What are the best IRISH and SCOTTISH foods/dishes ?? any recipes ? thank you?

Question

What are the best IRISH and SCOTTISH foods/dishes ?? any recipes ? thank you?

Answer 1

Actually there are no good Irish or Scottish foods.

Answer 2

Best Irish would be Bacon & cabbage served with Creamed mashed Potatoes and a parsley sauce, and very easy to make, when boiling the bacon for the last 30 mins boil the cabbage in with it gives it a nicer taste also, for great tasting bacon when you remove it from the boiling water the there should be a strip of fat on top of it put some brown sugar on the top and under the grill for 5 mins until it goes a nice golden brown, fantastic, enjoy

Answer 3

It is a strange fact that even to this day surrounded by the finest wild food of fish, venison, wild rabbit and hare, berries, seaweed, herbs and ranched beef and lamb, that the indigenous Irish and Scots have one of the worst diets in the world, mostly deep fried factory foods, hamburgers and the like. You either have to look to inventive chefs, or English adaptations for anything that is good and healthy to eat. The average Scot in Scotland lives ten years less than a Scot living in England.

Answer 4

SCOTTISH MINCE 'N TATTIES  

1 lb. ground beef

1 pkg. brown gravy mix

2 tbsp. chopped onion

1 tbsp. Worcestershire sauce

1 drained can mushrooms (opt.)

4-6 pre-cooked boiled potatoes

Brown ground beef and onion in skillet; drain fat. Make a "well" in the center of the meat. Add gravy mix and 1 cup water. Stir constantly until gravy boils and thickens. Add Worcestershire sauce and mushrooms; stir in. Heat through. Serve potatoes on the side or top with the ground beef. For a typical Scottish dinner, serve peas

AND

IRISH BEEF STEW  

4 lbs. beef, chuck or round cut into 2 inch squares

4 tbsp. shortening

2 qts. boiling water

Juice of one lemon

1 tbsp. Worcestershire sauce

2 cloves of garlic, minced

1 lg. onion, minced

4 bay leaves

2 tbsp. salt

1 tsp. pepper

1 tsp. paprika

2 dashes of ground cloves

2 tbsp. sugar

2 small cans white onions

2 lg. cans Irish potatoes

2 bunches carrots, quartered

2 pkgs. pie crust mix

1 c. flour

Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.

Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.

Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.



JM

Answer 5

Corned Beef and Steamed Potatoes.  It is really good when you use the small round potatoes (I forget the names of those types of potatoes off-hand).

Answer 6

My fave is bangers & mash! It is usually 2-3 different sausages like andouille or bratwurst with homemade mashed potatoes and usually a big blob of homemade sauerkraut. MmmmMM

Answer 7

Bangers & Mash is English!  

Irish soda bread is famous and everyone has heard of haggis (Scotland).

http://www.electricscotland.com/food/ind...

http://www.irishabroad.com/Culture/Kitch...

Answer 8

A flavorful traditional Irish lamb stew recipe.

INGREDIENTS:

3 to 4 lbs leg of lamb, cut into 1 1/2" cube

2 tablespoons butter

1 tablespoon vegetable oil

2 cups water

1 cup chicken broth

1 to 2 tsp salt, or to taste

1/4 teaspoon thyme, crushed

1/4 teaspoon pepper

2 cloves garlic, mashed & minced

4 medium potatoes, quartered

8 small white onions, peeled

1 package frozen peas, (16 oz)

8 ounces fresh mushrooms, sliced

1 cup milk

1/3 cup flour

PREPARATION:

Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes.

Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.

Serves 6.

Irish corned beef and cabbage

5 lb/ 2 kg joint of corned beef

1 large cabbage

bay leaf

2 large onions

cold water to cover

2 large carrots

ground black pepper

4 potatoes

(serves four to six)

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Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes

Scottish foods

Shepherd's Pie

In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".

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Ingredients:

Minced lamb - 450g (1 lb)

Potatoes - 700g (1½ lb)

Large onion

Mushrooms - 50g (2 oz)

Bay leaf

2 Carrots

Plain flour - 25g (1 oz)

Tomato puree - 1 tbsp

Butter - 25g (1 oz)

Milk - 4 tbsp

Lamb or beef stock - 300ml (½ pint)

Cheese - 50g (2 oz)

Method:

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.

Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables

Sticky toffee pudding

Ingredients:

2 oz (60g or ½ stick) soft margarine

1½ oz (50g or generous one third stick) butter

7 oz (200g or one cup) white sugar

8 oz (250g or two cups) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 egg whisked

6 oz (185g or 1½ cups) pitted dates

1 teaspoon vanilla essence

2½ oz (65g or one third cup) light brown sugar

2 tablespoons double cream

½ pint (250ml) boiling water

Method:

Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder.

Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate of soda (baking soda in US) and add the date mixture to the batter and mix well.

Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F (175C or Gas Mark 4).

When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve.

Answer 9

Corned beef and cabbage.

Haggis (not sure if it is best, but it is authentic)

Boiled potatoes of any type.

Lamb, any cut.

Shortbread cookies