Help on some Scottish food to sample

[vmac3205]

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

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.

[Tony]

Victoria, care to share your bridie filling?

[vmac3205]

Victoria, care to share your bridie filling?

1.5 lbs ground beef
2 TBS butter
1 onion, finely chopped
1 tsp dry mustard powder
1/4 C beef stock (I use "Better than Bullion")
salt and pepper to taste
1 1/2 lbs flaky pastry. If you aren't a pastry maker, you can purchase this. Frozen puff pastry works especially well.

Mix all ingredients. Roll out pastry into 6 circles about 6 inches in diameter, or smaller. Divide the meat mixture into 6 portions, or as many portions as you have circles. Place the meat into the center of the pastry. Paint edges of pastry with water, fold pastry over and seal with a fork. Make a slit in the top of the pastry, and brush with oil. Place on a baking sheet. Don't let them touch each other.

Bake in a 450 degree oven for 15 minutes, then reduce oven to 350 and cook for another 45 minutes. Enjoy!!

[Tony]

You're right, that does sound easy

thanks!