Scottish Tattie Scone Recipe – How To Make Potato Scones

Traditional Scottish Tattie Scones

Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes - the usage depends on which side of the Atlantic you hail from.

The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians.

That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne) and eggs. Not exactly what you might term vegetarian friendly, so be prepared to feel your arteries harden as you munch your way through one.

But I digress, I give you a scrumptious recipe for Traditional Scottish Tattie Scones, not a commentary on the Scottish diet.

Tattie Scone Recipe

Ingredients:

Half pound boiled and mashed potatoes, russet

2.5 ozs plain or all-purpose flour

1 ozs Butter

Half teaspoon salt

Pinch of pepper

Quarter teaspoon of baking powder

Method:

Boil the potatoes in salted water until tender.

Drain the potatoes and mash them with the butter, salt, pepper and baking powder.

Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.

Roll out the dough on a floured surface to around 5 to 6 mm thickness.

Cut into rounds, use a saucer or small tea plate as a guide.

Prick all over with a fork and score the dough to mark 4 equal wedges.

Cook in a heavy pan or griddle which has been very lightly greased.

Cook each side for about three minutes on a medium heat until the scones are golden brown.

Ah, potato scones.

Enjoy.

Brown Chicken Stock Recipe

This rich, luscious stock is a wonderful foundation for sauces, gravies, soups, and braises.

Servings: 3-4 quarts

5 lbs. chicken parts (necks, backs, carcasses, wings, bones (what ever you have or have save over.)

2 yellow onions, roughly cubed

3 large carrots, peeled and roughly cubed

2 celery stalks, roughly cubed

Water to cover

3 garlic cloves, crushed with peel on

1 bay leaf

4 thyme sprigs

10-12 parsley stems

8 whole black peppercorns

Preparation:

Preheat oven to 400o F.

Place the chicken parts in a Shallow Roasting Pan and place in oven to roast for about 20 minutes or just starting to brown.

Add onions, carrots, and celery to roasting pan and toss together with the bones.

Return pan to oven and roast for another 10-15 minutes or until the bones and vegetables are all browned.

Remove contents from roasting pan and place in a deep stock pot on the stove.

Drain off any grease from roasting pan and then place pan on stovetop over high heat.

Add about an inch of water to the pan and as the water simmers scrape the browned bits from the bottom of the pan with a wooden spoon.

Add the contents of the roasting pan to the stock pot with the bones and vegetables.

Add enough water to the pot to cover the contents by about 2 inches.

Turn the burner on high and bring the pot to a rapid simmer.

Once simmering, turn the heat under the pot down and use a ladle to remove the froth that rises to the surface.

Place the remaining ingredients in a piece of cheesecloth and tie into a bundle with kitchen twine.

Add to the stock pot.

Allow the stock to remain at a slow simmer for about 3 hours, adding more water if the water level goes beneath the solid contents of the pot.

Strain the stock into a cheesecloth lined strainer and press gently to extract as much liquid as possible from the solids.

Cool the stock down completely over an ice bath and then place in the refrigerator until chilled and the fat has solidified on the surface.

Lift the fat from the surface of the stock and store the stock in the refrigerator for 3-4 days or in the freezer for up to 6 months.~~Al (Alex-Alexander) D Girvan.

Tri-Coloured Steak au Poivre Recèpe

This classic steak dish pairs wonderfully with a smooth, dark stout beer, which complements the meat and helps to tame the spice from the peppercorns.

Servings: 4

Ingredients:

4 1"-thick, rib, striped, or full T bone steaks (8 to 10 ozs. each)

1 Tbsp. coarse salt

1 Tbsp. whole black peppercorns, coarsely crushed

1 Tbsp. brined green peppercorns, rinsed, drained and coarsely chopped

1 Tbsp. pink Szechuan peppercorns

1 Tbsp. vegetable oil

2 large shallots, chopped

4 Tbsps. unsalted butter, cut into pieces

1/2 C brandy

3/4 C heavy cream

Preparation:

Preheat oven to 250° F.

Pat steaks dry and season both sides generously with salt.

Combine peppercorns and press evenly onto both sides of the steaks.

Heat a large heavy sauté pan, preferably cast iron, over medium-high heat until hot.

Add oil to pan and place steaks, 2 at a time, into pan.

Cook steaks, turning over once, for about 8-10 minutes total per batch for medium-rare.

