As we all settle back into The Bubble, Owl Eyes have put together some traditional Scottish recipes to get us in the mood!
175g Arbroath smoked haddock
15g plain flour
25g strong, hard, grated cheese
One egg (separated into white and yolk)
Salt, pepper, freshly ground black pepper, to taste
4 slices of buttered toast
In a pan, heat the haddock with around 150ml of the milk. Bring to the boil and cover, leaving it for about five minutes until the fish begins to flake. Remove the fish from the pan.
In a separate bowl, mix the flour with the rest of the milk until well combined. Add to the pan and bring the mixture to the boil for around two minutes, stirring continuously until thick.
Stir the cheese, egg yolk, and flaked fish back into the mix, and season to taste.
Whisk the egg white until stiff and fold this into the mix with a spoon.
Spread the mix onto the toast and grill until golden brown.
This traditional Scottish dessert can be made in bulk and is perfect for dinner parties.
Handful of oatmeal
300g fresh raspberries
1 tbsp of caster sugar
350ml of double cream
2tbsp of honey
2-3 tbsp of whisky, to taste
Toast your oatmeal by spreading it on a baking tray and grilling it until it smells rich and nutty.
Crush and sieve the raspberries and sweeten with the caster sugar.
Whisk the double cream until just set, before stirring in the honey and whisky. Take care not to over whip the cream. Stir in the oatmeal.
Alternate layers of the cream with your raspberry puree in four small serving dishes and refrigerate for one hour before serving. Alternatively, double the quantities and chill in one large serving dish for a great dinner party dessert.
This perfect winter-warmer will be sure to heat you up after a day braving the January weather of St Andrews.
1 tbsp vegetable oil
1 medium chicken, jointed into pieces. Alternatively, you can use chicken thighs.
180g smoked bacon lardons
2 carrots, chopped
2 celery sticks, chopped
2 leeks, washed and cut into rounds (tops reserved)
splash of white wine
½ bunch of thyme sprigs
15 stoned prunes
Heat the oil in a large pan and fry the chicken pieces until golden brown, remove and set aside. Add the bacon, carrots, celery, and leek tops, and fry for five minutes until everything starts to brown.
Add the wine and boil rapidly, scraping the bottom of the pan to release any flavour left by the chicken and vegetables. Return the chicken pieces and the herbs and add enough cold water to cover. Slowly bring to the boil and simmer for 40 minutes until the chicken is tender.
Remove the chicken and set aside. Strain the soup into a fresh saucepan and discard all other ingredients. Leave to stand for a few minutes before skimming off any fat that has risen to the surface. Remove the meat from the chicken pieces and chop into chunks.
Simmer the soup with the chicken, leeks, and prunes for another 20-30 minutes. Season to taste.
This is not a recipe for the faint hearted! Be prepared to make a few batches before you master this recipe!
225g butter, unsalted
450g of sweetened condensed milk
1.8kg caster sugar
1 pint of milk
In a non-stick pan, heat the milk gently and add the butter. Once the butter has melted add the sugar. Stir continuously until the sugar has all dissolved before bringing to the boil – this is important to ensure your tablet isn’t grainy. Stir in the condensed milk and simmer for 20 minutes, until the tablet reaches a dark golden brown. Remove the tablet from the heat and beat vigorously to cool. At this stage, you may wish to add a little vanilla essence. Pour into a greased tin and leave to cool.
If you’re braving the cold weather for a night out this weekend, this modern take on the traditional hot toddy is sure to keep you warm.
50ml dark rum
20ml of orange juice
100ml boiling water
1 cinnamon stick
1 orange segment
1 tsp brown sugar
3 slices of fresh ginger
In a large glass combine all of the ingredients, and give a good stir before serving. It’s that simple!