Автор: Пользователь скрыл имя, 09 Марта 2013 в 00:32, доклад
The signature dish of Scotland is undoubtedly Haggis, and impressive though it is, Scotland's kitchens have a whole lot more to offer. Traditional Scottish cuisine is based on local produce - oats for porridge and oatcake biscuits (bannocks), salted, or smoked meat and game. Fish is a staple and the city of Aberdeen has been known for its cured fish since the 13th Century.
Today Scotland's chefs take the best of their culinary heritage, re-interpreting their grandmothers' recipes to produce delectable variations on the old standards. Recipes highlight Scottish ingredients at their very best. Scotland is famous for Aberdeen Angus Beef, succulent Lamb, and delicate summer fruits such as raspberries, strawberries, and blackberries. An increasing number of specialist farms in the Highlands produce Venison, and cheese making is a rediscovered art.
The signature dish of Scotland is undoubtedly Haggis, and impressive though it is, Scotland's kitchens have a whole lot more to offer. Traditional Scottish cuisine is based on local produce - oats for porridge and oatcake biscuits (bannocks), salted, or smoked meat and game. Fish is a staple and the city of Aberdeen has been known for its cured fish since the 13th Century.
Today Scotland's chefs take the best of their culinary heritage, re-interpreting their grandmothers' recipes to produce delectable variations on the old standards. Recipes highlight Scottish ingredients at their very best. Scotland is famous for Aberdeen Angus Beef, succulent Lamb, and delicate summer fruits such as raspberries, strawberries, and blackberries. An increasing number of specialist farms in the Highlands produce Venison, and cheese making is a rediscovered art.
The Scots are a nation of self-confessed sweet addicts and aside from their heavenly fudge and boiled sweets (boilings) link "rhubarb rock" and "Soor Plooms", there is a host of traditional puddings like cranachan and cream crowdie, girdle scones and clootie dumpling, not to mention jams, jellies and preserves of all kinds.
Aside from whisky the Scottish have a second national drink - Irn Bru. It is very sweet, very orange and defies description except to say that it consistently outsells Coca Cola in Scotland.
Meat
Scotland's free-range beef is renowned for its taste
and tenderness. The herds roam freely on Aberdeenshire's rolling hills
eating a natural diet free of recycled protein, hormones or additives.
The distinctive Scottish Black Face sheep produces lean and succulent
lamb which is a staple in the Scottish diet. The Scots cook with ALL
of the animal as witnessed by Haggis.
Haggis
Haggis is one of those dishes that divides people
- you love it or you hate it. It is made from sheep's offal (pluck)
which is chopped finely, mixed with toasted oatmeal then sewn into the
sheep’s stomach lining and boiled for a further three hours.
Haggis is traditionally eaten on Burns Night, January 25, when Scotland
celebrates the birth of its most famous poet, Robert Burns. During the
celebration, Burns’s poems are read, and the haggis is addressed by
a member of the party, with verses from Burns' poem, 'Address to a Haggis.'
Fish
Scotland produces some of the finest salmon in the
world. The Rivers Tay and Tweed are major salmon fisheries and salmon
fishing has been a traditional pass-time for the aristocracy and commoners
alike. In order to protect the dwindling fish stocks fish farms have
bee tends to be smoked, and thinly sliced, served as an entrée.
Scotland also has a large sea fishing industry yielding cod, haddock,
plaice, halibut, and whiting.
With traditional Scottish food to be found in every region across the country, every journey is a culinary adventure. Browse the following Scottish food guide to find unique dishes - we're waiting to tempt your tastebuds!
A buttery, also known as a rowie or Aberdeen roll, is a savoury Scottish bread roll. They are noted for their flaky texture and buttery taste (hence the name).
Arbroath Smokies are prepared using traditional methods dating back to the late 1800s.
A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar,
Scotland is notorious for its sweet tooth, and cakes and puddings are taken very seriously. You might have heard of Clootie Dumpling, Cranachan or Atholl Brose
Cullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions.
The Scottish city of Dundee has a long association with marmalade. The oft-related story of how this came about begins sometime in the 1700s when a Spanish ship with a cargo of Seville oranges docked in Dundee harbour to shelter from storms.
Finnan Haddie is smoked haddock which originated in the Aberdeen fishing village of Findon.
Fish and chips is very popular across Scotland, with an abundance of chip shops or 'chippies' bound, the best often found in coastal towns within sight of the fishing boats tied up in harbour.
Chieftain O' The Pudding Race - Bridget McGrouther spills out the myths, history and ingredients of the humble haggis
Irn-Bru is widely reputed to be an excellent cure for hangovers!
Sliced sausage remains a favourite in Scottish cooked breakfasts and is often eaten in a bread roll. It can be pork or beef or a mixture of the two.
Moffat Toffee is not toffee, but a boiled sweet made in the Scottish Borders town of Moffat.
Rowan berries can be made into a slightly bitter jelly which in Scotland is traditionally eaten as an accompaniment to game
A Scotch pie is a double-crust pie originating in Scotland but across other parts of the UK.
In many hotels and B&Bs you'll be offered a Scottish breakfast, similar to its English counterpart of sausage, bacon and egg, but typically with the addition of local favourites such as black pudding
Bannock is a bread the same thickness as a scone. It is a form of flat cake, baked on a griddle and popular in Scotland.
The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream