As I may have said before, the other half loves rice, he will infinitely prefer rice with his chinese to noodles (which is a shame as noodles are so much quicker to prepare). Risotto is one of our favourites meals, lots of rice and I can use whatever vegetables we have. But I get bored easily, I like a bit of a change, the idea of using pearl barley rather than rice, appeals because it’s a much more traditional Scottish ingredient
Today is Burns Day (the 25th of January) and all over the world people will be going to Burn’s Suppers, eating traditional Scots food and toasting Scotland’s National Poet.
Burn’s Suppers are famous for The Haggis. I can count on the fingers of one hand the number of times I have eaten Haggis – it may be traditional Scottish food, but I have fairly successfully have managed to avoid it for the past 25 years. To me it just doesn’t sound very appealing.
However there are other parts of the traditional Burn’s supper I want to partake of (and no not just the Whisky).
They are also quite good hot out of the frying pan in a roll with tomato ketchup. Back home, right beside my old high school there was an Italian Cafe that sold cheap breakfast rolls to the kids. Bacon rolls were always more expensive, so if you wanted your can of juice, a roll and a chocolate bar, you always went for the cheaper option – the Tattie Scone Roll.
- Just because I didn’t like something as a child, does not mean I won’t like it now.
- Just because I don’t like something that’s mass produced doesn’t mean I won’t like it when I make it.
So I decided it was time to give this old Scottish favourite a go myself. Cock-a-leekie isn’t a particularly attractive soup, getting nice photos of it I think is difficult, with my photography skills it’s an impossibility, but I gave it a shot anyway.
While being Scottish and living my whole life in Scotland, I didn’t grow up on the traditional Scottish fare. My parents loved Indian curries, Italian Pizzas and Pastas and by the time I was getting into my teens Mexican. So it wasn’t until my all-to-brief holiday up north to Macduff that I truly appreciated the simplicity and satiating nature of a mince round.
Now that you have all made your first batch of Scottish Tablet you might be wondering to do with your wonderful slabs of sugary gold. Or if you haven’t made it yet maybe you are looking for another nudge in the right direction.
As you know Sunday is Father’s Day, I am always at a bit of a loss as to what to get my Dad. I am passed the time when I could get away with getting him a tie, pair of socks or some golfing equipment. So as usual I was thinking about what I would like to do, rather than the task in hand – finding the perfect present.