Tag Archives: Scottish

The Goose Of Scotland

St Kilda, an isolated archipelago 64 km WNW of North Uist in the North Atlantic Ocean, contains the westernmost islands of the Outer Hebrides of Scotland. The largest island is Hirta, whose sea cliffs are the highest in the United … Continue reading

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Soups Of Scotland

Scotland, a country of many facets, harsh winters, mild summers, good hunting, better fishing and centuries of crofting tradition has contributed much to the British diet. Following the over-indulgences of the past two weeks I reproduce here a couple of … Continue reading

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Hogmanay!

Het Pint A Scottish speciality for the New Year, or Hogmanay. Not to be confused with Burns Night that happens toward the end of January, Hogmanay is the main festival of the winter in Scotland. Het Pint is probably akin … Continue reading

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Shortbread or Petticoat Tails

Said to have been a favourite of Mary, Queen of Scots, shortbread is an ancient recipe of great lineage. It is a classic Scottish dessert that consists of three basic ingredients: flour, sugar, and butter. It resulted from the form … Continue reading

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Edible Seaweed

Around the coasts and islands of Scotland, Sloke, Dulse & Redware have long been known as a rich source of vitamins and minerals. As well as being used as a topping for fresh bannocks it is also used in soups … Continue reading

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Wild Duck & Rampant Lions

The Lion Rampant flag is called the Royal Flag of Scotland, having been used by the Kings of Scotland. The first to have done so was Alexander II (1214-1249). Much older than the St Andrew’s flag it should now only be … Continue reading

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The Rock Of Edinburgh . . .

Edinburgh Rock Scotland, Wales, Ireland and France, the Celtic countries, share a number culinary similarities. Edinburgh Rock is a form of pulled sugar very similar to the French pastillage. It is sold in tartan presentation boxes in souvenir shops the length of the … Continue reading

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The Evolution Of Dundee

Dundee : Jute, Jam and Journalism Dundee is the fourth-largest city in Scotland and the 39th most populous settlement in the United Kingdom. It lies within the eastern central Lowlands on the north bank of the Firth of Tay, which … Continue reading

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Salt, Dry Then Smoke!

‘Arbroath Smokies’ are prepared using traditional smoking methods dating back centuries. The fish are salted, tied in pairs using hemp twine, and left overnight to dry. Once salted and dried, they are hung on sticks over a special barrel containing a hardwood fire to smoke. Once the fish … Continue reading

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A Full Stomach!

“Some hae meat and cannae eat, And some would eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit!” Robert Burns (farmer, poet and philosopher 1759 –1796) The Haggis Ingredients 1 Cleaned … Continue reading

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