This is a post completely unrelated to food, but frankly I just can't help myself. One of my favourite groups, Scottish band Camera Obscura, are about to release the first Christmas single for the year! It's a cover of an old Jim Reeves song, called "The Blizzard", about a man trying to get home in the middle of a snow storm to a gal named Mary Anne. The song comes out on the 8th of December - I'm after a copy on vinyl! Here's the video:
In an attempt to justify a Scottish band's music video appearing in a food blog, let's take time to look at some examples of traditional Scottish fare. Here's a picture of a bottle of Laphroaig, a fine single malt Scotch whiskey, noted for its peaty aroma and flavour, made painstakingly from the finest ingredients to an age old traditional recipe...
My mate Donna Hay gave me this to pass on to you (substitute heather or scotch thistle for the laveneder for that truly Scottish flavour): LAVENDER SHORTBREAD ¾ cup icing sugar 1 tbsp dried lavender 140g unsalted butter 1 tsp lemon zest 1¾ cup all-purpose flour 3 large egg yolks 1 cup sugar (for coating)
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Whisk the icing sugar and lavender together in a bowl. Add the butter, lemon zest and lavender/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in colour. Add the flour and mix until well combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes, although longer is better). Roll the dough out to 1.5cm thickness. Cut the dough with a cookie cutter. Toss each cut cookie in a bowl of granulated sugar to coat. Place the sugar-coated cookie on a parchment lined pan. Bake for 12-15 minutes, or until slightly golden around the edges. Scots wahey!!
Anon - Ooh, that's a bit harsh :-) My sister & brother-in-law are moving there soon, lucky creatures. Hopefully, I'll head over for a visit at some stage & will find out what thir nosh is like for myself. Wild salmon and haggis, washed down with Irn Bru!
No shortbread recipes?!
ReplyDeleteMy mate Donna Hay gave me this to pass on to you (substitute heather or scotch thistle for the laveneder for that truly Scottish flavour):
ReplyDeleteLAVENDER SHORTBREAD
¾ cup icing sugar
1 tbsp dried lavender
140g unsalted butter
1 tsp lemon zest
1¾ cup all-purpose flour
3 large egg yolks
1 cup sugar (for coating)
Preheat the oven to 180°C.
Line a baking sheet with parchment paper.
Whisk the icing sugar and lavender together in a bowl.
Add the butter, lemon zest and lavender/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in colour.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes, although longer is better).
Roll the dough out to 1.5cm thickness.
Cut the dough with a cookie cutter.
Toss each cut cookie in a bowl of granulated sugar to coat.
Place the sugar-coated cookie on a parchment lined pan.
Bake for 12-15 minutes, or until slightly golden around the edges. Scots wahey!!
Nige, you know they're touring NZ in January? Auckland and Wellington.
ReplyDeleteThat's a pretty accurate summary of Scottish cuisine, if you ask me.
ReplyDeleteMarco - yes, I know! I aim to see them!
ReplyDeleteAnon - Ooh, that's a bit harsh :-) My sister & brother-in-law are moving there soon, lucky creatures. Hopefully, I'll head over for a visit at some stage & will find out what thir nosh is like for myself. Wild salmon and haggis, washed down with Irn Bru!
Don't forget the oat recipes... oatcakes... rolled oats... oatmeal... oat surprise...haggis - which apparently actually has oats in it!
ReplyDelete