Great Scottish Food
Great Scottish Food
WHEN your dish consists of just three primary ingredients - oatmeal, water and salt - sometimes a pinch of superstition can make all the difference.
FARMERS, chefs and MSPs are calling for a food board for Scotland to ensure the Scottish brand remains a leader in the world market.
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THEY have sustained generations of fans through foul weather and tedious 0-0 draws. But the pie, the ubiquitous half-time snack routinely washed down with a cup of Bovril, has been given a yellow card on the grounds of fat content and dietary dangers.
SHOPPERS will see less Scottish produce on the shelves unless action is taken to tackle the effects of supermarket price-cutting, farming leaders will tell a government inquiry today.
A SCOTTISH hotel which cooked up a giant lobster has found itself in trouble - after locals claimed the crustacean was a local celebrity who should have been saved.
SCOTTISH Food Fortnight was launched yesterday at Glamis Castle in Angus, a fittingly rural and agriculturally rich part of the world to welcome in this year's event.
THE best restaurants in Glasgow and Edinburgh were named last night at the List magazine’s annual food awards.
ITS origins can be traced back to the humble chip shop where deep-fried chocolate bars became a big seller.
SCOTTISH baking is not the fine pâtisserie of most mainland European countries.
FORGET cranachan or cloutie dumplings; one of the most delicious desserts made in Scotland is Hot Marmalade Pudding.
APPLE DROP SCONES WITH CINNAMON BUTTER
ROAST RED PEPPER, TOMATO AND CHILLI SOUP
TWENTY-FIVE years ago obtaining fruit and vegetables in the more remote, rural areas throughout Scotland (like here in Skye) was pretty well impossible.
THERE’S only one basic rule to remember here. In the minefield that is food-and-wine matching, there is just one thing that is sure to send a vegetarian screaming for the door. Don’t serve them heavy tannic reds to wash down a veggie risotto, quiche or polenta. Remember, there are no friendly meat proteins on the plate to soak up all those aggressive tannins swimming around in a full-bodied red wine. Stick to soft, fruity, spicy numbers and you’ll win over your veggie friends every time.
CHEESEMAKERS in Scotland are still permitted to use unpasteurised milk in their cheesemaking, and most of the really excellent cheeses on the market are made from unpasteurised milk.
CHUNKY THREE-CHEESE TART WITH PARMESAN PASTRY
GAME is not the prerogative of country dwellers these days. It is available in most forms to those who live in the innermost centre of cities and towns, and found in supermarkets as well as butchers and poulterers. We should be aware of the excellence of our game, in all its very many types.
My first real experience of choosing wine to serve with game was in Italy, of all places.
SMOKED HADDOCK SOUP
‘WHITE wine with fish, red wine with meat’. It’s a mantra we have heard so often and we stick to it rigidly. But is it just an old wives’ tale, or is this old maxim based on good reasoning?