A History of Fried Chicken

Hannah Glasse' 1747 Recipe for Fried Chicken

A History of Fried Chicken Fried chicken is still enjoyed as it always has been in the southern states of America – at its best in Mom and Pop style restaurants, preferably fried in the traditional lodge skillet. But until recently the rest of the world saw fried chicken just as an alternative to McDonalds. In the search for new…

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Lorne Sausage, A History

Lorne Sausage

Lorne Sausage Lorne sausage, the vivid pink beef sausage, usually sandwiched inside a morning roll is a firm Scottish favourite. The cheapest of the lot are made of mystery meat, and lots of fat, so they will be exactly half the size they are to begin with after frying. Brown sauce or ketchup is indispensable for these cheaper versions, whose…

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Beloved Bread Sauce

Bread Sauce

Beloved Bread Sauce In her book Recipes from Scotland, F. Marian McNeill (1946, The Albyn Press) claims that bread sauce is one of the two original sauces, along with egg sauce, to be invented by the Scots. Whether this claim is true or not (sounds like a bit of Scottish propaganda to me) bread sauce is a triumph of thriftiness….

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Mince and Tatties: A Scottish Classic

Mince-and-Tatties

Mince and Tatties Mince and tatties is to Scotland what pasta and ragù is to Italy, so we should be proud of this national dish. Mince and tatties is comfort food at its best. It is what everybody’s granny made for them, so offering a recipe can be a tricky business for everyone has their own way of making it….

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Hotch Potch: One Pot Cooking

Hotch Potch: One Pot Cooking

  Hotch Potch: An Ancient Dish for Modern Times Hotch potch is a great example of how good Scottish cookery can really be. Hotch potch is cooking at its most elementary – a cheap cut of meat on the bone simmered in water until it is melting and soft, then go in plenty of young, juicy summer vegetables and you…

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Lamb Koftas – A Middle Eastern Feast

Lamb-Koftas-Middle-Eastern-Feast

Recipes for lamb koftas and flatbreads are at the bottom. I have never been to anywhere in the middle east (not yet anyway) and had the chance to taste all the colourful food, but shops like Maqbool’s in Edinburgh can at least transport you temporarily to a different world. Maqbool’s is a small supermarket not far from South Bridge selling…

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Fried Chicken: A Guide

When you hear Kentucky, most people think of Kentucky fried chicken. Sadly, the fast food chain that made this dish so incredibly famous has sold it short, and sort of ruined its reputation, so people think of it as trash, junk food. Fried chicken, from my point of view, is one of the world’s greatest chicken dishes. And screw the…

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Authentic Butter Chicken

Butter chicken, or Murgh Makhani, was created  in the 1950’s at the legendary Moti Mahal restaurant in Old Delhi. It has since spread around the world, becoming many peoples favourite. Butter chicken must be one of the most loved Indian dishes in Britain, and with good reason. Pieces of juicy, slightly charred chicken in a fragrant tomato sauce, enriched with…

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Pork Chop: The Best Way to Cook it

A Really Big Juicy Pork Chop A really good quality pork chop, on the bone with a good layer of fat, is one of the finest cuts of meat and is a real treat. It must be served slightly pink otherwise the texture is dire. The cooking method required for pork chops is different to a beef steak, where you…

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Summer Veal Stew

Summer Veal Stew Stews aren’t just for winter. This summer veal stew is brightened up with lemon peel, spring onion and lots of parsley. All you need is some simply boiled potatoes or a crusty baguette to mop up the delicious sauce. Serves 3 – 4 Ingredients 600g – 700g lean cut of veal suitable for long slow cooking, cut…

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