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RECIPE FOLDER- WANT TO SHARE YOUR FAVORITE SCOTTISH RECIPES?
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PostPosted: Sat Apr 08, 2006 3:50 pm    Post subject: Reply with quote

Greetings

I keep trying to Edit my post and it won't work.

It is spelled "Haggis" Razz and it is a complicated
and Looooong recipe to do well

In Kinship
JamesT


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Joan E. Zaher



Joined: 04 Feb 2006
Posts: 413
Location: Chelmsford, Massachusetts

PostPosted: Sat Apr 08, 2006 4:48 pm    Post subject: Recipes Reply with quote

Hi James:

Got some news for you. I have tried your chilli. I decided to use chicken instead of the beef. It was super.

Waiting to hear about more of your favorite recipes.

Joan(n)
AKA: "Dock"



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Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.

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Joan E. Zaher



Joined: 04 Feb 2006
Posts: 413
Location: Chelmsford, Massachusetts

PostPosted: Sat Apr 08, 2006 5:05 pm    Post subject: RECIPES Reply with quote

Hi Again James:

Once you type your post, I am sure, since you have posted several times, that you must know that you click on PREVIEW, which takes you to what will be the final posted copy.

If you spot errors, then TO EDIT just use the bar on the right side of your screen to move downward, to see what you had typed below.

Once there, find what you want to edit and backspace to ERASE or CORRECT the words or sentences. The corrections will not show on the copy to be posted at that point. When you are sure you have it the way you want it, then click on submit. Once you have clicked on submit, a page will come up saying "click here to review your post." Click on that and you will see how the final copy appears.


I hope this helps.

Joan(n)



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You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.

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Joan E. Zaher



Joined: 04 Feb 2006
Posts: 413
Location: Chelmsford, Massachusetts

PostPosted: Sat Apr 08, 2006 5:26 pm    Post subject: RECIPES Reply with quote

Hi Folks:

Sorry it has been so long since I have posted here. I thought it was about time I submitted a couple of my long time favorites.

Since I am a born and bred New Englander, it follows that I love any and all types of seafood. This particular dish was one that my Mom used to prepare for us. It is really easy to put together and is very delicious if you like tomatoes.

Joan(n)

HAM AND HADDIE PIE:

The recipe I am submitting today is something a little different and easy to prepare.

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people.


Ingredients:
12 ounces (375g) smoked haddock
4 ounces (125g or half cup) chopped bacon
8 ounces (250g) tomatoes, sliced
2 ounces (60g or half a stick) grated Scottish cheddar cheese (or similar)
Small quantity butter for frying
1 small onion, chopped
2 ounces (60g or half a cup) breadcrumbs
2-3 tablespoons water

Method:
Heat the oven to 375F (190C or Gas Mark 5). Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375F (190C or Gas Mark 5).
Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Enjoy!

Joan(n)



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You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
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Jennifer Hicks
Site Admin


Joined: 11 Mar 2006
Posts: 704
Location: Montana, USA

PostPosted: Sat Apr 08, 2006 6:12 pm    Post subject: Reply with quote

Anonymous wrote:
Greetings

I keep trying to Edit my post and it won't work.

It is spelled "Haggis" Razz and it is a complicated
and Looooong recipe to do well

In Kinship
JamesT


James,

Yes, please post your Haggis recipe!

I think it would be great to have available for ambitious folk who may wish to be adventurous and make some for Clan gatherings. The Haggis that Dugald had made for the 2000 Gathering in Charleston was delicious!
Even my non-red meat eating daughter enjoyed it . . . with some cajoling from the Chief Smile I like to tell people when they make that sour puss face about Haggis that it is Scottish Pate' Wink

I am enjoying reading ALL the recipies! Also, looking forward to trying some of them out soon.

aye,
Jennifer

PS - not to worry about the length of it, I removed your redundant posts, so you have lots of room Very Happy


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SherryLThompson



Joined: 06 Feb 2006
Posts: 611
Location: New Hampshire, USA

PostPosted: Sat Apr 08, 2006 9:12 pm    Post subject: Reply with quote

James,
we would rather you cooked it for us, but....give us your best shot,

by the way, after searching thru several grocery stores I finally found all the spices I need to make your chili (hey, it's New England, give me a break!) I am planning on making it tomorrow (drum roll please) so I'll let you know......altho i don't have a pipe band to feed (wouldn't that be fun!!) I'll take some to work (I work at a prepared foods place, Home Made Brand Foods, we make all the deli salads, quiche, etc) and get our r&d guys to taste!

Sherry


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thomnc



Joined: 06 Feb 2006
Posts: 430
Location: North Carolina

PostPosted: Sat Apr 08, 2006 9:43 pm    Post subject: Reply with quote

Jim,

Your sister makes some really delicious scotch eggs. How about providing a recipe for them!

