Scotch Pancakes - Drop Scones
An authentic Scottish recipe from www.clans.org.uk
Ingredients
- 8 oz plain flour
- salt
- level teaspoon cream of tartar
- level teaspoon bicarbonate of soda
- 5 teaspoons caster sugar
- standard egg
- quarter pint of milk
Method
- Heat a heavy frying pan or girdle and grease/oil lightly.
- Sift together the flour, salt, cream of tartar, bicarbonate of soda and caster sugar.
- Make a well and add the egg and some of the milk.
- Mix the flour into the egg and milk, gradually adding more milk, till you have a thick batter.
- Drop a small splash of batter on the greased pan - bubbles will rise in a few seconds if it is hot enough.
- Drop on enough mixture to make individual small pancakes / scones.
- When the underside is brown and bubbles break on the top, turn the pancakes and cook the other sides.
- You will need to regrease the pan as it dries.
Try buttering them and sprinkling brown sugar (with or without lemon / lime).
Find a new way to make a Scotch Pancake go zing !
(Did someone say chocolate sauce :-)
Rock Cakes
Ingredients
- 8oz Self-raising flour
- 4oz Marg
- 4oz Castor sugar
- 4oz Dried Fruit (such as currants and/or raisins)
- 1 egg beaten
- A little Milk
- A medium sized greased Baking Tray Method
- Sieve flour
- Rub in marg until the mixture is like fine breadcrumbs, then add sugar and fruit
- Stir in beaten egg and enough milk so the mixture is of a sticky consistency
- Then take a spoonful of mixture and drop it into little heaps on to the baking tray. Allowing enough room for the mixture to spread during cooking.
- Cook in a preheated oven 200°C (Fan-assisted oven 180°C) for 12-15 minutes until crisp and golden brown.
- Once cooked lift carefully onto a wire cooling tray.
- Serve with tea or coffee.
To Vary: Use chopped peel, Nuts or even Chocolate chunks instead of dried fruit.
Minted New Potato Salad
When you taste new potatoes you know that spring has finally sprung and the winter will soon be just a memory. Minted new potato salad is a perfect, simple BBQ recipe to enjoy at an early barbecue or picnic in the park.
Serves 6
Ready in 25-30 minutes
Nutritional Information
Per serving:
147kcals
6g fat (0.9g saturated)
2.6g protein
22g carbs
1.8g sugar
trace salt
Ingredients
- 800g new potatoes, such as Jersey Royals
- Good bunch of fresh mint
- Good glug of extra-virgin olive oil
- Squeeze of lemon juice
Method: How to make minted new potato salad
1. Wash the potatoes, then place them into a saucepan and cover with cold water. Add the mint leaves. Bring to the boil and cook for 15-20 minutes until just tender. Drain well, discarding the mint, and put the potatoes into a bowl. Add a good glug of olive oil, a squeeze of lemon juice and plenty of freshly ground black pepper and sea salt, and toss well. Serve them warm or at room temperature.
Chocolate Chip Cookies
Makes about 15
Takes 25 minutes to make, plus cooling
Nutritional Information
Per serving:
165kcals
8.9g fat (5.3g saturated)
2.1g protein
20g carbs
12.3g sugar
0.2g salt
Ingredients
- 115g unsalted butter, softened
- 50g granulated sugar
- 70g light muscovado sugar
- 1/2 tsp vanilla extract
- 1 large egg, lightly beaten
- 160g plain flour
- 1/4 tsp bicarbonate of soda
- 100g milk or Bourneville chocolate, cut into chunks
Method: How to make chocolate chip cookies
1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2-3 non-stick baking sheets. Put the butter and sugars into a large bowl and cream together using an electric hand whisk until pale and fluffy. Gradually beat in the vanilla and egg.
2. In a small bowl, mix the flour, bicarbonate of soda and a good pinch of salt, then add to the creamed mixture, along with the chocolate chunks. Mix until combined to a softish dough.
3. Put tablespoonfuls of the dough onto the baking sheets, spaced well apart. Bake for 8-10 minutes, then remove from the oven. Leave on the baking sheets for 2 minutes, then transfer to a wire rack to cool. Eat immediately or store in an airtight container for up to 5 days.
Ingredients:
- 4 large lemons
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method:
- Wash the lemons and remove very thin strips of rind from two of them.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Lemon Curd.
