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    My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1
    My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1
    My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1
    Ebook152 pages56 minutes

    My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1

    By Angela Hossack

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    About this ebook

    Traditional and authentic Scottish recipes handed down through five generations of one family.

    LanguageEnglish
    PublisherAngela Hossack
    Release dateMay 6, 2019
    ISBN9781386229346
    My Wee Granny's Old Scottish Recipes: My Wee Granny's Scottish Recipes, #1

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      Book preview

      My Wee Granny's Old Scottish Recipes - Angela Hossack

      Dedicated to my Wee Granny

      Annie Clark

      1890 – 1971

      Contents:

      Base Stocks

      Soups

      Fish Dishes

      Catsups, Stuffing and Sauces

      Poultry

      Game and Other Meat Dishes

      Bridies and Pies

      Vegetable Dishes

      Puddings and Tarts

      Bannocks and Scones

      A word about Shortbread

      BASE STOCKS

      You can’t make a good pot of soup, a rich gravy, a good stew or a curry without a good, rich base stock.  Traditionally, stockpots were on the go all of the time – simmering away over the fire or on the stove with bones   and leftovers continuously replenishing it. These days, some home cooks tend to use stock cubes or simply make  the stock as they go along preparing and cooking the dish.

      My wee granny always had base stocks prepared in   advance. I follow in her footsteps and tend to either make my stock the day before I need it or make a huge pot and freeze it.

      In these busy times, soup-makers may resort to stock   cubes (and it’s not a sin to add the odd stock cube or two   to your stockpot) but you can’t beat the genuine article. Gravies, soups, stews, or curries made with only stock   cubes tends not to have the full body or the flavour of a home-made stock; so, wherever possible, get your stockpot simmering.

      The most important thing to remember about a good stock   is that it needs time... hours and hours of time, but you   don’t have to stand over it and watch it. You can leave it alone. Just throw your bits and pieces in the pot, cover with water, put a tight lid on and leave it alone for at least four hours, but preferably longer.

      Something else that’s important... keep and freeze every chicken, turkey, duck carcass; every trimming from any meat you’ve used to cook with; save the lamb bone from the leg you have on Sunday; keep beef bones, ox tail bones and pork bones. Waste nothing... including skin and fat. Freeze it until you need it. If you haven’t used the juices from a roast for gravy – don’t discard   – keep for your stockpot.

      And, what about the outside celery stalks that you tend to discard, or the stalks of broccoli and cauliflower? The outside leaves and stalks of cabbages? The leftover raw or cooked vegetables? Yes, you’ve guessed it – throw in the stockpot. Just make sure everything is washed under cold running water first.

      As you work your way through my wee granny’s recipes, you will see that I make reference to a base stock in many of the dishes. If you – like my wee granny did, and as I do now – have the base stock already prepared then the cooking of the dish will be much quicker than making your stock at the same time as you make the soup.

      Your basic vegetable stock (V) – scrubbed carrots with their skins left on, the outside celery stalks that you tend to discard, a couple of whole onions, the outside leaves and the end root of the leek, or a whole leek if you have one going spare, cabbage, broccoli and cauliflower stalks, leftover raw and cooked vegetables and a whole garlic bulb.

      Chuck everything in a pot with water, put it on to boil, cover with a tight lid, simmer and forget about it. When it’s simmered for at least four hours, discard the veggie bits and pieces and season to taste with salt, pepper, celery salt and onion salt.

      I use Chicken stock a lot. We eat a lot of chicken in our house and my freezer is usually crammed with carcasses. I have a stock pot that can take up to 8 carcasses.

      I don’t bother defrosting the carcasses, I just cover with water, bring to the boil and simmer under a tight lid for at least 6 hours. I give it a stir now and again, otherwise I leave it alone and get on with other things. Straining can be a bit of a pain, but it’s worth it.

      Season to taste with salt, pepper, celery salt and onion salt.

      You only actually get about 3 pints of stock from 8 carcasses, but you can imagine how rich and delicious it is. I put the stock in a large bowl, cover and allow to cool. It then goes in the fridge overnight and the fat is removed in the morning.

      You can, of course, make smaller amounts of chicken stock. If I know that I want stock for a gravy, or a curry or a small pot of soup the day after I roast a chicken, then I immediately get the carcass on

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