Scotch faves

 I can't help myself. In my defense, I did say that I was a bit obsessed with scottish food. Can't wait to try these recipes out.

Scotch Eggs

3 medium eggs

1 onion

250g (1 cup) portabello mushrooms

30g (1 oz) panko breadcrumbs

salt and pepper

Boil 2 eggs for about 5 mins. or until they are soft in the middle. Take them out and let them cool. Add the onion and mushrooms together in a pan and fry in a bit of oil. Transfer to a bowl when cooked and let them cool down. Add the remaining egg to the mushrooms and mix together. Roll the boiled eggs in plain flour, then coat each one with the mushroom mixture. Roll them in a bit of flour and breadcrumbs. Heat oil in a pan and fry them until gold and crispy. Cut them in half and serve.

Mince and Tatties with Skirlie

MINCE
500g (2 cups) minced vegan crumbles
1 medium onion
500 ml vegan "beef" stock
1 carrot
1 stick celery
salt and black pepper to taste 

Finely chop the onion, carrot and celery. Heat some oil on medium heat and sauté the onions for a few minutes until softened. Add the mince crumbles, break it up and stir frequently to get it all browned. Stir in the stock, carrots and celery, and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add salt and ground black pepper if required. Sift in a couple of teaspoons of flour, stir and cook for a few more minutes until the gravy has thickened. You can leave it there, or cook for another 30 minutes if you want, but stir it now and again and add more water if it begins to stick.
 

TATTIES
3 large potatoes
a generous splash of milk or cream
pinch of salt
half a tsp white pepper

Half-fill a large saucepan with hot water, throw in a teaspoon of salt and bring it to the boil. Peel your potatoes and cut them into bite-size chunks. Put them in the pan, put a lid on it, and simmer them for 15 minutes or until tender. Drain the water away, add the milk or cream, the butter and the salt and pepper. Mash until smooth and creamy.
 

SKIRLIE
100g (1 cup) medium or pinhead oats
50g (1-2 oz) vegan butter
1 small onion
pinch of salt
water as needed

Peel and finely chop an onion. Melt the butter in a small frying pan on low heat. Sauté the onions until they are somewhat browned, then add the oats. Stir them well and keep stirring as they absorb the remaining butter. Cook for a minute or two longer, until they smell a bit toasted, then add a tablespoon or two of water and a pinch of salt. When the water has disappeared, taste the oats to your liking. If not, add more water and cook for a bit longer. Keep on doing this until the oats are cooked - the skirlie should be quite dry, with no residual water sitting around.

 Scottish Oatcakes

230g (2 1/2 cups) oatmeal (ground oats)

115g (1/2 cup) plain flour

2 teaspoons baking powder

1 teaspoon salt

90g butter (melted)

75ml of water

In to a bowl put the oatmeal, plain flour, baking powder and salt. Use your hands to mix the dry ingredients. Make a well, add the melted butter and water. Mix thoroughly to form a dough. Sprinkle flour on your surface to avoid sticking. Use your had to flatten the dough into a circle. Roll the dough to the thickness you prefer. Cut out as many oatcakes as you can from the dough. Transfer them on to a baking tray. Put the oatcakes in to the oven at 180C/360F for about 20 mins. Once baked, shake the tray to loosen them and place on a wire rack to cook completely. Enjoy!