Scottish Cuisine and Recipes
Scottish Recipes, Food and Cooking
Cooking
by Country - November 2006
Scroll
down for Traditional Scottish Recipes
Go to:-
Scottish Featured Ingredient |
Scottish
Speciality Dish |
Cooking by Country Main Page
Situated in northern Europe, Scotland is one
of the four countries which make up Great Britain along with the Isle of
Wight, the Isle of Man and the Scilly Isles, also collectively known as the
United Kingdom. It has a border to the south with England but is three
quarters surrounded by sea with a coastline of approximately 3,700 km along
the Atlantic Ocean and North Sea. Scottish territory also includes around
180 islands, including the Hebrides or Western Isles, the Orkney Islands,
and the Shetland Islands.
Geographically, the country can be divided into three sections: the rugged
and mountainous Highlands punctuated with lakes, sea lochs and fast flowing
streams, the Central Lowlands consisting of a belt of fertile valleys lying
between several hill chains plus several large rivers and the Southern
Uplands which is chiefly made up of moor land and undulating valleys. The
climate is relatively temperate in the central and southern parts although
the Highlands and islands to the north can experience harsh winters.
Ancient Times, History and Influences on
Scottish Cooking
Unfortunately for historians, the acid soils of much of
Scotland are not conducive to the long term preservation of bones, however some
evidence has been found to suggest that hunter-gatherers first entered into
Scotland from from
mainland Europe arrived around 7000 BC. These people fished the many lakes,
rivers and sea as well as hunting deer, beaver, wild boar, otter and hare.
By 4000 BC permanent settlements had formed. Flint and stone tools and
pottery were being used and there is evidence that cattle, sheep and pigs
were kept and staple crops such as oats and barley were grown. Fish
and shellfish also formed part of their diets and food was often cooked
using the pot-boiler method - stones are heated in the fire then dropped
into pots of water in which the food was cooked. Around 2500 BC more immigrants
from northern and central Europe known as The Beaker
People, began to settle in Scotland. They introduced bronze tools and
cooking pots.
The people we now call Celts began
settling in Scotland around 700 BC from Ireland where land shortages
forced them to travel across the sea. They hey introduced the iron
plough and farmed the land growing vegetables such as kale, cabbage and
beans as well as cereals such as oats and barley. They too kept sheep,
cattle, goats and pigs, all of which they relied upon heavily for everyday
sustenance. They roasted and stewed meat, fish and game and used salt to
preserve meat and fish for the winter months.
Other outside influences included Scandinavian
and French. From the 9th Century Viking raiders started to settle, mainly in the
northern parts of the country . They brought with them smoking techniques for
the preservation of food, in particular fish and pork, which remain strong in
today's cuisine. Also, many believe that today's Aberdeen Angus cattle were
originally from Viking stock. French influences started infiltrating food
culture at the time of the Auld Alliance in the 12th Century. This was a
political treaty signed between the two countries part of which granted dual
citizenship to peoples of both countries, making for easier travel and exchange
between the two. The French influence was further reinforced in 1538 when Marie
de Guise Lorraine married the king of Scotland, James V. Having been brought up
in France, she naturally brought French chefs and culinary customs to her
new home at the Scottish Court.
As with the earlier days, oats and barley
remained staples for the peasant classes. Due to the climate and poor soils,
wheat was much more difficult to grow. The poor main method of cooking was in a
cauldron over an open fire where meat and vegetables would be boiled. Porridge
was also a popular and cheap food. This is oatmeal which is soaked and mixed
with milk or water then cooked until thickened. Not only would it be eaten warm
but it was also left to get cold when it would solidify and then be sliced and
griddled. The more wealthy on the other hand, used a variety of cooking methods
including spit roasting and oven baking and the finer wheat flour was imported
and used in the making of breads and pastries.
Current Day Scottish Cuisine
Today Scottish cuisine, much like English
cuisine, has embraced other culinary cultures. You will find Chinese, Indian and
Italian restaurants in many cities along side old favourites like fish and chip
shops. Every day family cooking still relies on traditional hearty food made
with locally grown ingredients. Scottish Angus beef, venison (deer) and game
birds such as pheasant and grouse are amongst the best and most sought after in
the world as is Scottish salmon. Oats for porridge and bannocks are still
widely eaten as is salted or smoked meat, fish and game. The Scots are famous
world wide for their smoked salmon and Arbroath Smokies - haddock
which is hot-smoked using a traditional method which dates back to the 1800s
and, of course for their national dish, Haggis, which you can read all
about here. Vegetables
such as kale, cabbage and many root vegetables are widely used and
shellfish is also popular.
A full Scottish breakfast is made up of egg,
black pudding, lorne slice which a kind of flat sausage, Ayrshire bacon
and sometimes potato scones although in these hectic times a more simple
breakfast is often preferred such as porridge which is still very popular.
The main meal of the day can be either at lunchtime (any time between 12.30 and
2pm) or in the evening and traditionally consists of 'meat and two veg'
followed by a dessert. Rich warming soups have also always played a vital role
in Scottish cuisine. The Scots are also well known for their teatime recipes
such as shortbread and Dundee Cake.
|
|
