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About the kitchen
The national recipes of Scottish cuisine are not the pure result of centuries of development, but rather a complex fusion under the influence of a long, complex and contradictory process of influence of many foreign cuisines. At first, the Vikings left their imprint here, after which the French joined them. As a result, Scottish cuisine is not exclusively traditionally Celtic, but has clear features of a kind of mixture of numerous cuisines of the world.
Favorable climatic conditions, fertile land, ancient agricultural practices, salting and smoking methods create an excellent basis for preparing the best dishes of Scottish cuisine and the most famous delicacies in the world. In addition, almost vast fields and hills create excellent conditions for the production of the best varieties of lamb, beef, and venison.
The cold lakes, clear rivers and seas surrounding Scotland are rich in salmon, trout and shellfish, and thanks to the fertile soil, numerous crops grow here, high-quality vegetables, for example, and fragrant berries. All these products are the basis of the excellent dishes of Scottish cuisine, which is famous for its smoked meats, breads, biscuits, marmalades and jams, as well as the world-famous whiskey.
The culinary traditions of many Scottish dishes originate from cooking over an open fire, when hearty hot dishes of meat, cereals and vegetables were prepared in stages in a large pot of water. These early cooking methods had a strong enough influence on local cuisine that similar dishes exist today, for example, beer in beer, chicken in a pot, various goulash and stews.
In addition, one cannot help but recall the numerous dishes that are prepared according to old recipes of Scottish cuisine: Scottish eggs, tender salted salmon, juicy beef fillet with delicate garlic sauce, cod fillet in mustard sauce and hearty pearl barley soup.
By the way, the Scots have a special affection for soups. These are mainly first courses based on cereals, potatoes or fish, such as Cullen skink soup with smoked fish. One of the most popular Scottish soups is Scottish meat broth, which is made from barley with vegetables.
It is impossible not to pay attention to a rather unusual traditional dish of Scottish cuisine, which is considered a delicacy - Haggis. This interesting dish is a sheep or mutton stomach, which is baked pre-larded with sheep giblets and barley. It is customary to serve it on a warmed dish with a side dish of mashed potatoes or mashed turnips. Well, be sure to put a shot of whiskey next to it.
Once a popular dish among the local population was porridge, which had a liquid consistency and was cooked from oats. It was served exclusively for breakfast. Today it is also in demand, and besides, there are many ways to prepare oatmeal that have been passed down from generation to generation.
Like the British, the Scots love tea and drink it mainly with marmalade, jam, muffins, muffins and the popular traditional shortbread. It is baked in the form of a large circle and then cut into triangles. In addition, many housewives prepare sweet puddings, buns with jam and desserts for tea, the simplest of which is Crannachan, which is whipped cream with oatmeal flakes and berries.
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Severe Scots, accustomed to the harsh climatic conditions of their country, can be proud of their own national cuisine. Although it, in fact, is not purely Scottish, since other peoples have left their mark on their traditions, the traditional cuisine of the Scots still has its own originality.
The harsh Scottish land is generous in grain: barley, rye, oats. Therefore, for the Scots, perhaps the most favorite and national dish is oatmeal, which is so useful and so recommended by most of our nutritionists. The morning of almost every Scot begins with a bowl of porridge, sometimes flatbread or smoked herring. Earlier in Scotland, many dishes were prepared in pots - this is still done today in many families. Chicken, goulash, stews are cooked in pots.
Meat is loved in Scotland. Moreover, most often the meat is cooked with the addition of currants, raspberries, blueberries. Soups are often prepared - meat, potato, fish, cabbage. Oatmeal is also used in desserts. So, the Scots love to cook delicious and light cookies based on oatmeal and honey. All kinds of puddings and, of course, ice cream are common.
"Scottish cuisine" - the best recipes
Hello my dear. The work week is picking up pace. We were well energized by hearty rich meat soups on Monday and Tuesday, now we need to take a break. So today we will have fish soup. It is no less satisfying than previous soups, but much lighter. "Skink" in translation from the language of the Scottish Celts means "essence", but now it's just a very thick soup. "Cullen" is a small seaside town where it was once invented. So "Cullen skink" means "thick Cullen soup". The ingredients of this soup are very simple - fragrant chopped salted and smoked haddock, potatoes, onions and cream - it was from them that the fishermen of the pretty Scottish village of Cullen cooked the first "Cullen Skink". The fish is boiled in milk, then potatoes and other ingredients are added to it. Moreover, you can add a lot of potatoes, because for local residents this soup can sometimes replace a whole dinner. Traditionally, as I said, "cullen skink" was made with smoked haddock, but now they use fresh. I cooked soup from fresh haddock (all smoked was forbidden to my husband!) and milk, but, believe me, this option is no worse. And then a surprise awaits you - a bonus to the "Star Week".
Scottish cuisine is an amazing combination of simple ingredients and great taste. Most of her dishes are based on the simple and hearty food of local fishermen and peasants.
