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kiltbill
11th November 2005, 19:28
Just a taster for some good Scottish food.


- Steak "Auld Reekie"

"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of smoke and fog from all the open coal fires.

This recipe has an added kick provided by the addition of some whisky. Note that when adding whisky to recipes it is best to use blended varieties

Keep the single malts to drink on their own, either before or after the meal (or both!).

The quantities given her will serve four.



Ingredients:
Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double cream
4 oz (125g or one stick) grated smoked cheese
1 oz (25g or ¼ stick) butter
Salt and pepper to taste

Method:

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables.

Enjoy :D

669Sprink
12th November 2005, 02:42
Bill that sounds really good I will have to give a go. I'll let ya know what i think. Thanks Kevin

kiltbill
12th November 2005, 02:44
Bill that sounds really good I will have to give a go. I'll let ya know what i think. Thanks Kevin

Cheers Kev, damn I love that pic of your bike... :clap

flskevin
12th November 2005, 02:48
I do kind of the same thing. I take ny strips and marinate them and broil on wooden slats cut from JD barrels.

669Sprink
14th November 2005, 13:32
Just a taster for some good Scottish food.


- Steak "Auld Reekie"

"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of smoke and fog from all the open coal fires.

This recipe has an added kick provided by the addition of some whisky. Note that when adding whisky to recipes it is best to use blended varieties

Keep the single malts to drink on their own, either before or after the meal (or both!).

The quantities given her will serve four.



Ingredients:
Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double cream
4 oz (125g or one stick) grated smoked cheese
1 oz (25g or ¼ stick) butter
Salt and pepper to taste

Method:

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables.

Enjoy :D
Bill just to let you know the steak was awsome!!! We made it last night for supper I added a little more cream and cheese than called for. A new family favorite was born in my house. Thanks again cheers :D Kev

kiltbill
14th November 2005, 15:26
Bill just to let you know the steak was awsome!!! We made it last night for supper I added a little more cream and cheese than called for. A new family favorite was born in my house. Thanks again cheers :D Kev

Thank Kev, glad you enjoyed it... oddly enough had staek last night, just dodne a different way. May manage to post a new recipie today. :)

kiltbill
16th November 2005, 20:24
- Salmon and Whisky Sauce

Although much of it is produced these days by fish farms, rather than the famous rivers like the Spey and Tweed, salmon is now a relatively low cost food. Here is a great way of of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt.



Main Ingredient:
Six salmon steaks
Ingredients for poaching:
5 fluid ounces (150ml or two-thirds of a cup) Scotch whisky
¼ pint (5 fluid ounces/150ml/two-thirds of a cup) water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste

Ingredients for whisky butter sauce:
3 egg yolks
1 tablespoon lemon juice
4 ounces (125g or one stick) butter
3 tablespoons Scotch whisky
3 tablespoons of the liquid used for poaching

Method:
Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
Place the salmon on a warm serving plate, cover and keep hot.
Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.

Lucifer
16th November 2005, 22:49
I little for me a little for the steak! How could it not be good. Drink enough single malt and a sh^t sandwich would be good. No in reality the flambe idea is really good. Can't wait to try it. I had a greasy ol southern pan fried t-bone last night with some onions, mashed potatoes (real potatoes), baby limas (this years crop), and bread. Welcome to starch city! Will have to wait again for the right steaks at the right price. Any decent cut of beef has become very pricey here. Easilly over $10 a lb. Bought those two sisters for 4.98 a lb. Must admit ol Bessy gave up some pretty good steaks.
Ride to Live!