Bannock Bread (Traditional Scottish Bread)

Bannock Bread

In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are cooked in a pan or skillet and made with baking powder as a leavening agent, giving them a light and airy texture. Bannocks were known as flat cakes or bread baked from grains, although if you visit the town of Selkirk in the Scottish Borders their Bannocks are more like fruit loaves.

This is a very quick bread and great with any traditional soup recipe, especially a good Cullen Skink, which you can find my recipe here – https://theweecaledoniancook.com/2020/11/09/cullen-skink/

Makes 1 small (6 piece) cake

120g of Scottish Oats – I blitz Scottish Porridge Oats into a fine flour.

80g Plain Flour

2 tsps Baking Powder

Pinch Salt

150ml Buttermilk

  1. In a bowl or mixer combine the flour, oats, salt and baking powder
  2. Slowly mix in the Buttermilk, little at a time until the flour has combined, lay on a floured surface and shape the dough to about 1″ thick and about the same circular diameter as your pan. Indent the dough about 0.5 – 1cm in, as if you were cutting a pizza shape.
  3. Heat a little oil in a pan or skillet on medium heat (you don’t want it too hot or it won’t cook through properly), place dough into pan and cook gently for about 15 minutes on 1 side then flip over and cook for a further 10-15 minutes until golden brown and cooked through.
  4. Remove and place on a bread board, allow to cool for a few minutes then serve.

I usually have this bread with Soup but you could also spread a little butter or Jam and would be just as nice.


Haggis Scotch Eggs

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Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!

To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.

 

Makes 4

300g Haggis (Good Quality one)

240g Pork Meat

1/2 bunch chopped chives

Sea Salt & black cracked pepper

5 Large eggs – (1 for the dipping)

1/2 cup flour

60g fine breadcrumbs

60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)

 

 

  1. Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
  2. Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.                                                                                                  20190125_165750
  3. Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.                                                                            20190125_170712  20190125_170654
  4. Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.                                                                                                      20190125_171336
  5. Then place firstly into the flour, then the egg, then the crumb mixture.                    20190125_172426
  6. When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
  7. Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce

 

 

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