While I'm on a roll.Re: White Chocolate Christmas Cake
by HansV » 28 Sep 2013, 19:01
Well well - branching out from puzzles into recipes...
Thanks!
Traditional Scottish Recipes - Lorne/Sliced Sausage
Here is a recipe for square sliced sausage - often called Lorne sausage.
Square sausage (lower right) served with black pudding, baked beans, fried bread and mushrooms.
Ingredients:
2lbs ground/minced beef
2lbs ground pork
3 cups fine breadcrumbs
2 teaspoons pepper
2 teaspoons nutmeg
3 teaspoons coriander
3 teaspoons salt
1 cup of water
2 teaspoons onion powder
Recipe:
Note: The beef and pork should not be too lean or the sausage may end up being too dry.
- Mix really well by hand then place in an oblong pan (you may need 2 pans) about 10 inches by 4 inches by 3 inches.
- Place in the freezer for a little while until it's just starting to set.
- Remove it and cut the 'loaves' into slices to a thickness you like, put them into freezer bags and put them back in the freezer.
- When you're hungry, defrost them and fry in a little fat or oil until brown and cooked through.
A recipe for a Scottish favourite.
Can be fried and added to Grinners breakfast as shown under the Lorne/Sliced Sausage recipe.
Ingredients:
500g (17.6 oz US) of mashed potatoes
100g (3.5 oz US) of plain flour
50g (1.8 oz US) of butter
¼ teaspoon of salt
Recipe:
Note: A girdle (or griddle) pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the mixture get dry.
- Boil the tatties and then mash them thoroughly with butter and a little milk.
- In a mixing bowl, mix in the plain flour and salt with the mashed tatties, ensuring the mixture does not go dry.
- Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm.
- Cut into the traditional shape of triangles, though some bakers now sell round ones.
- Put each one into the hot griddle or frying pan and cook for about 3 minutes on each side until brown.
- Cool on a wire rack or teatowel