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We’ve been inspired by Norman, the Great British Bake Off baker from Greater Speyside!

Norman. Photo: BBC

Norman. Photo: BBC

It’s nearly episode 5 of series 5 of the Great British Bake Off. While the nation is rocked by the controversy surrounding the “bingate” scandal, we’ve been cheering on the Great British Bake Off’s Norman who lives near Buckie on the Greater Speyside coast.

We’re not the only ones.

If Norman is kicked off the show you might as well turn your television off and throw your remote control out of the window. (Buzzfeed)

Norman’s father and brother were bakers. Although he doesn’t want that for himself he would like to bring back traditional Scottish recipes and has contacted his father’s old apprentices to revive some of the more traditional Scottish bakes that he fears are being lost.

Greater Speyside is famed for its fresh produce and, as Norman has proved, simple yet incredibly tasty cooking. While we would recommend coming to the area to sample local cuisine, here’s a couple of recipes from the area you might want to try.

Tattie Scone Recipe

Forres is home to the World Tattie Scone Championships, held at the one day European Pipe Band Championships which had almost 20,000 visitors in 2014. A tattle scone is a variant of the “griddle scone” and Irish “potato bread”.

While we present the basic recipe, experienced tattie scone cooks add their own ingredients for added flavour. This year’s winning scone incorporated local haggis and neep (turnip).

Ingredients

  • 1 kg floury potatoes
  • Butter
  • Salt and Pepper
  • Flour

Method

Cook the potatoes in salted boiling water until tender, drain well and leave to dry.

Mash with a good measure of butter. Add salt and pepper to taste. Allow the mixture to cool completely.

Stir in flour and a little more melted butter to make a smooth dough.

Roll out to a thickness of about 5 mm, and cut into 3″ (7.5cm) triangles.

Cook in a lightly buttered frying pan until golden, about 1-2 minutes a side.

You can serve potato scones with butter or as part of a Scottish cooked breakfast including eggs, sausage, black pudding and bacon.

Cullen Skink Soup Recipe

Cullen. Photo: David Sim

Cullen. Photo: David Sim

Although this isn’t a baking recipe, it could make an ideal accompaniment for your tattie scones.

Cullen Skink is a thick fish soup which takes its name from Cullen, a village of just over 1,300 people in Moray.

Ingredients

  • 1 Smoked haddock
  • 1 Onion
  • Water
  • 1 Pint (568ml) milk
  • 8oz (225g) Mashed Potato
  • Salt and Pepper
  • Butter to serve

Method

Skin the smoked haddock.

Roughly chop the onion

Cook the haddock, skin side down, in enough water to cover. Bring to the boil and simmer for 5 minutes, making a fish stock.

Remove the fish from the water and remove the bones and skin. Flake the fish and return to the stock (water). Add the chopped onion and salt and pepper to taste.  Simmer for 10 minutes.

If you don’t have some leftover mashed potato already, boil potatoes until soft, drain then mash.

Strain the stock, add the milk and bring to the boil. Add the mashed potato to the mixture, then the fish. Add butter and more salt / pepper to taste.

Enjoy!

Do you have your own favourite recipe from the area? Let us know at info@greaterspeyside.com or Tweet @greaterspeyside.

Sources:Tattie Scone recipe adapted and available under Creative Commons Attribution-ShareAlike License http://en.wikibooks.org/wiki/Cookbook:Tattie_scone