Scottish Recipes for the Edinburgh Fringe
08 August 2017 | Schwartz
First, take a Mars bar and drop it in the fryer. We jest! For this month sees the start of the 2017 Edinburgh Fringe Festival, where jokers and players descend on the city’s magical streets for a month of non-stop performances of all kinds. To celebrate, we’ve put together a selection of our favourite traditional Scottish food recipes, using the very best of the nation’s famous ingredients. From classic buttery Scottish shortbread to fresh smoked salmon straight from the fishing line, it’s time to tip our hats and give a round of applause to the very best recipes from the land of the brave.
The fresh air, clean waters and green land of Scotland makes for some of the best lamb in the whole world. Autumn is the ideal time to get deep, flavourful meat, which comes through in both the expensive cuts and the cheaper shanks. Our Schwartz minted lamb grill is the easiest recipe you’re likely to find, embodying all of the natural simplicity of traditional Scottish food. For the glaze, simply mix sweet honey with our perfectly blended rosemary and garlic Lamb Seasoning, a little mint and a touch of white wine vinegar.
The origins of a Scotch egg are long disputed – some people claim it is the Scottish equivalent of the Cornish pasty, while others insist that it was in fact the ritzy Fortnum & Mason who first served it up as a portable snack for coach travellers. Kedgeree too is another dish oft fought over, but its origins likely lie in India, where Scottish troops combined smoked fish with the local curry powder. With a homemade Scotch egg recipe as good as this, it’s no wonder so many people are eager to stake their claim.
Scottish salmon is a wonder beheld across the globe. Over the last few years it has become the UK’s biggest food export, and was the first non-French food to be awarded the Label Rouge – a huge testament to the glorious fish being imported into the world’s very best restaurants. As such, this recipe is a very simple affair, letting the sensational taste of the salmon take centre stage. Simply peel the vegetables into ribbons, top with fresh smoked salmon and drizzle with dill vinaigrette before leaving the flavours to marinate for 30 minutes.
Did you know that marmalade was first popularised north of the border? Making use of a bad shipment of Seville oranges that arrived into Dundee harbour, Janet Keiller ended up creating the first commercial brand of marmalade in the early 1700s (Dundee Marmalade is still produced by Mackays to this day). But this recipe also calls for another Scottish twist, a dram of the nation’s most beloved drink – whisky! This beautifully spiced conserve is the perfect marmalade recipe to store for gifts and special occasions.
Now for the recipe that everyone’s been waiting for. The perfectly buttery, just a bit crumbly, ever so lightly spiced cinnamon shortbread. It is Mary, Queen of Scots who is often attributed with the “refinement” of the treat, which has been tweaked and perfected since the medieval times. Though seen as an expensive and decadent biscuit in the olden days, this fantastic recipe calls for just five ingredients and ten minutes of prep time. As always, it perfectly embodies the whole ethos of Scottish food – simple, wholesome deliciousness.