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RECIPES

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Just to be different we would like to introduce you to some Traditional Scottish Recipes and some innovative ways of presenting that most traditional of Scottish Fare - The Haggis.

Haggis
Scotland's traditional fare. Buy 2 or more and receive a free sample of Tablet

Grandpa Sime's Traditional Highland Tablet

Why would we give you a recipe for tablet when we sell tablet on this website - simple, there are many different recipes for tablet and this is just one great example, also we feel that the Fintry Tablet is about as good a commercial product can be, just like home made, but sometimes a change is as good as a rest! This was the recipe made by my wife's late father:

Ingredients:

2 1/2 pounds sugar (5 cups)

1 ounce margarine (2 Tablespoons)

1 Tablespoon syrup (if using Corn Syrup you might need to boil slightly longer - experiment!)

1 teacup (6 fluid ounce) full milk

1 tin condensed milk (about 14 ounce) - note this is sweetened condensed milk NOT evaporated milk

1 teaspoon Vanilla Essence

Method:

Melt sugar, margarine and syrup together

Add other ingredients except Vanilla Essence

Boil for 20 minutes

Add Vanilla Essence and stir

Pour into a metal tray to cool (layer should be about 1/2 inch to 3/4 inch thick). Score to divide before fully cool

Hope you enjoy this, other flavours can be added (try Maple Syrup and Chopped Walnuts instead of Vanilla)) and butter can be substituted for the margarine

The following recipes come from the Haggis Recipe Book produced by Stahly Quality Foods Ltd. the makers of our fine Haggis. The book is available through Scottish Gifts Online, price £3.

Haggis Jacobean

Ingredients:

425 gms (15 oz) Haggis

6 Tablespoons Scotch Whisky (a fine malt would be wonderful)

Whipped Cream for topping

Method:

Divide Haggis into 6 ramekin dishes. Place in oven or microwave until piping hot. Remove from the oven and add 1 tablespoon of whisky to each dish and add a swirl of cream to the top.

Serve instantly. This makes an excellent starter to a meal

(serves 6)

Now, at the risk of being accused of being bizarre, we would like to introduce the concept of Haggis used as a possible dessert!

Scottish Pumpkin Pie

Ingredients:

2 Cooked Shortcrust Flan cases (about 23cm / 9 inch diameter)

500 gms (18 oz) Haggis

500 gms (18 oz) Pumpkin Puree

275 ml (10 fl.oz.) Fresh cream

3 eggs

150 gms (5 1/4 oz) caster sugar

1/2 tablespoon salt

Grated peel of large lemon

1 tablespoon ground ginger

1/2 tablespoon ground cloves

1/2 tablespoon ground cinnamon

Method:

1/2 fill each pastry case with haggis and set aside

Make pumpkin puree by cutting pumpkin into chunks, removing skin and seeds, boil in lightly salted water until tender, drain, and put through sieve. Set aside

Beat cream lightly with eggs, lemon peel and sugar. Stir mixture into pumpkin puree, add salt, ginger, cinnamon and cloves. Mix well then spoon over haggis filling case full.

Bake at 180 deg C (360 deg F) until set and golden brown (approx 1 1/4 hours)

This dish can be served hot or cold as a starter or a dessert.

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Hampers

We have redesigned our hampers and all are now supplied in an eco-friendly (and extremely useful) jute shopping bag. Once you have enjoyed the contents you will still have a very useful bag. The larger ones can be used for shopping and the smaller one is really useful to hold your clothes pegs - please let us know if you discover any other uses!

A'anside Studios
5 Main Street Tomintoul Ballindalloch AB37_9EX
Tel 01479 872074