Guga Recipe sent to us
Posted: Wednesday, 14 December 2005 |
Comments
Sorry Calum but Annie MacLeod is a cheeky wee bisom who's just attention seeking - and she's obviously out of touch with the more contemporary approaches to gannet cuisine. You haven't been able to get good quality cooking diesel since Alan John closed the delicatessen counter in the Lionel Stores and tractor paraffin is no substitute for his Late-bottled Extra Virgin Duckhams. A more modern approach is to smear the bird with Swarfega before cooking. This tenderises the meat, especially if the bird is plucked first, and cleanses the palate. Another tradional local recipe more suited to the party ambience is stuffed cods' heads. A spoonful of mashed fish liver, oatmeal and vaseline popped into an open-mouthed head makes a lovely party snack. Imagine the fank on the first big night of the Festival... Cods' heads piled on a platter in an upside-down cone. 'Ah Calumannabel', they'll all say, 'with these cods' heads you are spoiling us.' Do I get a strubag now with a Paris bun?
annie beag from lone sheiling
Strubag and Paris bun on way. Alan John's delicatessen was indeed something else- my sister got the last tin of mushrooms in stock some years ago. She was attempting a veloute sauce with the guga. Mind you she was three parts gone on tow bottles of house red from the back door of the Cross Inn. Ah memories eh? Look forward to seeing you in the VIP enclosure at the Fank.
calumannabel from port of ness
Veloute sauce with guga! Hope your sister won't be in the VIP enclosure if she's got daft ideas like that. You brought back some memories of Cross Inn in the old days though Calum. Do you remember the bodachs who used to wait round the back to collect carry-outs of McEwans Export for the community arts project at the Lighthouse? I think they were trying to create an offshore underwater sculpture at the Butt made of recycled cans. Don't think An Lanntair were interested in promoting the project so it fizzled out. Anyway, back to the fank.... I thought you might be interested in making some Sheep Dip for the launch night. It's adapted from a recipe that my Aunties Morag and Seonaid used to make and is very handy when you've unexpected guests and no Lofty Peak to hand to knock up a few bannocks. Like most dips it's best served chilled with neep batons. Sheep Dip ingredients: 8 oz. crowdie at room temperature, 1/2 cup sour cream, 1 cup of fuaran water,1 tablespoon sheeps’ blood (fresh is better),1 tablespoon dried carrageen powder, 1 teaspoon Vicks VapoRub, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 8 oz. finely minced mutton. A good tip is to scrape the filling out of Scotch pies if you haven't got any mince to hand. Method: Cream the crowdie with a fork (or in a blender if you live in Stornoway or in a new kit house) until smooth. Add the other ingredients then mix thoroughly. This is not just Sheep Dip. It's M&S Sheep Dip.
annie beag from lone sheiling
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