The main products that are used for cooking are oats and barley, lamb and beef, potatoes, salmon. They are part of many national dishes that have become classics of local cuisine.
So what to try in Scotland from food and where to start getting acquainted with its gastronomic features? The main dish of Scottish cuisine is considered to be, which we talked about in a separate article. But as you travel across the country, you will encounter other delicacies as well.
Top 10 Scottish Dishes
Porridge (oatmeal)
If you immediately expected something out of the ordinary, do not rush to be disappointed. Good old oatmeal deserves a mention, if only because it has been considered a typical everyday food in the diet of a true Scot for centuries.
In the old days, the hostess could cook porridge for several days in advance. The porridge that was not eaten at breakfast was cooled, waiting for it to thicken. Then cut into pieces and used as lunch, dinner or a new breakfast.
A feature of the preparation of porridge is the minimum amount of sugar or its absence at all. According to the traditional Scottish recipe, only oatmeal, water and salt are needed for cooking.The subtlety lies in the fact that cold milk or cream is poured on top of the already prepared porridge in a plate. But the Scots themselves recommend dipping each spoonful of porridge in them in turn. Let longer, but much more interesting and tastier!
Skirlie (fried oatmeal with onions)
Scottish national cuisine has learned to create culinary surprises from literally nothing, and skirley is a vivid proof of this.
The traditional recipe for this meal is simple. The onion is slowly fried, then a little salt and spices (thyme, black pepper, lemon zest) and grits are added to it. The finished dish is served as a side dish. Sometimes it can be mixed with mashed potatoes or vegetables.
In Scotland, skirlie is not cooked for breakfast, but is offered to be tasted along with the main meat dish for lunch or dinner.
Cullen skink (smoked haddock soup)
You will find cullen skink on the menu of many Scottish gastronomic establishments, although here it is considered a characteristic dish of the north-eastern part of the country. No, no, there is not a gram of oats in it, but smoked haddock, potatoes and onions are present in abundance!
This unusual Scottish national dish owes its rich and delicate taste to fish, milk and cream, and its thick and soft texture to mashed potatoes. Before serving, butter and parsley are added to the soup. Eating cullen skink in Scotland is taken with fresh bread toast.
Cock-a-leekie (vegetable soup)
In the piggy bank of Scottish cuisine there are many old national recipes that are still popular today. Cocci-leeks are just one of them.
This is a delicious and very hearty soup that is boiled in chicken broth with leeks, carrots, celery, sometimes with rice or barley. Some chefs prefer to add fine white wine to it.
In Scotland, you can also try the vegetarian version of Cock-a-leekie: in vegetable broth, flavored with a substitute for chicken meat.
Clapshot (mashed vegetables)
Like most national dishes of Scotland, klapshot is a simple yet nutritious meal. This is a quick vegetable puree, which is made from boiled potatoes and turnips with the indispensable addition of butter.
Klapshot is usually served with the main dish of the local national cuisine - haggis. It is also recommended as a side dish for meat stews and chops.
Black Pudding (blood sausage)
It is impossible to imagine the national dishes of Scottish cuisine without the famous black pudding. Visiting the country and not trying Black Pudding is perhaps the same as not drinking local beer in or the Czech Republic. In a word, it is unthinkable.
Traditionally, this meal is part of the Scottish breakfast. It can be ordered in almost any pub or bought in supermarkets and farm shops.
Pig fat and blood, as well as oatmeal, onions and spices are used to make sausage. Despite the ingredients that are not the most pleasant to the ear, the finished dish conquers with its spicy and rich taste - unexpectedly for yourself, you can be among its true connoisseurs
Smoked salmon (smoked salmon)
The rivers of Scotland are one of the world's best known natural breeding grounds for salmon. In addition, there are many farms in the country where this fish is grown in conditions as close to nature as possible.
A distinctive feature of Scottish salmon is the method of preparation. Salmon is not salted, but smoked, often using whiskey barrel boards for this or pre-marinating in whiskey. The result is an exceptional taste and quality of the dish.
In Scotland, Smoked salmon is widely used in scones and sandwiches, soups and, of course, main dishes. The best side dish for it is mashed potatoes or vegetables.
Scotch pie (Scottish pie)
Compared to Russian or even English pies, Scotch pie is just a baby. Its diameter is only 10 cm, and everyone is surprised: how this national food of Scotland can be so satisfying!
A real Scotch pie is a small, savory double-crust pie. The filling for it is minced meat with spicy seasonings.
Thanks to baking in rectangular shapes, the cake is convenient to hold in your hands and eat without a plate, which makes it. In Scotland, this national delicacy is even called football pie - it is very popular during football matches.
The cake is equally delicious both hot and cold. It can be eaten on its own or tasted with meat sauce, mashed potatoes or vegetables. They sell Scotch pie in butcher shops, shops, on street stalls.
