The cuisine in Scotland offers a variety of food from the land and sea. The meats range from a unique selection of Aberdeen Angus beef, venison, grouse, hare, lamb and mutton. Like Britain, some of the traditional Scottish food involves an assortment of food groups wrapped in pastries, exotic cheeses, jellies and preserves, and their knack for whisky is unmatched anywhere else in the world. Here are some foods that you can expect from the Scottish kitchen.
The Aberdeen-Angus breed of beef cattle is known worldwide for its succulent, tender meat.
This is a wood-smoked haddock, which is still prepared traditionally in the Eastern fishing town of Arbroath.
These are oatcakes made of barley and oat-flour baked on a griddle, usually served with cheese.
A fruit cake, prepared using raisins, currants, citrus peel, chopped almonds, brown sugar, cinnamon and ginger, having a dark or black color.
This stew is popular on the Western islands of Scotland; it consists of carrots, boiled cabbage, turnip and potatoes.
A white cheese made from soured milk rolled in oats.
A sweet dessert cake consisting of dried fruits and spices topped with almonds.
A flaky pastry cooked golden brown that contains beef, diced vegetables, onions and gravy.
Probably the most well known food of Scottish tradition, Haggis has a rich flavor and is enjoyed by many people. But the uninitiated lose their appetite when they learn what is actually in it! Sheep windpipes, lungs and hearts are boiled and minced, then mixed with beef suet and lightly toasted oatmeal and placed inside the sheep’s stomach, which is then sewn up and boiled for 3 hours. Mmmm.
This breakfast treat consists of fresh herring split down the middle, seasoned and smoked, and served with toast.
Preserves with various fruits including oranges and grapefruits mixed with ginger.
This breakfast dish is made from boiled oatmeal, stirred continuously to prevent lumps, then salted to taste (but never with added sugar or syrup). Traditionally Highland Scots would cool the porridge and cut it into slices to take with them for lunch.
Scotch Broth (“Hotch-Potch”)
This traditional, thick broth is made by boiling mutton, beef marrowbone, or chicken in water with a variety of diced vegetables and barley.
Many fisheries have been established in Scotland, and the East Rivers have become an increasing source for salmon in Europe. Salmon is usually smoked or poached and seasoned in butter or with wine and vegetables and served as an entr�e.
This dish originated as a way to use leftovers. Stovies, or stoved tatties, consist of potatoes, vegetables onions and leftover meat mixed together in such a way that the end result has a consistency of mashed potatoes.
The Scottish are certainly best known for their whisky (Gaelic for ‘the water of life”), and have triggered an entire world of connoisseurs holding Scotch in the highest regard. Traditionally, Scotch whisky is distilled from barley liquor and flavored with peat-tainted water. There are 2 main types of whisky:
Malt Whisky (or single malt), which is from a single distillery and is true to the single malt flavor. These are more expensive. Some popular brands like Glenfiddich are available outside of Scotland, but the older 25-year-old bottles are rare in stores outside of the U.K.
Blended Whisky (or grain whisky) is mixed with other spirits to give it a standard flavor and is easier to come by.
This is a wonderful relief for the common cold even though physicians still do not consider it a cure. To prepare a hot toddy, put a teaspoon of sugar and a teaspoon of honey in a warm glass with a splash of Scotch whisky then top it off with boiling water and stir gently.
Scottish Beers and Ales
The traditional Scottish brews consist of IPA (India Pale Ale), and Scottish Ales. Though corporate distributors have dominated most of the older breweries, but there are still some traditional brewers that privately distribute, such as Belhaven Brewery in Dunbar and Caledonian Brewery in Edinburgh.