb boiled potatoes, peeled
PICKLED BEEF
Description: This is what we would now call marinated steak. The real pickled beef was pickled in brine. This recipe serves 4.
Method: Trim the meat of any fat. Score it lightly crosswise with the tip of a sharp knife, then put it into a dish with the onion, peppercorns, salt, bayleaf and other herbs, then add the oil and vinegar. Cover and leave overnight, turning occasionally. Take out, pat dry, then heat up the oil and quickly fry the meat in a hot pan until brown on both sides and cooked to the degree you prefer. Remove from pan and keep hot. Add stock and a little of the marinade (3-4 tablespoons) according to taste, boil up to reduce a little, season to taste then serve over beef. Slice thickly.
Ingredients: 1Kg rump or sirloin (in one piece); 1 medium onion, sliced; 6 peppercorns; 1 bayleaf; 3 tablespoons oil (olive); 3 tablespoons red wine vinegar; 50g butter; 2 tablespoons stock
POTTED HOUGH
Description: Hough is the Scottish name for "shin". This is a very traditional dish, excellent for sandwiches, for supper with toast, or for picnics.
Method: Put the meat in one piece with the bone and seasonings into a large saucepan, then just cover it with cold water. Bring to boiling point, skim and turn down to a very slow simmer. Let it cook like this for at least 6 hours. Strain off the liquid, allow it to go cold then skim off any fat from the surface. Mince the meat finely and return it to the stock. taste for seasoning, then cook again for around 15 minutes. Wet some small moulds or dishes and divide the mixture between them. Chill until they are set. Unmould to serve.
Ingredients: 1 Kg beef hough; piece of shin bone, cracked; salt, pepper and a pinch of cayenne; pinch of ground all-spice
ROASTIT BUBBLY JOCK
Description: "Bubbly Jock" is a Scottish term for turkey. Perhaps it comes from the gobbling voice of the live bird, who knows. This recipe is enough to feed ten people, but of course you can reduce the quantities, and the size of the bird. Stuffing used to be inserted into the body cavity of the bird, but these days, it is pushed into the neck cavity and under the skin.
Method: Thoroughly clean the turkey, inside and out. Prick the breast lightly. Soak the breadcrumbs in the milk and squeeze dry before adding all the other stuffing ingredients. Mix well, and then stuff the bird. Put the bird in a roasting tin, brush with melted butter, season, add half the stock, cover with foil and roast at gas mark 4-5 (170degC) for 20-25 minute per pound weight of the bird + stuffing. Baste half way through the cooking time, season and add the rest of the stock (warmed). Remove the foil after the cooking time and allow a further 15-20 minutes in the oven for the bird to brown. Add the redcurrant jelly to the juices in the pan, mix well, and boil rapidly to reduce slightly. Serve separately.
Ingredients: 1 turkey (about 4.5Kg); For the stuffing: 450g sausagemeat; 125g breadcrumbs; 150ml milk; 6 oysters (optional); 8 large peeled, cooked chestnuts; 2 stalks chopped celery; chopped turkey liver; 2 teaspoons chopped parsley; pinch of dried sage; 50g melted butter; 600ml giblet stock, hot; 1 heaped tablespoon redcurrant jelly; salt and pepper
VENISON PIE
Description: These quantities make a pie which serves four.
Method: Tenderise the meat by beating it, then remove any fat, gristle or bone. Put the salt pepper mace all-spice and flour in a polythene bag and shake them together. Dust the meat all over with this mixture and put it into a saucepan with the wine, the vinegar and enough stock to cover the meat. Simmer gently for one hour, then add the onions and parsley. Cover and continue to simmer for a further half hour or until the meat is tender. Remove from heat and allow to become quite cold. Remove any fat from the surface. Put the meat into a pie dish with the redcurrant jelly and pour stock over until it is within 1cm of the top. Cover with puff pastry, sealing the edges. Make 3 slits in the top to allow steam to escape, and bake at 450degF (230degC) or gas mark 8 for 25 - 30 minutes. Do not allow the pastry to become too brown.
Ingredients: 900g shoulder venison; salt and black pepper; pinch of powdered mace; 2 tablespoons flour; 150ml red wine; 150ml red wine vinegar; 250ml venison stock; 2 medium onions, sliced; 1 tablespoon redcurrant jelly; half tablespoon chopped parsley; pinch of powdered all-spice; 275g puff pastry
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