Scottish cuisine - 7 cooking recipes

1) Meat, usually lamb, must be fried and stewed thoroughly, no steaks with blood. 2) Puddings take about two days to prepare. Complex technology makes this dessert festive. 3) Jams, preserves, marmalade and confitures are often cooked with the addition of alcohol. It’s not surprising, because scotch and whiskey are the calling card of the country. 4) The English “five o`clock” tea ceremony is contrasted with the local large evening tea party, where there are more sweets, pastries and snacks than tea. 5) Dishes made from oats are held in special esteem. Suffice it to say about the origin of the beloved oatmeal cookies. In general, Scottish cuisine recipes are the ability to prepare an incredible amount of first and second courses, desserts and drinks from one grain. 6) The usual fat for frying foods is butter. 7) Soups are cooked thick and rich, similar in consistency to stews. Among the authentic dishes of the Scottish table we can note: - cullen skink smoked fish stew - Scotch eggs - hard-boiled, fried minced and deep-fried - lamb tripe in the stomach - haggis - black Angus bull steak.