Rent A Cottage In Scotland

Friday, November 24, 2006

Scottish Food

Scottish Food. A self-taught cook, Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Nick Nairn's New Scottish Cookery Book.

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and, no translation needed, whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised. Scots Cooking: The Best Traditional and Contemporary Scottish Recipes.

The Scottish Highlands and Islands undoubtedly boast some of the most spectacular and unspoiled scenery in the world, as well as some of the most delicious local produce. Highland Hospitality combines luscious photography with a truly mouth-watering collection of recipes from the area's cooking elite, in order to give you a taste of this remarkable landscape. In this sumptuous volume, Lady Claire MacDonald takes us on a culinary odyssey around the Highlands and Islands, stopping along the way at twenty of her favourite cooking establishments to sample the cuisine and interview the chefs. Each shares the secrets of their three favourite dishes - a starter, main course and dessert, to bring you an exquisite menu complete with wine suggestions. The result: an unforgettable journey of the senses. Highland Hospitality: New Recipes from the Scottish Highlands and Islands.

Ranging from Oban to Tarbert, Scotland's Seafood Trail encompasses some of Britain's most glorious coastline. Here the cold, clear Atlantic waters caress the sealochs and inlets of Argyll and Kintyre creating the perfect environment for seafood in all its variety. This relatively unexplored coastline has been undergoing something of a culinary revolution over the past decade and is now a showcase for all that is best in Scottish seafood. The 9 establishments featured in this beautifully illustrated book all serve simple food, simply served. Langoustines, crab, scallops, oysters and mussels all have such wonderful flavours that they require only the minimum of additional ingredients. And behind each place, there's a story and some interesting characters who have put their heart, soul, and wallet, into it! Featured in From Crab Shack to Oyster Bar are: The Seafood Cabin, or crab shack to the locals, Skipness; The Anchor Hotel, Tarbert; The Hunting Lodge Hotel, Bellochontuy; The Tayvallich Inn; Dunvalanree House, by Carradale; Ee'usk, Oban; Cairnbaan Hotel; The Royal Hotel at Tighnabruaich; and the The Loch Fyne Oyster Bar, Cairndow. Recipes include Whole salmon, Aga-baked in wet newspaper; Scallops grilled with Crabbies Green Ginger; Grilled sardines with spinach and tomato salsa; Loch Fyne oysters pan-fried in butter with chervil and cream; Roast gigot of monkfish with garlic and rosemary; Clam chowder; Goan spiced mussels; Smoked cod roe on toast; Scallops, monkfish, tagliatelle, pea and parsley veloute (Royal Hotel); and Loch Fyne bradan rost with whisky sauce. From Crab Shack to Oyster Bar: Exploring Scotland's Seafood Trail.

This fully-revised edition of Scottish Cookery brings up to date a book which has already been acclaimed as a modern classic. Though packed with historical information and entertaining stories about Scottish food traditions, it is, above all, a working cookbook. It includes the definitive ways of preparing all the great Scottish dishes: Oatcakes and Bannocks, Haggis, Clootie Dumpling, Cock-a-Leekie and Cullen Skink,
Shortbread, Black Bun and many, many more. Scottish cooking and food thinking have evolved in recent years, and the mantra 'buy local, eat local' is now widely promoted. When it was originally published, Scottish Cookery was one of the first books of its kind to highlight Scotland's natural larder. Scottish ingredients, vegetables, seafood, cheese, game, are rich and varied, and in demand throughout the world. Catherine Brown, a leading figure in the Slow Food movement which is transforming the way we think about cooking, explains how to get the best out of these ingredients. Scottish Cookery.

In Classic Recipes from Scotland, master chef and food historian Tom Bridge explores the unsung glories of Scottish regional food traditions. His absolute love of food shines through as he gives practical advice on cooking a wide range of traditional Scottish dishes. Bridge also offers entertaining facts and stories behind the featured recipes, while a lavish selection of photographs whets the appetite and vividly represent the landscapes from which many of the ingredients are sourced. The recipes in this cookbook are easy to follow and capture the essence of Scottish cuisine. Many can be found on the menu in high-class 'gastro pubs', restaurants and hotels throughout Britain. Bridge offers a chance to bring these dishes into the home and rediscover the best of Scotland's culinary cuisine along the way. Over 12 mouth-watering chapters, Bridge covers every detail, from making the stock, sauces and soups to the secret of making perfect marmalade. Classic game recipes from all over Scotland are also featured, with essential ingredients including the finest Aberdeen Angus beef, smoked meats from the Isle of Islay, Ayrshire pork, Orkney lamb, and fish and seafood from Loch Fyne, Moray, Fife, Orkney and the Outer Hebrides. Elsewhere, Tom gives a master class in the art of pastries and pies, including small mutton pies traditionally dubbed 'tuppenny struggles', Ayrshire pork pies, traditional game pies, Forfar bridies and the famous Teviotdale pie. Whisky is never out of place in a cookery book and here it is intrinsic to Bridge's sweet puddings and desserts. The Scots love of baked goods like bread, biscuits and cakes comes to the fore in the chapters covering these foods. Classic Recipes from Scotland also contains over 150 website addresses, which will enable readers to obtain the Scottish produce used in many of the recipes direct from mail-order suppliers. A final chapter on how to organise the perfect Burns' Night supper rounds off a delightful collection of traditional tartan fayre. Classic Recipes from Scotland.

1 comment:

  1. Dear Mr Stevenson,

    I have recently visited Scotland. My name is Simon McKenzie. I have been a chef for the past 15 years working for Gordon Ramsay and Marco Pierre white to name a few.
    I have recently launched my own blog (although I am pretty new to this) at Every year, along with four friends, we eat out at various restaurants across the country. This year we visited Edinburgh. We ate at Martin Wisharts and stayed at Dalhousie Castle. I decided that I would launch my own blogspot as a kind of restaurant and hotel guide and want to encourage other people to leave comments on the restaurants we visit as well as the restaurants they visit themselves. As my first review is of Scotland I was wondering if you would be interested in combining forces and linking to eachothers sites? If you have any other thought or suggestions I would be more than happy to discuss them with you.
    Simon McKenzie