Tag: scottish

Food and drink

Stovies

minceandskirlie

My brother has a plan he mentions occasionally, to open a late night food cart selling stovies to drunk people. He thinks he’d make a fortune. Around here he probably would as well.

Stovies are another one of those dishes, like mince and tatties, which seems to define Scottish food for some people. They originated as a way of using up leftovers and making the most of what you had. The classic version that you find most often consists of tatties, onions and beef (usually boiled or leftover roast). There are of course regional and generational variations and you can swap the beef for lamb, mince, pork, even duck on one Aberdeen restaurant menu. Never corned beef though. That’s just wrong. Continue reading “Stovies” →

Thoughts

Cairn O Mohr – Autumn Oak

minceandskirlie

While we were in Pitlochry we visited a little whisky shop on the high street. If you happen to visit this shop DO NOT ask the guy with a beard if he’s got any good bargains! At least not if you want to leave quickly. Christ that guy can haver on.

Anyway I resisted the excellent selection of whisky they had but did get drawn to a display of wine bottles. I’d heard of Cairn O Mohr’s range of fruit wine and seen the van driving around occasionally but never had the opportunity to try any. Well as it’s made locally this place obviously decided it deserved some attention, they had a large display with the full range of fruit wine from Cairn O Mohr. We had a good browse and chose 3 bottles to try. Continue reading “Cairn O Mohr – Autumn Oak” →

Food and drink

Mince, tatties and skirlie

minceandskirlie

Mince, tatties and skirlie

serves 2

This is one of those recipes that has come to define Scottish food over the years.  Perhaps unfairly considering the broad range of cuisine which is actually on offer here.  Aside from that when mince and tatties is done well it can be a brilliant meal.  Tender mince in a rich gravy, with the seasoned crunch of the skirlie and creamy mash to finish it off.

Continue reading “Mince, tatties and skirlie” →