SOME OF COOP'S FAVOURITE FOOD
Cheese Scone Recipe
Submitted by: Ian O'Leary
Makes 8-12 scones
Time to prepare: less than 30 minutes
Time to cook: 10 to 30 minutes
Ingredients
55g/2oz butter
225g/8oz self raising flour
a pinch of salt
25g/1oz mature cheddar cheese, grated
150ml/5fl oz milk
Instructions
Firstly heat the oven to 220C/425F/Gas 7. Next mix together the salt, flour and butter. Stir in the cheese and then the milk until you get soft dough. Turn the dough onto a floured work area and knead lightly. Pat out to a round 2cm/¾ inch thick. Using a 5cm/2in cutter, stamp out the rounds and place them on a lightly greased baking sheet. Knead together the rest of the dough and stamp out more scones to use up all of the mix. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack and serve.
Mushroom and Basil Quiche
ingredients
8 oz (225 g) button mushrooms, wiped and thinly sliced
2 tbsp (25 g) 1 oz butter
1 egg, plus 1 egg yolk
2/3 cup (150 ml) 1/4 pt fresh single cream
2.5 ml (1/2 tsp) dried basil, or 1 tsp (5 ml) chopped fresh basil
salt and freshly ground pepper
method
2. Saute the mushrooms gently in the butter for 5 minutes. Drain and place in the flan case.
3. Beat together the egg and yolk, add the fresh cream, basil and seasoning and pour over the mushrooms.
4. Bake at 190°C (375°F) mark 5 for about 35 minutes, until just set.
Banana Cake
ingredients
1 teaspoon lemon juice
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
2 cups (225 g) 8 oz self-raising flour
lemon icing (optional)
method
2. Cream together the fat and sugar, then beat in the eggs followed by the bananas.
3. Sift the flour and mix into the banana mixture.
4. Turn into a greased 15 x 20 cm (6 x 8 inch) cake tin and bake in a moderately hot oven 200‚°C (400‚°F) Gas Mark 6 for 40 to 45 minutes.
5. Cool on a wire rack.
6. If you like, ice the cake with a lemon icing, but it is very nice plain.
Thai Fish Balls with Asian Salad
Preparation Time
30 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
- 500g white fish fillets (barramundi, perch or ling), skin & bones removed, chopped
- 1 1/2 cups fresh coriander leaves
- 1/2 bunch snake beans, trimmed, sliced
- 2 kaffir lime leaves, finely chopped
- 1 egg, lightly beaten
- 1 tbs red curry paste
- 1/4 cup (60ml) sweet chilli sauce
- 2 1/2 tbs fish sauce
- 1/4 cup (60ml) peanut oil
- 1 tbs fresh lime juice
- 1 cup fresh mint leaves
- 1/2 telegraph cucumber, halved lengthways, seeds removed, sliced
- 1/4 red onion, finely sliced
- 100g snow peas, halved lengthways
Method
Place the fish in a food processor and process for 1-2 minutes or until a paste forms. Chop 1/2 cup of the coriander leaves. Combine the chopped coriander, snake beans, lime leaves, egg, curry paste, 1 tbs of sweet chilli sauce and 1 1/2 tbs of fish sauce in a bowl with the fish paste.
Use wetted hands to roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over a medium heat. In batches, cook the balls, turning, for 5-7 minutes or until golden. Drain on paper towel.
Whisk the lime juice and remaining sweet chilli and fish sauce. Combine mint, cucumber, red onion, snow peas and remaining coriander leaves in a bowl. Scatter over the balls and serve drizzled with the dressing.
Fish Pie
Serves 4-6
Ingredients
- Sea salt
- 1kg potatoes
- 1 carrot
- 2 sticks of celery
- 150g good Cheddar cheese
- 1 lemon
- ½ a fresh red chilli
- 4 sprigs of fresh flat-leaf parsley
- 300g salmon fillets, skin off and bones removed
- 300g undyed smoked haddock fillets, skin off and bones removed
- 125g king prawns, raw, peeled
- Freshly ground black pepper
- Olive oil
- Optional: a good handful of spinach, chopped
- Optional: a couple of ripe tomatoes, quartered
Method: How to make fish pie
1. Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks.
2. Once the water is boiling, add your potatoes and cook for around 12 minutes until soft (you can stick your knife into them to check). Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.
3. Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper.
4. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.
5. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg.
6. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
BBQ Portobello Mushroom Burgers
Serves 4
Ingredients
- 4 large, open-cup mushrooms
- 4 seeded buns
- 4 slices of Taleggio cheese
- Chilli jelly
- Rocket leaves to serve
Method: How to make Portobello mushroom burgers
1. Drizzle the open-cup mushrooms with olive oil and season. Grill until cooked.
2. Split open the seeded buns, top the base of each bun with slices of Taleggio cheese and grill until melted.
3. Serve the mushrooms in the grilled cheese buns with a dollop of chilli jelly and some rocket leaves.
4. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.
Potato Salad
Ingredients2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped cornichons or gherkins (optional)
- Method
-
If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
-
Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
-
Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
-
Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.