Hi Gang,
Home again after 5 weeks in Scotland and Ireland (and a little in
England). What a wonderful trip DH and I enjoyed --- the meals in
Scotland and Ireland were so memorable -
fresh atlantic salmon cooked many ways, with potatoes, leeks, light
cream sauces with a touch of whiskey, baked, sauted, gratin...mmmmm
they were good.
cullen skink - what a glorious name for soup, made with fresh smoked
trout/salmon, potato and topped with a soft poached egg creating a
brilliant slash of sun yellow across the bowl....
Ireland -- potatoes, potatoes, potatoes, every which way
fish smoke houses everywhere
gratin of mixed fresh seafoods in Ireland; chowders by the seaside....
Irish oysters washed down with a pint of Guinness
Irish soda bread

morning porridge with a wee dram of whisky on top, demerra sugar and
little cream..mmmm
[ I thought this was an old Scottish custom; turned out my sister who
was travelling with us for the Scotland leg of the trip, made it up to
imbibe a little more of the amber gold!]
Whiskey toddy -- after a boat trip to the Skellig Rocks, County Kerry
-- 1/4 glass hot water, tot of Irish whiskey, 1 tsp sugar, slice of
lemon studded with a whole clove or three -- soon warmed up those cold
feet <g>

Managed to cook three or four meals when we rented a self-contained
apartment - fun to do with minimum ingredients and equipment -
baked leg of Irish lamb, roasted on a bed of whole leeks, a little red
wine and served with juices mixed with a tbsp black currant jam from
the breakfast table.
freshly stuffed local chicken from a village butcher (called a
victueller), roasted on a bed of sliced potatoes and leeks
trimmed pork chops in a gratin dish topped with a slice of apple and
orange on each (chops were lightly sauted first), little white wine or
cider, covered with foil and slow baked

I'll post pix of some of the above shortly in my webshot album and
advise link.

Bronwyn