Make your food visually appetizing
Do you put in a lot of effort into your cooking only to be disappointed that you do not get any compliments whatsoever? Well, perhaps you are making the mistake on catering to the tongue alone. It is important to keep in mind that we eat using all our senses. The aroma of food often tells us whether it is going to taste good or not. The pungent smell of spice on oil will automatically excite a person who likes spicy food.
Scottish Themes
When many people think of Scottish food and culture they imagine kilts, haggis, and deep fried mars bars. Scottish culture is deep and rich and offers a plethora of exciting new fusion food to try. Scotland today is home to inspired artisans and is a melting pot of post colonial cultures with hybrid identities. The below recipe is inspired by a variety of elements life in Scotland today, from jewellery to music.
In 2010 Ortak featured a fusion of styles to advertise their collection of ortak rings and other gold and silver jewellery. The adverts featured a blend of Scottish heritage, graphic design and a military element. The below recipe is ambitious in that you need to create a finely criss crossed graphic based top crust for the pie. It features Scottish favourites in an oat infused crust and a deep rich haggis flecked filling for a perfect fall supper. The first step is to make a typical short pastry but replace one third of the flour with porridge oats that have been blitzed in the food processor until they are a very fine meal. You will need:
- 200 grams of flour
- 110 grams of unsalted butter
- 2-3 tablespoons of ice cold water
You are going to blind bake half of the short crust in the oven as you would usually do, then roll out the other half and place in the freezer for later. Freezing the dough will help you make a Scottish inspired lattice for the top of the pie.
For the haggis filling you will need:
- 450 grams of haggis
- 250 grams of diced bacon
- 2 onions
- 2 carrots
- 1 swede
- some vegetable oil
- salt and pepper
- chicken stock
In a large frying pan begin by frying the bacon in a bit of oil, when it begins to crisp add the onions finely diced and the carrots and swede that have been finely diced saute for three minutes then add in the haggis which has been removed from its casing and cut into cubes. Cook for an additional three minutes then moisten with some stock and cook with the lid on the pan until the vegetables are tender about five more minutes. Spoon into the crust and then bring the top crust out of the freezer. Depending on your ambition you can either top with the crust and then create the lattice as a decoration or you can slice the crust into strips and weave them together before placing on top of the pie. Bake at 200 degrees for 35 minutes.
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