Here are a few of our favourite recipes - we hope you enjoy them.
1.5 lbs Golspie Mill Organic Strong Wholemeal Bread Flour
1 teasp brown sugar
1.5 teasp salt
1 sachet (easy blend) dried yeast
Place the flour, sugar, salt and dried yeast in a large warmed mixing
bowl and add the warm water. Mix with your hands until it has a life
of its own and comes away from the sides of the bowl; do not knead but
cover and leave it in a warm place to rise for 1 hour. When risen you
can now knead gently. Place in an oiled tin and leave for 20 mins before
baking in a hot oven (about 200 degrees C. for 30-35 mins).
Traditionally used for making peasemeal brose, (adding meal to boiling
milk or water with a knob of butter and seasoning to taste) it has many
quick innovative modern uses and can be used as a crispy coating for
fish or chicken, adds a lovely flavour to white sauces, and makes very
healthy vegetarian pate.
Tomato & Garlic Pate
Mix a tablespoonful of peasemeal with boiling water to form a thick
paste, stir in sun-dried tomato puree, a clove of crushed garlic and
salt and black pepper to taste. There you have it!
Vary the flavours with chopped herbs like basil or coriander or rosemary,
or add a nip with chilli or Tabasco; add pesto, smoked fish, roasted
garlic, fresh chillies - the list goes on and on. Great with tacos,
toast, crackers or in sandwiches with loads of salad.
Ellie Morrison's Cheesy Fingers
simple recipe which lends itself to experimentation!
4oz (110g) peasemeal
1 pint water or half/half with milk
1oz (25g) strong cheese such as parmesan
Boil the liquid in a pan, remove from the heat and stir in the meal
until you have a smooth porridge.
Return to a medium heat and continue to beat for about 5 minutes. Add
the cheese and season to taste. Pour into a shallow tin and leave in
the fridge for an hour to set. Turn out and cut into fingers, brush
lightly with oil and grill on both sides until crisp and golden.
Cook as above, omit cheese and add instead 1 tsp dried oregano. Cool,
then cut into cubes, dip in beaten egg and breadcrumbs and shallow fry
or grill till browned on all sides. Serve as finger food or with salad
as a starter.
An Orkney favourite - great with a bowl of soup and some mature cheese.
4oz Golspie Mill Beremeal
4oz Golspie Mill Plain wholemeal flour
1tsp Cream of tartar
1 tsp baking soda
6 fl oz milk (use sour or buttermilk for best results)
Mix dry ingredients in a bowl and make a well in the centre. Add milk
and mix until an elastic dough. Roll lightly in rounds of half an inch
thick. Place on a hot girdle or bake for 4 mins and turn. Remove from
the girdle and place on a wire rack covering with a dry cloth.
Brian Lamb's Sourdough Rye Bread
To make a small loaf, first of all make the sourdough starter: Add a
small sachet of dried yeast to 150ml of lukewarm water and stir in a
desert spoon of sugar. After the liquid starts to bubble slowly add
some of it to 250g (2 cup measures) organic rye flour, sufficient to
make a thick paste. Leave this covered in a glass bowl in the fridge
for three days when it will achieve a sour odour.
500g (4 cups) Golspie Mill Organic Rye Flour
1 cup of the sourdough starter
1 tablespoon olive oil
pinch of salt
Rub in all the ingredients or better still mix in a food processor.
Take 300ml tepid water and add a sachet of dried yeast plus a desrt
spoon of sugaeand when the liquid bubbles, slowly add most of it to
the rye flour blend until a dough results. Knead into a ball and place
in a bowl and cover with a damp cloth. After a few hours when the dough
has risen, knead it again and press into a greased baking tin. After
a second rise, bake in a hot oven for about 45 mins.
Recharge the sourdough starter by adding a cup of flour and any remaining
fermeted liquid left over from the bread making recipe to make a thin
dough. The starter will last as long as you continue to make bread.
Clapshot and drams - recipes of the North. An excellent guide to Scottish traditional cooking
Recipes from Shetland - from the children of Scalloway Junior High School
Beremeal girdle scones
Some more Scottish recipes from freelance food writer Catherine Brown
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