Tag Archives: St Andrew’s Day

You must try this St Andrew’s Day recipe

Scottish Smokies for St Andrew's Day

Happy St Andrew’s Day!

Treat yourself to a decadent and delish brunch today.

Scottish Smokies in Hot Cream Sauce

 

RECIPE

 

Did you know?

‘For many thousands of years our early ancestors have been “smoking” meat, and although we’re not entirely sure how we stumbled upon this process, we do know that in the early years it was as a means to avoid spoilage and preserve meat rather than just create great flavours. Communities that lived on the coasts in the Stone Age were surrounded by a never-ending source of fish, but many also had months where hunting was less fruitful, and so they needed to create a way of preserving their catches.

‘The smoking process discovered by our ancestors many moons ago slowly cooks the fish (or meat), dehydrates it and deters the growth of bacteria. This process and method has been passed down to us and improved along the way. We know that in Medieval Europe many communities had smoke houses where meat (usually pigs, but fish in coastal communities) were smoked and stored for preservation. Poorer communities would hang their meat high up in fireplaces after placing ash over the flames to create a smoky environment.’

Taken from The History of Smoking Fish, created by Charlotte Rogers
https://www.ritchiesofrothesay.com/blogs/articles/the-history-of-smoking-fish

 

 

Categories:

St Andrew’s Day & Recipe of the Week

St Andrew's Day

Today, Scots all over the world celebrate St Andrew’s Day.

St Andrew, the Patron Saint of Scotland, was not actually Scottish at all, but one of Jesus Christ’s apostles, who was chosen for his charitable and ‘saintly’ characteristics. And, bizarrely, the celebration of St Andrew’s Day actually began in the US!

 

Scotland.org shares the story:

Despite the fact that St Andrew has stood as Scotland’s patron saint for so many years, it wasn’t until the 18th century that the popular celebration of his day became commonplace. What might surprise you even more is that the tradition of celebrating on November 30th was not even technically started in Scotland, but by a group of ex-pats in the USA who were keen to reconnect with their Scottish roots.

It all began with the creation of the ‘St Andrew’s Society of Charleston’ in South Carolina, which was founded in 1729 by a group of wealthy Scottish immigrants. The organisation is actually the oldest Scottish society of its type in the world. They became famous throughout the region for their work assisting orphans and widows in that area.

This was followed by another society, this time in New York, which was founded in 1756. ‘The St Andrew’s Society of the State of New York’ is the oldest charity of any kind registered in New York and was founded by Scotsmen who were looking to relieve the poor and distressed in the town. From these seeds, St Andrew’s societies have spread around the world as Scots have travelled and settled in the far reaches of the globe.

More recently, St Andrew’s Day has become more and more special to Scots and ranks as one of three major dates during the winter period. Starting off Scotland’s Winter Festival each year on November 30, people across the country gather together to celebrate St Andrew and share good times. The day is usually marked with a celebration of Scottish culture, including dancing, music, food and drink, with parties going on long into the cold winter night.

 


 

Recipe of the Week: Dundee Marmalade Flapjacks

Try this absolutely delicious flapjack, made with Scottish marmalade – you could even give it as a gift to a Scot (wrapped with tartan ribbon of course!)

Dundee Marmalade flapjacks

 


 

Dairy Diary 2019The recipe is taken from the Dairy Diary 2019– also a perfect gift!

The iconic Dairy Diary 2019 is an A5, week-to-view diary featuring weekly inspirational recipes.

Practical and pretty, it’s the perfect 2019 diary for planning your busy life.

Dairy Diary 2019 £8.50

 

 

 

#StAndrewsDay

#ScottishFlapjack

#TripleTested

St Andrew’s Day

St Andrew's Day

An icon of St. Andrew the Apostle by the Bulgarian iconographer Yoan from Gabrovo. 19th century.

On Friday it’s St Andrew’s Day – commemorated by the Scottish to remember their patron saint.

Andrew was a fisherman from Galilee, one of the original apostles who spread the gospel.

He was crucified by the Romans for his advocacy of Christianity. Some 300 years after his death the emperor decided to move his bones.

Legend has it that a monk was warned of this by an angel, who told him to move St Andrew’s bones to keep them safe. The monk transported them from Greece to Scotland. The place where he brought them shore is now known as St Andrews.

Of course, nowadays St Andrews is famous for
more recent events, such as the meeting place of
William and Kate – at Scotland’s oldest university –
and for its magnificent golf course.

I haven’t been fortunate enough to visit yet, but it does look like a lovely place, with magnificent beaches. Perfect for a blustery walk followed by a fish and chip supper!

 

 

For a taste of Scotland try these two delicious recipes

Scottish Oatcakes recipe and Cock-a-Leekie Soup recipe

Cock-a-Leekie Soup  and Scottish Oatcakes – both recipes are taken from the Around Britain cookbook.

Cullen Skink

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire.

Preparation time – 30 minutes
Cooking time – 40 minutes
Calories per portion – 411 Kcal
Fat per portion – 12g of which saturated – 6.9g
Serves – 4

Finnan haddock 1 (about 900g/2lb) or 500g (1lb 2oz) un-dyed smoked haddock fillet
Onion 1 large, skinned and thinly sliced
Milk 600ml (1 pint)
Potatoes suitable for mashing (such as King Edwards) 680g (11⁄2lb), peeled and thickly sliced
Leeks 2, trimmed, thinly sliced and washed
Butter 40g (11⁄2oz), cut into small pieces
Salt and freshly ground black pepper
Mace to garnish
Parsley sprigs, to garnish

1 Place the haddock in a large saucepan, add the onion, milk and 600ml (1 pint) of water. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes, or until the flesh flakes easily.

2 While the fish is cooking, place the potatoes in another large saucepan, cover with water, add 1⁄2 tsp of salt and bring to the boil. Then reduce the heat, partially cover the pan and cook until tender. Drain the cooked potatoes, and then mash them well with a potato masher.

3 Place a large colander over a bowl. Pour the haddock into the colander and leave it to drain well, and until cool enough to handle. Reserve the cooking liquid.

4 Remove and discard skin and bones from the fish, then flake the flesh. Reserve the onion.

5 Pour the fish liquid back into a clean pan, then using a balloon or hand whisk, gradually whisk in the mashed potatoes. Add the leeks and bring back to the boil, then reduce the heat, cover and cook gently for 10–15 minutes until the leeks are tender.

6 Gradually stir the butter into the soup, season to taste with salt and pepper, and then add the flaked fish and reserved onion. Cook gently for 5 minutes, or until the haddock is thoroughly reheated, taking care not to overheat as the fish will become tough.

7 Serve the soup in warm bowls, sprinkled with mace, black pepper and parsley leaves, and accompanied with warm crusty bread.

Cook’s tip
For a richer flavoured soup, use fresh fish stock instead of water

Recipe taken from Around Britain Dairy Cookbook.

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St Andrew’s Day

Tomorrow, 29 November, is St Andrew’s Day, patron saint of Scotland. Andrew was a fisherman from Galilee, one of the original apostles, who spread the gospel.

He was crucified by the Romans for his advocacy of Christianity. Some 300 years after his death the emperor decided to move his remains. Legend has it that a monk was warned of this by an angel, who told him to move Andrew’s bones to keep them safe. The monk brought them to Scotland, coming ashore at the place now known as St Andrew’s.

Celebrate St Andrew’s day with something a little different. Try this fabulous Roast Saddle of Venison from the Around Britain Dairy Cookbook.

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