Breakfast and Lunch Recipes from Scotland

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Breakfast and Lunch Recipes from Scotland

  1. 1. Porridge Ingredients  50g porridge oats  350ml milk or water, or a mixture of the two  Greek yogurt , thinned with a little milk and clear honey, to serve Method 1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn't stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on high for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. 2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey. Making it easy If you don't want to bother getting the scales out in the morning, you'll need 1 mug of oats and 2¼ mugs of liquid. (Any mug will do, as long as you use the same for both measurements)
  2. 2. Ingredients Four large chopped and quartered tatties. One finely chopped leek. One finely chopped onion. Two stalks of finely chopped celery. About 400mls of vegetable stock. About 200mls of milk. 50g of butter. Seasoning of salt, pepper, a bay leaf and fresh parsley for the garnish. Prepare the vegetables by peeling, washing and chopping the tatties, celery, onion and leek.
  3. 3. Melt the butter in a saucepan over a low heat. Sauté the onion until it goes yellow brown and soft. Add the other vegetables, including the tatties, and place the lid over the pan and continue to sauté the veg over a low heat for about ten minutes to soften them. Add the stock, seasoning and bay leaf. Bring gently to the boil then reduce the heat to simmer for about an hour. Remove the bay leaf. Add the milk and if needed another 50g or 100g of butter depending on your preference. Turn up the heat but not enough to boil, just enough to warm back up the soup mixture.
  4. 4. Serve and garnish with the parsley and enjoy the Scottish tattie soup with your favourite bread.
  5. 5. Ingredients 1 small onion, finely chopped 500g skinned fish fillets 350ml fish stock 500g mashed potatoes Parsley, tarragon or dill or mixed herbs to make two table spoons Flour for dusting 1 egg beaten Fresh or dried breadcrumbs to coat Oil for frying Method Put the onion in a large frying pan, sit the fish on top and pour the stock over. Bring to a gentle simmer, cover and cook the fish for 6 to 8 minutes or until cooked through. Remove the fish and cool. Strain out the onion. Mix the
  6. 6. mashed potato with herbs. Flake in the fish in decent- size chunks and season. Gently mix everything and using floured hands, shape into 8 cakes. Lightly dust with flour, dip in eggs and then in breadcrumbs. Chill for at least a 30 minutes [important or they will come apart in the pan]. Heat 1cm of oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes on each side or until they are golden, crisp and heated through. Drain on kitchen paper.

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