Scotland is known for
various regional foods
- Aberdeen-Angus
breed of beef cattle are known for their rich and tasty meat, which
makes good steaks.
- Arbroath Smokie A wood-smoked
haddock produced in the East coast fishing town of Arbroath.
- Atholl
Brose a pudding from cream and drambuie
- Black Bun is
a rich fruit cake, which gets its name from the very dark colour.
- Colcannon
a traditional Celtic dish made from boiled cabbage,
carrots, turnip and potatoes.
- Crowdie A white
cheese, made from the whey of slightly soured milk, rolled in oats
to serve
- Grouse in season, starts
from 12th August each year
- Haggis
is perhaps the best known Scottish "delicacy", and it is
a flavoursome dish, although some non Scots are often put off
enjoying it because of its ingredients. Click the link to see how
to make Haggis
- Oatcakes A barley and
oat-flour biscuit baked on a gridle. They are often eaten with cheese.
- Porridge
A simple dish, made of boiled oatmeal. In Scotland it is cooked, correctly,
with salt and eaten without sugar. The habit of eating
porridge with a sweetener is alien to the Scots. Traditionally a Highland
crofter would make a big pot of thick porridge on a Monday,
allow it to cool, cut it into slices and take a slice every day for
his lunch.
- Raspberries are particularly
good because of the climate
- Scotch
Broth A
rich soup with a meat stock base, diced vegetables and barley. Served
thick and hot
- Scotch Pies are round
crusty pastry pies filled with minced meat (lamb or beef) and made
without using a pie tin
- Scottish Salmon The Rivers
Tay and Tweed are Scotland's major wild salmon fisheries, though in
recent times, fish farms have been established in the Sea Lochs
on the West coast of Scotland, though the quality is not considered
to be as good as wild river-caught salmon.
- Tatties
(or Stovies) Stovies were invented to use up left over
meat and vegetables in a mainly potato dish. Leftover meat and vegetables
are fried with onions, then cooked in a little water with potato pieces
till the potatoes are soft. They have almost the consistency of mashed
potatoes, but you can still detect the lumps !
- Tipsy
Laird a Scottish trifle with drambuie
- Tatties
and Neeps (or Clapshot) served with Haggis on Burns
Night
- Venison from the
great Highland Estates
And to wash it down
- Scotch Whisky
distilled from a barley or grain liquor and flavoured with peat
tainted water. Known as the Water of Life or Uisge-Beatha
in Gaelic. The are two sorts of whisky:
- Malt Whisky - made from barley, more expensive,and
the product of a single distillery.
- Blended Whisky - made by blending grain and malt
whisky and is therefore cheaper
- The whisky-producing areas of Scotland are mainly,
but not exclusively along the River Spey, in the Highlands and
on the island of Islay.
- Beers as with the rest
of Britain the multi-nationals sell the bulk of the beer. There are
a few small local beers, for example - Belhaven Brewery (Dunbar),
Caledonian
Brewery (Edinburgh ), Rose Street Brewery ( Edinburgh ), Firkin
Brewery ( Edinburgh ). The traditional Scottish beers also include
Indian Pale Ale (IPA) part of our colonial past
- Hot Toddy sugar, honey,
whisky and hot water - it is an excellent cure for many illnesses,
even if you haven't got any
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