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Monthly Archives: November 2012

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Indian Influences on Scottish Cooking By Hugh McGivern

Indian Influences on Scottish Cooking By Hugh McGivern.

Cranachan with Toasted Coconut & Raspberries

Cranachan with Toasted Coconut & Raspberries.

“Scotch Pie” with spices.

“Scotch Pie” with spices..

Cranachan with Toasted Coconut & Raspberries

.Cranachan with Toasted Coconut & Raspberries

30g of pinhead oatmeal

30g desiccated coconut

150g of raspberries

4 tablespoons of malt whisky

4 tablespoons of runny Scottish honey

600mls of double cream

Scatter the oatmeal and coconut onto a baking tray and toast in a low oven or under the grill until they become golden brown.

Blend 50g of the raspberries in the liquidiser until they become smooth.

Whip the double cream until a stiff mixture forms.

Place the toasted coconut and oats in a bowl and fold in the honey and whisky (Allow to cool)

Fold the cream and oatmeal mix together.

Take 4 glasses and pipe some of the mix into the bottom, drizzle a little of the raspberry coulis, repeat with the cream and coulis till full, scatter the remaining raspberries on top and serve.

“Scotch Pie” with spices.

“Scotch Pie” with spices..

“Scotch Pie” with spices.

Scotch Pie

Hot Water Pastry

8 oz/225 g lard or dripping with a ½ tsp of turmeric

4 Cardamom Pods

1.5 lb self-raising flour

1 sp salt

10 fl oz/300 ml water

Milk (for the glaze

Filling

1lb/500 g finely minced lamb or mutton

1 tsp of Garam Masala

1 tsp ground Cumin

8 oz/225g breadcrumbs

Salt, pepper, nutmeg or mace to season.

To make the Hot water paste:-

Melt the lard in a pan with the Water, Turmeric and the Cardamom

Place the flour in a mixing bowl and add the liquid (Remove the cardamom pods)mix well with a wooden spoon.

.When the dough has cooled a little – knead with your hands .When it is smooth and ‘elastic’ – leave in a warm place until firmer (but still elastic enough to roll out)

I prefer to use a metal ring, roll out the pastry till about 2-3cms thick and line the rings, cut out lids (Slightly larger than the ring size to allow for shrinkage) . Leave aside covered with a cloth.

Lightly fry the Garam Masala with the Cumin in a little oil, add the minced Lamb/Mutton and fry for a further 15 minutes, season with a little salt and pepper and a pinch of nutmeg.

.Mix the mince with the breadcrumbs and stir till blended.

.Fill the pie shells to 3/4 full. Add the top and seal.

.Using a knife, make a couple of cuts in the centre of the pie to allow the steam to escape. Brush with milk to glaze.

.Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.