Flame Proof Dish

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grin Sausage casserole
October 07, 2015, 12:28:24 PM by Flame
Sausage casserole is a great winter dish.
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1–2 tbsp sunflower oil
12 good quality pork sausages
2 medium onions, thinly sliced
1 garlic clove, crushed
1 tsp smoked paprika
1 14oz  (400g) can chopped tomatoes
1 Red and one green sweet pepper thinly sliced
10floz (300ml) water
2 tbsp tomato purée
1 tbsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
3–4 sprigs of fresh thyme

salt and freshly ground black pepper to season


Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.

Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften but do not brown, stirring often. You should have enough fat in the pan, but if not, add a little more oil.

Add the garlic and sweet peppers, cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.

Sprinkle over the paprika and cook together for a few seconds longer.
Stir in the tomatoes, water, tomato purée, brown sugar and herbs, add sausages simmer for 20 minutes, stirring from time to time.

Season to taste with salt and freshly ground black pepper and serve with rice, mashed potato or slices of crusty bread.

thumbup Moussaka
August 30, 2015, 02:37:34 AM by Flame
This is not a Scottish dish but in fact Greek but noteworthy here.


A good moussaka is a joy to behold with lamb mingling with aubergines and a delicious creamy sauce.

2 aubergines, cut into 1cm/½in slices
1 tbsp fine sea salt
1½lb (750g) lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 tbsp plain flour
½ tsp flaked sea salt, plus extra for seasoning
7floz (200ml) red wine
1 x 14oz (400g) can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
1lb (450g) potatoes, peeled, sliced into ½" (1cm) slices
sea salt and freshly ground black pepper

For the white sauce
2oz (50g) butter
2oz (50g) plain flour
14floz (400ml) milk
1 tsp finely grated nutmeg
1oz (25g) finely grated parmesan
1 large egg, beaten


Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.

Put the lamb, onions, garlic, oregano, mint, bay leaves and in a large frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat until browned.

Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato puree and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.

Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold.

Preheat the oven to 180C/160C (fan)/Gas 4.

For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.

Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with Clingfilm to prevent a skin forming.

Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 40 minutes, or until deep golden-brown

smiley Rumpled thumps
August 17, 2015, 06:47:08 PM by Flame


Serves 4-6

1lb (500g) potato
1lb (500g) green cabbage or 1lb (500g) spring cabbage or 1lb (500g) kale
1 medium onions or 2 leeks, finely chopped.
3oz (175g) butter
4oz (200g) single cream (light table cream)
2oz (50g) mature cheddar cheese or other strong medium hard cheese
chopped fresh chives
black pepper


Slice the potatoes thickly and boil in salted water, once cooked, drain and mash.
Slice the cabbage and steam or boil gently in salted water, do not over cook!
Melt the butter in a heavy bottomed pan and cook the onions or leeks, once they are all completely soft, add the cooked potatoes and cabbage.
Add the cream, season to taste and beat together.
Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
Garnish with chives and serve.
wink Haggis
August 17, 2015, 06:07:08 PM by Flame

Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung (large sausage case)
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Trim off any excess fat and sinew from the heart, lung and liver if present and discard. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be just over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties” (creamed mashed potato) and bashit neeps" (creamed mashed turnip/swede).
smiley Finnan Haddie
August 17, 2015, 06:04:30 PM by Flame
Finnan Haddie

One pound (500g) smoked haddock
One large onion, thinly sliced
14oz (400ml or one and two thirds of a cup) milk
½ tsp cracked black pepper
1½ tsp mustard powder (English)
1oz (28g) butter, softened
2 tsp plain flour
1 finely chopped spring onion
1tsp Shredded root ginger
Sprig finely chopped parsley

Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½-1 inch (1-2cm) wide and spread over the onion.
Mix the milk, pepper, ginger and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Uncover and simmer for another five minutes.
Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently.
Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly.
Pour over the fish and serve with some finely chopped parsley.
smiley Dundee date & walnut loaf
August 17, 2015, 06:01:14 PM by Flame

¾ cup of boiling water
One cup of cooking dates, de-stoned and chopped
One teaspoon baking soda/bicarbonate of soda
4oz (125g) Butter
4oz (125g) sugar
One egg
½lb (250g) plain flour
Half a cup broken walnuts
3-4 drops vanilla essence

Pour the boiling water over the dates and baking soda and allow to stand. Beat the butter and sugar together, then add the egg and then the flour and mix well. Stir in the dates and the liquid, add a few drops of vanilla essence and mix well.
Bake in a greased and lined loaf tin in a pre-heated oven for an hour at 325F 170C Gas Mark 3.
smiley Barley kail
August 17, 2015, 05:58:08 PM by Flame

Serves 6


4 pints (2.2L) cold water
1½lb (675g) of mutton
2 small onions diced
1 leek
1 white cabbage
½oz (15g) of pearl barley
1 tsp salt
1tsp white pepper


Total cooking time : 3 hours

Keep meat whole, add to pan cover with water, add leek, onions, salt and pepper, cook on a gentle heat for 1 hour.
Blanch the barley, add to pan, cook for a further hour. Wash and remove outer leaves from cabbage, shred finely add to pan, cook for one more hour.
Remove from heat, remove meat and cut into slices, put slices in soup bowls, and pour on the broth and vegetables, serve.
smiley Bannocks (oatmeal scones)
August 14, 2015, 06:56:48 PM by Flame

A cross between a chewy oatmeal scone and a biscuit.

Best served fresh from the oven as is, or split and toasted. Excellent for breakfast or with a cup of tea.
Bannocks are at their best the day they are baked.


4 oz (125g) medium oatmeal
Additional oatmeal to be added when kneading
2 teaspoons melted fat (bacon fat is best, if available or beef dripping)
Pinch of salt
¾ tablespoons hot water
2 pinches of bicarbonate of soda


Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a large wooden spoon adding enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work once it cools.

Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick (or slightly less). Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters and place in the heated pan which has been lightly greased.

Cook until the edges curl slightly, turn, and cook the other side. Dependent on heat and thickness this should take approximately three minutes for the first side and slightly less for the flip side. Get ready with another oatcake while the first is being cooked.

The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in small batches rather than making larger quantities of mixture as this will ensure flavour and texture.
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