POTATO SCONES
25g butter or margarine (1oz)
75g self-raising flour (3oz)
300g cooked mashes potato (12oz)
salt and pepper
1. rub fat into flour, mix with the cold mashes potato
and a little salt and pepper
2. turn onto a floured board and knead until smooth
3. divide into 3 pieces and roll each into a round about 15cm then cut into 4
4. cook for 2/3 mins on each side on a fairly hot gridle until golden brown.
5. serve hot and buttered or when cold shallow fry with bacon and serve for breakfast
STOVIES
Serves 4/6
1kg potatoes. thickly sliced (2lb)
3 onions thinly sliced
salt and freshly milled black pepper
25g dripping (1oz)
250ml water (1/2 pint)
1. melt dripping in a heavy based pan or fireproof casserole and fry onions till lightly coloured.
2. add potatoes, sprinkle well with salt and pepper
3. add water, cover pan and cook gently for 30 mins shaking the pan occasionally to prevent sticking.
AYRSHIRE SHORTBREAD
oven temp 180c.. 350 f.. gas mark 4..
100 gr self raising flour (4oz)
pinch of salt
100gr rice flour or ground rice (4oz)
100gr butter (4oz)
100gr caster sugar (4oz)
1 egg yoke
2x15ml spoons evaporated milk (2tbsps)
1 mix the flou, rice flour and salt in a basin
2. rub in the butter, add sugar.
3. mix to stiff paste with the egg yoke and the milk.
4. roll out thinly. prick all over with fork. cut into rounds with scone cutter.
5. bake on a greased baking sheet for about 15 mins.
CLOUTIE DUMPLING
SERVES 8
150 g self raising flour (6oz)
pinch of salt
15g mixed spice (1/2oz)
150g white breadcrumbs (6oz)
150g shredded suet (6oz)
50g soft brown sugar (2oz)
100g currants (4oz)
100g sultanas (4oz)
50 g cut mixed peel (2oz)
2x15ml spoons treacle (2 tbsps)
2 eggs, beaten
approx 45ml milk (3 tbsp)
1.. mix the flour, salt and spice together.
2.. mix in the other dry ingredients
3.. warm the treacle and pour into the eggs and add to the dry mixture.
4.. mix well adding a little milk to make a soft dough
5.. place mixture into a well floured clean tea towel or pudding cloth. tie up leaving room for the dumpling to swell.
6.. place on a plate in a large sausepan of boiling water and simmer for 2 1/2 hours.
7..turn out the dumpling on a dish and place in a warm oven to dry out the skin a little before serving
NB: alternativly cook the dumpling in a greased 1 litre (2pt) pudding basin and steam for 2 1/2 hours.
On the Isle of Lewis. Cloutie dumpling is served sliced and fried with bacon
MUESLI
SERVES 4
100g scotts porrage oats (4oz)
25 g sultanas (1oz)
25 g raisins
25g chopped nuts
25g soft brown sugar
1.. combine the oats with the dried fruit and sugar
2 ..pour on cold milk, cream or yogurt to taste
3.. top with fresh or canned fruit to taste
COCK-A-LEEKIE SOUP
serves 6
approx 1.5 kg of boiling fowl.(3lb)
1 bouquet garni
6 medium-sized leeks. washed and cut into 2.5cm (1inch) slices
1ltr chicken stock (approx 2pts)
salt and pepper
25gr long grain rice (1oz)
6 prunes, soaked and stoned
Garnish.. chopped parsley
1...Wash chicken well then place in large saucepan,with a bay leaf and half the leeks and stock. Season to taste
2...Bring to the boil, cover and simmer for 1.1/2 hours or until the bird is tender.
3...remove the bird from the soup and allow to cool.
4...Skim soup if necessary, then add the remaining leeks, rice and prunes. Simmer for 20-30 mins
5...meanwhile, remove flesh from chicken and add to the soup.
6...
Check seasoning and serve piping hot sprinkled with finely chopped parsley
