|Learn about Christmas in England from the children who live in Britain Christmas traditions why do what we do at chrsitmas time
Scotland is famous for its game and salmon, the national dish is haggis and neeps (innards and offal chopped up with spices and cooked in a sheep's stomach, served with mashed turnip).
Haggis is made from lamb’s offal (lungs, liver and heart) mixed with suet, onions, herbs and spices, all packed into a skin bag traditionally, but not usually now, made of a sheep’s stomach. Haggis is often served with mashed potatoes and mashed swede or turnips. It is traditionally served on Burns’ Night.
Other Scottish foods include:
Bannocks (or Oatcakes)
Bannock is a a form of flat cake baked on a griddle. Generally made of oatmeal, it takes the form of a large oatcake biscuit. Some Scots use the term Bannock to refer to a wheat flour cake similar to a large thin scone.
Similar to the French Pot au Feu,the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast.)
The Aberdeen-Angus breed of beef cattle are famous for their rich and tasty meat, which makes excellent steaks.
Scotch Broth or Hotch-Potch
A rich stock traditionally made by boiling mutton , beef, marrow-bone or chicken with diced vegetables.
The final consistency should be thick and served piping hot.
A very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger.
Made from boiled cabbage, carrots, turnip and potatoes.
The Rivers Tay and Tweed are major salmon fisheries.
Laverbread - It's basically boiled seaweed (Laver is a kind of edible seaweed).
Laverbread is often served rolled with fine Welsh oatmeal into little cakes and fried into crisp patties with eggs, bacon and cockles for a traditional Welsh breakfast.
Bara Brith - A rich cake
Welsh Rarebit - melted cheese on toast.
Cawl - a rich stew made with bacon, scraps of Welsh lamb and vegetables.
Welsh Cakes, also known as Griddle Scones
|Here in Anglesey, we have our very own name for what the South walians call "Cacen Gri" (Welsh cakes) pronounced cack- en Gree. My Nain (welsh for Gran) always called them Slapan Sir Fon, Sir Fon being welsh for Anglesey. This is pronounced Slap- ann. It comes from the way you just slap the scone dough on to the griddle. So you see it isn't to be mistaken for something rather violent when your Nain would make "Slapan" for an after Sunday school tea!!
Keep up the good work,
Regards, Eirian Watcyn Jones, Anglesey.
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