Black Pudding, Beetroot & goats cheese salad

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Smoked Haddock Pasta

Smoked Haddock Pasta with White Cheese Sauce

Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

It also uses some of my fresh vegetables from my garden….yum!

Makes enough for 2

2 pieces of Smoked Haddock (or any fish you like)

150g Wholewheat pasta

2 Carrots – chopped

Handful of Broccoli

Handful of peas

3 Sweet mini peppers – chopped

Salt & pepper to taste

White Cheese Sauce to serve (recipe here https://theweecaledoniancook.com/2020/10/03/white-cheese-sauce/)

  1. I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
  2. If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
  3. Meanwhile, make your sauce as per above recipe.
  4. Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
  5. Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.


Scottish Mince ‘n’ tatties

Mince ‘n’ Tatties

Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.

There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!

Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!

Scottish Plain Bread

Serves 2

For the Mince

250g Scottish Steak Mince

1 onion – chopped

1 Carrot – chopped

Handful of garden peas (frozen is fine)

200ml Beef Stock

1 tbsp Beef Gravy granules

Salt & Black pepper

Splash of Worcestershire Sauce (optional)

For the Tatties

400g Potatoes (ones good for mash)

2 tbsp butter

  1. Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
  2. Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
  3. Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
  4. Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
  5. Serve.
Mince n Tatties

Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.


Scottish Empire Biscuits

Empire Biscuits with Jujubes

For a while now I have been trying to perfect my Empire Recipe, and finally I have found a ratio of ingredients and cooking times that work perfectly. (please bare in mind that not all ovens are the same, so you timings may vary slightly). The traditional Scottish way is to decorate with a Jube Jube (they are like big jelly tots), although most people tend to put a cherry on top. To be honest it’s whatever you like, there is no right or wrong. I have even experimented with alternative decorated toppings.

There was a great post from Scotsman Food & Drink a while ago about the largest Empire Biscuit made which measured 36″ diameter. Read all about it here:-https://foodanddrink.scotsman.com/producers/worlds-largest-empire-biscuit-unveiled-scotland/

A bit like Shortbread quantities my Empire quantities are similar, if you start with the flour then butter then sugar and just half quantities as you go, you won’t go wrong.

Empire Biscuit Recipe – this makes 12 biscuits (24 individual biscuits)

450g Plain Flour with an additional 50g being Custard Powder to make 500g

250g butter

125g Caster Sugar

1 large egg

1 tsp vanilla extract

Pinch salt

Raspberry Jam

Royal icing is best & JuJubes (or cherries) Recipe for Royal icing here:- https://theweecaledoniancook.com/2020/01/25/royal-icing/

  1. Mix everything in a mixer until just coming together, remove from bowl onto a floured work surface and bring together with your hands.
  2. Using a floured rolling pin, roll out to about 1cm or just under. Using your chosen cutter shape cut out your biscuits and place on a baking tray with greaseproof/baking paper.
  3. Preheat your oven to 180 deg and bake for about 10 minutes. You do not want these biscuits to brown, they should be pale in colour. Remove and allow to cool on a wire rack.
  4. Once cooled, you can now spread 12 with the scottish raspberry jam and sandwich together. Make your icing and spread on top of biscuit then finish by adding your Jujube. (or cherry)

Highland Hotpot

Chicken Hotpot

I am craving home cooked comfort foods these days, maybe it’s because we are all out of routine in life at the moment.

A traditional Highland Hotpot is normally made out of a Brace of Grouse (a brace is one male & one female grouse) and rabbit, however, my partner is not a big fan of these meats so I decided to make my version with free range chicken. This is a great slow cook one pot meal. Easy to make and delicious.

