Traditional Scottish food recipes

[Rob Wright]

A variation of Dunlop rarebit, I used a baguette and Wisconsin Black cheese , turkey sausage and mango slices.

In a bowl add a tablespoon of milk, crack two eggs, add a dollop of whipped cream cheese, chopped bacon bits, and chopped chives. Mix well. Take two pieces of sliced bread, sourdough is very good, and toast them. When done toasting slap some cheese, the sharper the better, on the toasted slices and toss into the oven. In a skillet melt a dab of butter and add the egg mixture. gently stir until mixture sets. Pull out toast with melted cheese and spoon mixture onto them. Serve with a pint of your favorite.

Rob

[###KILTEDKIWI###]

Swedes were usually got from the local M&F Co-op, as they were bigger and a bit rougher than the home-grown types and were available during winter (no frozen veg back then). They usually ended up in soups, stews and mashed with haggis. Compared to the other turnips, swedes weren’t as nicely flavoured as the others and you could get a variance in flavour from swede to swede. God only knows what the school used to do with them for school dinners, but they usually tasted vile when a dollop of mashed swedes was dumped on your plate.

The three things that turnips can suffer from, for an end-user/diner, are stringiness, dryness typified by little voids inside the turnip and worms which burrow way inside.

I think Scots used swedes because a) they were cheap, b) they were relatively native and c) they were hardy growers. It is one of those food items which Scots ate but English gave to their animals. (oats being another, as Doctor Johnson once famously declared).

I'm a life long swede eater, we were given them with everything during winter, swede, parsnips and carrots mased together, mashed potato, cali's and lamb (exchange meat for variance).

I have to say, I like it, but i do tend to load it up with pepper.

As you have said they are cheap, used to be 50c for a swede as big as your face...not so now, like 1.50...

In Southland we had to wait for a good frost or snow blanket to cover the swedes, other wise they were terrible and just given to the animals.

Southern New Zealanders are colliqually known as "swede eaters" throughout the rest of the country, as it is hardly eaten elsewhere.

oh yeah

Swede cake...

enjoy?

http://www.stuff.co.nz/life-style/fo...ty-swede-cakes

[Tobus]

Very interesting! I may have to try that recipe. It looks like almost an exact equivalent of carrot-cake, but using rutabagas/swedes instead of carrots. That could be a nice variation in flavor. Yep, I'll have to try it.

[###KILTEDKIWI###]

To sweeten your mashed swede which can taste a bit earthy. When boiling the swede add some parsnip, cook together and then mash them together. At a guess, 20 % parsnip, 80% swede is about the right mix.You can add to the mix some carrots too---all cooked together.

thats what I was angling at, thanks JS.

[Lachlan09]

Like you, I like to load up Swedes with fresh milled black pepper.

Have you ever tried Golden Ball, Early Milan and Snowball turnips ? The Snowballs were my favourite. My dad used to pull them out the ground young and small, then steamed or simmered and drained, then butter melted over them, so tender and completely delicious – ahhhh the summer days of my childhood !

[Strider]

Thanks for the link. I just printed about 20 recipes to try

[BEEDEE]

Southern New Zealanders are colliqually known as "swede eaters" throughout the rest of the country, as it is hardly eaten elsewhere.

Phil - not true! We used to regularly have roast swedes with Sunday roast dinner - in Auckland!! And I still do them in the USA.

Brian