Fast Facts
Capital: Edinburgh
Language: English, Gaelic and Scots
Population: 5,144,772(2007)
Area: 78,772 sq km
Climate: Cooler temperate and oceanic.
Government: limited self-government within the United Kingdom. Head of state is monarch of United Kingdom, but they have their own executive and legislative branches.
Interesting Tidbits
Scottish music is a significant aspect of the nation's culture . An example of a traditional Scottish instrument is the Great Highland Bagpipe. The clàrsach, fiddle and accordion are also traditional Scottish instruments.
Sir Walter Scoot, Arthur Conan Doyle and Robert Burns and Robert Louis Stevenson are famous authors form Scotland. Scots often have traditions that celebrate these writers, especially “Bobby Burns”.
Kilts and tartans are traditional clothing worn in Scotland. If you have Scottish ancestors, try to find your families tartan.
Food Facts
Haggis is perhaps the best known Scottish delicacy.
Robert Burns said in his Address to the Haggis:
Fair fa' yer honest, sonsie face,
Great chieftain o' the pudden race!
Haggis is made from sheep's offal (or pluck). The windpipe, lungs, heart and liver of the sheep are boiled and then minced. This is mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep's stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling.
Every January 25th Scots celebrate Robert Burns birthday, and Haggis is traditionally served, often with Tatties and Neeps (potatoes and turnips). Here is a poem or prayer written by Robert Burns.
A Grace Before Dinner, Extempore, 1791
O thou who kindly dost provide
For every creature's want!
We bless Thee, God of Nature wide,
For all Thy goodness lent:
And if it please Thee, Heavenly Guide,
May never worse be sent;
Lord, bless us with content. Amen!
Scottish Eggs
6 hard-boiled eggs, well-chilled
1 lb sausage meat
1/4 cup flour
2 eggs, beaten
1/2-3/4 cup breadcrumbs
vegetable oil (for frying)
Peel hard-cooked eggs. Chill 30 minutes.
Press sausage evenly around eggs, keeping the oval shape.
3. Roll eggs in flour, coating lightly all over.
4. Dip into beaten egg; then roll in bread crumbs to coat. Pour oil into deep-fryer, or large heavy saucepan, 1-2 inches deep. Heat to 350 on deep-fat frying thermometer.
Cook 3 eggs at a time, for about 4-5 minutes on each side, until meat is well-browned.
Drain on paper towels; cool.
Refrigerate.
Slice to serve.
Cock-a-Leekie Soup
1 lb. leeks, trimmed and sliced
2 boneless skinless chicken breasts, chopped
6 cups water
3 chicken stock cubes
1/2 lb beef stew meat
1 bay leaf
1/2 cup pearl barley
salt and freshly ground black pepper
chopped parsley to garnish
Dissolve the stock cubes in the water and add to a large pan with the bay leaf, chicken, beef, and barley. Bring to boil.
Simmer for 30 minutes, until chicken and beef are cooked. Add leeks and cook for 15-20 minutes longer.
Garnish with fresh parsley and serve
Scottish Bread
3 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup sour cream
Heat oven to 350 degrees
In large bowl, mix flour, sugar, baking soda, and salt.
Add buttermilk and sour cream.
Form dough into balls and transfer to floured surface, roll dough into 12”x7”x1” oval.
Carefully transfer to ungreased baking sheet and score top with fork.
Bake 25-30 minutes, or until golden.
Cut in generous slices and serve warm.
Scottish Shortbread
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream the butter and sugar.
Slowly add the flour and salt, mixing well.
Place on cookie sheet and press into round circle about 1/4” thick.
Bake for 5 to 8 minutes, or until light brown at the edges.
Cool and break into serving size pieces.
No comments:
Post a Comment