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

On Thu 03 Nov 2005 10:40:52p, Bronwyn wrote in rec.food.cooking:

> 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
>
>

What a wonderful gastronomical adventure!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Thanks Wayne!
How ya doin? Just read your choc-pie post; gotta get a few Irish
pounds off the waistline before I could partake in that<g>
Bron

>
> I can't wait to see the pix. Sounds like an absolutely terrific trip. I
> am really, really trying to save for my next trip. It'll be to NYC and
> then on to Ireland if I can afford it. I wanted to go this fall but too
> many things going on.
>
> The fish/seafood sound plentiful and to die for. You're making me hungry
>
>
> Michael
>
Michael, here is the link for the pix:
http://community.webshots.com/user/bronwynferrier
Go to Scotland/Ireland Album.

You're right, the food was to die-for. Save up. Ireland was not half
as expensive as Scotland/England - at least the cross rates to the
aussie dollar.
Ireland was just wonderful - the food, scenery, friendly locals, the
pubs. Allow as much time as you can. We had 16 days, self drive and saw
mainly the bottom 'half' of the island so we could have 3 nights each
in 5 locations. That way you really get see the local area. Driving
andl living out of a suitcase on a daily basis is not so enjoyable.
Cheers Bronwyn

Following up to Bronwyn

>http://community.webshots.com/user/bronwynferrier

I feel hungry now!

One of the places I was quite surprised to get a really good meal
in the Highlands was the Aberdeen - Shetland ferry!
--
Mike Reid
Scottish islands photos "http://www.fellwalk.co.uk/skyepics.htm"

On Thu 03 Nov 2005 11:52:49p, Bronwyn wrote in rec.food.cooking:

> Thanks Wayne!
> How ya doin? Just read your choc-pie post; gotta get a few Irish
> pounds off the waistline before I could partake in that<g>
> Bron

I'm doing fine. It seems as though you'd been gone a long while, but didn't
realize it had been five weeks! Now you know every ounce of those Irish
pounds was worth it!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Fri 04 Nov 2005 12:59:14a, Bronwyn wrote in rec.food.cooking:

>
>>
>> I can't wait to see the pix. Sounds like an absolutely terrific trip.
I
>> am really, really trying to save for my next trip. It'll be to NYC and
>> then on to Ireland if I can afford it. I wanted to go this fall but too
>> many things going on.
>>
>> The fish/seafood sound plentiful and to die for. You're making me
hungry
>>
>>
>> Michael
>>
> Michael, here is the link for the pix:
> http://community.webshots.com/user/bronwynferrier
> Go to Scotland/Ireland Album.
>
> You're right, the food was to die-for. Save up. Ireland was not half
> as expensive as Scotland/England - at least the cross rates to the
> aussie dollar.
> Ireland was just wonderful - the food, scenery, friendly locals, the
> pubs. Allow as much time as you can. We had 16 days, self drive and saw
> mainly the bottom 'half' of the island so we could have 3 nights each
> in 5 locations. That way you really get see the local area. Driving
> andl living out of a suitcase on a daily basis is not so enjoyable.
> Cheers Bronwyn

The lamb and ducking dishes are positively awesome!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Bronwyn" > wrote in message
oups.com...
>

Great report and photos -- obviously some wonderful memories for you two!
Thanks for sharing!

Chris (getting *really* hungry!)

"Bronwyn" > wrote:

>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 -

I'm jealous beyond belief. Not for the food, but for the tour of
Ireland and Scotland. A dream of mine that will probably never
happen. Glad you got to do it!!!!

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"AlleyGator" > wrote

> "Bronwyn" > wrote:
>
>>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 -
>
> I'm jealous beyond belief. Not for the food, but for the tour of
> Ireland and Scotland. A dream of mine that will probably never
> happen. Glad you got to do it!!!!

What he said. Emerald with envy.

nancy (nice to see alley back)

Nancy Young wrote:

> What he said. Emerald with envy.


LOL! Me too.

