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Columns August 29, 2017  RSS feed

Cooking Country

Sherry Matney


This is an Scotch Eggs Benedict with with poached eggs over haggis and an English muffin. Hollandaise sauce covers the dish. Sherry’s Shots This is an Scotch Eggs Benedict with with poached eggs over haggis and an English muffin. Hollandaise sauce covers the dish. Sherry’s Shots School has started, the weather is cooler, at least right now, so its time to get back into the kitchen and cook up some amazing country stuff. Paul and I have enjoyed a wonderful summer focused around a trip with our three sons and daughters in-law to London and St. Andrews Scotland. The experience is another story but I’ve got to say, in my Texas country opinion, the British food is underwhelming. Of course fish and chips are synonymous with our burgers and fries and they were good but nothing out of the ordinary. A couple of the traditional foods in Scotland are Haggis and Blood Pudding, both served primarily at breakfast but also as a dinner meal. I will not put a recipe for either of these dishes in this column but I will tell you how they are made. Haggis has been a staple in Scotland for years and every native we spoke to about it loved the dish. It was a way to use as much of the dead animal as possible and includes sheep liver, heart, and tongue, along with dry oats and seasonings, stuffed into the sheep’s stomach. The stomach is then sewn or tied and boiled for 3 hours. I’ll tell you about Blood Pudding next week.

One of the most popular items in gifts shops in Great Britain is Scotch Short Bread. It is very, very good and reminds me of my grandmothers’ Tea Cakes. Short Bread only uses three ingredients, flour, sugar and butter. I am sharing a recipe for this treat but when I made it I added Almond Extract, which enhanced the taste. Anyway it is worth the effort and better than what you can buy all the way across the Atlantic.

Scotch Shortbread

4 cups all-purpose flour
1-cup sugar
1-pound cold butter,
cubed

Preheat oven to 325 degrees. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. (You can do this with an electric mixer.) Knead dough until smooth, about 6-10 times. Pat dough into an ungreased cookie sheet and pierce with a fork. Bake for 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack. This makes about 4 dozen cookies.


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