Scottish Food
Scottish Delicacies
If stereotypes are to be believed, than fine dining in Scotland is a room full of kilts feasting on haggis. Haggis being the most recognizable of Scottish delicacies, gaining it’s worldwide acclaim with the mere mention of sheep’s stomach. But, there is a whole host of superbly delicious and superbly sinful dishes that are only found in Scottish kitchens that must be sampled should you like to consider your Scottish experience complete. Like most cold countries with rough terrain, the common ingredient in most of these dishes is hearty meat and potatoes. So, if you’re vegetarian or on a diet, you really might want to consider revising your ways; as these tasty bites are not to be missed.
Haggis
The less you hear about the makings of Haggis the more likely you are to try it out. But for those who just have to know, haggis is made from the sheep’s pluck (including liver, heart, windpipe and lungs.) minced with onion, spices, oatmeal, suet and salt then boiled in the animals stomach for about an hour. This wouldn’t be a delicacy if someone, somewhere didn’t appreciate it. Give it a go, you just might like it.
Irn Bru
Most well known for its bright orange colour, this high caffeine soft drink will put Red Bull to shame. ‘Iron Brew,’ is definitely an acquired taste, but go ahead and challenge the myth that this is the ultimate hangover cure.
Deep Fried Mars Bars
There’s not much that needs to be explained here. Take a traditional Mars bar and deep fry it. It adds an extra inch to your waist line, but is well worth it. YUM! Those Scots know how to make a good thing better.
Square Slice
In its most simple context this is the ultimate Scottish breakfast sausage. A little more in-depth this 3-inch square, 1-inch thick monster is pork or beef minced with rusk and served with eggs, beans, toast and all the usuals.
Tattie Scones
Also known as Tottie Scones or Potato Scones. These are mash potatoes rolled out like a pancake, fried, then fried again. These scrumptious bites put hashbrowns to shame.
Mutton Pie
The Scots can teach the Australians a thing or two about making a meat pie. Thick buttery pastry with baked mutton filling, oily and devilishly good. Although mutton isn’t traditionally known to set your mouth watering, you shouldn’t let the name put you off. Definitely a case of don’t knock it before you try it.
Stovies
This is the one that’s really tough to pin down, from town to town and sometimes house to house, the idea of what a stovie constitutes can widely differ through out the country. The consistent factor, this absolutely brilliant, crisp and oily treat involves potato and corned mutton. Usually it’s what to make on Monday to clear up what’s left from Sunday. Made more in winter because it’ll really warm you up and keep you going.
