No rabbit and no woodcock, just the simplest Spanish supper of eggs and peppers
Snacks
Scotch Woodcock
Scotch Woodcock is a traditional Scottish recipe, from the Victorian
period, for a classic snack of a blend of Gentleman's relish, milk,
eggs, anchovies and cayenne pepper that was served as a spread on toast
as a savoury dish at the end of a meal. The full recipe is presented
here and I hope you enjoy this classic Scottish version of: Scotch
Woodcock.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Scotch Woodcock is a
traditional Scottish recipe, from the Victorian period, for a classic
snack of a blend of Gentleman's relish, milk, eggs, anchovies and
cayenne pepper that was served as a spread on toast as a savoury dish at
the end of a meal. The full recipe is presented here and I hope you
enjoy this classic Scottish version of: Scotch Woodcock.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
the moment just before it finished cooking |
Well every mothers son finds themself in another time and another place, and my home now is on the Iberian peninsula with all those lovely ingredients all about me.My store cupboard was offering me eggs,milk,cheese,tomatoes and pequillo peppers so Piparrada a simple Spanish supper of eggs and peppers it had to be.
Piparrada
(eggs with peppers)
srves 4
2 red peppers or (my option) 2 tinned Pequillo peppers,drained
6 tbsp olive oil
4 garlic cloves
1 small onion,shredded
55g (2oz) Presunto Serrano ham,cut into strips
340g (12 oz) tomatoes,peeled seeded and chopped
8 eggs
salt and pepper
Roast the peppers under a grill or on a barbecue until charred.Wrap them in a cloth until cool enough to handle,then peel them.Discard the seeds and stem,then cut the peppers into strips.I used tinned pequillos.
heat half the oil in afrying pan and sauté the garlic and onion.Add the strips of ham,then the tomatoes and peppers.Fry for about 15 minutes until some of the liquid has evaporated.Turn out into a bowl and set aside.Beat the eggs as you would for scrambled eggs then season with salt and pepper.Heat the remaining oil in the pan and pour in the eggs.Stir them,cooking very gently,then add the pepper mixture.cook without stirring again until the eggs are set.
and for those who want the recipe,here is
My mothers Scotch Woodcock recipe
srves 4
2 red peppers or (my option) 2 tinned Pequillo peppers,drained
6 tbsp olive oil
4 garlic cloves
1 small onion,shredded
55g (2oz) Presunto Serrano ham,cut into strips
340g (12 oz) tomatoes,peeled seeded and chopped
8 eggs
salt and pepper
Roast the peppers under a grill or on a barbecue until charred.Wrap them in a cloth until cool enough to handle,then peel them.Discard the seeds and stem,then cut the peppers into strips.I used tinned pequillos.
heat half the oil in afrying pan and sauté the garlic and onion.Add the strips of ham,then the tomatoes and peppers.Fry for about 15 minutes until some of the liquid has evaporated.Turn out into a bowl and set aside.Beat the eggs as you would for scrambled eggs then season with salt and pepper.Heat the remaining oil in the pan and pour in the eggs.Stir them,cooking very gently,then add the pepper mixture.cook without stirring again until the eggs are set.
and for those who want the recipe,here is
My mothers Scotch Woodcock recipe
- A couple eggs
- A splash of milk
- Handful of grated cheddar cheese
- 1 tomato chopped
- Pinch of cayenne pepper
- Salt and pepper
Heat a cast iron skillet and melt a bit of butter to coat the bottom of the pan.
Crack the eggs into a bowl. Add the milk. Whisk together with the cayenne pepper.Add the tomatoes and cheese and stir to blend.
Pour it all into the frying pan and scramble.
Serve with toast.
Scotch Woodcock is a
traditional Scottish recipe, from the Victorian period, for a classic
snack of a blend of Gentleman's relish, milk, eggs, anchovies and
cayenne pepper that was served as a spread on toast as a savoury dish at
the end of a meal. The full recipe is presented here and I hope you
enjoy this classic Scottish version of: Scotch Woodcock.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Scotch Woodcock is a
traditional Scottish recipe, from the Victorian period, for a classic
snack of a blend of Gentleman's relish, milk, eggs, anchovies and
cayenne pepper that was served as a spread on toast as a savoury dish at
the end of a meal. The full recipe is presented here and I hope you
enjoy this classic Scottish version of: Scotch Woodcock.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
This is a traditional
Scottish recipe, from the Victorian period, for a classic snack of a
blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper
that was served as a spread on toast as a savoury dish at the end of a
meal.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-scotch-woodcock
Copyright © celtnet
I love your Scotch Woodcock story. Charming! BTW, did you know that the people who make Gentleman's Relish also make something called Poacher's Relish - made with smoked salmon and lemon zest, which sounds rather fab too.
ReplyDeleteYour Piparrada is makng my mouth water! It would have made the perfect lunch today as we spent most of the afternoon in the garden (the sun was shining!) with a glass or two of wine!
Never been agreat fan of gentleman´s relish myself but poachers relish sounds deelish-must look out for it online.
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