SCOTTISH NEW YEARS DAY STEAK PIE

Steak Pie

The steak pie became the national New Year’s dinner dish in Scotland because New Year’s Day was not traditionally taken as a holiday, (Western society has only been celebrating New Year for the past 400 years.) Families were too busy to cook and bought big steak pies from their local butcher instead. It was in 1871 that Scotland declared January 1st as a national holiday and then wasn’t until 1971 that Scotland got January 2 as another bank holiday.

Butcher-bought steak pie remains popular today, I suspect partly because most Scots are too hung-over to think about cooking on New Year’s Day. Hogmanay & New Years Day is about more than seeing in the bells with a dram of whisky and the best New Year street party in the world, the traditional celebrations continue well into the next day. In fact, it’s probably partly due to the over indulgence of alcohol that the ritual Ne’erday dinner continues to be such a vital part of New Year for so many Scots. The Traditional Steak Pie is round or oval in shape, which symbolises the end of one year with the seamless beginning of the next.

I do like to make my own steak pie and this recipe dates back to my Grannies and Aunties recipes. They key to a good steak pie is the meat, good quality Scottish Beef is key and it’s important to slow cook until it falls apart. I always make the night before too, this allows the gravy/juices to soak into the meat for an amazing flavour.


Serves 2-3

500g Braising or Stewing Steak (rump steak is also good)

1 Large Onion, Chopped

1 Carrot, Peeled & Sliced

400ml Beef Stock

1-2 Tbsp Beef Gravy Granules

2 Tbsp Olive Oil

Salt & Black Pepper

2 Tbsp Cornflour

1 egg beaten for wash

1 Ready to Roll Puff Pastry

  1. Heat 1 Tbsp oil in a large pan on medium to high heat. Pat dry the meat and coat with the cornflour and season. Brown the meat in the pan, remove with a slotted spoon.
  2. Add 1 Tbsp oil to the pan and add in the onions, cook for a few minutes to soften and brown. Add back to the pan the meat and the carrots along with the beef stock, bring to the boil and reduce to a gentle simmer (very low heat), cover with a lid and slow cook for about 2 hours.
  3. With a slotted spoon carefully remove the meat & vegetables and decant into an oven proof pie dish, with the gravy still in the pan add the gravy granules and mix through on medium heat to thicken up the gravy slightly. (You don’t want it too thick as it will thicken overnight) Pour the gravy over the meat in the oven dish, allow to cool, cover with foil and refrigerate overnight.
  4. When ready to bake, roll your pastry out and using a pastry brush, brush egg wash around the edge of your pie dish, take the pastry and lay over the dish, pressing the edges to seal. Trim any excess pastry. (which you could use for a wee design) Using a knife, make a small hole in the middle to allow the steam to escape. Brush the pastry with the remaining egg wash and bake in a pre heated oven at 200 deg C for about 25-30 minutes or until the pastry is golden brown and cooked.
  5. Serve with your choice of sides. My favourite is Roast Potatoes for New Years Day (perfect Roasties recipe here:-https://theweecaledoniancook.com/2020/12/09/the-best-crispy-roast-potatoes/) and selection of Vegetables. Or any other day we have Mash Potatoes.


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

Chickpea & Scottish Salmon Cakes

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Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.

I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.

 

Makes 4

1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)

200g chickpeas drained

1 tsp garlic granules

2 tbsp dried coriander

1 lime, zested & juice

1 tsp onion granules

1 egg

30g Panko breadcrumbs

Salt & Pepper to taste

 

  1. Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.                                                         20190730_122031
  2. Add in the cooked salmon and gently blitz, don’t break up too much.
  3. Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.

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  4. If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
  5. Serve. Yummy!

 

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A Taste of Scotland

foods

Scotland’s abundant natural larder is amazing, from Stornoway Black Pudding, Aberdeen Angus Beef, Highland Wagu from Perthshire, Arbroath Smokies, Shetland Salmon and of course our delicious rasperberries, all washed down with our amazing Whisky’s.

This trail guide is a perfect guide for foodies, whether its a whisky trail or chocolate trail you will find the best here. Food and drink scotland

You can also check out all our excellence awards here. Excellence awards So don’t just take my word for it, come visit, come eat, come drink, come have some fun!

 

 

 

life

 

 


Rumbledethumps

This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious.  It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

 

Serves 2

250g potatoes – skin on and cut into small chunks

200g Turnip – cut into small chunks

1 white onion – finely sliced

1/2 green cabbage – finely sliced

Salt & Rainbow pepper (or black pepper)

1 egg yolk

40g low fat cheddar cheese

 

  1. Preheat the oven to 200 deg
  2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
  3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
  4. Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.                                            20190603_175644
  5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
  6. Bake in the oven for 15-20 minutes.
  7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

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Scottish Sausage Rolls

 

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Oh Yummy!  I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat.  I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .

Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.

 

Makes 6-8

1 Roll of puff pastry (about 300g)

500g ground Scottish Beef

a little water

1 tsp sea salt

1/2 tsp black pepper

1 tsp rainbow peppercorns

3/4 tsp dried coriander

1/2 tsp nutmeg

1/2 cup of fine breadcrumbs

1 egg beaten for pastry.

 

  1. Preheat your oven to 200 deg.
  2. In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.                                                            20190308_150436
  3. Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
  4. Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up.  Then with a fork crimp the seal along to seal. Make a few light cuts on top.          20190308_150422
  5. Place rolls onto a greaseproof tray and brush with the egg wash.                              20190308_152424-1
  6. Bake for about 25 minutes.
  7. Serve with chips & beans…..my personal fav for a proper home comfort meal.

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Scottish Fruit Scone

Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too.  My preference is butter, always!

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Makes 8 individual scones

120g of Self Raising Flour

60g Melted Butter

60g Rolled Oats – (Scotts of course)

40g Caster Sugar

2 tsp baking powder

1/2 tsp salt

50g sultanas

1 egg beaten

50ml milk

 

  1. Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.                                                                                                                             20171103_111011
  2. Beat the egg until frothy then add in the melted butter and milk, mix  20171103_111015
  3. Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
  4. Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.   20171103_111939
  5. Brush with a little milk to add glaze.
  6. Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.           20171103_113252  20171103_113646
  7. Remove and allow to cool on a rack.
  8. Best bit…………………………add lashings of butter and devour!!!!

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Burns Night Recipes

Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

Here are some of my favourite recipes:-

Haggis, Neeps & Tatties

Whisky Mousse

Scottish Cranachan

 

I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

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100ml Scotch Whisky

100g soft brown sugar

100g butter

4 large bananas

Ice cream of your choice.

  1. Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
  2. Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.

 


Foodie Scotland, why not come and explore?

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I Love my Homeland, I love the scenery, I love the places, I love the people but most of all I love our homegrown produce and our ever growing excellence in small businesses, here are a couple of more awards and successful business owners.

 

IN EDINBURGH

http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

 

IN GLASGOW

http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

 

If you haven’t visited yet, why not come taste and see for yourselves? I guarantee you, your senses will be heightened to a new level of excitement and surprise.


Haggis Toast

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Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.

 

2 slices of bread toasted to your liking. I like mine medium toasted!

Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.

Steam some spinach and lay on toast then top with haggis mix. Yummy!

 

The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.