food, glorious food

Recently, Nat wrote about her favourite meal. The following isn't necessarily my favourite meal, but we eat it quite often becuase it's simple, quick and healthy yet satisfyingly tasty. It doesn't really count as a recipe either, because it's so straightforward and you can adapt it in all sorts of ways, but there is a crucial part. Focussing on the stable ingredients, we call it, with wild abandon, 'Chicken Pittas':

Lightly toast three pitta breads per person and slice them open. Insert shredded white cabbage, shredded lettuce and grated carrot. Add some mayonnaise diluted with semi-skimmed milk (mix a small quantity first to prevent it from going lumpy) then mixed with plenty of lime juice. Place slices of stir-fried chicken on top of the mayonnaise mixture then finish off with sliced spring onion. And that's all there is to it.

We sometimes vary it by using red pepper and/or cherry tomatoes, but the lime and mayonnaise mixture is the key part, turning it from just plain chicken with salad into a delicious dish. Even then, you could probably change that to yoghurt and mint if you wanted to.

ye'll have had yer tea (part 2)

Having dealt yesterday with what's bad about Scottish cuisine, let's list some of the good stuff.

High tea is a particular type of meal, usually had on a Sunday. A hot dish is followed by bread and butter, and traditionally you have to eat two slices of this to fill you up before you are allowed to proceed to the feast of cakes, scones and shortbread that cover the entire table.

Arbroath Smokies are a type of kipper, Clootie Dumpling is a steamed pudding, and Black Bun is a rich, heavy cake covered in a kind of pastry and served to First Footers on Hogmanay (New Year's Eve). The first person through the door should be dark-haired and carrying a piece of coal. Steak and kidney pie is served for lunch on New Year's Day. For me, only the pie is of interest, but I mention the others for your edification.

In the home baking line there's Kirriemuir Slices (sometimes known as Millionaire Shortbread, and similar to Twix bars), pancakes (a thick mixture dopped onto a very hot griddle) and oatcakes - the small, crisp ones for eating with cheese like crackers, not like Staffordshire oatcakes which are rolled up with bacon and cheese.

For starters, you might have Scotch Broth or Cock-a-leekie soup, followed by the main course: salmon, Aberdeen Angus, venison (which I once ate in a restaurant served with a chocolate sauce, but I don't expect that was a traditional Scottish recipe), or the casserole called Stovies - layers of thinly-sliced potato, onions and lamb. There's a rare type of lamb from Orkney where the sheep are kept away the grass, which is reserved for cattle, and have to eat seaweed instead on the shore, so the meat has a faint salty taste.

For dessert, there's delicious soft fruit from central Scotland. A particularly tasty pudding is Cranachan, a mixture of toasted oats, honey, raspberries and whisky. Crowdie is a type of cottage cheese from the north of Scotland.

There's lots more, but these are the main ones I can remember off the top of my head. Now I've made myself hungry!

ye'll have had yer tea?

Emma left a comment on yesterday's post about the wonderful food that comes from Scotland. I wholeheartedly agree. When people think of Scottish food, they tend to think firstly of porridge, which I wrote about yesterday, and haggis. That's fair enough - it's traditionally served on Burns Night in January with 'bashed neeps and champit tatties' (translation: mashed potatoes and turnips) and, if done in proper style, is brought in on a large serving dish while someone recites the address or ode to a Haggis ("great chieftain o' the puddin-race"), followed by Scottish country dancing. A grand evening, though I can only manage a small amount of haggis before I remember what's in it.

Going beyond that, some might think of deep-fried Mars bars. I've never actually seen this in a chip shop, but then I haven't been in a chippie in Scotland for many years. (In Scottish chippies, you're not asked if you want salt and vinegar, but salt'n'sauce, a thin, brown concoction like a watered-down HP sauce.) And of course, poor health in Scotland is rife, the result of too much salt and jammy pieces.

A few years ago, I spotted in a supermarket in England a pack of four Scottish meat pies, and pounced on them immediately, having fond memories of eating these as a child. They're round, with a crisp, raised rim around the top, and filled with minced lamb. As soon as I bit into it, I was flooded with liquid grease, and I suddenly remembered why I stopped eating them.

But Scottish cuisine at its best is delicious, and there's lots of it. Enough for a whole other post, in fact. Come back tomorrow, to find out what's on the menu...