Modern Recipes

Chilli spiced mince and baked beans in tomato sauce with roast potato wedges Mince and tatties (ground beef and potatoes) is a Scottish and wider British classic dish but it is fair to say that it is not usually the most imaginative of creations. Mince (sometimes with onion and/or carrot) in gravy with boiled chunks of potato or mashed potatoes, sometimes accompanied by the likes of baked beans in tomato sauce. While this twist on the dish is by no means complex or difficult to prepare, it does introduce some very different flavours and textures away from the traditional and hopefully also looks that little bit more attractive on the serving plate. Ingredients (Serves 2) 2 medium to large baking potatoes 1/2 pound (225g) minced beef 1 teaspoon medium strength curry powder Salt and black pepper 1/2 white onion 1 large garlic clove 1 red chilli 14 ounce (400g) can chopped tomatoes in tomato juice Vegetable oil for roasting potatoes 8 ounce (225g) can baked beans in tomato sauce Malt vine...

Chillies and tomato provide a tasty twist to Forfar bridies Forfar bridies originated in the town of Forfar on the east coast of Scotland in the nineteenth century. They are traditionally made from shortcrust pastry and filled with minced (ground) beef steak and sometimes onion. As is often the case in modern times and particularly outside Forfar, the bridies in this recipe are made with puff or flaky pastry. The filling has also been adapted to include, as well as beef steak and onion, tomato and spicy chillies. Minced Scotch beef Ingredients (Makes 2 Large Bridies) 1/2 pound (225g) minced Scotch beef steak Salt and pepper 1 medium to large tomato 2 small chillies 1/4 medium white onion 1/2 pound (225g) puff pastry Flour for rolling pastry 1 egg Vegetable oil for greasing baking tray or sheet Tomato, chillies and onion Directions The puff pastry needs removing from the fridge about fifteen to twenty minutes before use for ease of rolling. This should therefore be done before you start...

Cheesy sliced sausages with peppers, chunky skin on chips and kidney beans Sausages, chips and beans is a creation widely served throughout the UK and is perhaps particularly popular with children. It is also a stereotypical view overseas of what British people tend to eat on a regular basis. This dish is a twist on the mundane and uses Scottish Lorne/sliced sausages instead of links as well as spiced red kidney beans instead of baked beans in tomato sauce. Small to medium potatoes are used for making the chips for this dish Ingredients (Serves 1) 4 medium sized new potatoes Salt 2 Lorne sausages Vegetable oil 1/2 red bell pepper 1/4 small red onion 6 slices Scottish cheddar cheese (or as required) 1 large garlic clove Small can of red kidney beans in water 1 teaspoon freshly chopped coriander (cilantro) Black pepper Paprika Chips are cut chunky and skins are left on potatoes Directions Wash the potatoes very thoroughly. Cut them firstly in half long ways then cut each half in to two o...

Hot smoked pollack salad with new potatoes Pollack is a member of the cod family, very similar in taste to its more illustrious cousin. It is considered a more sustainable alternative to cod. This particular pollack was rod and line caught from a boat on Loch Fyne on the West Coast of Scotland. Hot smoked pollack fillet Pollack can be cooked in many different ways, including shallow or deep fried, baked or even grilled. Cod recipes can even be made to read as pollack recipes . In this instance, though, the fillets were brined and hot smoked to create something just that little bit different from the norm and not too unlike the fabulous Arbroath Smokies (which could easily be substituted for the pollack to create a very similar dish). They were then left to cool before being incorporated in this recipe. Homegrown tomatoes Ingredients per Person Ayrshire new potatoes, quantity as desired 1 large lettuce leaf 2 slices from half a peeled red onion 2 cherry tomatoes 1 yellow banana leg toma...

Scottish ostrich and various root vegetables stew The idea of ostrich being included in an authentic Scottish recipe would have been entirely laughable just a few short years ago. The reason this has changed is not only due to the everyday capacity for deep freezing, modern vacuum packing techniques for food items and faster transport, it is due to ostriches actually being farmed right here in Scotland before their home reared meat is sold on to food production companies or directly to consumers at places such as farmers' markets. This recipe simply features ostrich instead of the beef in what would otherwise be a very authentic Scottish stew. Ingredients (Serves 2) 3/4 pound (325g) diced ostrich meat 2 tablespoons vegetable or sunflower oil 1/2 medium sized white onion 2 medium carrots 1 medium parsnip 1/2 medium sized Swede turnip (rutabaga) 1/2 teaspoon dried thyme Salt and pepper 1 pint (568ml) fresh beef stock Sliced onion is added to browned ostrich meat Instructions Pour the...

Selection of summer fruit vodka jellies Vodka has in many ways become the spirit of choice in Scotland in modern times, particularly perhaps among the younger generations. It is therefore entirely appropriate to consider different ways in which vodka may be served in unusual and tasty ways. While vodka fruit jellies are very popular, it's maybe not quite so common that they be made with fresh fruit which can be bought from any supermarket at this time of year. The fruits included on this page are merely suggestions and a wide variety of alternatives would work equally well, especially those which can be sourced fresh locally. Selection of fresh summer fruits Ingredients Small tub fresh blueberries Small tub fresh raspberries 1 medium sized ripe pear Large wedge of fresh lemon 16 fluid ounces vodka 4 fluid ounces sugar syrup* *You can buy sugar syrup but it is incredibly easy to make at home and I've shown how a little bit further down the page Diced pear flesh is soaked in cold...