Traditional Scottish cuisine
 

Sheila and others.
I have ordered a copy of Maw Broon's cookbook.
It sounds like a real hoot and the food health police have condemned it ;-)

Does this book have a recipe for scallops in smoked haddock sauce?

(We had it the restaurant "Off the Wall" in Edinburgh, and it was great!!!)

I assume, Haggis is too complicated to prepare on your own.

For those who can't see the tongue in Miss Prism's cheek, this is what it's all about (help ma boab!):

http://www.booksfromscotland.com/Boo...-9781902407456

Okay, Patrick, forget my question.

At least, Maw Broon's handwriting is neat.

Jings, crivven's, help ma boab, Maw Broon has a cook book? She made the best clooties!

I wonder if Oor Wullie's favourite food, mince and tatties, is included.

http://www.thatsbraw.co.uk/

bill

Two technical questions to any Scots here.

1. Am I right in assuming that Maw Broon, her brood and her cooking, are essentially Dundonian?

2. Now I've seriously rationed my exposure to Dundee cuisine for fear of dying in ecstasy too young. So what do they call deep-fried, battered slices of potato there? Are they called, as in North West and central England, scallops? . Which would make the thought of scallops in smoked haddock sauce surreal.

Here are some sample pages
http://tinyurl.com/2rgg39

I specially like Hen Broon's breakfast menu

Whenever we travel to Scotland we bring back cookbooks. It is so much fun to recreate meals at home. Although not terribly healthy, I just love full breakfasts and such.

Flanner, yes they are Dundonian, and I've never come across that particalur delicacy, so i doubt it has a name. Dundee is only famous for its pehs.

I am cooking dinner for 10, including 3 French tonight, and the whole meal is Scottish cuisine- not all traditional...

Starter is Cullen Skink; Main course is Beef and mushroom casserole (cooked in ale), with mustard mashed potaoes and roast root vegetables, followed by 4 Scottish scheese- Criffel, Isle of Mull Chedder, Babbity Blue and Brucklay, with home made oatcakes (not made by me) and Hebridean water biscuits and home made pear chutney; followed by Crannachan, followed by fudge (was going to be home made, but it was a wreck) and fruit cake with the (not Scottish) coffee.

Who says we only eat deep fried Mars Bars?

Sounds terrific - though the Flemish would probably carbonnade anyone claiming beef casseroled in beer is uniquely Scottish. Almost up to the standards of the slap-up meals at the Cafe de Posh they were always eating in the other DC Thomson comics.

But how many of Sheila's scrumptious recipes are we likely to find in Maw Broon's oeuvre?

I suspect the answer's a very round number.

Sheila, that sounds fabulous, especially the Scottish cheeseboard. And cullen skink is one of my favourite soups - my mother's version is always a triumph. What about the oatcakes - are they easy to make? Have never attempted them myself.

Hi Flanner

You've described exactly what we know in the west of Scotland as 'fritters'.

bill

As to the casserole, it's the ingredients which are Scottish.

YOu clearly missed the bit where I said I didn't make the oatcakes.

Another time, perhaps:)

Oh, and I saw the Maw Broon book reviewed yesterday.

I don't think I'll be buying it.....

Oops, yes, have just seen the word "not" which I missed before!