Haggis, Bannocks, Colcannon, Crowdie, and Forfar Bridies
Although often banished into the culinary wasteland of foods considered to be bland or boring, Scottish cuisine is anything but. It’s true that many of Scotland’s dishes have their origins in the humble meals of peasants and farmers, but by no means does that make them any less appetizing. Here’s a short list of some of Scotland’s most iconic and delicious foods.
Colcannon is a dish mainly consisting of mashed potatoes and cabbage or kale.
Recipes vary by region with use of varying amounts of scallions, leeks, onion, chives, milk, cream and butter.
- In the past it was considered a year-round staple. Now it is a popular dish when kale comes into season.
- With meals, it is often paired with boiled ham or Irish bacon.
Haggis is a savoury meat pudding made from sheep’s pluck (meaning lungs, liver, and heart), oatmeal, suet, onions, salt, and various spices.
- Although its description may not sound appealing, many have praised its unique flavour and are quick to recommend this dish.
- Haggis is often served with mashed potatoes and mashed turnips. Traditionally, a serving of Scotch whisky is often considered to be the perfect complement to this dish.
- During the latter half of the 20th century, commercial manufacturers of haggis began offering vegetarian varieties substituting nuts and other vegetables in place of meat ingredients.
Forfar Bridies are a type of meat pie. Their main ingredients include minced steak, salt, pepper, suet, and butter.
These pies are commonly made with or without onions. Vendors will specifically poke one hole to indicate no onions and two holes to signify the presence of onions in the pastry.
- Bridies are made with shortcrust pastry or other types of flaky pastry.
- For a time, Forfar Bridies were one of the most popular foods to serve guests at wedding parties in Scotland.
Bannock is a variety of flatbread. Ingredients vary, but this bread is often made from oats, barley, or combinations of different grains.
- Reference to natives of Scotland eating bannock bread goes back as far as a thousand years.
- There are numerous varieties of bannock with specific seasonal or holiday recipes.
- One of the most popular bannocks in Scotland and England is Selkirk bannock, which is made with wheat flour and raisins. It has been compared to fruitcake and is quite popular with tea.
Crowdie is a form of soft cheese. Made from skim milk curds, it has a soft and crumbling texture.
- A popular variety of this cheese is called black crowdie. It is made by coating a quantity of this cheese in peppercorns and steel-cut oats.
- Crowdie is also eaten before or after drinking. Many believe it mitigates alcohol’s effects on the body in regards to hangovers.
- Traditionally, crowdie is paired with oat cakes or similar food.
Scotland’s unique cuisine may not have as much flash as other dishes from other corners of the globe. What it may lack in style it makes up in delicious simplicity and endless variety by way of local recipes.
Sarah writes for Reserve Apartments, the serviced accommodation specialists who have hundreds of apartments throughout London, Edinburgh and Glasgow. Reserve Apartments can help you find fully serviced Glasgow, London or Edinburgh Holiday Apartments quickly and easily.
Image by Meritosh on Flickr