Andy

AlleyGator wrote:
> "Bronwyn" > wrote:
>
>> 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 -
>
> I'm jealous beyond belief. Not for the food, but for the tour of
> Ireland and Scotland. A dream of mine that will probably never
> happen. Glad you got to do it!!!!

I *still* can't believe my dad offered to send my mom and me on a trip to
Scotland (about 16 years ago) and she said she didn't want to go!

From Bronwyn's account I'd have enjoyed the food, too!

Jill

"Bronwyn" > wrote in message
oups.com...
> 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 -
>

Where did you stay Bronwyn? I live near Glasgow

"Nancy Young" > wrote:

>What he said. Emerald with envy.
>
>nancy (nice to see alley back)
>
>
Thanks, Nancy. You seem to be a very sweet person - wish I could be
like you. (I AM working on it)

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"jmcquown" > wrote:

>I *still* can't believe my dad offered to send my mom and me on a trip to
>Scotland (about 16 years ago) and she said she didn't want to go!
>
>From Bronwyn's account I'd have enjoyed the food, too!
>
>Jill
>\
Oh, Jill, that is so very sad. I don't know why I have such an
affinity for Ireland and Scotland (particularly Scotland) - maybe it's
becaue I devoued a trilogy of novels about ancient Scotland (it
started centuries ago with the Picts and ran forward to the great
battle with England) or what. I just watched a "Cook's Tour" episode
where Antony Boudain went to a couple of cities and sampled eerythin
from the deep-fried garbage they're famous for to rabbit stew and
salmon with a whiskey sauce, nettle stew, kale kenny and whatever. My
favorite movie of all time is Brigadoon. I gues I'm just an old
fantasy-driven softee. Lord, that's scary.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"Bronwyn" > wrote in message
oups.com...
> 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
>========

Ooooohhhhh my stars!!! Bronwyn!! That sounds divine!!!! WOW!! I, for
one, am looking forward to seeing the photos. Gosh, it sounds like an
incredible trip! I love the porridge anecdote! How perfect...and a lovely
idea! I'm envisioning just how wonderful a wee splash of Maker's Mark over
a hot breakfast cereal could/would be. Tell the lass (your sister) I send a
special thank you for the 'recipe'. LOL

Thanks for sharing... I love hearing about the trips everyone has been
taking. I just close my eyes and pretend to be tagging along.
--
Syssi

Syssi, the pix are up -- go to
http://community.webshots.com/user/bronwynferrier
Go to Scotland/Ireland Album.
Makers Mark would be very nice on your cereal!

Cheers
Bronwyn, tucking into tropical fruit and yoghurt for brekkie!

Hi Ophelia
I booked all the accom in Scotland on the 'net before I left
Australia.3 nights in each so one can really relax and explore the
region.
First off, Balerno near Edinburgh, 7 miles out, close enough to take
the bus in for day trips. A lovely B&B called NewMills Cottage.
Then we drove to Fort William where we had a s.c. apartment in town so
we could do some cooking! My sister is a great cook, we both love it.
Day trips to Skye, Oban etc.
To Elgin in the north to explore the malt whisky trail - we caught the
tail end of the festival in Dufftown which was a hoot -- the dregs
party at 6pm on the last day, 3 dozen bottles of the best malts to
finish off - all for a fiver! We stayed at town mansion B&B in Elgin.
Last night north of Dundee, a beautiful B&B mansion called Duntrune,
just charming.

This was my third trip to Scotland after 28 years, it was a thrill to
be there and show my husband. We loved it.
Cheers
Bronwyn

"Bronwyn" > wrote in message
ups.com...
> Hi Ophelia
> I booked all the accom in Scotland on the 'net before I left
> Australia.3 nights in each so one can really relax and explore the
> region.
> First off, Balerno near Edinburgh, 7 miles out, close enough to take
> the bus in for day trips. A lovely B&B called NewMills Cottage.
> Then we drove to Fort William where we had a s.c. apartment in town so
> we could do some cooking! My sister is a great cook, we both love it.
> Day trips to Skye, Oban etc.
> To Elgin in the north to explore the malt whisky trail - we caught the
> tail end of the festival in Dufftown which was a hoot -- the dregs
> party at 6pm on the last day, 3 dozen bottles of the best malts to
> finish off - all for a fiver! We stayed at town mansion B&B in Elgin.
> Last night north of Dundee, a beautiful B&B mansion called Duntrune,
> just charming.

