Scottish Recipes - Sure to please
We used these recipes at our McCullough Scottish Games of 2007 and they were a big hit. We plan on making these in '08 for your enjoyment.
Our Own Cottage Pie
Ingredients:
Minced angus stewing beef (1 pound)
2 bay leaves
2 medium to large onions diced
4 ounces fresh mushrooms chopped
4 large carrots diced
Plain flour (1 ounce)
Tomato puree (3 tbsp)
Beef stock (8 ounce)
Rinse and cut beef to workable size and boil to medium well. Drain and let cool before dicing. Prepare vegetables and dry fry with beef and bay leaves for 8 to 10 minutes. Mix in flour slowly and blend. Add tomato puree and beef stock in small amounts while stirring, keeping heat on mixture and bringing to a boil. Cover and simmer for 25 minutes. Remove bay leaves and allow mixture to cool. Use ready-made pie crusts for bottom and top layers in a 10 inch pie dish. Turn in pie mixture over bottom crust, add top crust and flute edges. Pie may be frozren until ready to bake. Score top crust and bake in 375 F oven for 30 - 45 minutes or until top crust is golden brown.
Sultana Cake
Ingredients:
8 to 15 ounces of seedless white raisins
4 ounces butter or firm margarine cut into small pieces
6 ounces sugar
6 ounces self-risng flour
2 small eggs beaten
2 ounces chopped nuts (optional)
a few drops of almond essence
a pinch of salt
Cover the raisins in water and let soak over-night to plump. Bring water to boil and then drain off. Mix in butter or margarine while the raisins are hot.
Mix in sugar, eggs and almond essence. Sift in flour and salt and then add the chopped nuts if desired. Mix well.
Grease an 8 inch round baking tin and line the bottom with greased, greaseproof paper. Pour in cake mixture and smooth top.
Bake in 350 F oven for 30 minutes. Reduce heat to 300 F and continue to bake until center is firm. Remove from baking tin and store in an air-tight container.