Traditional Scottish food
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What is it?
Haggis
It is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach.
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Scotch broth
It is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips [a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot and dried pulses.
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Cranachan
It is a traditional Scottish dessert. In modern times it
is usually made from a mixture of whipped cream, whisky, honey (preferably
heather honey), and fresh raspberries, with toasted oatmeal soaked overnight in
a little whisky.
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Caboc
It is a Scottish cream cheese,
made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in
toasted pinhead oatmeal, to be served with oatcakes or dry toast.
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Shortbread
It is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour. The use of plain white flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt.
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Smoked salmon
It is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
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