zondag 20 september 2009

Scotland the brave!

If you ever hear the words ‘Scottish’ and ‘delicacy’ used together in a sentence, you’ll have to be a little bit brave. Because the terrible reputation Scottish cuisine has is not entirely undeserved. Many of the nation’s favourites will have your cardiologist break out in a cold sweat (or on the phone to his Porsche dealer..). They really love throwing everything and anything in that deep fat fryer. And what is not fried will probably be served with chips. Now I have nothing against chips, from time to time, but they do not constitute a veg. Wandering around Glasgow, you will encounter people who look malnourished. Not necessarily skinny; but their hair, teeth and grey skin reveal a severe unfamiliarity with vitamins found in the first half of the alphabet.

The deep fried Mars bar is often thought to be an urban myth. Not so. I have tried one. Not a whole one mind, just a bite. But the battered melting chocolate wasn’t even nearly as bad as I thought it’d be. I just hope I will be able to say the same about the deep fried pizza. Yes. Deep fried pizza. Available with or without batter, or so I have been told. Before I leave I will have to try one. Evidence will be provided. Stay tuned. Having oysters in Oban

But that is just one side of the story. I have truly had some of the best food of my life here. Scotland is said to be the larder of Britain. The quality of produce is ridiculously high. And many restaurants have woken up to the riches of the the land. This year my taste buds were tickled by, amongst other things:

salmon smoked over whisky barrel oak, scallops, razor clams, oysters, West Coast mussels, raspberries, strawberries, langoustines, Stornoway black pudding, crab, venison, haggis, angus beef, scotch eggs, scotch pies, oatcakes, cullen skink, porridge, Arran cheddar, tablet, cock-a-leekie soup, shortbread, and of course the single malt whisky.

langoustines beforelangoustines after 

I’ve even learned to love that strange bright orange drink called Irn Bru. So when someone offers you a true Scottish delicacy, it can really pay to be a little bit brave.

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