You certainly have been to some of the prettiest places))) Don't
forget the Borders though.. it has its charms

>
> This was my third trip to Scotland after 28 years, it was a thrill to
> be there and show my husband. We loved it.

I am so pleased you enjoyed it)))

O

Does Peebles count as Borders? My grandmother's family was from there,
and we visited Needpath Castle which figured in our house names for 3
generations here. We certainly enjoyed driving north and south thru
the Borders.
Bronwyn

"Bronwyn" > wrote in message
oups.com...
>
> Does Peebles count as Borders? My grandmother's family was from
> there,
> and we visited Needpath Castle which figured in our house names for 3
> generations here. We certainly enjoyed driving north and south thru
> the Borders.

I most certainly is) Lovely area)

Och lassie ye'll be comin' awa hame the noo))

"AlleyGator" > wrote >
> I'm jealous beyond belief. Not for the food, but for the tour of
> Ireland and Scotland. A dream of mine that will probably never
> happen. Glad you got to do it!!!!
>

What I miss are the long past $500 round trip tickets from San Diego to
London. I doubt we will see the same again. No longer any non-stop flights
on BA. No longer any one-stop flights on BA. No longer any BA in San Diego.
Too expensive. I have not yet adjusted to the new reality of expense and
intrusion. I am thinking about leaving from Tijuana International instead
of San Diego Semi-International.

Anyway, I now state that it is my dedicated intention to go home to Ireland,
visit the Center Of The Universe (London), go visit Victor in his Moated
Keep, and make my first trip to Australia's beaches all within the next 5
years. I needs to get me passports in order!

Charlie, who means it but is frail

Charles Gifford > wrote:

> Anyway, I now state that it is my dedicated intention to go home to Ireland,
> visit the Center Of The Universe (London), go visit Victor in his Moated
> Keep, and make my first trip to Australia's beaches all within the next 5
> years. I needs to get me passports in order!

Ah! Ah! Now I have something really worth looking forward to!!

ObDrink: Moat Float, from
<http://cocktailsinthemail.com/moatfloat.htm>.

Victor in his Moated Keep


Moat Float

Ingredients:

1 oz Baileys Irish cream
1 oz Amaretto
1 oz Vodka
Coke/Pepsi
Whipped Cream
Cherry (optional)

Directions:

1) Fill a glass with ice and pour in the Baileys, Amaretto and Vodka
2) Fill the rest with ice and top with whipped cream

"AlleyGator" > wrote
>
May I comment please? I will anyway.

> Oh, Jill, that is so very sad. I don't know why I have such an
> affinity for Ireland and Scotland (particularly Scotland)

Scotland = Land of the Scotti. Scotti = Irish

>- maybe it's
> becaue I devoued a trilogy of novels about ancient Scotland (it
> started centuries ago with the Picts and ran forward to the great
> battle with England) or what.

The Picts. Very fierce and an interesting people. They were defeated by the
Irish Gaels long before there was such a thing as England. What we know as
the Scotts, came from Ulster and alternately ruled both Ireland (not
unapposed) and Scotland alternately from Ulster and Scotland for a long
time. (The Picts and a couple of others are still around mind) (They
probably evolved into the turn-coat McDonnalds <wink>). Remember that
Ireland and Scotland are not very far apart and each can be seen on good
days from the other!

> I just watched a "Cook's Tour" episode

"Cook's Tour" was once a well known term. It refered to the company Thomas
Cook and Sons which began organized touring. I used to work for Thomas Cook
as a travel agent. It used to be a great company. They also developed the
traveler's check which, as I could never fill them out right, was the
eventual reason I left the company. <sheepish grin>

> where Antony Boudain

A Frenchman; note that. I mean nothing disparaging about him, but it should
be noted. I am definitely a Tony fan.

