Flavours of Galloway

Local Recipes

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Flavours of Galloway Recipes

 

These pages are designed to give you ideas and inspiration for dishes that include a taste of Scotland.

 

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Recipe One

Salmon and Whisky Sauce

Delicious and filling – this traditional Scottish Recipe is a popular treat when served at a Scottish dinner party.

 

Main Ingredient:

Six salmon steaks

 

Ingredients for poaching:

5 fluid ounces (150ml or two-thirds of a cup) Scotch whisky
¼ pint (5 fluid ounces/150ml/two-thirds of a cup) water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste

Ingredients for whisky butter sauce:
3 egg yolks
1 tablespoon lemon juice
4 ounces (125g or one stick) butter
3 tablespoons Scotch whisky
3 tablespoons of the liquid used for poaching

Method:

Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
Place the salmon on a warm serving plate, cover and keep hot.
Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.

 

 

 

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 Recipe two

Scotch Broth Soup

1kg neck of mutton or lamb (my mum sometimes uses chicken)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 wee 'neeps' (turnip)
1 swede
water depending on thickness required - 2.5 litres (approx)
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)

Scotch Broth Soup Cooking Directions:

 Pre soak the barley and split peas
Chop all the vegetables
 Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
Add the remaining vegetables.
 If used, remove the bone and strip off the meat and return this to the pot. 
Add parsley before serving. Great with warmed bread rolls.
If making a big pot full it will keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be frozen and used as needed.

 

 

 

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Recipe Three

Haggis

 

Description

 

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.

Ingredients

 

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

Method

 

Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside.
 Mince the lungs, heart and trimmings.
 Put the minced mixture into a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
 Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).