2 Million Dollar Bills

 

Cloutie dumpling (also spelt Clootie) is a traditional Scottish pudding, so called because in the old days, it would have been boiled in a clout or cloth. I thought I better take note of this recipe before I embark on my travels to the Caribbean and share it with other connoisseurs of delicious food.

Ingredients:

4 oz. (125 g.) shredded suet or margarine

8 oz. (225 g.) flour

4 oz. (125 g.) oatmeal

3 oz. (75 g.) sugar

1 rounded teaspoon baking power

8 oz. (225 g.) mixed sultanas and currants

1 teaspoon each: ground cinnamon and ginger

1 tablespoon golden syrup

2 eggs

3-4 tablespoons buttermilk or sour milk.

Directions:

Rub the fat into the sifted flour; add all the other dry ingredients.

Make a hole in the centre and add the syrup and beaten eggs and mix well.

Then add enough buttermilk or sour milk to make a soft firm batter.

If using a pudding cloth dip it first into boiling water and then flour it well before adding the pudding mixture. Tie up, but allow a good space for expansion.

Or the mixture can be put into a slightly greased basin allowing a one-inch (2.5 cm) space at the top. Tie down securely boil with boiling water coming up to the rim for 2 ½ -3 hrs

If using the cloth, put a saucer or plate in the bottom of the saucepan and stand the pudding in the cloth on top, then cover with boiling water, and cook for 2 ½ -3 hrs.

Turn out and serve hot with custard or cold with cream.

I found this Caribbean dish that sounds and looks absolutely fantastic, I sure would love to eat the Cloutie dumpling after I have had this great  dish.  I can’t wait to get on with my travels and get back to the Caribbean to taste some of the best food in the world. A dish most comforting

 

A traditional recipe for that delicious Scottish food, known and loved throughout the world called haggis. For those of you strong and brave enough to attempt to make it, be careful and take care! I’m heading to live in the Caribbean and luckily there isn’t any stupid EEC or American law to prevent me from making my haggis in the traditional way, you may not be so lucky.

Ingredients:

1 cleaned sheep or lambs paunch {for the weak  u can use a cloth or basin}

2lb. {900 g.} dry oatmeal

1 lb. {450 g.} chopped mutton suet

1 lb. {450g.} lambs liver, boiled and minced

1 lamb’s heart, boiled and minced

1 lamb’s lights boiled and minced

1 large finely chopped onion

½ teaspoon each, cayenne pepper, ground allspice, salt and pepper

1 pint {600 ml) stock

Make sure the paunch is well cleaned, then soak it in salt and water for about 2 hours. Then take it out and allow it to dry.

Put the oatmeal on a baking tray in a low oven and let is dry out and crisp up a little.

Cook the liver, heart {trimmed} and lights in salted water, cook in a covered pan for about ½ an hour.

Strain, but reserve the stock, chop the meats up finely, or mince.

Mix all the ingredients {except the paunch} together and season well.

Then add the stock.

Put the mixed ingredients into the cleaned paunch {fill to about half} and sew up loosely, but securely.

Prepare a large pot of boiling water with the rest of the liver stock, prick the haggis all over with a small knitting needle to prevent bursting, then cook in the water and stock, at a slow simmer uncovered, but keep up the water level, for about 3 hours.

Serves about 15.

To fully appreciate the fantastic taste of the haggis it needs to be accompanied by mashed neeps and tatties, with a nice whisky sauce made from thickened stock and Scotch whisky.  I would also recommend having some oatcakes and a good bottle of Scottish Single Malt whisky such as McCallen or Glenmorangie to wash it down with.

It doesn’t get any better than this!

I have lived in Scotland all of my life and as I get ready to immigrate, I have been reflecting on places which I have found to be truly inspiring. For those of you that have never visited them or travellers coming to Scotland I would highly recommend paying them a visit. They are all places of great beauty and once you have visited them, you will never forget.

 

 

 

Eilean Donan Castle - one of the most instantly recognisable  images of Scotland. The castle sits on a small island in Loch Duich in the Western Highlands. It was oringally built in 1220 by Alexander II as a defense agains the vikings. A truly  fantasic place to visit.

 

 

 

 Edinburgh castle - this amazing landmark sits on top of a huge crag of volcanic rock in the heart of the city. The castle offers a spectacular setting with breathtaking views.

 

 

 

 Arthurs Seat & Salisbury Crag - An amazing piece of wild landscape in the city centre, which sits on an extinct volcano. Arthurs seat, which is the summit, rises to 823 feet and offers panoramic views of virtually the whole city.

