|A Culinary Journey through Scotland|
Desserts and sweets
An enduring Scottish tradition is high tea, which in times past was the working man's evening meal. It includes a hot dish and a variety of scones or cakes, accompanied by many cups of hot tea, and is usually served between 5 and 6:30 p.m.
Other traditional dishes
Scotland is renowned worldwide for many fine products. Scottish salmon, fresh or smoked, is considered second to none. Scottish Aberdeen Angus beef is prized by connoisseurs, as is Scottish lamb. Grouse and game have always been celebrated products, particularly in the Highlands and on country estates. And of course no discussion of Scotland would be complete without a mention of its famous whisky, produced according to strict regulations in hundreds of distilleries across Scotland.
A Culinary Journey through Scotland
The quintessential Scots dish is haggis, which Scotland's bard, Robert Burns, famously addressed as the "great chieftain o' the puddin' race." It is perhaps best described as a kind of sausage, with chopped or ground liver and offal (usually from a sheep) mixed with oatmeal, onion and spices and boiled in a sheep’s stomach. Though it is perhaps the food most associated with Scotland, you'll find it more often on tourist-oriented menus than in Scottish homes, though it is a centerpiece of Burns suppers on January 25, a celebration of the poet's birthday. Its traditional accompaniments are “bashed neeps” (mashed turnips) and “chappit tatties” (mashed potatoes). The humble haggis has taken on a new sophistication lately, with all sorts of designer versions appearing in trendy restaurants.
Though England may come to mind at the mention of fish and chips, this dish is just as popular in Scotland where the neighborhood fish shops are referred to as "chippies." Not surprisingly the best "fish suppers" are usually found near the coast where the fish comes in fresh off the fishing boats.
Photos : Fish & chips (Anstruther Fish Bar)
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