Saturday, April 02, 2005

Bread Pudding

A very tasty way to use up slightly stale white bread.

8 tablespoons golden raisins
10 tablespoons butter, plus extra for greasing pudding basin
16 ounces white bread, sliced
1 1/4 cup milk
1 1/4 cup cream
1 tablespoon vanilla extract
1 cup sugar
3 large eggs, beaten

Preheat oven to 400 degrees. Soak raisins in very hot water for 10 minutes, and then drain. Butter the bread. I would leave the crusts on, personally, but this is a matter of personal preference. Arrange in a pudding basin or casserole dish at with sides of at least 2 to 3 inches of height. Bring the cream, milk, vanilla, and sugar to a simmer. Add milk mixture to the eggs. Pour the egg-milk mixture onto the bread, leaving to soak for a bit. Cover with aluminium foil and cook for approximately one hour after reducing heat to 350 degrees. As the hour draws to a close remove the covering and allow the top to crisp a bit. This is very nice with brandy sauce, should you happen to have some left over from your Christmas festivities.


For those who love the humble potato......

6 large all purpose potatoes
1/2 head of kale, chopped small
1 1/2 cups milk
5 scallions, minced
1 teaspoon thyme
1/2 tablespoon parsley
9 tablespoons butter, divided

Peel, boil, and mash potatoes. Boil the kale until tender. Over low heat, heat the milk with parsley, thyme, and scallions. Strain the kale, add to milk mixture, and simmer for 5 minutes. Add mashed potatoes and 5 tablespoons of butter. Place into a warmed serving dish and place remaining pats of butter on the center.

Salmon Kedgeree

This is very nice, even when reheated.

1 pound of salmon (poached and flaked)
1 box Uncle Ben's Wild Rice
3 hardboiled eggs
1 ounce butter
1/3 pint cream
pepper and salt to taste

Cook the rice and hardboil the eggs. Cut the eggs into smallish pieces. Heat the butter and cream, along with pepper and salt in a large saucepan until hot. Add the eggs, rice, and salmon to the butter and cream mixture, being careful not to bruise the eggs and salmon overmuch. Serve on a warmed plate with buttered whole wheat bread.

Saturday, January 15, 2005

The Selkirk Grace

Some hae meat and canna eat,
and some wad eat that want it,
but we hae meat and we can eat,
and sae the Lord be thankit.


1 sheep or lamb's stomach
2 pounds dry oatmeal
1 pound chopped mutton suet
1 pound lamb's or deer's liver, boiled and minced
1 pint (two cups) stock
the heart and lungs of the sheep, boiled and minced
1 large chopped onion
1/2 teaspoon of each: cayenne pepper, salt, black pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients together and add the stock. Fill the bag just over half full, press out the air, and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4-5 hours. Serves twelve.

Cock-a-Leekie Soup

3 pound boiling chicken, giblets removed
3 slices streaky bacon
1 pound shin of beef
2 pounds leeks
1 large onion
5 ounces Scotch whisky
4 pints water
1 tablespoon dried tarragon
salt and pepper
8 pre-soaked prunes

Mix the whisky and tarragon into the water. Chop of the bacon and place the chicken, bacon, and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken, et cetera, in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to a boil, cover, and simmer for two hours, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10-15 minutes. It will serve six to eight persons.


4 ounces medium oatmeal
2 teaspoons melted bacon fat
2 pinches bicarbonate of soda
pinch of salt
3/4 tablespoons hot water
additional oatmeal for kneading

Mix the oatmeal, salt, and bicarbonate of soda and pour the melted fat into the center of the mixture. Stir well and add enough water to make a thick paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly, as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to a quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn and cook the other side. Get ready with another oatcake which the first is being cooked.


3 ounces or a half cup pinhead or coarse oatmeal
half pint of double cream
1 tablespoon Drambuie (optional)

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie. Serve in tall glasses. Popular variations are to mix in raspberries or use vanilla ice cream in place of double cream.