My Global Food Challenge

Scotland (2)

Chicken Bonnie Prince Charlie (Scotland)

The recipe for Drambuie (which gives this dish its flavor) is said to have been given to members of the MacKinnon clan in gratitude for their help after Culloden. The honey-sweet golden drink is enjoyed by millions around the world – and adds flavor to many recipes.

Yield: 4 Servings


4 chicken breasts skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock
8 fluid ounces (250ml or one US cup) double cream (whipping cream)
3 ounces (125g or 3/4 stick) butter
1 ounce (25 g) flaked almonds
4 apples
A little flour
Salt and pepper


Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft – do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.

Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.

Link to My Post on Scotland:

Cuisine :   Scottish

Main Ingredient :   Chicken    

Arran Potato Salad (Scotland)

Although Ayrshire is traditionally the county where the best potatoes are grown, Arran Chief is a particularly good, waxy variety, ideal for salads. Of course, you can use any available variety which produces a firm, waxy texture when cooked.
Yield: 6 Servings


10 waxy potatoes diced
4 ounces (100g) shelled fresh peas (or frozen peas)
4 ounces cooked beetroot (red beets) diced
Salt and freshly ground black pepper
Two teaspoons chopped onion
One teaspoon chopped fresh parsley
Four tablespoons (60ml) salad dressing or salad cream
Fresh parsley to garnish


Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.

While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.

Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.

Link to My Post on Scotland:

Cuisine :   Scottish    

Main Ingredient :   Potatoes

File:Europe location SCO 3.png

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