CHICKEN DUVAL (From Skye - the fan not the island)
2 bunches brocolli
chicken fillets 1 per person
1 mug mayonaisse
1 small tin campbells cream of chicken soup
1 small tin campbells cream of mushroom soup
1 teaspoon curry powder or paste
2-3 teaspoons lemon juice
salt/pepper to taste
breadcrumbs
grated cheese
grill chicken to seal flavour, part boil brocolli,
mix mayonaisse, soup,curry powder, lemon juice salt and pepper in a bowl.
place chicken and brocolli in an ovenproof dish cover with soup mixture,
sprinkle breadcrumbs and cheese over top.
cook for 45mins, gas mark 6, elec 180
serve with boiled rice.
(I personally cut up chicken and brocolli but it's your own preference)
Aberdeen Butteries
Ingredients : 250g butter, 125g lard, 1 tablespoon soft brown sugar, 500g flour, 2 teaspoons of dried yeast, 450ml warm water, pinch of salt
Make paste from the yeast, sugar and a small amount of the warm water, then set this aside. Mix flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise. Cream the butter and lard and divide into three portions. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick. Then spread one portion of the butter mixture over two thirds of the dough. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size. Allow to cool for 40 minutes. Repeat stages 5-7 twice more. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
TOFFEE IN THE MICRO
1lb castor sugar
1oz marg
small tin evap milk
2 tablespoons syrup
Mix together in big bowl, put in micro for 4 mins, (full power) take out and
stir, repeat twice again (12 mins in all)
take out and give a good beating till quite thick, pour into tray and leave
to set.
Scottish Toffee
Ingredients : 1 teacup of milk, large tin of condensed milk, 900g sugar, 100g butter.
Melt the butter and sugar. Add the condensed milk and the teacup of milk. Stir and turn up the heat and keep stirring until it reaches boiling point. Turn the heat down low and stir for 45 minutes. Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it's ready to be put onto the shallow trays. Score the surface marking into squares and allow to set and get cold.
Shuggies' caramel shortcake (by Ceit)
4oz butter,2oz caster sugar, 6oz SR flour. cream butter and sugar together , mix in flour. Press into a greased swiss roll tin and bake for 30 mins or until golden brown (whichever comes first) at gas mark 4 or 350degrees.
Caramel -------4oz butter, 2 tablespoons syrup, small tin condensed milk. Throw all ingredients in a thick bottomed pan and boil over a medium heat got 7-8 minutes, stirring continuously. Pour over base.
Melt 6oz -7oz chocolate and coat caramel - chose either milk, plain or white chocolate, whichever you prefer. Or for a variation, try vermicilli. Chill in fridge for a minimum of 30 mins - depending on how long you can wait for the end product!!
Whilst waiting on it chilling -scrape the remainder of chocolate bowl and eat
Gaelic Mushrooms
Stuff mushrooms with haggis. Roll in flour, beaten egg and then oatmeal (in that order). Deep fry and serve with a dollop of drambuie mayonnaise (or liqueur of your choice) - to make mayonnaise mix a teaspoonful of liqueur with approx. 3 tablespoons of mayo. - From Ceit
Lazy Tomato Soup
Put into big pan:- One and a half pints ham or beef stock, Bottle or carton Passata, Tin chopped tomatoes, 2 oz pudding rice, 2 rashers smoked bacon 2 carrots, an onion (all chopped), 3 cloves crushed garlic, a little chilli powder (to your taste), salt, black pepper, teaspoon sugar, Simmer at least an hour, Add cup of milk before serving. Nice with garlic bread - From Katie
Highland Prawns (serves 4)
Ingredients: 400 grams prawns (thoroughly defrosted if using frozen), 1 small onion, 1oz butter, 2 tablespoons Scotch Whisky, Scottish Cheddar Cheese (about 2-3 ounces), Double cream (small carton), Salt & pepper to taste.
Method: Finely chop onion, melt butter in pan, fry onion VERY gently without browning until soft. Add Whisky, bring to boil for about half a minute, turn down heat, add prawns and cream and heat gently for couple of minutes. Don't overcook prawns, just heat through. Add salt & pepper as required. Put mixture into ramekins or small heatproof bowls, grate cheese over the top to just cover the mixture. Brown slightly under grill and serve immediately with thin toast fingers. Give guests a teaspoon so they can get all of the sauce from the bowl - never failed to impress!! - From Susan
Stovies
Ingredients : left over beef cut up into small pieces, 4 large potatoes part boiled and sliced, 1 onion thinly sliced, 1 tablespoon of dripping from the original cooked beef, beef stock (quantity varies to how you like your stovies), salt and pepper.
Add a some lard to a pot and gently cook the onions until soft. Add the beef. Add salt and pepper. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. Add a little and top up as required. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes. Serve piping hot with oatcakes and skirlie - ah skirlie I hear you ask - what's that?
Skirlie
Ingredients : 50g of butter or dripping or lard, 1 onion finely chopped, 175g oatmeal, salt and pepper.
Melt the butter in a pan and add the onion, frying gently to soften. Stir in the oatmeal, season and cook gently for 10 minutes.
Scots Pancakes or small pancakes or drop scones
Ingredients : 4oz self raising flour, pinch of salt, 2oz caster sugar, about 4 tablespoons milk, 1 egg.
Mix the flour, salt and sugar, add the egg and gradually beat in the milk to make a thick batter. Bake 2 or 3 at a time by dropping spoonfuls of the mixture on a hot, well-greased griddle. Cook until the underside is golden brown and the top is covered with bubbles. Turn and brown on the other side. Serve hot or cold, with butter, jam, maple syrup etc
Cullen Skink Soup
Ingredients : 1 smoked haddock, water, 1 onion, 1 pint of milk, mashed potato, salt and pepper, 25g butter
Skin the smoked haddock and cover with just enough boiled water to cover it. Bring to the boil and then add the chopped onion. Remove the haddock once it's cooked and remove the bones. Break up the fish into a dish and replace the bones into the pot and boil for one hour. Strain the stock and put back to the boil. Boil the milk in a separate pot, then add to the stock along with the fish. Add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency. Add the butter and pepper and serve.
Richard's no measurement Mars Bar Fun Biscuits
I tend to have no fixed measurements for this recipe - it seems quite flexible with regards to the quantities. First grease a swiss roll tin. Then take between 4 - 6 mars bars and cut them into small pieces. Melt them in a bowl over very hot almost boiling water making sure the bowl does not touch the water. Add to the bowl a big tablespoonful of butter and a large tablespoonful of golden syrup. Stir the ingredients together as the melt. Once all the ingredients have melted and are well mixed together start adding the rice krispies stirring them into the mixture and ensuring they get coated with the chocolate mixture. Keep adding more rice krispies until you can't add anymore - you will find the mixture can take quite a large amount of krispies. Empty the mixture out onto the greased swiss roll tin and place in the fridge to cool down. Once cool remove from the fridge. The next bit depends on how thick a chocolate coating you want on your biscuit. Melt 200-300g of chocolate again in a bowl over hot water and pour the melted chocolate out over the chilled mars bars mixture in the swiss roll tin. Spread evenly and again place in the fridge to cool / set. Once chilled cut into small biscuit sized squares and eat. Best served chilled straight from the fridge. A real winner with young and old - just don't blame us if you suddenly find your weight increasing.
