Atholl Brose (..Slainte Mhath!)
- 4 rounded tablespoons of medium oatmeal, 4 tablespoons of aromatic honey, and a quart (750ml) of Scotch whiskey - a good blend will suffice.
- Put the oatmeal into a basin and gradually mix with cold water until it forms a thick soupy paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much of the liquid as possible. Throw away the oatmeal lees (or give the dog some ‘roughage’) and use the creamy liquor from the oatmeal for the ‘brose’.
- Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal brose and stir well. (Purists insist on a silver spoon for stirring!) Put into a quart bottle and fill it up with whiskey. Shake well before serving.
Dip Not very Scottish, and South of
(as requested by all at 2010 End of year - see what you
missed, all non attendees?)
2 tins Jalepino beans (just pino beans on the tin) 425gm, mashed
2 tsp. Lemon juice
1 cup sour cream
½ cup mayonnaise
1 pkt. Taco seasoning mix
1 bunch shallots
200gm grated cheddar cheese
Spread Jalepino beans onto serving plate.
Mash avocadoes and lemon juice and spread onto beans.
Mix sour cream, mayonnaise, Taco seasoning and make next layer.
Spread with chopped shallots.
Chop tomatoes up small and sprinkle over shallots.
Top with grated cheese and garnish with parsley.
Serve with dry biscuits, corn chips, toast or bread.