Traditional Scottish Recipes
Raspberry Scottish Cranachan
Raspberry Scottish Cranachan is a very quick, easy recipe. It is also a very festive recipe and perfect for any celebration, especially Christmas, Hogmanay and rounding off a Burns' Night Supper beautifully. However, Scottish Cranachan is too good though to save just for special occasions, and is especially good in the summer, making the most of delicious Scottish raspberries for a truly authentic recipe. But don't worry if you can't find Scottish fruit, any raspberries will do. With the wonderful ingredients in the Cranachan, it tastes good anyway.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes Ingredients:
2 oz/55g pinhead oatmeal
250g/8.5oz fresh raspberries
1 pint/475ml heavy/double cream
3 tbsp malt whisky
1 tbsp + extra Scottish heather honey to serve (optional)
Preparation: Heat a large, heavy based skillet/frying pan on the stove until
hot. Add the oats, and while stirring constantly, toast the oats until they have a light, nutty smell and are just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.Keep a handful of the raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a thick purée.
Do not over blend; it's fine if there are a few large lumps of whole raspberry. In a large bowl, whisk the cream and whisky to form firm peaks. In either a glass trifle bowl or individual serving glasses, layer the dessert starting with cream, followed by raspberries, followed by oatmeal. You can either make small layers repeating several times or layer 1/3 of each to fill the bowl or glass. Always finish with a layer of cream and a light sprinkling of oatmeal.
Cover the bowl or glasses with plastic wrap and chill for a minimum of one hour, or several if possible.
To serve, drizzle over a little extra honey (optional) and a shortbread.
SCOTTISH SPRING SOUP
This is a very simple traditional and light Scottish springtime soup. Easy to make and surprisingly tasty.
1.5 C. Vegetable stock (with plenty of fresh herbs is best)
1/2 Tsp. Caster (confectioners) sugar
1 Tbsp. Rice
1 Tsp. Shredded lettuce
1 Tbsp. Diced carrot
1 Tbsp. Diced turnip
Salt & Pepper to taste
Assorted herbs if desired/needed.
Add the stock to a pot and bring to a boil. Add the rice, carrots and turnips. Cook quite vigorously for approx 15 minutes. Add the lettuce,, sugar and seasonings. Lower temperature and simmer until veggies are tender. Serve in warmed soup bowls with scones. Enjoy!