> went to a couple of cities and sampled eerythin
> from the deep-fried garbage they're famous

Now, now. Remember you are watching Tony. He also et puffer fish in Japan.
This is not the normal food nor especially the food that Japan is known for.
Scotland is known for oats which is not necessarily accurate. As in Ireland,
to understand local cuisine, one has to draw a line of difference between
the food eaten by the natives and by the English invaders. Now-a-days,
there are other differences, but they are still results of outside
influences. Scotland did not invent the Mars Bar. Don't forget that Tony
actually liked the deep fried candy bar. Garbage is in the mind of the
receptor is it not? Ok, garbage= Scotland: I'll suggest that nasty sweet
Scottish ale. <grin>

> for to rabbit stew

Hmmm. No comment I suppose. I like rabbit, but not rabbit stew....to
intensely rabbit for me.

> and salmon with a whiskey sauce,

Scottish and Irish salmon is the same and is the best that there is IMHO. I
would not put a whisky (Scottish spelling) or whiskey (the spelling
elsewhere) sauce on salmon. However whiskey (I don't like the peaty-ness of
Scotch) sauce is good elsewhere. If one is going to eat the best of all
salmon, I don't think one should do anything to disguise it's flavor.

> nettle stew,

Nettle soup is excellent stuff, but not something I want to eat often!

>kale kenny

Killkenny in Ireland is one of those "heritage dishes" that is still eaten.
There are many dishes in both Scotland and Ireland that are based on, or use
as a major ingredient, kale. As it happens, I don't much like kale. Don't
know why. Just don't. Fortunately other veggies, such as various cabbages,
can be substituted. It's like parsnips. I really, really dislike the taste
of parsnips. However I always use them when making my special English Bread
Soup or veggie stock.

> and whatever.

Many, many whatevers. It is a wonderful area for speculation and
understanding. One of the least understood, much less accepted, is the
influence of the Irish (and to a lesser extent Scottish) influence on the
general European diet through the spread of Irish Holy men.

> My
> favorite movie of all time is Brigadoon. I gues I'm just an old
> fantasy-driven softee. Lord, that's scary.

Brigadoon is not to be slighted! It is magical, loving, sweet, life
changing, and idylic. I think it represents the best of mankind. If you are
a softee by this criterion, I am liquid.

Charlie
> --
> The Doc says my brain waves closely match those of a crazed ferret.
> At least now I have an excuse.

"Victor Sack" > wrote in message
. ..
>
> Ah! Ah! Now I have something really worth looking forward to!!
>
> ObDrink: Moat Float, from
> <http://cocktailsinthemail.com/moatfloat.htm>.
>
> Victor in his Moated Keep
>
>
> Moat Float
<recipe snipped>

It actually sound pretty good except for the Coke/Pepsi. But as the recipe
writer left it out of the actual recipe I guess it is ok!

Charlie

"Charles Gifford" > wrote:

>"Cook's Tour" was once a well known term. It refered to the company Thomas
>Cook and Sons which began organized touring. I used to work for Thomas Cook
>as a travel agent. It used to be a great company. They also developed the
>traveler's check which, as I could never fill them out right, was the
>eventual reason I left the company. <sheepish grin>
>

THAT, my friend is extremely interesting. Is there anything else you
can tell us about that experience? Who knows, maybe I'm the only one
interested, but I'd love to hear more.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"Charles Gifford" > wrote:

