Help on some Scottish food to sample

**Tobus** · 23rd October 13, 09:51 AM

I'm guessing that serving them wee nips of fine Scotch whisky would be frowned upon?

**SFCRick** · 23rd October 13, 10:22 AM

Originally Posted by Tobus

I'm guessing that serving them wee nips of fine Scotch whisky would be frowned upon?

Well yeah, why waste it on non Scots?

**Grizzly** · 23rd October 13, 10:26 AM

Okay let's make this clear. As Vmac has already explained Scotch eggs are not Scottish, never have been and never will be.

They are hard boiled eggs covered in sausagemeat, dipped in beaten egg then rolled in breadcrumbs. They are then deep fried in oil until golden brown. The cooking method is called Scotching, hence scotched eggs, which has been shortened to scotch eggs.

It is reported that they were invented in London in 1738 by Fortnum & Mason possibly based upon an Indian dish of eggs coated in mincemeat.

Hope this clarifies.

**Laird_M** · 23rd October 13, 10:55 AM

Shorties
These are a very light, melt in the mouth sort of shortbread, that I remember from my childhood.

6oz flour
3oz icing sugar
8oz butter

Cream butter and sugar until light and fluffy.
Gradually add flour and keep beating for 2-3 minutes until smooth and light.
Lightly oil baking sheet and pipe mixture onto sheet.
Bake for about 6 minutes at 180 celcius until bottoms are lightly browned.
Transfer to a wire rack and allow to cool.

Don't bother trying to store in an air tight tin - they won't last that long...especially around kids.

**Tony** · 23rd October 13, 11:14 AM

Icing sugar eh?

I'll give that a go. My first batch with regular sugar turned out a bit dense.

**Laird_M** · 23rd October 13, 12:04 PM

These ones are very light and I've never had them turn out heavy at all. 'IF' they don't get eaten in one go, they can be kept for up to 2 weeks in a tin without going stale. Allegedly...

**guardsman** · 23rd October 13, 01:19 PM

You all stupid or what ? Kids school sweettooth , got to be tablet !!! Am I right or wrong !!!

**StevieR** · 23rd October 13, 02:08 PM

Originally Posted by guardsman

You all stupid or what ? Kids school sweettooth , got to be tablet !!! Am I right or wrong !!!

Right!

Big tin condensed milk (397 gram), same volume again of milk, 2lb of granulated sugar, 4oz unsalted butter. Very big pan. Bring to boil slowly 'til all dissolved and then rapid boil for about twenty five minutes, lots of stirring after about 15 mins so it doesn't catch and burn on bottom of pan. The mixture will have reduced in volume and be darker in colour. Let it cool for 5 minutes then whisk (electric) until it starts to thicken. Pour/scrape into greased tray and then turn it out and cut it when it has just set. Let it cool. Job's a good 'un.

**vmac3205** · 27th October 13, 01:11 PM

Nonw the less, they are really good, and worthy of being served at any party.

Originally Posted by Grizzly

Okay let's make this clear. As Vmac has already explained Scotch eggs are not Scottish, never have been and never will be.

They are hard boiled eggs covered in sausagemeat, dipped in beaten egg then rolled in breadcrumbs. They are then deep fried in oil until golden brown. The cooking method is called Scotching, hence scotched eggs, which has been shortened to scotch eggs.

It is reported that they were invented in London in 1738 by Fortnum & Mason possibly based upon an Indian dish of eggs coated in mincemeat.

Hope this clarifies.