{"id":3573,"date":"2008-05-17T15:23:55","date_gmt":"2008-05-17T14:23:55","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3573"},"modified":"2018-02-20T15:12:17","modified_gmt":"2018-02-20T15:12:17","slug":"essential-scottish-cookery","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/essential-scottish-cookery\/","title":{"rendered":"Essential Scottish Cookery by Carol Wilson &#8211; review"},"content":{"rendered":"<p>We hear so much about the Scots\u2019 passion for deep-fried chocolate bars and not nearly enough about the wealth of fine food that represents the true Scottish culinary heritage.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/Essential%20scottish.jpg\" alt=\"Essential Scottish Cookery\" width=\"292\" height=\"377\" \/> Haggis is the dish that first comes to mind when thinking about traditional Scots fare. I have a favourite one that I\u2019ll review for you over winter but Carol Wilson and Christopher Trotter offer us a new presentation: Haggis, Potato and Apple Tart. I think I would describe it as more of a pie having a pastry lid but it\u2019s such a great idea and would be a nice introduction to those who are a bit wary about trying a haggis in its natural state. Carol and Christopher admit that haggis, although still popular, is more often bought than made from scratch in the home. I wonder why!<\/p>\n<p>Essential Scottish Cookery has plenty of fish and seafood recipes as you would expect. The Scots are famed for smoked fish of all kinds. A Cullen Skink isn\u2019t some kind of Highland rodent but a classic soup made from Finnan haddock, onion and potatoes. It was a staple for the fishing community in the old days. It\u2019s easy to make, as are all the recipes in this book, and you know you should eat more fish!<\/p>\n<p>Each recipe has a little paragraph about either the main ingredients or the history of the dish. Auld Alliance Apple Tart is one that I had not come across before. The Auld Alliance is that between France and Scotland, a relationship that has lasted for 600 years or so. The apple tart is the Scots\u2019 take on the classic Tarte Tatin.<\/p>\n<p>Border Tart (I guess that\u2019s from the North side of the border) illustrates the Scots\u2019 love of all things sweet. It\u2019s full of dried fruit and walnuts and would be a very welcome mid-morning snack, as the authors say&#8230;..and at any other time, I would say!<\/p>\n<p>Let\u2019s not miss out the Whisky Marmalade. It has a healthy \u00bd pint of the stuff for each 10lb of finished marmalade. How about a Highland Coffee that the authors suggest be presented in a tall wine glass with a \u00bd pint capacity!<\/p>\n<p>Essential Scottish Cookery is a lovely, well illustrated book (360 photographs) and full of charming surprises, and introduces us to the generosity of the Scottish table.<\/p>\n<p>Essential Scottish Cookery<br \/>\nAuthors: Carol Wilson and Christopher Trotter<br \/>\nPublished by: Black and White Publishing<br \/>\nPrice: \u00a310<br \/>\nISBN 978-1-84502-186-3<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We hear so much about the Scots\u2019 passion for deep-fried chocolate bars and not nearly enough about the wealth of fine food that represents the true Scottish culinary heritage. Haggis [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[507,1143,1142,887],"class_list":["post-3573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-baking","tag-carol-wilson","tag-essential-scottish-cookery","tag-scottish"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=3573"}],"version-history":[{"count":4,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3573\/revisions"}],"predecessor-version":[{"id":9281,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3573\/revisions\/9281"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/4115"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}