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Steak in Whisky Sauce
Scottish food is as varied as the country itself. Whilst many will try to convince you that all Scotland has to offer in respect of food recipes are deep fried Mars Bars and a furry little creature called a Haggis, you will see from the list of recipes below that Scotland has indeed a rich and varied food heritage.
• Aberdeen-Angus breed of beef cattle are known for their rich and tasty meat, which makes good steaks.
• Arbroath Smokie A wood-smoked haddock produced in the East coast fishing town of Arbroath.
• Atholl Brose a pudding from cream and drambuie
• Black Bun is a rich fruit cake, which gets its name from the very dark colour.
• Colcannon a traditional Celtic dish made from boiled cabbage, carrots, turnip and potatoes.
• Crowdie A white cheese, made from the whey of slightly soured milk, rolled in oats to serve
• Grouse in season, starts from 12th August each year
• Haggis is perhaps the best known Scottish "delicacy", and it is a flavoursome dish, although some non Scots are often put off enjoying it because of its ingredients. Click the link to see how to make Haggis
• Oatcakes A barley and oat-flour biscuit baked on a gridle. They are often eaten with cheese.
• Porridge A simple dish, made of boiled oatmeal. In Scotland it is cooked, correctly, with salt and eaten without sugar. The habit of eating porridge with a sweetener is alien to the Scots. Traditionally a Highland crofter would make a big pot of thick porridge on a Monday, allow it to cool, cut it into slices and take a slice every day for his lunch.
• Raspberries are particularly good because of the climate
• Scotch Broth A rich soup with a meat stock base, diced vegetables and barley. Served thick and hot
• Scotch Pies are round crusty pastry pies filled with minced meat (lamb or beef) and made without using a pie tin
• Scottish Salmon The Rivers Tay and Tweed are Scotland's major wild salmon fisheries, though in recent times, fish farms have been established in the Sea Lochs on the West coast of Scotland, though the quality is not considered to be as good as wild river-caught salmon.
• Tatties (or Stovies) Stovies were invented to use up left over meat and vegetables in a mainly potato dish. Leftover meat and vegetables are fried with onions, then cooked in a little water with potato pieces till the potatoes are soft. They have almost the consistency of mashed potatoes, but you can still detect the lumps !
• Tipsy Laird a Scottish trifle with drambuie
• Tatties and Neeps (or Clapshot) served with Haggis on Burns Night
• Venison from the great Highland Estates
Steak in Whisky Sauce
This is a recipe which combines the two great food and drink loves. Scotch beef is of course best and the finest whisky to give it that special flavour.!!
4 Steaks - rump, sirloin or fillet (according to personal preference)
2 oz Butter
1 small finely chopped onion
2 teaspoons of worcestershire sauce
1 oz mushrooms (finely chopped)
6 tablespoons of whisky
Season the steaks with a little salt and pepper. Melt the butter in a frying pan and fry the steaks until cooked through(both sides), according to personal taste. Set aside and keep warm.
• Fry the onion and mushrooms in the steak juice for about 3-4 minutes. Reduce heat SLIGHTLY and add the whisky and worcestershire sauce (pan juices may "spit" at this point).
• Return the steaks to the heat and bring the sauce to the boil. Add further seasoning if required.
• Serve warm/hot with a potato dish of yoru choice (boiled new potatoes would be customary)