Hame Cooking
Come on now we have all tasted them sometime. Now let`s make our own
Haggis
Ingredients
1 sheep's stomach cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water.
Heart and lungs of one lamb
1lb/450g beef or lamb
2 large onions, finely chopped
8oz/225g oatmeal
1 tbsp salt
1 tsp ground black freshly ground pepper
1 tsp ground dried coriander
1 tsp cinnamon
Enough water to cook the haggis
stock from lungs
Recipe
Wash the lungs, heart and liver.
Place in large pan of cold water with the meat trimmings and bring to the boil.
Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning.
Mix well and add enough stock to moisten the mixture.
Spoon the mixture into the sheep's stomach, so it's just over half full.
Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for 2 - 3 hours without a lid.
Keep adding more water to keep it covered.
Serve according to the tradition above then open the haggis and spoon out the filling.
Serve with and tatties (mashed potatoes) and neeps (mashed swede or turnip).
Now tuck in!
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Tripe and Onions
Now if you wish to use the traditional tripe then here it is as it was not so long ago.
For the not too squeamish
Beef tripe is usually made from only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, pigs, and deer. Unwashed (or "green") tripe includes some of the stomach's last content, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivores and is often used in pet food.
Though it is called "green," because it has a high chlorophyll content a green substrate, in reality it is often grayish brown as a result of other undigested compounds.
For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.
For the Squeamish
Ingredients.
Two and a half pounds of dressed tripe, and see that you get the thick, honeycomb part or as much of it as possible.
1lb of onions.
1 quart of milk.
2 tablespoonfuls of flour.
1oz margarine or butter.
Salt and pepper (black for preference)
1 level teaspoonful of dry mustard.
Recipe
Cut the tripe into three-inch squares, bring to the boil in slightly salted water, drain and wash in fresh warm water.
Put the tripe into a stout saucepan with the peeled and thinly cut onions, arranging onions on the bottom of the pan, then tripe, then a blanket of onions. Pour in the milk, add a little salt, but a very little. Bring very slowly to almost the boil, then reduce and simmer as slowly as possible for four hours. Stir occasionally to prevent scorching and sticking.
At the end of four hours melt the margarine into a small saucepan, stir in the flour and mustard and blend over a low heat to a smooth paste. With a ladle or cup, add about 1 pint of tripe liquid, stirring it in gradually. When the sauce is smooth and thick, stir it into the saucepan with the remains of the liquid, tripe and onions.
Simmer all together for ten minutes, without allowing the sauce to boil at all.
Some like plain boiled potatoes, some like mashed potatoes, while some prefer thick slices of bread and butter with their tripe.
Taste it and See
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Scotch Broth
Ingredients
1kg neck of mutton or lamb (my mum sometimes uses chicken)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 wee neeps (turnip)
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage
Recipe
Pre soak the barley and split peas
Chop all the vegetables
Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
Add the remaining vegetables.
If used, remove the bone and strip off the meat and return this to the pot.
Give the dog the bone once it's cooled!
Add parsley before serving. Great with warmed bread rolls.
If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed.
Looks good!
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Mince n Tatties
Ingredients
1 tablespoon oil.
1 large onion, finely chopped.
1 lb beef mince.1
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Water to cover.
Salt and pepper.
Gravy powder.2
1 lb boiled potatoes, peeled.
Recipe
Heat the oil in a pan and sauté the onion until it is brown.
Add in the mince and cook until well browned.
Add the carrots and oatmeal, mix well and pour in enough water to just cover.
Crumble in the stock cubes, season and stir.
Cover the pan and simmer the mince for about 20 minutes.
Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or corn starch mixed with a little cold water.
Serve the mince with boiled potatoes.
(Another variation, would be to add the potatoes after adding the stock cubes.)
1 A word about the beef mince (hamburger meat) in the U.S. most hamburger meat in the U.S has too much fat already in it, so adjust accordingly, for example, don't add the oil, and do strain off any fat after browning the meat, the onions can then be browned after straining the mince.
2 Oxo cubes for beef stock, and Bisto for the gravy powder,(if you can get them in the U.S.)
Can just taste it!
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Chip Butty
Preparation
Make sure you get your chips from a reputable chippy, and make sure they're not too greasy and have been well drained.
Take two slices of batch loaf (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread.
Next add Chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.
Put both slices of bread together and eat immediately.
Just watch the sauce oozing out
What about our Fish and Chips?
And our Pies and Sausage Rolls
Vanilla Slice
German (Empire) Biscuit
Then you can always make do with Beans on Toast
Comments in Guestbook please
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Clooty Dumpling
Ingredients
125g suet
250g plain flour
125g oatmeal
250g mixed sultanas and currants
1 tablespoon of golden syrup
75g sugar
2 lightly beaten eggs
1 teaspoon of ginger
1 teaspoon of baking powder
1 teaspoon of cinnamon
4 tablespoons of milk
1 tablespoon of flour for the cloth
Recipe
Rub the suet into the flour and add oatmeal, baking powder, sugar, sultanas and currants and the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm.
If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a wee bit of space for the mixture to expand.
Traditionally silver pennies would be added to the mixture.
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Stovies
Ingredients
3 lbs tatties (potatoes)
1 large onion or 2 small
1 lb steak mince or lamb
or diced pieces of meat
or cheese or vegetables
2 ozs beef dripping or lard
or butter or olive oil
1/2 pint of water
Meat stock cube or veg
Salt to taste, and Pepper
You don't have to be exact with the quantities
Recipe
Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft. Add meat, stir into the onions and cook until a light brown. Peel, slice and dice your potatoes as you'd normally do. Hurtle them into the pot with the onions and meat. Chuck in the water, stock, salt, pepper. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn't all stick. Cook until the potatoes are soft (push a table knife through a piece to test). Don't worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. Mmmm.
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Tattie Scones
Ingredients
Half pound (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
Half teaspoon salt
Recipe
Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.
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Porridge
Ingredients
3 cups water
dash of salt
1 1/3 cups oatmeal
Recipe
First, add the salt to the water and let it boil in a covered saucepan. After it boils, stir in the oatmeal. Second, return water to a boil, then reduce the heat to a simmer. Cook the mixture uncovered for 3-5 minutes, stirring occasionally. Remove from heat. If you want you can cover the mixture an let stand until desired thickness is reached.
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