Scottish Slumpie Recipes

SCOTTISH SLUMPIE

Steps:

• In a large saucepan, heat the oil and garlic.
• Add the ground beef and brown.
• Add mushrooms, beef stock, and Guinness, and bring to a boil.
• Add remaining ingredients and return to a boil.
• Reduce heat and simmer for 1/2 hour, or until liquid has reduced by 1/4.
• Serve with potato dumplings or mashed potatoes.

TRADITIONAL SCOTTISH RECIPES - BROKEN BISCUIT CAKE

Steps:

• Melt the butter and chocolate together and stir.
• Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper.
• Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.

SCOTS MUTTON PIES OR SCOTCH PIE

Steps:

• Pastry:.
• Make the pastry by putting dripping and ½ pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
• Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
• Filling:.
• Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.

CRANACHAN (SCOTTISH SOFT FRUIT BROSE)

Steps:

• Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
• Allow the oatmeal to cool.
• Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
• Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
• Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.