Scottish cuisine

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The Scottish cuisine - d. H. the food culture of Scotland - although from the same island, has little in common with English cuisine .

Influences

Scottish cuisine was shaped by its proximity to the sea and the barren landscape. The dining culture of the upper classes was also influenced by the Auld Alliance with France , as evidenced by the preference for cheese and wine . In recent years Scottish cuisine has also been influenced by international culinary elements, especially Chinese and Indian eateries in the larger cities. Similarities with the English cuisine are in particular the British breakfast and fish and chips .

In Scotland, a fast food eating culture has developed alongside traditional cuisine . This includes, for example, the high tea , which consists of fish and chips and tea cakes , or the Scottish eggs .

ingredients

Staple foods in Scotland are cereals ( oats , barley ), field crops ( turnips , potatoes , leeks , carrots , cabbage ), meat and fish .

dishes

Porridge (oat or barley porridge) was the food of the farmers and the poorer sections of the population. In addition, the Scottish baked goods , which also found their way into the English tea time , are particularly well known . There are dishes in Scotland that are unknown in England or are considered “inedible” there, for example grouse (grouse that has hung for at least three weeks before preparation). The cookbook author Paul Harris writes: "The bird should be well hung: the traditional test is to hang by the tail and when the body falls on the cellar floor it is ready for the pot!" (Translation: "The bird should be well hung: the traditional test is to hang it by the tail feathers, and when the body falls on the basement floor, it is ready for the saucepan!")

A traditional Scottish meal follows the classic menu sequence : soup / starter - main course - cheese - dessert or pudding. The pudding is often followed by a savory dessert.

Soups

A well-known soup is the creamy Cullen Skink made from haddock , potatoes, onions and milk. Feather fowlie is a well-known chicken soup, another chicken soup that is made with vegetables is Cock-a-leekie . The essential ingredients for scotch broth are mutton broth , pearl barley, lentils and peas. Legumes are also popular for various other soups.

fish

Scottish cuisine uses a wide variety of fish. One of the best known is the Atlantic salmon ( Salmo salar ). Wild salmon is caught in Scotland's many rivers and lochs from February to September. Wild salmon is preferable to salmon from salmon farms. It has a much better taste and structure of the meat. In 1969 the first salmon farm started on the west coast of Scotland. Today salmon farming is an important "branch of industry". The salmon is offered fresh, smoked or marinated. A well-known recipe is “salmon in puff pastry in a vermouth and dill sauce”. The salmon's close relative, the trout, is also caught in rivers or reared in rearing stations. “Lemon trout with herbs” is an example of the use of trout.

Herring is another type of fish that has become an integral part of Scottish cuisine. The most famous representative here is the kippers ( smoked herring ), it must be smoked golden brown . The best dump truck is said to come from Loch Fyne .

Haddock - haddock is the next major food fish. Especially since fish and chips would be unthinkable without Haddock . Finnan haddock is a specialty in which the fish is cut open without the head, so that the two halves are still connected. It is smoked until it is straw-colored or darker. Finnan-haddies are smoked haddock that is cooked in milk and butter .

Hugga muggie is a Shetland native fish haggis that is served in the fish stomach. Arbroath smokies are smoked haddock stuffed with salted butter. Crappid heids are haddock heads stuffed with minced lobster .

flesh

beef

The meat of Aberdeen Angus cattle has an internationally good reputation . It is considered juicy and tasty. The most popular piece in Scotland is not the fillet , but the so-called "Pop's Eye", a piece from the thick leg. According to Scottish top chefs, the meat of the Aberdeen Angus should be hung for at least four, but better eight weeks so that it can develop its full aroma. Some well-known specialties are "Scotch Scollops" or "Scotch Beef Olives".

Sheep meat

small haggis (cooked)

Sheep meat, especially lamb, is considered a delicacy in Scotland. Well-known sheep breeds are Blackface, Shetland and Cheviot. The main lambing season in the Highlands is April, in the Lowlands the lambing season begins at the end of February. Sheep specialties are haggis and “lamb and kidney pie”.

Wild

The main game dishes in Scottish cuisine are deer , pheasant , hare and grouse . The latter is traditionally eaten on the evening of August 12th ( Glorious Twelfth ).

More meat specialties

The Scottish "national dish " haggis is traditionally accompanied by chappit tatties (potatoes), mashed neeps (beet pulp) and Scotch single malt whiskey .

cheese

  • cream cheese
    • Caboc is a crème-fraîche-like cream cheese from the Scottish Highlands that is coated with oatmeal.
  • Bries and Camemberts
  • Semi-hard cheeses
  • Solid cheeses

Desserts and puddings

Cranachan is a mixture of cream, oatmeal, sugar and raspberries, sometimes with rum or whiskey.

Hattit kit comes from the Scottish Highlands and consists of buttermilk, milk, cream, sugar and nutmeg.

Savouries

Savories are a Scottish tradition that has only been refreshed in recent years. A savory (from French saveur ) is a hot, unsweetened and often spicy dessert.

Scotch woodcock consists of anchovies coated with scrambled eggs and is served on slices of toast. Loch Fyne toasts are herring and egg.

Cakes and pastries

Scones , crumpets , shortbread and apple pie are served with Scottish tea . The Black Bun fruit cake is traditionally consumed at Hogmanay . The tablet is a traditional confectionery product .

beverages

Scotch whiskey

In addition to the ubiquitous whiskey , Scots drink a lot of black tea , but beer is the main drink in bars and pubs. As in England, the traditional real ale is becoming increasingly popular again. In addition to whiskey, Irn-Bru , a very sweet lemonade , has now advanced to become the second “national drink ”. It should be added that some “wineries” have adjusted to the tradition of producing local “wines” (berry wines, mead, etc.).

More typical dishes

Web links

Commons : Scottish Cuisine  - Collection of Images, Videos and Audio Files

Individual evidence

  1. ↑ Paul Harris: A Little Scottish Cookbook. Belfast, Appletree Press 1988, ISBN 0-86281-204-6 .
  2. ↑ Cullen Skink - a Scottish soup
  3. ↑ Johann Lafer : Teubner Klassiker: Over 300 international recipes with tips and variations by Johann Lafer , Gräfe Und Unzer Verlag GmbH, 2012, p. 110, ISBN 978-3-8338-2528-6 ( limited preview )