>Many, many whatevers. It is a wonderful area for speculation and
>understanding. One of the least understood, much less accepted, is the
>influence of the Irish (and to a lesser extent Scottish) influence on the
>general European diet through the spread of Irish Holy men.
>
>> My
>> favorite movie of all time is Brigadoon. I gues I'm just an old
>> fantasy-driven softee. Lord, that's scary.
>
>Brigadoon is not to be slighted! It is magical, loving, sweet, life
>changing, and idylic. I think it represents the best of mankind. If you are
>a softee by this criterion, I am liquid.
>
>Charlie
>> --
>> The Doc says my brain waves closely match those of a crazed ferret.
>> At least now I have an excuse.
>
>
OK Charlie, you're obviously from the region so I have to ask. One
common thread throughout the trilogy of novels I read was first, of
course, the smell of a peat fire. Secondly, was the constant plate of
oatcakes. I searched and found about a hundred recipes for them, some
the soft pancake-style which these didn't seem to refer to and a bunch
of the "scone" style oatcakes. Not having any oat flour avaiable, I
pulsed some plain old "rolled oats" style american oatmeal in the
blender and used that. I put sugar in mine, but it just didn't seem
authentic. Do ya have a typical oatcake recipe that a stodgy old
Scottish man of about 90 years old would be cookin?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"AlleyGator" > wrote in message
...
> "Charles Gifford" > wrote:
>
>>Many, many whatevers. It is a wonderful area for speculation and
>>understanding. One of the least understood, much less accepted, is
>>the
>>influence of the Irish (and to a lesser extent Scottish) influence on
>>the
>>general European diet through the spread of Irish Holy men.
>>
>>> My
>>> favorite movie of all time is Brigadoon. I gues I'm just an old
>>> fantasy-driven softee. Lord, that's scary.
>>
>>Brigadoon is not to be slighted! It is magical, loving, sweet, life
>>changing, and idylic. I think it represents the best of mankind. If
>>you are
>>a softee by this criterion, I am liquid.
>>
>>Charlie
>>> --
>>> The Doc says my brain waves closely match those of a crazed ferret.
>>> At least now I have an excuse.
>>
>>
> OK Charlie, you're obviously from the region so I have to ask. One
> common thread throughout the trilogy of novels I read was first, of
> course, the smell of a peat fire. Secondly, was the constant plate of
> oatcakes. I searched and found about a hundred recipes for them, some
> the soft pancake-style which these didn't seem to refer to and a bunch
> of the "scone" style oatcakes. Not having any oat flour avaiable, I
> pulsed some plain old "rolled oats" style american oatmeal in the
> blender and used that. I put sugar in mine, but it just didn't seem
> authentic. Do ya have a typical oatcake recipe that a stodgy old
> Scottish man of about 90 years old would be cookin?

http://www.scottish-and-irish-recipe...k/oatcakes.htm

You might even enjoy the other recipes on this site

Ophelia
Scotland

"Ophelia" > wrote:

>http://www.scottish-and-irish-recipe...k/oatcakes.htm
>
>You might even enjoy the other recipes on this site
>
>Ophelia
>Scotland
>
>
Thank you, Ophelia.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Interesting about the peat fires, the Irish still use this fuel type,
particularly in the west of the country. It was quite fascinating to
see the peat bogs by the roadside and evidence of the cuts made to dig
it up into square log shapes. In the pubs, peat was being burnt in
quite a few places we stopped. It was not really cold weather, but
they put out a fair amount of heat.
The oat cakes we ate, made by Walkers and Baxters of Scotland are
delicious but I would love to try to make them. They are dry flat thin
discs rather than pancake or scone style.
I'll check out Ophelia's link.
Cheers
Bronwyn

"AlleyGator" > wrote >
> THAT, my friend is extremely interesting. Is there anything else you
> can tell us about that experience? Who knows, maybe I'm the only one
> interested, but I'd love to hear more.
>

What, quitting my job before I got fired because I could not fill out a
traveler's cheque properly? ;-) I have trouble with numbers (I always get
them backwards and turned around) and in those days the t-cheques were
filled out by hand. I ruined scores of cheques and each had to be
laboriously accounted for in a ledger. I did better with filling out (by
hand again) airline and ship tickets, but had difficulty with the money part
of it. The ticket forms cost money too and also had to be carefully
accounted for. This was the time I felt it would be good to go back to
University and study Archaeology. Which I did. Texas Instruments came out
with a great hand held calculator which did wonderful things.

