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Add a local flavour to your kitchen with ‘Scottish Recipes’.
The national recipes are supplemented by a selection of ‘basic’ dishes that are well worth a try. And for the novice cook there is a ‘Store Cupboard Staples’ section at the back to help set up a kitchen with a regional feel.
Author Amanda Wragg is an experienced food writer with a huge archive of recipes to her name.
There was a time not too many years ago when Scotland was something of a culinary desert; nothing could be further from the truth today. Scotland’s natural bounty of game, fish and dairy forms the backbone of the vibrant Scottish food map. From the lush, rolling Cheviot Hills on the southern border to the wild, invigorating northernmost reaches on the Atlantic Ocean, Scotland’s surprisingly temperate climate yields a tremendous variety of top quality ingredients.
Not only have artisan makers and producers proliferated, but some of the country’s best restaurants run by internationally respected chefs can be found north of the border. Given how small it is – only 274
miles long and at its widest point 154 miles – the food offering is extraordinary.
The jagged coastline runs to over 2000 miles so it’s no surprise that the seafood is world class, and you’ll find a huge variety of vegetables, top quality meat and game and brilliant cheeses put to good use in a number of traditional recipes, many of them to be found here. Start your day with a bowl of hearty porridge, grab a tasty seafood lunch and finish the day with a glass of cranachan; you can eat simply but well any time of the day or year.
As a lifelong visitor and lover of Scottish food, I’m delighted to be able to share some of my favourite recipes; I’m indebted to Shirley Spear of the Three Chimneys, Skye, and Claire MacDonald of Kinloch Lodge for their generous contributions.
Traditional Orange Marmalade
Carrot & Orange Soup
Cheese and Thyme Tarts
Smoked venison and Wild Mushroom Toast
Smoked Salmon Paté
Beetroot and goats cheese salad
Country Egg Casserole
Roast Rack of Lamb with herb crust and minty Hollandaise Sauce
Scottish Beef Casserole with dumplings
Hot Marmalade Pudding
Arbroath Smokies on Toast with Cheese
Leek & Potato Soup
Released: April 2014
Publisher: Bradwell Books
Size: 180 x 120mm
Author: Amanda Wragg