Keep cooked steaks in warm oven while others cook and then place all four steaks in oven while you make the sauce.

Pour off fat from skillet, turn heat to medium-low, and add shallots and 2 Tbsps. of butter.

Cook stirring and scraping up brown bits with a wooden spoon, until shallots are golden brown.

Add brandy cautiously, as it will probably ignite, and simmer until liquid is reduced to a glaze, 2 to 3 minutes.

Add cream and any meat juices accumulated in the pan in the oven and continue to simmer sauce, stirring occasionally, until reduced by half.

Remove pan from heat and swirl in remaining 2 Tbsps. butter until incorporated.

Pour sauce over steaks to serve or serve on the side.~~Al(Alex-Alexander) D. Girvan

Oatmeal Chocolate Chip Cookie Recipe

These cookies are chewy. The delicious oatmeal offers a different taste and texture than basic chocolate chip cookies.

Ingredients:

2 Cs old-fashioned oats

2 Cs all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 C (2 sticks) unsalted butter, room temperature

3/4 C sugar

3/4 C (packed) dark brown sugar

2 large eggs

1 tsp. vanilla extract

1 1/2 Cs semisweet chocolate chips

1 cup cut walnuts

1/2C raisins

Preparation:

Preheat oven to 350° F.

Whip the dry ingredients together in a medium bowl to blend.

Place butter and both sugars in large bowl and beat until light and fluffy.

Add eggs and vanilla and mix to combine.

Add dry ingredients and mix until just blended.

Add in chocolate chips, walnuts, and raisins.

Arrange 2 racks in center of oven.

Drop cookies in large spoonful's on prepared sheets, spacing 2 inches apart.

Flatten slightly with hand.

Bake 10 minutes, then rotate trays front to back and top to bottom.

Bake until cookies are golden brown around edges and firm in center, 3-4 minutes longer.

Let cool on sheet for 5 minutes and then transfer to wire racks to cool completely.~~Al (Alex-Alexander) D. Girvan.

Wild Blueberry Biscuits:

2 Cups Flour

1 Cup milk (cold)

1/3 Cup sugar

5 Tbsps. of butter (cold or frozen)

4 tsps. baking powder

1 tsp. salt

3 ozs. of wild blueberries (fresh or frozen)

Glaze:

1 Cup of powdered sugar

1/8 Cup of water

1 tsp. of vanilla

½ tsp. of lemon juice

Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over Biscuits with a fork. Al (Alex-Alexander)D Girvan

Newfoundland Toutons

Toutons are a Newfoundland &Labrador original. Toutons are made from a yeast bread dough; traditionally either fried in salted pork fat or cook on a hot flat surface of a stove. It was usually fried in pork fat(lard) and served with homemade baked beans, a complete meal in several of NL homes back in the day. Sometimes, it was served with a little molasses or eaten as a snack. Whenever there was a mixin’ on (making bread), baked beans were always prepared at the same time.

There are many variations of this recipeThe intention wasn’t to make toutons, it was designed to make bread for the family, and as always, there was enough dough left over to make toutons.  Below is one of the bread recipes for toutons. Please enjoy and let me know how it turns out.

Newfoundland Recipes-Toutons1

Toutons

Ingredients

1 cup warm water

1 tsp sugar

1½ tsps dry active yeast

3 to 4 cups all-purpose flour

1 tbs shortening (or veg oil)

1 tsp salt

Pork fat or veg oil for frying

Method

Dissolve sugar in ½ cup of lukewarm water and add yeast. Cover and let stand until yeast foams (approx 10 minutes).

In a mixing pan, add 3 cups of flour and make a well in centre. Add shortening, salt and dissolved yeast.  Mix mixture utilizing remaining water forming a soft firm dough (add extra flour from 4th cup if necessary).

Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size.

Punch down dough and let rest for 15 minutes. Cut in pieces (size of a walnut). Round them and let rest for approx 10 min. Let proof until dough almost doubles in size. Take each piece of dough; flatten or stretch until ½“ thick.  In a skillet, med-high heat, fry dough in pork fat until golden brown on both sides. Drizzle with molasses and serve with a good cup of steeped tea.

