Traditional Scottish Potato Scones

Traditional Scottish Potato Scones

Traditional Scottish Potato Scones
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Servings
1 batch
Servings
1 batch
Traditional Scottish Potato Scones
Print Recipe
Servings
1 batch
Servings
1 batch
Instructions
  1. In a bowl thoroughly mix the potatoes with softened butter and most of the flour. If the potatoes were not seasoned also add a little salt to the mix.
  2. Turn out onto a floured surface and mould together into one dough.
  3. Roll out thickly – approx. 1cm – and cut in desired shapes: use a round cutter, cut in squares then diagonally to make triangles, or use a tea plate as a guide for a good sized circle then quarter (as in photo).
  4. Drizzle a little oil in a frying or flat pancake pan. When hot, add scones. Cook for 3-4mins on one side until toasted then turn over and repeat.
  5. Keep warm under a tea towel until all completed.
Recipe Notes

Serving suggestions: Ramsays streaky bacon / Fried egg / Smoked mackerel with sour cream

recipe, photo & styling: wendy barrie

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Berlin Brunch with Blueberries

Berlin Brunch with Blueberries
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Berlin Brunch with Blueberries
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate.
  3. Scatter with berries – whatever you have.
  4. Bake for 15-20minutes in a very hot preheated oven 220C.
  5. Remove pancake dishes from oven when well risen and set. You can add some extra jam at this point if you wish. Allow to cool a little before topping with whipped cream and serve immediately.
Recipe Notes

Serves 2 but can be stretched to 3 

recipe, photo & styling: wendy barrie

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Berlin Brunch with Trout Topping

Berlin Brunch with Trout Topping
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
  3. Poach an egg per person in readiness for the finished dish.
  4. Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes

Serves 2 but can be stretched to 3

recipe, photo & styling: wendy barrie

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Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Roasted Vegetables with Peasemeal Dumplings
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

recipe, photo & styling: wendy barrie

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My Granny’s Cloutie Dumpling

My Granny's Cloutie Dumpling
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A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Servings
8 servings
Servings
8 servings
My Granny's Cloutie Dumpling
Print Recipe
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Servings
8 servings
Servings
8 servings
Instructions
  1. Scald a linen tea towel with boiling water. Ring out and lay on a surface. Sprinkle liberally with flour.
  2. Place all dry ingredients in a large mixing bowl and combine.
  3. Stir in apple, eggs with sufficient milk to mix to a dropping consistency.
  4. Pile the mixture in the centre of the prepared tea towel and gather up the edges.
  5. Tie into a bundle with natural string, allowing enough room for the mixture to expand.
  6. Place an inverted plate inside the bottom of a large pan and place the dumpling on this. Add sufficient boiling water to come about three quarters of the way up the dumpling.
  7. Simmer gently for 3 1/2 – 4 hours, topping up water as necessary.
  8. To turn out, heat an ovenproof plate. Remove dumpling from pan and untie. Turn out onto warm plate and place in a cool oven (130 C/Gas No1) for a few minutes to dry off.
  9. Dust with caster sugar and serve with whipped cream.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-how-to-make-your-own-tasty-clootie-dumpling/

8-10 servings

recipe: wendy barrie

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Savoury Shortbread

Savoury Shortbread
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Servings
24 biscuits
Servings
24 biscuits
Savoury Shortbread
Print Recipe
Servings
24 biscuits
Servings
24 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Soften butter in a good-sized mixing bowl. Grate cheese and weigh seasoned flours.
  2. Work in the cheese with a little flour and gradually work in remaining flour to create a smooth pliable dough.
  3. Evenly divide dough into balls, place on a lined tray and press with fork to flatten with design.
  4. Bake in a pre-heated oven at 180 C for 15-20minutes until golden.
  5. Allow to cool on tray before moving.
  6. Makes 2dozen
Recipe Notes

recipe, food styling & photo: wendy barrie

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Native Shetland Lamb with Garden Roots & Herby Dumplings

Native Shetland Lamb with Garden Roots & Minted Dumplings
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Servings
6
Servings
6
Native Shetland Lamb with Garden Roots & Minted Dumplings
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a drizzle of rapeseed oil with the herb butter in a heavy based pan and seal the whole rolled shoulder on all sides to brown.
  2. Add vegetables, sauté in the juices for a few minutes before adding the beer along with a similar quantity of water. Add remaining ingredients and simmer gently for two and a half hours. As long as you have a close-fitting lid it should be fine but check from time to time and add a little water if it is getting dry.
  3. To make herby dumplings: mix dry ingredients in a bowl. Add milk, mixing with a knife until the dough comes cleanly away from the sides of the bowl – similar to a scone dough.
  4. When the lamb is cooked, lift out joint to rest prior to carving and place spoonfuls of dumpling mix on the surface of the gravy. Replace lid and steam for 10mins.
  5. Lift off lid for a final 5mins. cooking.
  6. Spoon the vegetables and sauce into heated bowls and top with a generous slice of lamb and a couple of dumplings for a delicious meal. If you like your gravy thicker then add a little slaked cornflour at the end of cooking and bring to boil to thicken.
Recipe Notes

recipe, photo & styling: wendy barrie

If you don't have a beer handy, even water will make a delicious gravy with your favourite herbs - do not overpower the beautiful lamb and NEVER use bought stock!!

For a mint sauce, blend a dessertspoon of muscovado sugar into a small bowl of Orkney bere vinegar and scrunch in a handful of dried mint. Set aside for at least half an hour for the flavours to absorb. Delicious.

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