Hot pot meal

Makes enough for 2

2 chicken breasts – cut into cubes

1 tbsp flour

Salt & black pepper seasoning

1 white onion – cut into wedges

2 sticks celery – sliced

Cabbage – shredded

4-6 rashers of smoked bacon – chopped

spray oil

1 tsp white pepper

1 tsp All Spice (cinnamon, nutmeg & cloves)

1 pint of vegetable stock

2 medium potatoes – cubed

  1. Preheat your oven to 160 deg on fan.
  2. In an oven proof dish with lid, heat spray oil on hob at medium to high heat. Coat the chicken with seasoning and flour then brown in the pan, remove with a slotted spoon.
  3. In the same pan fry the onion and brown the bacon rashers for a few minutes.
  4. Add the potatoes & celery & mix through for a few minutes.
  5. Add back to the pan the chicken and add all spice & white pepper along with the stock, mix & bring to the boil. Then add the shredded cabbage mix, put lid on pot and transfer to the oven and cook for about 2 1/2 hours.
  6. The stock should have absorbed into the meat & veg. Serve. Yummy!
Highland Chicken Hotpot

Maw Broon’s Burgers

This just reminds me of Home. I love this Cookbook for everything traditionally Scottish (sometimes with a wee twist). Maw Broon is the indomitable matriarch of the Broons family and the original domestic goddess. In between cooking, cleaning, and setting the world tae rights over a braw cup of tea, she has also found time tae become the bestselling author of many Cookbooks.

The Broons is a comic strip in Scots published in the weekly Scottish newspaper The Sunday Post. It features the Brown family, who live in a tenement flat at 10 Glebe Street in the fictional Scottish town of Auchentogle or Auchenshoogle. Its something I grew up with, every year we would get the annual for Christmas and laugh loudly. The Broons started in 1936 and the annuals go back to 1939.

Makes 4 Large Burgers

500g Scottish Beef Mince

Handful of Breadcrumbs

1 Red Onion – chopped and fried

1 large egg

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp cumin

1 tbsp tomato sauce

a dash worcestershire sauce

1/2 tsp salt

1/2 tsp dry mustard powder

Method:-

  1. Firstly, heat a little oil in a pan a fry the onion until cooked, allow to cool.
  2. Put all the ingredients into a bowl, add the onion and combine together with hands.
  3. Cut into 4 sections or 6 if you prefer thinner burgers and shape into your burgers. Mine where about 1″ thick and approx 31/2″ diameter. Place on a tray a refrigerate for about 30 minutes. (helps it keep together when cooking)
  4. Heat a little spray oil in a griddle pan and cook burgers for about 10-15 minutes, depending on how thick they are.
  5. Serve on a good Scottish Morning Roll & garnish as you like. Mine is always melted cheese. I think that putting lettuce and tomato on a burger, its just wrong!…lol!


Stripey Omelette

Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!

Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food

I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.

3 Eggs – Large

Spray oil

Seasoning

  1. Start by separating the yolks from whites. Mix the yolks.
  2. Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
  3. Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).

4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.

5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.

Serve. Yummy and Eye catching.


Mini Loaded Potato Jacket Bites

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I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge.  Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint  Class 9 Combi Microwave too they were ready in under 16 minutes too!

 

I made 4 small Jackets

4 medium sized Scottish Maris Piper Potatoes

2 tbsp butter

handful spinach – chopped

20-30g Cheddar Cheese – grated

Cracker Black Pepper

Salt to taste

 

  1. First wash potatoes and prick with a fork
  2. Place onto the Crisperplate or Microwave dish.
  3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
  4. When ready remove and allow to cool slightly
  5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
  6. Place butter and spinach into potato bowl and mix through & season
  7. Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
  8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

 

 

 

 


Scottish Oats Crusted French Toast

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Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.

 

Makes 2 Slices

1 tbsp milk

2 large eggs

30g Scottish Oats

2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)

Maple Syrup to serve

Salt & pepper to taste

 

  1. Beat the eggs and milk together and decant into a large dish, season.
  2. Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
  3. Then place into the Scottish oats and coat.
  4. Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
  5. Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
  6. Finally, remove and drizzle Maple Syrup over….Devour! Yummy!

 

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Maple & Teriyaki Glaze Salmon

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Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.

I’m always looking for new flavours to try and this has got to be one of my favourites.

 

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

Select of vegetables to serve.

 

  1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
  2. Remove food from bag, keeping the marinade.
  3. I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
  4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

 

 

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