Due to the cold and humid weather in Scotland, most Scottish food is aimed to warm you up from inside out. Here you can find some traditional Scottish recipes like:
- Traditional porridge oats (and its health benefits)
- Scotch Broth
- Traditional Stovies
- Cullen Skink
- Traditional Shortbread, and
Scottish Food And Spices
A Scottish table will have steaming hot stews and all sort of dishes concocted with potatoes and winter vegetables such as onions and turnips. Traditional Scottish food relies on salt and pepper and almost ignores any other spices; the flavour is brought by the meat and vegetables themselves.
Traditional Everyday Scottish Recipes
Easy to cook (except for the haggis) traditional Scottish dishes have oatmeal, meat and potatoes as the basic ingredients. With those few things, housewives were able to concoct delicious meals such as porridge for breakfast; scotch broth, leek and potato soup, Cock-a-leekie soup, Cullen Skink, stovies, mince and tatties, roasted Aberdeen Angus beef, venison or grouse and shortbread and oatcakes.
Bellow you will find some of the most traditional everyday Scottish recipes, from breakfast porridge eaten with a pinch of salt instead of sugar, to the heavy duty Scotch broth to be followed by stovies and shortbread. They are all very easy to make, very filling and can be stored for several days.
Like the Scots say before eating:
“Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.”
Or, stick in til ye stick oot!
- Bring water to the boiling in a deep saucepan
- Once the water is boiling, sprinkle in the oatmeal, stirring continuously.
- Lower the heat and simmer for another 15 minutes depending how thick you want your porridge.
- Season with a pinch of salt and serve piping hot with milk or cream or both!
- Serve boiling hot
Ingredients for a Traditional Scottish Porridge:
- 1.2 litres/2 pints of water
- 50g./2oz. medium oatmeal
- Full fat milk
- pinch of salt
Scott's Porage Oats
Health Benefits of Eating Oats
- Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content.
- Because of its water-soluble fibre, oatmeal encourages slow digestion and stabilizes blood-glucose levels.
- Oatmeal is well tolerated by both adults and children with celiac disease.
- Oats are rich in a class of antioxidants, which may help reduce the risk of colon cancer.
- Eating a serving of oats, at least 6 times a week is an especially good idea for postmenopausal women.
- Studies also show that oats can have beneficial effects in people with diabetes as it helps stabilize blood sugar.
Scottish Recipe Books
Scotch Broth: A Warming And Filling Scottish Soup
When the weather is cold, as it is often the case in Scotland, a pot of soup simmering on the stove warms the hearth as well as you heart. The richness of the Scotch Broth comes from two of its main ingredients, the mutton and the barley.
1kg/2 lb mutton
1.8 l./3 pints of water
50gr/2oz washed barley
25gr/ 1oz. dried peas
75gr/3oz chopped carrots
75gr/3oz chopped turnips
50gr/2oz chopped onions
75gr/3oz chopped leeks
50gr//2oz chopped kail
1 ½ tablespoon chopped parsley.
Preparing the Scotch Broth
Place mutton in a saucepan and add water. Bring to boil and add parsley, peas, salt and pepper. Reduce heat and simmer for an hour. Add carrots, onions and turnips and cook for a further hour. Add kail, leeks and chopped parsley. Cook for a further 10 minutes.
Serve with crusty bread. Serve 6 to 8.
Barley To Lower Cholesterol
A study published in the American Journal of Clinical Nutrition suggests that barley's fiber has multiple beneficial effects on cholesterol. In this study of 25 individuals with high cholesterol, adding barley to their diet resulted in a significant lowering in total cholesterol
Scotland The Land of Food and Drink.
Stovies are one of the Scottish National dishes. My mother in law used to make it quite often as it is a very easy to make dish and very tasty. Like an old advert used to say “hasty, tasty and no wasty”. Below is the original recipe for Stovies but you can add any leftover sausages, corned beef, roasted meat or mince for extra taste.
Fry the onion in the butter or fat of your choice, add the potatoes and water or stock. Simmer at a low heat. Once the potatoes are ready add any meat you fancy and salt and pepper to taste. Eat hot and washed down with a long glass of Irn Bru –Scottish national fizzy drink.
1 oz (25 g) butter, dripping or margarine
2 lbs (1 Kg) potatoes
8 oz (225 g) onions
1/2 pint (300 ml) hot water or mutton stock
Salt and pepper to taste.
This soup is a local specialty, from the town of Cullen in Moray, on the north-east coast of Scotland. It is extremely tasty and incredibly cheap to prepare. My children love its rich flavour and texture.
A Bowl of Cullen Skink, the Perfect Starter for a Scottish meal
Preparing your Cullen Skink
Melt butter and fry the onions and crushed peppercorns. Add the fish and cover with water and cook until the skin is loose enough to be removed. Remove the fish and skin it. Flake the flesh and remove any bones. Reserve the flaked fish in a dish and return bones and skin to the pan and simmer for an hour.
Boil and mash the potatoes, strain the fish stock and add to a large pan with the milk. Heat gently and add as many potatoes as you like, depending upon the desired consistency. Add the flaked fish, a knob of butter and serve.
- 1 sliced onion
- 4 crushed peppercorns
- Butter water
- 1 medium sized smoked haddock
- 500 g. potatoes
- 600ml milk
- Salt and pepper.
Cullen Skink with a Twist
This is one of my favourite finger foods. I like them with a cup of tea or even better, dunk in a glass of pure malt Whiskey. They are delicious as they soak the whiskey and the thick biscuit just melts in your mouth. But, the Scots can be very luxurious when they want and they have also created a sweet delicacy that will leave you speechless with pleasure, the name of that marvellous concoction is Millionaire’s shortbread.
Preheat oven gas mark 3/325°F/160°C.
Beat together butter and sugar, add the flour little by little and beat until smooth. Grease and flour a baking tray, roll out dough and press into baking tray. Mark dough into fingers or wedges and prick all over with a fork.
Bake for approximately 30 to 40 minutes or until firm to the touch and golden brown. When cool, sift caster sugar over the top of biscuits.
Traditional Shortbread recipe
To make approximately 24 biscuits you will need only 3 ingredients:
500gr/1lb softened butter
175gr/7oz caster sugar
600 gr. sifted plain flour.
Scottish Shortbread Fingers.
This is a luxurious and delicious dessert which is very easy to make; it only takes about 1O minutes to prepare. One of the few desserts only for adults. The first time I prepared this recipe I made a mistake with the measurements and ended up using almost half a bottle of whisky for two servings... you can imagine the results!
Lightly toast the oatmeal under the grill, turning frequently. Allow to cool down. Meantime whip the cream until is firm, stir in the icing sugar, toasted cool oatmeal and whiskey. Keep whipping and carefully add half of the raspberries.
Place the cream in individual serving dishes and decorate with the remaining raspberries. Serve immediately at room temperature.
- 50g. medium oatmeal
- 300ml double or whipping cream
- 25g of icing sugar
- 6 Table spoons of good whisky (not that it could be otherwise if you are using real Scotch Whisky!)
- 225g fresh raspberries
Great Scottish Pudding
Easy and Tasty, wasn't it?
The Best Traditional and Contemporary Scottish Recipes
© 2014 Healthy Meals