Recipe: Bees Knees cocktail Scotsman Food and Drink Staff March 13, 2018 Drink, Recipes Add ice to a cocktail shaker. Pour in the Dubliner and Honeycomb Liqueur. Add the honey and fresh lemon juice. Shake and strain into a martini glass. Garnish with lemon...
James Martin recipe: banana foster Scotsman Food and Drink Staff March 13, 2018 Food, Recipes Put the eggs, caster (superfine) sugar and milk into a bowl and whisk together. Place a large frying pan over a low to medium heat and add two tablespoons of butter. Dip the brioche into the egg mixture,...
Whisky cocktail recipe: Loch Lomond Old Fashioned Scotsman Food and Drink Staff January 23, 2018 Drink, Recipes Loch Lomond Old Fashioned Ibon added: "Loch Lomond distillery’s unique combination of straight neck and traditional pot stills enable it to craft three distinct 12 year old whiskies with a variety of...
Burns Night recipe: Haggis Yorkshire pudding with onion gravy and pea puree Scotsman Food and Drink Staff January 18, 2018 Food, Recipes Haggis Yorkshire pudding with onion gravy and pea puree For the Haggis 1. Remove the haggis from the outer packaging. 2. Wrap the haggis bung in tin foil and simmer for 70 mins until the haggis is...
Vegan recipe: Vegan Miso Ramen Scotsman Food and Drink Staff January 9, 2018 Food, Recipes Vegan Miso Ramen Prepare your toppings before making the soup and noodles: julienne 1 carrot, thinly slice your swede and wash kale. You will need to add the soup and toppings right away or the noodles...
Traditional Scottish recipe: Cranachan Mark Greenaway December 5, 2017 Food, Recipes Cranachan Add half the sugar to the oats and roast in your oven or under the grill until golden brown then leave to cool. Add the rest of the sugar to the cream and whip to soft peak. Add in the cooled...
Traditional Christmas recipe: Christmas Pudding Neil Forbes November 27, 2017 Food, Recipes Christmas pudding Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight. Line a two pint pudding basin with muslin, leaving enough spare to tie at the...
St Andrew’s Day Recipe: Pigeon, haggis, neeps & tatties Paul Wedgwood November 24, 2017 Food, Recipes Pigeon, haggis, neeps & tatties Ask your butcher for two breasts and offal from two pigeons. Bring offal to boil in lightly salted water. Reduce to a simmer for 15 minutes, discarding any foam that...
Kate Young recipe: Harry Potter’s treacle tart Scotsman Food and Drink Staff October 18, 2017 Food, Recipes Harry Potter's treacle tart 1. To make the pastry, combine the flour, icing sugar, lemon zest and salt in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and one...
Tim Anderson recipe: Ramen with scallops, bacon and eggs Scotsman Food and Drink Staff October 18, 2017 Food, Recipes Ramen with scallops, bacon and eggs 1. Cover the shredded leek in very cold water. Cook the bacon in a frying pan over a medium heat until brown and crisp. Drain on kitchen paper and add the butter to...