A real cult of Scottish pie reigns in the country. Every year, the Scotch Pie Club hosts the World Scotch Pie Championship, which features bakers from all over the world.Cranachan (oatmeal dessert)
As already mentioned, the national cuisine of Scotland is simply unthinkable without oatmeal! Even sweets in the country are prepared using fried oatmeal, however, quite confectionery ingredients are added to them: whipped cream, honey, fresh berries. They also use excellent for making cream. This is how a simple and elegant dessert is born, which is definitely worth trying at least once in a lifetime.
Usually cranachan is "harvested" in tall dessert glasses. The traditional way of serving involves putting all the right ingredients on the table so that everyone can create a cranahan to their liking.
Tablet (creamy candy)
Tablets are small square sweets made with butter, condensed milk and sugar. Sometimes nuts, vanilla or whiskey are added to them.
In Scotland, these sweets are served as a small treat with tea or coffee, and are also given at Christmas, wrapped in shiny bags. Tablet, like other delicious ones, is loved by both children and adults. Sweets can be safely bought as a souvenir from a trip around the country.
The Scots are one of those peoples for whom food is an important part of cultural life. They love food so much that they declared the Year of Food and Drink a couple of years ago. One of the reasons is the unique natural conditions that allow Scotland to afford the production of natural products. On the tables of the locals there are always cheeses, homemade cakes and seafood that will impress even the most experienced tourist. What is worth trying in Scotland?
Main dishes and products of Scotland
Any region of the world can be proud of its signature dish, which is worth trying in the first place. In Scotland, this dish has become haggis. Traditionally, it consists of sheep's liver, lard, giblets, onions, oats and spices. The oats on the ingredients list make the haggis crumbly. All ingredients are placed in a natural shell - usually a sheep's stomach. Recently, you can find a variant of pork dishes or in an artificial casing instead of a natural one. Although this is not the most sophisticated dish, but certainly the most popular and delicious. It is of national origin - in the past, haggis was eaten by the poor. They stuffed their meals with offal, which, unlike meat, was not easily sold. Today haggis can be found effortlessly in all pubs, restaurants and supermarkets. It is served with mashed potatoes or turnips.
Soups, including fish soups, are not the last place in the diet of the Scots. The most famous - cullen skink, which is prepared from potatoes, smoked haddock and onions. The dish originates from the city of Cullen, but is common throughout Scotland. The fish is first boiled in milk, and cream is added to the finished soup. Cullen skink has a thick consistency and perfectly satisfies hunger. Butter is sometimes added to the soup and is traditionally served with bread or croutons. In Scotland, soups are also prepared with game, chicken with prunes, bacon, lamb and crab.
For lovers of fish in Scotland, there are many options for interesting dishes. It is worth trying anything with the addition of salmon - the local salmon is considered one of the best in the world. It is usually baked and served with vegetables or eaten salted. In addition to fish, tourists order lobster - they are bought by Michelin restaurants around the world. Seafood is better to try in seaside cities. Here the prices are lower (especially for shellfish), and the choice is better.
Another pride of local culinary specialists is cheeses. Throughout Scotland, there are dozens of cheese enterprises: from large farms to small rural cheese factories. Tourists need to taste the gentle crowdy cheese and oily Kabok. By the way, the Scots rightly believe that they are not inferior to the French in terms of quality and variety of cheeses.
Pies are common in Scotland. They can be found in an expensive restaurant, and in an ordinary diner. And here they prefer meat pies - they add a large amount of meat (cut into pieces or minced meat). To prevent the cake from being dry, local chefs use a signature beer-based sauce.
Scottish cuisine is very diverse, but there will be a problem with the assortment of side dishes. Historically, the locals ate few vegetables, so dishes are served with potatoes, green peas, turnips or carrots - that's the whole choice.
Scottish sweets
For those with a sweet tooth from all over the world, Scotland is associated with dessert. cranahan. The basis for its preparation is whipped cream, to which fried oatmeal, honey, raspberries and whiskey are added. It is interesting that before the sweet delicacy did not contain berries - instead they used sour cheese, which created a contrast with cream. Cranahan is usually served without mixing the ingredients - everyone can make their own dessert.
Sweets tablet- something that you can try in Scotland and take with you as a delicious souvenir. These popular sweets are made from condensed milk, sugar and butter. All the ingredients are boiled together, and the result is a slightly crumbly dessert. Sometimes whiskey is added to the tablet. Shortbread biscuits, which have many shapes and sizes, need no introduction either. In Scotland, this dessert appeared in 1736, and since then the buttery texture of the biscuit has made it a favorite delicacy of the Scots.
Scottish drinks
Saying "Scotland", many people immediately remember the famous whiskey. It is unquestionably the most exported Scottish product and has entered the market of almost every country in the world. Initially, whiskey was prescribed exclusively as a medicine, and even for serious illnesses (smallpox, paralysis). Now more than 100 factories produce almost 2,000 brands. Whiskey is drunk not only in its pure form, but also mixed with liquors. If you want to expand your understanding of Scottish drinks, you can try wine or beer - they are produced even in small villages. And from non-alcoholic drinks, the Scots prefer tea, to which fruits or herbs are added.
