As part of a New Year’s resolution, I’m cooking a dish from each country around the world. Check out my progress here!
From Wales, we move on to Scotland! One more British isle to go before we are done eating our way through the UK!
Now, Scotland is probably best known for haggis when it comes to food. Whenever I mentioned next up I’d be cooking a dish from Scotland everyone asked if I’d be making haggis. For those of you who are unfamiliar with haggis (honestly ignorance is bliss), it is a pudding of sheep’s heart, liver and lungs cooked in a sheep’s stomach…. Yum…
Some other famous Scottish dishes include:
– Cock a Leekie Soup – a leek and chicken soup
– Cullen Skink – a hearty soup made with smoked haddock, potatoes and onions
– Tattie scone – a griddle scone made out of potatoes
– Clootie dumpling – a steamed pudding with dried fruit
– Neeps and tattoos (turnips and potatoes)
But, I decided to make a snack and a Scottish dessert, scotch eggs and Cranachan respectively. Both very different and very simple recipes!
I’m not going to lie when I first heard about scotch egged they both sounded amazingly delicious and also pretty disgusting. Hard boil an egg, coat in flour, egg and breadcrumbs and wrap in sausage… Fry (I decided to bake mine) et voila a scotch egg! Basically… I need to start going to the gym!
Now technically scotch eggs aren’t Scottish but they are a pub snack that can be found in Scotland (technically they originated at a department store in London in1738). I also learned they are sold at gas stations — I guess it’s similar to buying a hot dog at a gas station here or maybe even beef jerky. But, I have never once pumped gas and thought I could really go for a hard boiled egg wrapped in sausage about now… How often do people in the UK really eat scotch eggs? I loved to know!
¾ cup flour
salt and freshly ground black pepper
1 cup dried breadcrumbs
2-3 Sweet Italian Sausages (removed from casings)
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place 3 eggs in a pot of water. Bring to a boil and reduce to a simmer; cook the eggs for 8-12 minutes (depending on preference). Drain the pot and run the eggs under cold water. Set aside and refrigerate. Peel the eggs once chilled.
Place flour, breadcrumbs and remaining egg in respective bowls.
Flatten sausage mixture around each egg. I used approximately one uncased sausage per egg.
Dredge the eggs in flour first. (I would recommend flouring all the sausage-covered eggs before preceding to the egg/breadcrumbs as it is a messy process all in all).
Next, dip each into the egg mixture and then coat with breadcrumbs.
Once complete, place the eggs on the baking sheet and cook for 25-30 minutes.
Eat warm, cold or at room temperature!
And now for something a little sweeter…
This dessert showcases some of Scotland’s best ingredients, raspberries, oats and whisky. While a dessert, it isn’t very sweet (which I enjoyed). A few notes – i would have toasted my oats more and my whip cream to oats ratio was WAY off, but it was still delicious.
Also, I learned oats are the staple grain in Scotland as wheat was difficult to grow.
½ cup medium or coarse oatmeal
½ pint raspberries
1¾ cups heavy whipping cream
2 tbsp runny honey
2 tbsp malt whisky
Toast oatmeal on a baking sheet until the oats smell warm and nutty (350˚ for 5-8 minutes).
Crush raspberries with fork, leaving some whole.
Whip heavy cream until thick. Stir in 2 tbsp each of honey and whiskey. Stir in the raspberries.
Fold in the toasted oatmeal and spoon in glasses.