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For the second week of Scottish Food Fortnight we acknowledge the world’s admiration of all things Scottish. From humble Stovies and Cullen Skink to wonderful fresh Salmon, Grouse and Game. Free roaming Aberdeen Angus beef is prized by connoisseurs as the finest to grace any plate …
So what’s so ‘Scottish’ about a Scottish Breakfast?
As well as the usual suspects – bacon, eggs, mushrooms, beans & sausage, typically Scottish additions may include black pudding, haggis, lorne sausage (square sausage) and potato scones.
With that we’d add our rich Brown Sauce to accompany the bacon; Classic English Mustard with the sausage – whatever the shape; and Tomato Ketchup to improve the beans and make the haggis smile.
And since you’re in Scotland, there has to be oatmeal: porridge, served with milk or cream and a fruity spoonful of one of our Extra Jams – Blackcurrant, Strawberry or Raspberry.
Smoked fish is widesly available as breakfast fayre, perhaps Kippers or the less strongly flavoured Arbroath Smokies.
What’s for lunch ?
This is the ultimate comfort food in Scotland. It’s the perfect pick-me-up, particularly if you had been sampling highland and island whiskies the evening before.
To ‘stove’ something is to ‘stew’ something – meet the Stovie, a stew of potatoes, onion and leftover meat and vegetables.
Start by taking a look to see what vegetables you might have lurking in the fridge – carrot, swede and some fennel, perfect.
Slice and soften 1 onion for several minutes while chopping whatever veg you have managed to find. Add this to the onion with 1 good tbsp of Cider & Horseradish Mustard and 2 or 3 tsp of our Creamed Horseradish.
Add about 500g of leftover beef and 8 or 9 peeled potatoes all cut to similar sized 3 or 4 cm pieces. Pour sufficient beef stock to cover the contents, season and simmer gently with the lid on for 90 minutes. The vegetables should be tender and the potatoes soft.
With lashings of Tomato Ketchup, Stovies guarantee a hearty Highland hug.
This is something a little different. The focus is on ‘taste’ and boy is it tasty.
Brush a skinless salmon steak each with our delicious Classic English or Dijon Mustard then lay a slice of Smoked Salmon on each before placing them in a buttered ovenproof dish. Pop the dish into the oven, pre-heated to 180 C / Gas Mark 4 for 12 minutes.
While they are baking, dice 2 shallots to soften in butter for 7 minutes. Pour in a wee dram of peaty whisky such as Highland Park or Lagavulin – and have a wee dram yourself … Slange Var.
As it evaporates add 1 tbsp of cider vinegar, 2 tbsp of maple syrup and 2 of 3 good shakes of Bloody Mary Ketchup. Pour 100ml of double cream into the pan and simmer whilst adding and melting a hefty knob of butter.
Take the salmon from the oven, saving what’s left of the smoked salmon for a chef’s treat. It’s smoky oils will have done their work, adding taste sensations through the mustard to the fish below.
Bathed in the whisky sauce, this cries out for buttery mashed potatoes with 2 tbsp of Creamed Horseradish spooned through it and some simple green beans.