 

 

 

Ben Nevis - the highest mountain in Britain standing at 4406 feet above sea level. It is located at the western end of the Grampian Mountains in Lochaber. The views from the top of “The Ben” on a clear day can only be described as breathtaking and are well worth the 7-9 hours climb.

 

 

 

Plocton - a beautiful wee picturesque highland village that has a population of around 380. It is situated on the shores of Loch Carron. Because of its location it avoids the prevailing winds, which together with the North Atlantic Drift,  it has a remarkable mild climate by Scottish standards, which allows palm trees to be grown there.

 

Loch Ness - which is famous for the iconic “Nessie” the Loch Ness Monster. It is a large deep fresh water loch located in the Highlands of Scotland. It is around twenty two and a half miles long and between one and one and a half miles wide, a depth of 754 feet with the bottom of the loch being as flat as a bowling green. A trip on a one of the tourist boats is a must. You will find beautiful wild scenery, fantastic views and much more. 

 

 

 

Lonach Highland Gathering and Games - this is a truly unique event where you will witness the march of the Clansmen as well as the normal events associated with the Scottish Highland Games. A great, friendly, warm event that you cant but fail to appreciate and enjoy.

 

 

 

Glencoe - is one of the most beautiful and spectacular places in the world, it is a glen located in the Western Highlands of Scotland and offers some of the most stunning scenery you will ever come across.

 

Isle of Iona - is a small island in the Inner Hebrides of Scotland, it is approximately 1 mile wide and 3.5 miles long and has a population of 125. Iona is where Saint Columba in 563, founded a monastery with 12 companions. It is an island that is renowned for its tranquillity and natural beauty.

 

Sandwood Bay - is quite possible the best beach in the Uk, it is a one mile long stretch of pinkish sand which is backed by huge sand dunes and a freshwater loch , and flanked by great cliffs and a sea stack called Am Buachaille. A beautiful and relaxing place, which is never over run with tourists.

For those of  you that are seeking the spark to inspire you to travel here are 10 Inspirational Travel Quotations, Which Will Get You on the Next Plane Out of Here!

 

 

A rowie, also known as a buttery or Aberdeen roll, is a savoury scottish bread roll. They are noted for their flaky texture and buttery taste (hence the name), similar to a flattened, round crossiant , with a very salty taste. They are often eaten toasted with jam or butter, although the high fat content makes them extremely hot when toasted. You can get them either  soft or crispy, my personal favourite is the nice and soft ones.

As the alternate name of Aberdeen roll suggests, butteries are a specialityof Aberdeen but they are common throughout the North East of Scotland.

They were created in the 1880’s to provide the growing Aberdeen fishing industry with  a type of high-fat roll which would keep for longer periods at sea than conventional rolls.

The French may have the internaionally known crossiant, but we in Aberdeen have the rowie which not only tastes a whole lot better but looks more apetising. A rowie is something I always miss when I’m on my travels and when I go to the caribbean to live in July,  I’m going to miss them. But fortuntatley I have discovered a tradional receipe for making them and I will be attempting this whilst basking in the caribbean sun. Eating a rowie in the sunshine, now that is something I havent done very often.

Ingrediants {As you will notice the rowie isnt exactly  good for your health}

1lb  {450g} sifted flour

½ teaspoon salt

1 oz {25 g.} yeast or ½ oz {12 g.) dried yeast

¾ pint {450ml} tepid water

8 oz {225 g.} butter

4 oz {225 g.} lard

Teaspsoon of Scottish Whisky {Optional }

Mix the sifted flour and salt in a mixing bowl, then cream the yeast with the sugar in a smaller bowl.When it  has bubbled up add the water which should be at blood heat. Add to the flour, mix very well, cover and set to rise in a warm place for about half an hour or until almost doubled in bulk.

Cream the butter and lard, then divide into three.

Turn the dough out on to a floured surface and roll out into a long strip. Put the first third of the fats in dots on the top third of the pastry and fold over like an envelope, as if making puff or flakey pastry. Then let is rest for 30 minutes.

Roll out, and do this twice more until all the fats are used up and well amalgamated. Then roll out and cut into small ovals or rounds and put on to a floured baking sheet with about 2 inches {5 cm.} between each one to allow for spreading. Cover and leave to rise for almost an hour.

Then take off the cover and bake in a moderate to hot oven, 375 F. {190 C} or gas mark 6, for 20-25 minutes.

This mixture makes about 15.