Larry


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James
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PostPosted: Sun Apr 09, 2006 1:31 am    Post subject: Reply with quote

I have a couple books of Scottish recipes I picked up in Edinburgh last year. Have yet to try to cook anything, my kitchen is in shambles as I'm remodeling it myself.

My question is where to get lamb heart and liver in the States? Would be greatful if anyone could tell me.


Thanks,

James


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Sun Apr 09, 2006 11:47 am    Post subject: Reply with quote

Greetings

I find my exotic ingrediants at local Farmers Markets
If not there sometimes a Middle Eastern store will have them


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SherryLThompson



Joined: 06 Feb 2006
Posts: 611
Location: New Hampshire, USA

PostPosted: Sun Apr 09, 2006 5:45 pm    Post subject: Reply with quote

James,

ok, I made the chili today and it's fabulous! Altho I had to make a slight adjustment in the formula, as I wanted to make a half batch, (no pipe band remember?) and in trying to keep the recommended chili to cook beer ratio correct, well imagine my dilemma when I had half a beer left from the chili part.....well after much contemplation I chose not to interfere with the chili and gave it to the cook. Happy to report that must have been the right choice because the chili tasted even better!! and it got progressively better all afternoon!

And I used to think I didn't like cooking.....
Smile
thanks
Sherry


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James
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PostPosted: Sun Apr 09, 2006 7:48 pm    Post subject: Reply with quote

Sherry,

Your post just reminded me of a Scottish fruitcake recipe I came accross a few years ago (I didn't write this)

Here's a wonderful recipe for that perennial holiday favorite -- the fruitcake. Enjoy!

You'll need the following:

* 1 C water
* 1 C sugar
* 4 large eggs
* 2 C dried fruit
* 1 tsp. baking soda
* 1 tsp. salt
* 1 C brown sugar
* lemon juice
* nuts
* 1 FULL bottle of your favorite whisky (single malts are best)

Sample the whisky to check for quality. Take a large bowl. Check the whisky again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.

Add 1 tsp sugar and beat again. Make sure the whisky is still OK. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares. Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whisky again. Go to bed.

Who likes fruitcake anyway?

Enjoy,

James


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Fri Apr 14, 2006 1:45 pm    Post subject: Reply with quote

As per Larry Thompsons request:

Gayles' Scotch Eggs

Rudys farm sauge patties
One dozaen eggs (medium) large eggs are too big for the patties
Progresso Italian Bread crumbs

Hard Boil, cool and peel the eggs (Otherwise they are too crunchy)
Thaw the sausage patties and form one pattie around each egg
Roll the sausage covered eggs in the Bread crumbs until evenly covered
Bake at 350 for about twenty to thirty minutes until sausage is done.
Larry is right these are TERRIFIC eggs and not as greasy as frying.

Enjoy JamesT


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thomnc



Joined: 06 Feb 2006
Posts: 430
Location: North Carolina

PostPosted: Fri Apr 14, 2006 3:07 pm    Post subject: Reply with quote

Wait just a minute, why were my scotch eggs crunchy? Surprised

Thanks for the recipe Jim!

Larry


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RobertThompsonSr
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PostPosted: Sat Apr 15, 2006 5:47 am    Post subject: Reply with quote

ok folks here is one I got from electricscotland.com

it is for some delicious sounding Scotch eggs

4 ea Hard cooked eggs
1/2 lb Sausage meat
1 ea Egg, slightly beaten
1 x Fat or oil for frying
1 x Seasoned flour
1 x Bread crumbs
1 x Salt & pepper to taste
Hard-boil the eggs by placing in a pan of cold water and heating slowly until it starts to simmer. Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 minutes. Place in cold water and shell when eggs are quite cold. Dip in seasoned flour. Cover with sausage meat, then dip in beaten egg and coat with bread crumbs, pressing crumbs well in. Fry in deep fat or oil (375 deg. F.) until golden brown. Drain, and cut in halves. Serve hot or cold.


some one try this please and tell me if they are good.

I am no guinea pig lol

thank you all

Robert Thompson, Sr.


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chief27



Joined: 30 Jan 2006
Posts: 139

PostPosted: Sat Apr 15, 2006 7:25 am    Post subject: Reply with quote

This subject matter appears to be very popular and I'm thinking that I should get a button on the web page to compile all of these wonderful recipes.

How about some suggestions from you folks on what we can call it? The name would have to be short enough to fit on those buttons on clanmactavish.org. I will pick the winner and ask William to create an area just for food related items.

Maybe I can appoint a Clan Chef? Laughing



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Last edited by chief27 on Thu Apr 20, 2006 6:09 pm; edited 1 time in total
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