Ah a nip in the air, the smell of the wood stove, leaves crunching underfoot! A favourite time of year for me, and with the cooler weather, I find myself turning my attention to comfort foods.
Over the past couple of weeks, our farm kitchen has been churning out pot roast, meat pies, stew and dumplings, fresh-baked bread, strudel, cider donuts just to name a few. All recipes that both warm the cockles of my heart and force me to loosen the notch on my belt, and so begins the fall and winter battle of the bulge.
As my attention turns to the cooler weather, it is inevitable that thoughts of comfort food are close at hand. I thought I would share with all of you a few all-time favourites drawing on Scottish heritage:
- Creamed peas on toast
- Salmon loaf (a favourite of grandmas, and my no. 1 go-to!)
- Scottish baps (buns)
- Bread and Butter pudding (traditional Scottish version)
Creamed Peas on Toast
Ingredients:
- 2 tbsps. of butter
- 2 tbsps. of flour
- 1 cup milk heated close to scalding
- Salt and pepper to taste
- 2 cups fresh peas rinsed and drained
- Toasted bread
Instructions:
Melt the butter in a saucepan and stir in the flour to make a roux. Be sure to stir consistently until the mixture bubbles, which should take about two minutes, being careful not to let it burn.
Next add the hot milk, again stirring as the sauce thickens. Allow this to be brought to a boil, then add salt and pepper to your preference. Lower the heat and continue stirring for two to three more minutes. Add peas and cover. You can also add protein, like hot dogs or tuna whatever you have on hand.
Let simmer for 5-10 minutes, then serve on toasted bread.
Salmon loaf
Ingredients:
- 16 ounces canned salmon (drained)
- 1 1/2 cups soft fresh bread crumbs (or my preference crushed saltine crackers)
- 2 large eggs, beaten
- 1/2 cup light cream (or evaporated milk)
- 2 tbsp. melted butter
- 3 tbsp. onion (finely chopped)
- 1 tbsp. fresh parsley (optional)
- 1 teaspoon dry dill weed (optional, but again my preference)
- 1/2 teaspoon salt
- Ground black pepper, to taste
Instructions:
Grease a standard size loaf pan and line with tin foil (for ease of removal following baking). Preheat oven to 350 degrees F.
Flake the salmon, and combine it with bread/cracker crumbs in a medium-sized bowl.
In a separate small bowl, whisk the eggs with cream (or milk) and melted butter.
Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper. Use a spatula to turn the salmon mixture into the loaf pan.
Bake for 45 to 55 minutes or until cooked through.
Allow to cool for 5-10 minutes, and then using the tin foil, lift from pan, and cut into slices to serve.
Scottish Baps (Buns)
Ingredients:
- 4 cups flour
- cup butter
- 2 tsp. sugar
- 2 tsp. salt
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 4 tsp. yeast
- Extra cup of flour for kneading the dough
Instructions:
Place flour, butter and salt into a bowl and mix until it resembles breadcrumbs.
In a jug place the lukewarm milk, water, sugar and yeast then stir until dissolved. Cover and place in a warm area until frothy
Once frothy mix again and add into the flour mix and stir until it starts coming together to form a dough. I use my mixer for this but you can use a handheld too. Just mix until the beater starts to clog with dough then turn out.
Knead dough until smooth around 5 minutes then place back in the bowl and let rise for 1hr. I use my oven and switch on the light for this. Once doubled in size punch down and knead again for 5 minutes
Then divide into 12 pieces and roll dough into balls. You should get all 12 balls onto the baking tray. Dust bottom of the baking tray with flour. Once the baking tray is dusted with flour place dough evenly apart onto a tray and then dust again with flour. Let rise again for another 20 minutes.
Bake in 400 degree (F) oven for 12-15 minutes or until the top of the Baps/Buns have turned light brown.
Take of the baking tray and place on a cooling tray. Best served warm.
Traditional Scottish Bread and Butter Pudding
Ingredients:
- 1/4 cup (2 oz.) butter
- 8 slices of stale white bread from a smallish loaf
- 1/2 cup (2.5 oz.) currants
- 1/4 cup mixed candied peel
- grated zest from half a lemon
- 3 large eggs, beaten
- 5 tbsp. double cream
- 1 1/4 cups milk
- 1/4 cup (2 oz) granulated sugar
- Pinch of nutmeg to personal taste
Instructions:
Preheat the oven to 350 F.
Lightly grease a baking tray with butter.
Leaving the crusts on, butter each slice of bread and cut into eight pieces. Arrange a layer of bread and sprinkle with half of the currants and candied peel.
Arrange the remaining bread and sprinkle with the remaining currants and peel.
Add the double-cream, milk, sugar, lemon zest and beaten eggs to a bowl and whisk together well. Pour this mixture over the layered bread, sprinkle with a little nutmeg and bake for 40 minutes.
Serve warm