The Whisky Quiz Recipes:
Mix into a large glass bowl, a half cup of rolled oats, a cup of milk and a cup of water, add a large pinch of salt to taste, a dozen or so raisins and stir thoroughly. Don't miss out the salt, porridge is vile without some.
Put the mixture in the microwave and give it one minute bursts which in total should add up to three to four minutes, stirring in between the bursts. The bowl needs to be big as in the latter stages it boils up the side and will overflow if too small.
Once happy with the consistency pour into serving bowls, add milk or cream at the edge slowly and frugally. If you're mad for sweetness sprinkle sugar or drizzle honey or golden syrup in nice patterns over the top. Eat inward from the edges. The raisins are plumped up and juicy and if you use only milk as the liquid to make it - it's like a pudding rather than a breakfast.
Carefully add boiling water to a mound of oatmeal in a bowl, couple of handfuls (I prefer course ground meal) with a pinch or two of salt and pepper. Add a knob of butter, stir, let stand for a bit and then eat. It should be on the dry side, comfortable to the mouth, rather than wet and mushy.
Add a knob of butter if you like, or alternatively drizzle in some honey. I prefer plain and salty brose although I did add root vegetables once. Not recommended, despite the flatmates claiming they loved it - I didn't.
It has been suggested I add pease brose to these recipes. I've never had peasemeal so I cannot speak from experience. Peasemeal is made by milling roasted yellow field peas. Golspie Mill in Sutherland makes it.
The recipe I've got is much the same as making the oatmeal version of brose: Put a handful of peasemeal and a pinch of salt and pepper into a bowl, add a knob of butter, slowly pour on boiling water stirring until stiff and smooth. Season to taste or sweeten with honey. Serve with or without cream.
Mix oatmeal, a handful and a bit, with water to make a runny paste. Leave to stand for about a half hour. Then wring the mixture through a cloth to collect as much liquid as possible from the oats, then discard the oats.
Stir some honey, two or three spoonfuls, into the remaining liquid so that it is well mixed. Then add the whisky, as much as you like, to taste, and store in a bottle to drink at your leisure. Shake before serving. I've no idea how well it keeps, it's never remained around for long enough to see.
Add chopped onions to a hot frying pan containing melted dripping and fry them slowly, stirring, until they are golden brown all over. Add the oatmeal. Medium to course grade is best. Add it gradually stirring it in until the fat is absorbed. Cook for 10 to 15 minutes. I prefer it well done so that the oatmeal goes a toasty brown with a slightly crunchy texture. I'd have this instead of turkey stuffing any day.
First you need a big pot with a thick bottom so the contents don't burn. Melt in some dripping, enough to cover the bottom. Add a layer of sliced raw peeled potatoes, then a layer of diced onions, then some bits of diced meat. The meat can be left over bits of roast beef, or lamb, or chough or even corn beef - it is OK to experiment.
Repeat the layers until you have enough. The potato layer is the thickest, the onions less so and the meat addition can be minuscule if you like. Add some water or stock and plenty seasoning, you can't add enough pepper for me.
Cover and cook on a moderate heat for over 30 minutes shaking the pot occasionally. Add more boiling water or stock if it shows signs of drying out too much. Don't let it reduce to mush or mash and don't let the bottom layer burn or it's ruined. A good amount of potatoes should retain their shape to give you something to get your teeth into. You'll have to practice but be sure to make it with more potatoes than meat and definitely do not add carrots or peas.
Serve with plain oatcakes and more pepper. For something to drink with it - milk is good or whisky or beer. Can't be beat for refuelling during a night of partying or to fortify a Ceilidh.
To a measure of whisky add a teaspoonful of sugar, a teaspoonful of lemon juice and pour into the mix the same again, or a bit more, of boiling water. Drink while hot. I've seen it made in microwave ovens in pubs and served to customers with bad colds.
1 lb. Flour, 2 oz. Butter or Dripping, 1 oz. Sugar, 1 teaspoon Baking Soda, 1 teaspoon Tartaric Acid, and sweet Milk sufficient to mix into a soft paste. Rub butter in among dry articles and make into a soft paste with milk, using a spoon and not stirring much. Divide into three pieces, roll each piece and divide into four. Brush over with egg or milk, and bake for about 10 minutes in a moderate oven.
From a recipe in the Tried favourites cookery book: with household hints and other useful information by Mr's E W Kirk of Edinburgh, published at the end of the 1800s - more recent prints and PDFs are still available.
Oatmeal, Beremeal, Peasmeal
Oatmeal is made by milling oats. Beremeal is made by milling barley. Peasemeal is made by milling peas. I'm a fan of traditionally milled flour for its better nutritional value over processed flours. Water mills still operating in Scotland that sell meal, flour and baking are: | Blair Atholl Water Mill | and | Golspie Water Mill. |
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