Scotland is a special place to me, it's in my blood. My beloved and sadly departed Grandpa was a Glaswegian, my mum was born in Campbeltown on the Kintyre Peninsula. Even though I have never lived there, it feels like home.
It is also home to some of my favourites; scones, my beloved porridge and of course "Fish Suppers".
Originally hailing from Scotland. One of my absolute favourite treats, fresh with jam and cream, I swear you can't beat it especially with a good cuppa. The word "scone" is derived from the Gaelic word "sgoon" and rhymed with "gone" not "bone". The original scone was thought to be round and flat, made with unleavened oats and baked on a griddle (or girdle, in Scotland) and cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. It was when baking powder became available that they evolved into the oven-baked, risen scones that we know and love today.
Tattie (potato) Scones
Ever ordered a Scottish breakfast intrigued by what a tattie (potato) scone is? I have (albeit the meat and black pudding), at first glance I was disappointed, the flat pancake did not resemble any sort of scone I had seen before. However, after tasting I was not let down. Basically, a tattie scone is what we know as a potato cake and served with runny eggs is simpy delicious, beats toast hands down if you ask me.
If you know me, you will know I love my porridge (See my Porridge recipes). Breakfast this weekend may be a difficult decision for me, tattie scones or porridge? Maybe, I'll push the boat out and have both.
Traditional Scottish porridge is made with oats, water and salt. Today, most of us people prefer sweetened porridge with the addition of milk and sugar, syrup or honey. I am actually having adulterated porridge as I write this, with seeds, raisins and honey.
In more ancient times, porridge may have been one of the worlds' first 'take-away' or fast-foods. Ancient Scots would cook up a huge pot of porridge, then let it cool and 'set', before cutting it into slices which they would put in a sack (or in their pockets) to be eaten later on that day, the original "breakfast bar".
Fish and chips is often referred to a "fish supper" in Scotland. It always makes me think of my Grandpa, he used to love his fish suppers on a Friday and always with brown sauce.
You may believe that fish and chips hails from England. However, Dundee City Council claims that "in the 1870s, that glory of British gastronomy, the chip, was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."
In Scotland, fish supper is traditionally made with haddock, while in England it tends to be cod. In my recent trips to Scotland I have been impressed by the chippy choices; deep fried scallops, haggis, black pudding, calamari, etc... I know it's not exactly good for you, but every now and then can't hurt! However, deep fried Mars bars are another matter! An NHS study in 2004 revealed that an estimated 22 percent of all Scottish fish and chip shops offered deep-fried Mars bars. I am yet to find one, not that I want to eat one but I am intrigued. I also heard on the radio the other day that deep fried pizzas are starting to feature on chippy menus, yet to be seen also.
Apparently, sales of deep fried Mars bars peaked at between 50-200 bars sold per week in some restaurants, with a national average of 23, eek!
I haven't featured the dogs for a while, here is Coober cuddled up and watching the box with me on the sofa last night, oblivious to the fact he will be going to the kennels today...uh oh!
Coober and Reindeer pajamas
|Grandpa's Wedding Ring|