My dear old Scottish grandmother has been gone so long that I rarely think about her. When I do, the first thing that comes to me is the love and care Grandma put into her cooking. And all those ancient Scot’s dishes that almost passed away with her…
The Full Scottish Breakfast…
When I was little, Mom’s mom was a fount of culinary wisdom. For both Mom, and me, by association. It was from Grandma that I learned the ‘right’ way to cook a whole lot of things.
And it was from her I learned about the ancient, venerable and truly traditional Scottish foods she prepared and served all her 86 years.
Coming to the fore
I’ve not seen or heard of many of my favourites from her repertoire for many years, now. Some not for decades. So, I felt it was time to bring them back to the spotlight, in an effort to keep them fresh and alive…
Tattie Scones
Much like traditional scones but with mashed potatoes incorporated in the dough (see photo, top of page). Aside from the ‘tatties’, the recipe calls for only butter flour and salt. But it’s a heavy dough, and I cheat by adding 1/2 teaspoon of baking powder to help lighten the texture.
Full Scottish Breakfast
This spread is similar to the classic English Breakfast. But there are some key differences. The true Scottish Breakfast includes two types of sausage (Lorne loaf slices and breakfast links), back (loin) bacon, fried eggs, baked beans, and stewed tomatoes and/or mushrooms. (Black pudding and/or Mealy Pudding is optional.) And you MUST serve both toast and Tattie Scones alongside.
‘Proper’ Porridge
Proper Scottish Porridge is unique in that it MUST be made with classic rolled oats and brown sugar, and cooked with milk, not water. That’s a dangerous mixture to cook without sticking. But it works reliably when you go ‘low and slow’, and stir constantly. Don’t forget to add enough salt to bring out the full flavours of the sugar and oats.
Highland Hot Toddy
Like mulled wine, but with whisky. The classic recipe also calls for cinnamon and/or cloves, honey and lemon juice. Quick and simple. Yet complex on the palate…
Tablet Sweet
Sort of like a cross between my Mom’s Divinity Fudge and a caramel drop candy. It’s made from butter, sugar and condensed milk. The milk is the secret. It comes out a little grainy (unlike Mom’s Divinity), but with the most wonderful caramel flavour.
Scotch Broth
The first soup I can remember tasting, and still my favourite. It’s a national treasure of Scottish cuisine and a staple throughout the land. Combining leftover mutton, lamb or beef with an array of root veggies and a good handful of (dry, hulled) barley, this dish develops over a couple of hours of simmering into a hearty bowlful that’s more like a stew. That’s thanks to the thickening effect of the barley’s surface starch. Salt to taste. As Grandma used to say, “It’ll stick tae yer ribs!”
Neeps and Tatties
Another simple but profound Scottish staple. Just combine equal volumes of mashed potatoes and mashed turnips (‘neeps’). Add lots of butter and and enough salt to bring out the earthy, nutty flavour. And be sure to use the little white turnips with the purple bottoms. It’s a completely different – and decidedly inferior – dish with yellow turnips.
Stovies
The ultimate ‘leftovers’ dish, ready in minutes and born to satisfy. Cut up leftover boiled potatoes in 1 in. / 2.5 cm chunks. Add onions (I prefer sweet Bermudas or Vidalias) and any leftover meat you have. Mutton, lamb or beef are traditional). Simmer stirring gently, frequently, until the potatoes are very tender but not mushy, and the onions are soft and glassy-transparent.
And last but definitely not least…
Real Scottish Shortbread
My mom insists her shortbread recipe came out of her high school Domestic Science text book (© 1936!). But I’ve checked… And the one she wrote down and always went by was Grandma’s! It’s as simple as can be, with equal volumes of flour and butter, brown sugar and a good pinch (or two) of salt. You might want to add a half teaspoon of vanilla extract for extra flavour. Make this one today, and find out what REAL, satiny-textured, melt-in-your-mouth shortbread is supposed to taste like!
My very personal take
These dishes all played a special part in my upbringing. Though mom did ‘let some of them go’ over time… She, like most of her peers, was seduced by the post Second World War advertising storm that popularized a lot ill-conceived mayo- and Jello-based dishes – among other culinary atrocities.
I cherish these Scottish classics, and make them on special occasions, such as New Year’s and Robbie Burns’ Birthday. They remind me where I come from… Wherever you come from, I urge you to give them a try, too!
~ Maggie J.