As far as Thos. Cook and Sons, there are several good biographies available
for the history of the company. When I worked there Cook's also owned Wagon
Lits too (great train trips). If you wish any other info email me and I'll
try my creaking memory.

Charlie

"AlleyGator" > wrote
>
> I put sugar in mine, but it just didn't seem
> authentic. Do ya have a typical oatcake recipe that a stodgy old
> Scottish man of about 90 years old would be cookin?
>

Actually I'm not a big fan of oatcakes. Here is a modernized one from the
Irish Times that is pretty good. Ms FitzGibbon is reliable. So is the Irish
Times as they once published my letter to the editor.

Charlie

OATCAKES

Source: Theodora FitzGibbon, Irish Times, date unknown (ca. late 1980s)

150g (5 oz.) rolled oats
100g (4 oz.) plain flour
1 tsp. sugar
1/2 tsp. sugar
1 level tsp. Bextartar
50g (2 oz.) butter
30ml (1 tsp.) plain yoghurt
50ml (2 fl. oz.) milk

Preheat the oven to 200C (400F or gas 6). Combine all the dry ingredients
evenly together in a mixing bowl and rub in the butter, making sure it is
evenly incorporated. Add the yoghurt and the milk and beat well in until
you have a firm but moist dough. Put on a floured slab and knead out to a
thickness of an inch with the knuckles, taking care that cracks do not
occur. Scatter a little flour over and roll out with a floured rolling-pin
until all is 4mm thick. Cut into rounds, place on a greased baking sheet and
bake for around 35 minutes until lightly and evenly browned. Cool on wire
rack and store in an airtight tin.


Note: Makes about 18-20. Good served with cheese.

Thanks Charlie. I'll try both recipes.

Bronwyn

Here's my Oatcake recipe:

Ingredients for approx 3 dozen 3" oatcakes:

21/2 cups medium oatmeal, plus extra for sprinkling.
1 cup wholemeal (whole wheat) flour.
1/2 cup rolled oats zipped in the blender to a flour.
A good pinch of bicarbonate of soda.
A good pinch of salt.
1/2 cup of lard or butter.
About 1 1/2 cups of boiling water.

Method:

1. Preheat the oven to 450°F.
2. Grease a baking tray and line with greaseproof paper.
3. Melt the lard over a medium heat until it has completely melted.
4. Place all the dry ingredients into a bowl and add the melted lard and
boiling water to make a sticky dough.
5. Mix together using a round bladed knife until a dough forms.
6. Sprinkle a piece of waxed paper surface with oatmeal and place the dough
on it.
7. Cut the dough in two and place one piece aside.
8. Shape the half into a round and roll it out using a rolling pin until it
is about 3/16" (3-4 mm) thick
9. Cut as many oatcakes as the shape allows and place them on the baking
tray. Use a tumbler or make pie shaped pieces.
10. Place the offcuts aside and repeat steps 8 and 9 with the other half
until all the dough is used.
11. Place the oatcakes into the hot oven for 13 minutes or until the edges
are golden brown. The oatcakes should not be golden all over - just the
edges should show golden.
13. Remove the oatcakes from the oven and place them on a cooling rack.




"Bronwyn" > wrote in message
oups.com...
> Interesting about the peat fires, the Irish still use this fuel type,
> particularly in the west of the country. It was quite fascinating to
> see the peat bogs by the roadside and evidence of the cuts made to dig
> it up into square log shapes. In the pubs, peat was being burnt in
> quite a few places we stopped. It was not really cold weather, but
> they put out a fair amount of heat.
> The oat cakes we ate, made by Walkers and Baxters of Scotland are
> delicious but I would love to try to make them. They are dry flat thin
> discs rather than pancake or scone style.
> I'll check out Ophelia's link.
> Cheers
> Bronwyn
>

Thanks Pete, now I'll try three versions!