SCOTTISH SLUMPIE
Make and share this Scottish Slumpie recipe from Food.com.
Provided by Blayke Humphrey
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil and garlic.
- Add the ground beef and brown.
- Add mushrooms, beef stock, and Guinness, and bring to a boil.
- Add remaining ingredients and return to a boil.
- Reduce heat and simmer for 1/2 hour, or until liquid has reduced by 1/4.
- Serve with potato dumplings or mashed potatoes.
Nutrition Facts : Calories 1583, Fat 55.8, SaturatedFat 23.9, Cholesterol 194.9, Sodium 996.1, Carbohydrate 83.5, Fiber 4.3, Sugar 2.4, Protein 59.4
CRANACHAN (SCOTTISH SOFT FRUIT BROSE)
This recipe combines traditional Scottish produce to good effect, creating a mouthwatering desert that is a delightful treat whenever fresh soft fruit is in season. Although this elegant desert is popular across Scotland, it is consumed in enormous quantities in the Loch Ness area and in the Northeast of Scotland where huge, fat, juicy raspberries abound in late summer.
Provided by Millereg
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
- Allow the oatmeal to cool.
- Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
- Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
- Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
TRADITIONAL SCOTTISH SHERRY TRIFLE
Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 mouthwatering trifle, 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- Pour into a dish and set aside to cool.
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
- Next add a layer of raspberries and sliced bananas.
- When quite cool, pour the custard over the layer of fruit, spreading evenly.
- Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
- Decorate with toasted almonds and/or slices of fresh soft fruit.
Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5
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