Traditional Lewis Recipes
Posted: Tuesday, 20 December 2005 |
Comments
We've already planned ( Donald and myself ) on employing most of the Dell men as site waiters. ( communions permitting) We are going to take them to town to be permatanned and get them to wear turbans or borrow the cailleachs hats to give the feeling of a Morrocan fank. They will carry salvers of ceann cropic and other can o' peas - sorry Donald says it's canapes. We are looking for a focus that involves fusion cooking and believe we've found an old recipe that fits the bill. Stuff a plucked sparrow with a chesnut and season. Place inside cavity of a stuffed corncrake ( peewit will do if necessary ) In turn stuff this inside a puffin and that in turn inside a guillemot. Parboil for two hours and remove oil.Cover with cloth from clootie dumpling and place whole inside two guga stitched together with baling twine. Place inside new seasons lamb, which in turn should be placed inside seal carcass - remove liver for stock. Finally place inside goat cooked in its own milk in turn placed inside an entire cow and cook slowly over oak shavings and peat fire on a spit. The meat is ready to eat when the drumming stops. The seal liver boiled up with saith stock and twenty Oxo cubes is a meal that Katie recommnded for her wedding feast back in 1968 - see April 17th edition of Woman's Realm. Of course we are open to other ideas especially anything involving a crowdie dip.
calumannabel from Fruits de Mer restaurant drinishader
Sounds yummy!! What sort of OXO would I need Calum?
annie beag from lone sheiling 17
I always think a good reisling complements a puffin whereas a Rioja brings out the best in guillemot. Cremola Foam on the other hand brings me out in spots.
Rick Stein from Lionel
I think it calumannabel meant Ox cubed Annie. I think you should have a word with that Hugh Ferney Whittingstall sassenach Calumannabel. He was trying to pinch your recipe as his own on the telly last night! Maybe we could have Hugh Ferney Whittingstall as an apetiser
Sunny from Arran
Ah imitation - the most sincere form of flattery. Hugh is always pestering me for recipes. Just to prove it I gave him an old favourite Puffin en croute ( puff pastry ) with Parmesan shavings and he's doing it next week on his Christmas special.
calumannabel from locanda locitelli Gress
Thanks for explaining about the ox Sunny. Makes more sense now. I was quite tempted by the notion of trying a bit of Hugh F-W as a starter, but I鈥檓 in two minds now as they do say that too many cooks spoil the broth. I wonder if your Uncle Hamish could spare any of his latest batch of nose / ear clippings. I know they鈥檙e in great demand but you can鈥檛 get parmesan shavings for love nor money around here.
Annie B from Lone Sheiling 17
If parmesan shavings are hard to come by, Italian chefs have been known to shave umbrella handles. Apparently the tastes are remarkably similar and if it's a cheap umbrella you've probably saved enough for a Sambucca - if you can ride a motor scooter - that is
Albert True from The Compleat Angler North Dell
Uncle Hamish is a bit short of clipping as everyone is knitting gussets due to the chill but I'm pairing great Uncle Jocks feet and corns tonight which are much superior for cooking and so pungent that the most microscopic grain will add a stronger flavour that a whole cheese! I'll stick it in the post tomorrow. Please follow the warning instructions when opening the packet to avoid looking like Daniella Westbrook.
Sunny from Arran
Has anyone got a recipe for Clootie Dumpling?
Haris from Renfrewshire
Does anyone have the recipe for snowcake and coffee kisses they were in my old aunts lofty peak book and I have been searching for years,I wait in anticipation with my wooden spoon and bowl!!
Marianne from Renfrew
recipe: coffee buns.8oz sr flour, 30z block marg, 30z brown sugar, 1 egg, pinch salt, 10z currants, 1 dessert spoon coffee escence, 1 tblespoon milk. Gas 6. 10-15 minutes cream fat,sugar, salt, egg and coffee, add flour, currants, with milk, mix to stiff dough. divide into 12 pieces, slightly flatten brush with egg. Loft Peak recipe.
mary mcshane from perth
Niseach meanderings. (Niseachs come from Ness - the villages in NW Lewis from South Dell to the Butt.)
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