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RECIPE FOLDER- WANT TO SHARE YOUR FAVORITE SCOTTISH RECIPES?
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Joan E. Zaher



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

PostPosted: Thu Apr 20, 2006 6:27 pm    Post subject: RECIPE FOLDER Reply with quote

Hi Ann and Charlie:

LOL. BBQ'd? Never heard of it. I suspect if someone could come up with that one recipe they could make a lot of money. Ha, ha.

The only method I can think of would be to prepare the haggis the usual way. Then place it on the grill outdoors and boil it the old fashioned way, like my parents used to cook our ham dinners. Cooking out of doors seems to add something to the flavor of a meal. Prepare it in the usual manner. Just make sure not to boil it too hard or the skin will break. When ready to consume your haggis, just dribble a bit of Drambui over it. Yummy. Delicious!

Ann, I read on a web site that many people now use beef stomachs when they cannot find the lamb innards. There are many merchants who sell lamb. I would imagine if you spoke to them they could order what you need.

In kinship

Joan(n)



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

Joan(n)
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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Sun Apr 23, 2006 7:41 pm    Post subject: Reply with quote

Greetings

Here is a Quickie

Scottish Steak

2-4 steaks (your choice)
1 tsp fresh pepper
1-2 cloves garlic
Worcesterhire sauce
1 Tbsp EV olive oil
2 tbsp butter
4-6 Tbsp Single Malt Scotch (your choice)

Rub the steaks with garlic and splash with Worc. sauce
In a heavy skillet heat oil & butter (very hot but not smoking)
Sear the steaks on both side and reduce heat to medium hot
sprinkle steaks with pepper and cook til desired doneness is reached.
Pull steaks aside and increase heat.
add Scotch and another Tbsp of butter (if needed)
Quickly cook and srape all the bits up in the skillet
Pour sauce over steaks and there you are

That is my variation of the recipe from
"Scottish cooking for American kitchens"
by Vicki MclLeod


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viartn



Joined: 10 Feb 2006
Posts: 313
Location: Tennessee

PostPosted: Sun Apr 30, 2006 7:40 pm    Post subject: We CAN sell this! Reply with quote

I know that there has to be someone in this Clan that knows how to put all this in a format that can be sold in our tents.

Charlie

And, we can leave out the BBQ'd haggis.


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Mon May 01, 2006 12:54 am    Post subject: Reply with quote

Greetings fellow Clan Members

I know....I know....I promised you the Haggis recipe.
However, it's a REAL large post and until I've got this
posting thing worked out, I'm gonna do some shorter dishes,

Lamb & Barley Casserole

Stuff:

1.5-2 lbs. Lamb for stew (or ground or whatecer)
1/2 tsp Cracked Black pepper
1 can sliced water chestnuts
1 can Beef,chicke, or Lamb broth
1tsp rosemary leaves
1tsp minced garlic
1/2 cup & 1tsp butter
1 1/4 cup pearled barley
1 onion minced
4-5 mushrooms (sliced)
2 spears chopped celery
1/4 cup almonds
1 pkg onion soup mix
1 Guiness stout

HOW!

Brown meat with pepper in a little Olive oil & set aside
Melt 1/2 cup butter and saute onions, garlic,celery.
Add Barley and continue until Barley is golden.
Readd meat and juices.
1 Tbs butter saute shrooms & almond and rosemary
Add everything together
Heat broth, stout,& onion soup mix and add to all along with the water chestnuts.
Stir well
Bake at 350 for 1 Hour

There you have it Lads & Lassies
Enjoy
JamesT


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Joan E. Zaher



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

PostPosted: Tue May 02, 2006 10:32 am    Post subject: RECIPES Reply with quote

Here's an easy recipe for a great tasting dessert.

TIPSY ORANGES

This time we are also using that well-known Scottish product - Drambuie liqueur!

Ingredients:

Half of a large orange for each person
Brown sugar
Drambuie liqueur
Mint leaves as decoration

Method:

Cut the oranges in half and use a grapefruit knife to cut the flesh away from the skin. Cut the orange segments into bite-size pieces. Spoon a small amount of Drambuie onto the oranges. You don't need too much but may have to experiment on this (one of the perks of being a cook!). You can leave the oranges at room temperature until you are ready to go on to the next stage.

