The cuisine of Scotland was born thanks to a mixture of British and Celtic traditions. Simple peasant food absorbed the traditions of highlanders, French, and other European peoples, which made it interesting and more diverse. The meat, fish and vegetables in the national dishes of Scotland are traditionally salted, smoked or baked. And the preparation of soups and pies is generally elevated to absolute. And who does not know about Scotch whiskey? But first things first.
Haggis
The main national dish of Scotland is haggis. Seeing him on a plate for the first time, you probably will not immediately understand what it is. It is prepared from lamb offal with onions, which are boiled in a lamb stomach and seasoned with spices and salt. There is also a baked variation, which has a more presentable appearance due to a pleasant brown crust. In addition, the baked filling is more tender and crumbly. Rutabaga and potatoes are served as a side dish for haggis. It is noteworthy that the Scottish national dish of lamb giblets is widely used not only in the homeland, but also around the world.
Nips and Tattis
Nips and tattis are the simplest baked rutabaga and potato side dishes, which are usually served with Scotland's main national dish. They can be in the form of stews or mashed potatoes. However, even in such elementary, at first glance, food, there are some subtleties. For example, nips are never eaten right away. First, he is allowed to cool, then heated and only then served on the table. There are also options for these dishes: klapshot (potatoes, black pepper, turnips) and rumbledetams (potatoes, onions and cabbage).
Cullen skink
Cullen-skink is a fish soup named after the village where it was invented. Initially, the soup was made from smoked haddock in plain water and served with brown bread. However, over time, other options appeared: in milk, on cream, using raw haddock, and others. Of course, if you want to try the classic soup, it is better to go to the village of Cullen (Northern Scotland). As a rule, Cullen-skink is complemented by ale.
Cocci Lyci
Cocci Licci is a traditional Scottish national dish in the form of soup. It is noteworthy in that it can be served on both the first and second because of the very thick consistency. It is prepared very simply: they collect everything that grows in the garden, and cook it, bringing it to a degree of mashed potatoes. A feature of cocci lycchi is prunes, which removes vegetable bitterness and makes the taste softer. It remains a mystery how prunes could appear on a simple peasant table, but many believe that it became known thanks to French trends.
Scotch eggs
Of course, eggs are eaten everywhere. In Britain, they generally act like a traditional breakfast. However, the Scots prepare them in their own way. After cooking, eggs are rolled in minced meat, breadcrumbs and fried. A liquid yolk and a crisp are unusual, but pleasant sensations in the mouth.
Scottish pies
Pie is one of Scotland's national dishes. Here they are baked just everywhere, using various variations. However, several rules remain unchanged:
- The shape is made round, the diameter is small. The cake itself is low (up to 10 cm), closed.
- The dough for the base and the lid should be puff or sand (necessarily unsweetened).
- The fillings are laid not just a lot, but a lot, so that the dough is properly soaked and becomes juicy. For these purposes, use mutton, beef, veal or pork.
- The filling can be in the form of minced meat or goulash. In the latter case, the meat is cut into pieces and sprinkled with plenty of sauce, which is prepared on the basis of ale or weak beer.
- Pie is never eaten without a side dish. Vegetables are surely served to it: potatoes, green peas or carrots.
Black pudding
Black pudding is not just Scotland's national dish. This is a subject of Scottish pride, having a special protective status at the state level. It is made from lard, cereals and spices, and a specific color is achieved by adding blood. All this is placed in a natural shell and thermally processed. Serve black pudding for seafood, chicken, pork and even fruit. In addition, it is a traditional breakfast for the Scots.
Cranahan
Cranahan is a dessert made from oatmeal and honey based on goat cheese. However, these days the recipe has been improved. Now, instead of cheese, cream is whipped, and wild berries and Scotch whiskey have been added to other ingredients. This dessert is served on a plate, where each component is located separately so that the guest can mix the ingredients they like on their own.
Whiskey
Along with the above dishes, whiskey in Scotland has the status of a national drink, and its preparation is regulated by law. Perhaps more eloquently about this can say the translation of the word "whiskey". In Gaelic, it literally means "water of life." A book is not enough to describe the whole variety of this alcoholic drink, it is so loved by the Scots and its taste variations are so diverse. We can only emphasize that at the state level, only five methods of making whiskey are permissible:
- Single malt whiskey. It is made only from water and malt. It is distilled twice in special copper cubes. The whole process takes place exclusively at one distillery. No departures from the recipe are allowed.
- Grain Whiskey. The method of preparation varies from single malt. As a rule, this type of whiskey is not sold as a standalone drink, but is used in the manufacture of blended adhesive tape.
- Blended whiskey. Mix of one or several single malt varieties and one or several cereals (the basics are taken from different distilleries). Russians know Scotch whiskey under this type of scotch tape.
- Blended malt whiskey. The name speaks for itself. It is made from several malt varieties created in different distilleries.
- Cereal blended whiskey. The technique is similar to the previous one, but the basis of the adhesive tape consists of grain whiskey from different manufacturers.
It should be noted that single malt and grain types of whiskey have a rather specific taste. Blended varieties are a more refined option that was created for those who are versed in alcohol and are able to appreciate the whole gamut of taste and aromatic sensations. To understand which of the following is right for you, you should visit Speyside - the “Valley of Whiskey”.