Foods in Scotland
DAIRY PRODUCTS
Milk, cream, and butter are widely and generously used. Cheeses in great
variety are assuming increasing importance in the Scottish diet. Some
types commonly used:
Caboc: a log-shaped, soft, buttery cheese rolled in fine oatmeal
and traditionally served with Baps.
Caithness: a soft cheese aged sixty days.
Hattit Kit: the Scottish version of cream cheese, often molded and
served with fresh fruits and cream (French-food bulls will note its
similarity to Coeur a la Creme, a classic French dessert prepared
from a blend of cream cheese and cottage cheese pressed into a
heart-shaped basket to drain off the whey. Un-molded, it is served with
sugared fresh berries.)
Raasey Cheese: a thick, cooked mixture of milk, eggs, and cheese
served on toast.
Rarebit: a thick sauce of melted cheese with beer or ale, seasoned
with mustard and served on toast.
FRUITS AND VEGETABLES
Fresh fruits and vegetables are usually served in season and are often
prepared with milk, butter, or cream. Staples for winter use include kale,
seaweed, cabbage, and potatoes. Canned peas are often used as a garnish.
Fruits are consumed as preserves, sweetened desserts, or in baked goods.
Scots by tradition are not large vegetable eaters nor do they usually
consume any great quantity of fresh vegetables or green fresh salads.
Typical fruits include apples, plums, and many types of berries. To the
staple vegetables listed above may be added turnips (neeps), leeks,
onions, tomatoes, and parsnips.
MEATS AND ALTERNATES
Fish and, more recently beef are the favored protein foods. Extended
practical use of offal (heart, liver, kidneys, tripe, etc.) and economical
cuts of meat are prepared simply. Usual methods of cooking include meaty
soups, stews, or meat pies and broths. When the budget permits, beef,
veal, and mutton are used most, with chicken and pork products less. The
exception is bacon which is used often, and frequently lends its smoky
taste to many economical dishes or light suppers. In some areas wild fowl
and game are used. Fish is preferred over other seafood. Favored fish
include salmon, trout, cod, haddock, kippers, and herring. There is some
consumption of mussels, oysters, crab, winkles, and shrimp.
Eggs are mostly used as an ingredient in other dishes or prepared as a
light supper. Legumes are used only occasionally in some soups.
BREADS AND GRAINS
Oatmeal is no longer the leading item in the Scottish diet. Nonetheless it
is still the most important grain cereal used. Some of its ingenious
variations include its use as a thickening and coating agent: as a
breakfast cereal; toasted, baked, griddled, boiled or fried: as part of
soups, beverages, desserts, dumplings, cookies, and meat mixtures.
Scottish oatmeal is used in the fine ground form rather than as rolled
flakes.
Each Scottish cook takes pride in the authenticity of traditional family
recipes for breads, cakes, biscuits, and shortbreads. Most are made from
wheat flour, very few use yeast as a leavening agent, and all are
characterized by the delicate natural taste and aroma of fresh eggs and
butter.
FATS
Butter, margarine, lard, and suet prevail as the favored fats in cooking
and baking. Oil is seldom used. Fats are also consumed in the form of
buttery cheese and cream.
SWEETS AND SNACKS
Candies, especially butterscotch, taffy, and hard sugar candies are
frequent treats, found in many pockets and often used to reward children.
Jellies, jams, marmalades, and preserves such as fruit butters are on the
table daily. Quick tea breads, plain un-iced cakes and crisp plain cookies
(biscuits) are consumed in large enough quantities to form a significant
part of the diet. Scottish shortbread is enjoyed in many countries and not
only by Scots.
SEASONINGS
The Scottish spice shelf is one of the smallest in the world. Salt and
pepper are used but seldom are other spices or any herbs called for.
Onions add zest to many dishes, and butter and oats are used with such
frequency that they could also be considered to be typical flavors. Ginger
is the spice most used in baking, if at all. The pure natural taste of
fresh ingredients is preferred to the addition of any spices or herbs or
anything that may mask them.
BEVERAGES
It has been said that Scotch whiskey is the staple beverage of Scotland,
and there's scarcely an individual who won't stoutly defend the attributes
of a favorite brand. But a fair amount of beer and some imported wines are
also consumed.
Tea is the beverage for breakfast and for a refreshing break. This is
usually accompanied by at least a few of the famed tea breads and cakes
for it wouldn't do to have tea alone. At its simplest, tea will at least
be accompanied by bread, butter, and preserves.