Servings: 4

Ingredients:

4 large eggs
plain flour
8 oz sausage meat
1 small egg, beaten
2 spring onions, finely chopped
toasted bread crumbs
1 tsp finely chopped fresh thyme
salt
3 tsp chopped fresh chives
freshly milled black pepper
1 Tbsp finely chopped fresh parsley
oil for deep frying

Instructions:

Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water. Next mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some of the seasoned flour. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5×3 inches. Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs.

Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of
350-375 F. Put the eggs into the oil and fry for 6-8 minutes, turning
frequently until they have turned a nice broun colour. Drain on crumpled
greaseproof paper.

When they’re absolutely cold, wrap in cling wrap and store.

Ingredients

2 lbs Ground Beef

2 Cups Bread Crumbs

1/2 Cup Water

2 Teaspoons Salt

2 Teaspoons Pepper (freshly ground black pepper is best)

1 Teaspoon Nutmeg

1 1/2 Teaspoons Corriander

Directions

Mix thoroughly and press into a meatloaf pan lined with wax paper.

Freeze for 3 hours before slicing into approx. 1/2 thick sausages.

Fry and enjoy!!!

There are many variation of meat pies. Some of the ingredients can be substituted for example – Mushroom instead of Kidneys. But here goes with my favorite Steak and Kidney Pie.

Ingredients

1lb Top Round or Chuck
1/4lb Lamb Kidneys
Beef Broth
1/2 Cup Red Rine
Salt, pepper and Lea and Perrins sauce
1 tsp Salt
Pastry – 8oz Flour
5oz lard
2.1/2 oz Ice water – more or less
depending on humidity

Directions

Saute beef and kidneys until lightly browned. Place in casserole and add other ingredients cover and bake at 350 degs for one hour or until beef is tender Taste for seasoning.

Pastry – This pastry makes top and bottom crusts. Mix salt and flour, cut lard into mix until tiny balls form using two knives – hot hands are not good for pastry. Sprinkle a little ice water at a time until mix can be formed into a ball. Wrap in waxed paper and refrigerate at least one hour. Roll a little more than half of the pastry to form bottom half of pie dish.

Add the beef mix – roll and put on top of pie. Use a little milk or egg wash to brush over pie and then make a few slits in top to allow steam to escape. Bake at 400 degrees for 45 minutes or until top is nicely browned.

This can be used immediately or left to cool and refrigerated for it is even delicious when cold.

Ingredients:

1 lb Butter, 1 1/4 cups Sugar, 1 cup Rice Flour (Slade’s is best if you can find it), 4 cups All Purpose Flour (I prefer Gold Medal)

Directions:

1. Pour the sugar over the butter and let stand at room temperature until the butter is soft. Do not try to rush this step!

2. Mix the two flours together and then blend in the other ingredients.

3. Knead forever!

4. Roll out to 1/4 on a floured board.

5. Cut into desired shapes and prick with a fork.

6. Bake on an ungreased cookie sheet for 20 minutes at 350F, watching very carefully to prevent overcooking.

7. Allow to cool before serving.

This is a very traditional Highland and West Island meal.

Get some air freshner, incense or other odor masking product if you don’t like the smell of fish.
Take 2 good size salted herring per person.
Placce the fish in a pan and cover with cold water. Leave it for a while to allow some of the salt to melt out. (milk speeds this process up also)
In a pan place the fish, cover with cold water and slowly bring it to a boil. (beside the fish boil a kettle of water for the second watering.)
After 5 minutes pour off the first water out of the pan and pour on the second.
Let the fish boil for a few minutes more and serve. Careful not to break the fish too much when lifting it.
Place a lot of Tatties in a big pot (skins on) add a wee bit salt) bring to a boil.
Put tatties in a bowl or leave in the pot, and serve.
Make sure you have gallons of water, milk or beer. (a wee drop of whisky never hurts either) Your guests will be very thirsty for quite a while. To eat the fish, place it on its side.
Cut from the fin line up and over the fish to expose the bones, then just turn and eat the other side. Fingers are great tools for eating the Saltucks.

Ingredients

1 1/2 lb. ripe plums
2-3 oz. soft brown sugar (1/4 C. packed)
1 tablespoon water

FOR THE CRUMBLE

4 oz. plain flour (1 Cup)
2 oz. rolled oats (2/3 Cup)
2 oz. soft brown sugar
(4 tablespoons, packed)
1/2 level teaspoon ground cinnamon
3 oz. butter (6 tablespoons)

Directions

Wash the plums, cut them in half and remove the stones. Mix the fruit with the sugar, turn it into a 1 1/2-2 pint pie dish and pour over the water.

Sift the flour and cinnamon into a bowl, add the oats and rub in the butter until evenly distributed. Stir in the sugar then turn the crumble onto the plums and spread it to the sides so they are completely covered.

Bake the crumble at 350 F. for 45-50 min. or until the topping is golden brown and the fruit cooked.

Serve hot with custard.

This recipe dates back to pre World War I

1: In a large pot or pan place 1 Lb. minced serloin, hamburger or mutton
2: Cover with water, add salt to taste and bring to a boil.
3: Cut up 2 large onions, about a pound or 2 of carrot and a good size turnip.
4: Add veg to the boiling meat.
5: Go for a wee dram and let it boil slowly for about an hour.
6: After an hour or so turn the heat down and add BISTO (or other gravy enhancer)
In another pot wash and put in some potatoes (AKA spuds/mulligans/tatties) Do not peel, but you can cut them in half. Add salt and bring to a boil.

Put the pots of Mince and Tatties on the table so the diners cazn serve themselves.

(Note many people like mince without the veg in it and a thicker gravy served with the tatties and peas.) As most things Scottish everyone has their own way of doing it. I like to add peppers, curry, and what ever else is lying around.

Ingredients

Yield: 1 haggis
1 Sheep’s stomach
1 Sheep heart
1 Sheep liver
1/2 lb Suet, fresh
(kidney leaf fat is preferred)
3/4 c Oatmeal
3 Onion; finely chopped
1 ts Salt
1/2 ts Pepper
1/4 ts Cayenne
1/2 ts Nutmeg
3/4 c Stock

Directions

Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with “neeps and nips”–mashed turnips, nips of whiskey and mashed potatoes.