Scotch Broth: An Authentic Hearty Soup From Scotland

Scotch Broth is an authentic Scottish soup that’s warming, hearty and full of flavour. Also called Hotchpotch or Hotchpotch, Scotch Broth is a potage made of boiled mutton, barley, swedes (rutabaga), onions, carrots, leeks, and celery. This dish originates from austere times in Scotland’s history when scrapping a meagre living from the land was the best most could hope for. As such, the mutton could be changed to marrowbone or whatever cut of meat or fowl was available at the time. Similarly, the choice of vegetables and how much were used was also dictated by availability.

Scotch Broth Recipe

Ingredients:

2.2 litres water

1tsp Salt

2lb (1kg) Mutton

1 large onion medium dice

1 large leek medium dice

3oz (75g) split peas

3oz (75g) pearl barley

3 carrots peeled and diced

¼ Small cabbage shredded

1 medium swede (rutabaga) peeled and diced (medium)

2 sticks celery (medium dice)

Method:

Soak the pearl barley and the split peas for a minimum of 3 hours, preferably overnight (rinse before adding to pot)

Trim fat from mutton

Place mutton, barley and peas in cold water and slowly bring to a simmer

Simmer for 45 minutes with lid on skimming any fat or residue that floats to the surface

Add the remaining vegetables and simmer gently until lamb is thoroughly cooked

Remove lamb from pot and separate the meat from the bone

Return meat to pot

Serve while hot

Cullen Skink Soup Recipe: Scottish Smoked Haddock Soup

But First, What is Cullen Skink? Cullen Skink is a traditional Scottish soup made with Finnan Haddie (smoked haddock), onions and potato.

The dish originates from Cullen, a Morayshire fishing town located in North East of Scotland. Skink is a soup usually made from shin of beef, however, the main ingredient of Cullen Skink is the Finnan Haddie. Cullen Skink is often called Smoked Haddock Chowder outside of Scotland.

Cullen Skink was originally a broth made from shin of beef. The hard times that befell the folks of Northern Scotland in the late 1800s meant that beef was a luxury that could not be afforded. At that time, Cullen was a thriving fishing village that also specialized in the production of smoked haddock. Smoked haddock was cheap and in plentiful supply and replaced beef as the dishes main ingredient. When combined with other local produce Cullen Skink as we know it today was born

Cullen Skink Recipe: Serves 4

Ingredients:

1 large smoked haddock fillet with skin on (if you can’t get Finnan Haddie any smoked, undied haddock fillet will do)

1 medium onion, diced

1 Bay leaf

9oz potatoes, washed and peeled

milk (1 UK pint or 1 and ¼ US pints)

salt and freshly ground black pepper

1 Tbsp. unsalted butter

2 Tbsps. single cream or half and half (optional)

Method:

Pour the milk into a large saucepan along with the smoked haddock and the bay leaf.

Bring the milk to a slow boil and simmer for 3 minutes.

Remove the pan from the heat and let it stand for 5 minutes. (This allows the smoky flavour to thoroughly infuse the milk.)

Remove the smoked haddock and the bay leaf from the milk. Put the haddock to one side, the bay leaf has done its work and can be discarded.

Strain the smoke infused milk through a fine sieve to remove any fish skin that may have detached during the cooking process.

Heat the unsalted butter in a saucepan, add the onions and cook gently until translucent. Take care not to burn them. (The flavour of burnt onions will spoil the taste of the soup.)

Add the milk to and potato the onions and stir regularly.

Keep stirring until the potatoes are cooked and start to break down. This will create a thick, creamy consistency to the soup.

Flake the smoked haddock into good sized chunks taking care to removing the skin and any bones you may find in the process. Add the flaked haddock to the soup.

Return the soup to the heat and bring back the Cullen Skink to a gentle simmer and serve piping hot.

Atholl Brose Recipe: How To Make A Uniquely Scottish Tipple

Atholl Brose is a Scottish tipple enjoyed all year round but especially popular around Christmas and Hogmanay. Made from oatmeal brose, whisky, honey, and (on festive occasions) cream. Atholl Brose is a uniquely Scottish concoction that said, it travels well and tastes equally delicious whether you’re in Aberdeen, or Adelaide.

The Legend of Atholl Brose

The true origin of Atholl Brose is shrouded in myth and legend. One legend says that the drink was first created by the Duke of Atholl in the late 15th century as a means to entrap the rebel Iain Macdonald.