Sprinkle brown sugar on the top of the oranges and place under the broiler. Watch closely. Remove when the sugar starts to bubble. Decorate with a sprig of mint before serving.

Enjoy!

Joan(n)



_________________
Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.

Joan(n)
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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Sat Jul 01, 2006 11:01 am    Post subject: 4th of July Reply with quote

Greetings

It's time for outdoor cooking
I'll be making a batch of "Scottish Chili"
for the Atholl Highlanders after parade party

Slainte
JamesT


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Joan E. Zaher



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

PostPosted: Sat Jul 01, 2006 1:35 pm    Post subject: RECIPE FOLDER--WANT TO SHARE YOUR FAVORITE SCOTTISH RECIPES? Reply with quote

Hi James and Charlie.

A cook book would be a great idea. It would be a good fundraiser. Especially at the festivals. Wink


I have seen adds in magazines recently relative to individuals and/or groups gathering together their favorite recipes and sending them to a company, who would place them in a book. You charge a few dollars over the cost of printing the book to make your money. Our auxiliary did this and we made a lot of money.

However, keep watch over the homepage.

On the clan homepage, there is a link named MacTavish's Kitchen. As soon as all the other (reorganizational) work is done, I know for a fact, that there will not only be recipes there, but they will be 'KITCHEN TESTED" before they are posted on that site. Very Happy We must ensure good taste.

I want to say, thank you, James, for all the wonderful recipes you have posted. I bet you can send some really good ones to MacTavishes Kitchen when that site is up and running.

It is nice to know that there are so many gentlemen within our group, who are as interested as the women in cooking the good old Scottish recipes.

In kinship

Joan(n)



_________________
Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.

Joan(n)
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JimT



Joined: 07 Feb 2006
Posts: 20

PostPosted: Mon Jan 22, 2007 12:58 pm    Post subject: Reply with quote

We should just turn this whole folder into a MacTavish
recipe book!! Very Happy

jimT


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Joan E. Zaher



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

PostPosted: Thu Jan 25, 2007 8:05 am    Post subject: RECIPE FOLDER Reply with quote

Hello Jim

Quite some time ago, somebody expressed a desire to start a "make your own cookbook." I looked up the information. I believe I posted it somewhere in here. For some reason, nobody ever responded to that post.

I still think a Mac Tavish cookbook would be a good moneymaker. However, I cannot take that over as I am involved in another project.

If you know anyone who is still interested., let me know and I will send the info to you.


In kinship
Joan



_________________
Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.

Joan(n)
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JimT



Joined: 07 Feb 2006
Posts: 20

PostPosted: Wed Apr 11, 2007 11:02 am    Post subject: Reply with quote

Greetings

It's almost outdoor cooking time again.
I thought it was time to bring the recipe folder back to the top!!

jimt Cool


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AngryScotsman



Joined: 11 Jul 2009
Posts: 37
Location: Oceanside, CA

PostPosted: Sun Jul 26, 2009 4:19 am    Post subject: Steak and Guinness Pie Reply with quote

If you are like me, you like to find reasons to add alcohol to dishes and take sips while you cook.

STEAK & GUINNESS PIE

12” Pie Pastry
11/2 pounds round steak
1 Tablespoon flour
1 Tablespoon Brown sugar
1 Tablespoon Raisins
5 medium size onions
1 bottle Guinness stout (not the “draught” variety)
8 slices Bacon
3 Tablespoons of shortening/butter
Some Chopped Parsley

Dice the steak, cover with flour and brown, with the bacon on a medium heat using the butter.

Peel and chop the onions and brown over a good heat. Add to the meat in a Casserole dish.

Add Raisins and brown sugar and Guinness. Cover the dish, simmer and cook over a lowish heat for 2 ˝ hours. Add water if the gravy mixture starts to thicken excessively.

Coat a pie dish with half of the pastry and bake. Add the meat and gravy mix when cooked and place the remaining pastry on top and bake for 10 mins or until golden brown. Serve with potatoes and vegetables.

NUMMY!



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