Welcome to the Celtnet Scottish Recipes Home Page

Welcome to Celtnet's Scottish Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Scottish recipes added to this site.

These recipes, for the most part, originate in Scotland. Otherwise they are modern recipes incorporating traditional Scottish ingredients.

As a predominantly agrarian tenant economy much of the traditional cooking of Scotland reflects this heritage. Traditional food tends to be simple, utilizing readily-available ingredients and those cuts of meat that were not readily saleable. Of late, however, many chefs have begun re-examining and re-interpreting these dishes. Novel dishes, incorporating local ingredients but using international techniques have also begun to appear on the culinary scene and though the overall list of dishes is biased towards the traditional some of these later dishes are also presented here. Enjoy...

The alphabetical list of Scottish recipes follow (limited to 100 recipes per page). There are 176 recipes in total:


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Aberdeen Butteries
     Origin: Scottish
Christmas Bannock
     Origin: Scottish
Fish Sausages
     Origin: Scottish
Abernathy Biscuits
     Origin: Scottish
Cladach Pies
     Origin: Scottish
Floating Island
     Origin: Scottish
Almond and Orange Cake
     Origin: Scottish
Clapshot
     Origin: Scottish
Forfar Bridies
     Origin: Scottish
Arbroath Smokies
     Origin: Scottish
Clapshot II
     Origin: Scottish
Free Kirk Pudding
     Origin: Scottish
Arbroath Toasties
     Origin: Scottish
Cloutie Dumpling
     Origin: Scottish
Game Chips
     Origin: Scottish
Arran Potato Salad
     Origin: Scottish
Cock-a-Leekie Soup
     Origin: Scottish
Gigha Bread
     Origin: Scottish
Athole Brose
     Origin: Scottish
Cod with Mustard Sauce
     Origin: Scottish
Glessie
     Origin: Scottish
Auld Alliance
     Origin: Scottish
Cranachan
     Origin: Scottish
Grilled Salmon Balmoral
     Origin: Scottish
Bacon Clapshot
     Origin: Scottish
Crofter Broth
     Origin: Scottish
Haggis
     Origin: Scottish
Baked Brown Trout
     Origin: Scottish
Cullen Skink
     Origin: Scottish
Hairst Bree
(Harvest Broth)
     Origin: Scottish
Baked Cod and Egg Sauce
     Origin: Scottish
Currant Shortbread
     Origin: Scottish
Ham and Haddie Pie
     Origin: Scottish
Baked Salmon with Tarragon
     Origin: Scottish
Custard and Drambuie Flummery
     Origin: Scottish
Hebridean Dulse Broth
     Origin: Scottish
Balmoral Tartlets
     Origin: Scotland
Dornoch Dreams
     Origin: Scottish
Helensburgh Toffee
     Origin: Scottish
Bannock
     Origin: Scottish
Drambuie Butter
     Origin: Scotland
Herring in Oatmeal
     Origin: Scottish
Barley Kail
     Origin: Scottish
Drambuie Cranachan
     Origin: Scottish
Herring Soup
     Origin: Scottish
Barley Pudding
     Origin: Scottish
Drambuie Syllabub
     Origin: Scotland
Highland Toffee
     Origin: Scottish
Bawd Bree
     Origin: Scottish
Dried Pepper Dulse
     Origin: Scotland
Highlander Soup
     Origin: Scottish
Beef in Claret
     Origin: Scottish
Drop Scones
     Origin: Scottish
Honey and Lemon Chicken
     Origin: Scottish
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Drumlanrig Pudding
     Origin: Scottish
Honey and Whisky Cake
     Origin: Scottish
Beef Strips in a Whisky Sauce
     Origin: Scotland
Drunken Rhubarb Crumble
     Origin: Scottish
Honey Creams
     Origin: Scottish
Black Bun
     Origin: Scottish
Dulse Croquettes
     Origin: Scotland
Howtowdie
     Origin: Scottish
Black Cap Pudding
     Origin: Scottish
Dundee Biscuits
     Origin: Scottish
Huntsman's Pie
     Origin: Scottish
Burrebrede
     Origin: Scottish
Dundee Cake
     Origin: Scottish
Inverness Ginger Nuts
     Origin: Scottish
Butterscotch Apple Pie
     Origin: Scottish
Dundee Lamb Chops
     Origin: Scottish
Islay Loaf
     Origin: Scottish
Butterscotch Biscuits
     Origin: Scottish
Dundee Mince Pie
     Origin: Scottish
Kail Brose
     Origin: Scottish
Caledonian Cream
     Origin: Scottish
Dunesslin Pudding
     Origin: Scottish
Marmalade Cake
     Origin: Scottish
Castle Cakes
     Origin: Scottish
Dunfillan Pudding
     Origin: Scottish
Marzipan Dates
     Origin: Scottish
Castle Fingers
     Origin: Scottish
Ecclefechan Butter Tart
     Origin: Scottish
Mealie Pudding
     Origin: Scottish
Chicken Bonnie Prince Charlie
     Origin: Scottish
Edinburgh Fog
     Origin: Scottish
Mince and Tatties
     Origin: Scottish
Chicken in the Heather
     Origin: Scottish
Edinburgh Rock
     Origin: Scottish
Monkfish with a Whisky, Spinach and Horn of Plenty Sauce
     Origin: Scottish
Chocolate Oatmeal Cake
     Origin: Scotland
Egg and Vegetable Mayonnaise
     Origin: Scotland
Mussel and Bacon Soup
     Origin: Scottish
Chocolate Pudding with Whisky Sauce
     Origin: Scottish
Fife Broth
     Origin: Scottish
Mussel Stew
     Origin: Scottish
Chocolate Whisky Gateaux
     Origin: Scottish
Finnian Haddie
     Origin: Scottish
Chocolate, Orange and Whisky Mousse
     Origin: Scottish
Fish Pie with Dulse
     Origin: Scottish

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You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.


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