After discovering a drinking well where Macdonald often stopped to quench his thirst, the Duke of Atholl ordered his men to fill it with honey, oatmeal and whiskey. Imagine Macdonald‘s surprise and delight when he discovered the well water had somehow miraculously turned into a tasty Brose.

The legend then goes on to describe how Macdonald and a few of his followers indulged themselves to the point of inebriation. At which point the Duke of Atholl’s men moved in and captured the somewhat incapacitated rebel leader and his cohorts without resistance.

What Is Brose?

Brose is a very basic form of porridge: oatmeal mixed with cold water. It might sound unappetizing to our sophisticated pallets today; nevertheless it was a staple in times gone by. In the 16th century, shepherds carried stone flasks containing a mixture of oatmeal and water. As the shepherds travelled the hills and moors tending their sheep, the mixture was constantly agitated creating the brose.

I am sure you will find this brose recipe a little more palatable.

Atholl Brose Recipe:

First you need to make the Brose. Steep 2lb (900g) of course oatmeal (Quaker is fine) in 2 pints (1200ml) cold water for 24 hours stirring occasionally. After 24 hours, strain the water/oatmeal mixture through muslin cloth. Once the majority the liquid has run free twist the muslin into a ball and ring hard to drain as much liquid as possible. The brose should be milky in colour and free if oatmeal flakes. Keep the brose and discard the oatmeal.

Ingredients:

1 Pint (600ml) Brose

3/4 Pint (450ml) Of Cream

1/2 Pint (300ml) Whisky (Use good quality single malt)

4 Tbs. Honey

Method:

In a large bowl Mix the honey and the brose making sure the honey is dissolved completely.

Add the cream and Whisky and mix thoroughly.

Decant into bottles and store in a cool place but do not refrigerate as this can cause the cream to curdle.

Cock A Leekie Soup

A True Scottish Classic. No collection of Traditional Scottish recipes could ever be considered complete without one of the nation’s favourite dishes, Cock a Leekie Soup. This hearty warming soup is the perfect answer to Scotland’s dreich (roughly translates to miserable) winter weather. References to Cock a Leekie soup date back to medieval times and describe it as filling broth made from wildfowl and leeks – hence the name.

Ancient Cock a Leekie recipes always included prunes as an ingredient, however, this is rare in modern recipes. Early recipes also indicate that the chicken was removed from the stewing liquor and served as a separate dish. Today this satisfying soup is served as one dish, the chicken meat is removed from the broth, cut up and returned before serving. Cock a Leekie soup is one of Scotland’s most traditional dishes and is often served as a starter or soup course on St Andrews Night and at Burns Night Suppers.

Cock A Leekie Soup Recipe

Ingredients:

One chicken whole or jointed

500g of leeks

25g of rice

One teaspoon of brown sugar

One bay leaf

Sprig of thyme

Salt and freshly ground pepper to taste

Parsley to garnish

Optional ingredients:

100g of precooked prunes (stones removed)

Three rashers of diced streaky bacon

Method:

Place the chicken, bay leaf, and thyme into a large pot and add 2 Littres of water.

Bring to the boil and cook chicken until it falls off the bone.

Skim off any fat or scum that appears while cooking.

When the chicken is cooked remove and set aside.

Strain the stock into a fresh pan.

Cut the leeks into half inch pieces and wash thoroughly to remove any grit.

Add the rice and half the leeks and cook in a covered pot for 10 minutes.

Add the remainder of the diced and continue cooking in an uncovered pot for a further 20 minutes.

Taste for flavour. If need be cook for another 5 minutes to reduce the liquid and intensify the flavour.

Add salt and pepper to taste.

Serve hot and garnish with some snipped or cut parsley.~~~Al (Alex-Alexander) DGirvan

Orcadian Clapshot Recipe: Tatties And Neeps

Clapshot is a filling potato and turnip dish that has its origins in Orkney, Scotland.

Clapshot can be served as a vegetable side dish, as an accompaniment to haggis or as a complete dish on its own right.

Clapshot is extremely versatile and is equally at home served with roasted pork, beef, or lamb as an alternative to roast or mashed potato.

Haggis, neeps and tatties is the quintessential Burns Night Supper. Rather than serving individual portions of turnip (neeps) and potatoes (tatties) Clapshot combines both into one.

