There are a lot of similarities in the British and Scottish cuisines. Basically, one and the other share a lot of features that both originate from the local traditions but also absorbed much foreign trends. The core things in the Scottish cuisine are fish and meat, as well as dairy product. Certain role is also played by fruit and vegetables.
To start with appetizers, in Scottish cuisine there are a lot of them and they are pretty varied. Among them the most popular are Haddie-stuffed artichokes as well as Scotch smoked salmon and Finnan haddie. Appetizers, as the name suggests, are presupposed to be served before a meal and are frequently spicy. Their main ingredients are fish and flower as well as butter.
Lunch is the time for soups. It is traditional for the soups in Scottish cuisine to be fresh and combine various flavors. The most frequent are Scottish tomato and apple. Soups also are cooked with beacon and other types of meat with the addition of onions and leeks. The most famous Scottish soups are Bonfire Warmer soup, Golden Vegetable soup as well as Highland Chicken soup and Potato-Leek-Mushroom soup and also Scottish Harvest Festival soup.
Among the appetizers salads are not infrequent, though, they are actually, a separate dish. They are always rich in vitamins and fresh and contain vegetables and fruits or even both. Sometimes they are made with meat and very often with olive oil, vinegar and lemon juice.
Meat and fish are compulsory parts of Scottish cuisine. It is not surprising taking into consideration that both can be found in abundance. Pork is popular but so are veal and lamb. Mutton pies are very popular and dishes made of various game as well.
In the list of dishes with meat the most traditional are Forfar Birdie and Haggis. The former is actually meat pastry or a pie that originates from the town of Forfar and resembles Cornish pastry. The latter consists of a sheep’s pluck, which is heart, liver and lungs, and is minced with onion and oatmeal as well as some other ingredients such as salt and spices and is prepared in an animal’s stomach for about 3 hours. Stovies is also a very traditional dish for Scotland and there are a lot of different recipes for it.
Fish is also very important in Scottish cuisine and among fish dishes are the following: the Arbroath Smokie and Cabbie Claw. The former came from Auchmithie village and the latter from the Orkneys and the North-East of Scotland. It is actually a cod dish with sea salt and parsley with mashed potatoes and horseradish added, plus a special sauce.
When it comes to drinks, the choice is very varied. One can find golden scotch whisky liqueur – Drambuie – with the flavors of honey and herbs. It is made of aged malt whisky, with heather honey added as well as certain herbs and spices. Ginger Wine has got interesting taste and it is actually fortified wine made from a fermented blend of ground ginger and raisins. It actually originates from England but gained very strong positions and approval in Scotland. It is either drunk with ice or pure. But perhaps, the most popular Scottish drink is Scotch whisky. There are different types of it - single malt, vatted malt, or pure malt, also -blended and single grain. In England the term whisky is used when Scotch is meant; in all other countries it is just Scotch.