Orcadian Clapshot Recipe:

Ingredients:

1 Pound  boiled potatoes

1 lb. boiled rutabaga (or white turnip)

1 or 2 Tbsps. snipped or cut chives

Salt and pepper

2 ozs. butter

Method:

Peel and dice the potatoes and turnip.

Place diced vegetables in a large pot with enough water to cover. Bring to the boil and cook until tender.

Drain off the potatoes and turnips, add the butter and chopped chives and mash until smooth and fluffy.

Salt and pepper to taste

Serve hot.

Other Ingredients:

Although not entirely in keeping with the traditional Clapshot recipe, it is common to add bacon or cheese depending on your taste and what you are serving Klapshot with.

Replacing the butter with lard would be more authentic albeit a little less healthy.

Other Names:

In Scotland Orcadian Clapshot is also called Orkney Clapshot, or just Clapshot.

Scottish Skirlie Recipe (Mealie Pudding, or White Pudding)

Skirlie, also known as Mealie Pudding or White Pudding is a traditional Scottish dish. When cooked it makes a fantastic accompaniment for meat, pork or fowl, or can be used uncooked as a stuffing for roasts. It’s also served as a vegetarian alternative to haggis, or to meat eaters that don’t relish eating sheep’s heart, liver and lungs. Skirlie can also be rolled into balls and cooked like dough balls in soups and stews.

Skirlie has many meanings in the Scottish language. The Scottish Dictionary of 1841 defines “Skirl In The Pan” as: the noise made by a frying pan when the butter is put in which prepares it for receiving the meat. The difference, then, between Skirlie and Mealie Pudding is that Skirlie is fried and Mealie Pudding is steamed, although both contain the same ingredients.

Scottish fish and chip shops will serve you a battered and deep fried Mealie Pudding in the shape of a large fat sausage accompanied with some chips (fries). Called a White Pudding Supper this form of Skirlie is extremely delicious to eat although not exactly health food. It’s rare to see White Pudding Suppers on sale outside of Scotland.

Another great way to enjoy Skirlie is to roll it into balls and cooked in stews and soups. Like dough balls the Skirlie will expand slightly as it absorbs the cooking juices and flavours.

Skirlie Recipe:

Ingredients:

2oz Butter

1 Medium onion, finely diced

4½oz medium or coarse oatmeal

Salt and Pepper

Method:

Add butter and onion to a saucepan and gently cook until onions start to brown.

Add the oatmeal and cook for 10 minutes stirring regularly so that the fat is completely and evenly absorbed and the oatmeal.

Add salt and pepper to taste.

Scottish Lorne Sausage Recipe:

What’s Lorne Sausage? Lorne Sausage, also known as square slice sausage, is an essential part of a traditional Scottish breakfast. However, there is no right time of day to enjoy this uniquely Scottish fayre and it’s often scoffed down as a sandwich or bread roll filling from breakfast time through to supper time.

The Scotts love Lorne Sausage so much that they want it added to the list of PGI protected foods. That would mean it could only be called Lorne Sausage if it was made in Scotland. The same EU law has been used to ensure the authenticity of another fine Scottish delicacy - Arbroath Smokies.

There are two opposing theories about how Lorne Sausage was named. One theory is that it was invented by Glasgow theatre performer and comedian Tommy Lorne who died in 1935. One of his catch phrases ,"sausages are the boys”, reflected his love of sausages. Tommy was often found in his dressing room between acts cooking up his favourite sausages. Others claim its name stems from the Firth of Lorne located within Argyle and Bute on the west coast of Scotland.

Scottish Lorne Sausages

Ingredients:

1 lb. Minced Beef

1 lb. Minced Pork (not too lean or the sausage will be dry, pork belly is fine)

6oz. Fresh Breadcrumbs

4 fl. Oz. iced water

1½ tsp. Salt

1½ tsp. Coriander

1 tsp. freshly Ground Black Pepper

½ tsp. Freshly Grated Nutmeg

Method:

Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.

Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".

Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.

Remove the mixture from the loaf tin and cut into slices around half an inch thick.

Set aside a few slices for immediate consumption.

Place the rest into freezer bags separated with grease proof paper and place back in the freezer.

Cooking:

Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.

If you ever meet a Scott who has emigrated or has been working abroad for any length of time ask them what they miss most about Scotland. I guarantee you that Lorne Sausages will be amongst the first words they utter. So give them a try, but be aware, they are extremely addictive.