Dumfries & Galloway Regional Recipes

Dumfries & Galloway is a south-west (borders) region of Scotland, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Dumfries & Galloway area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.

 

BAPS

As a breakfast bread roll these are made in an oval shape, rather than in a round, and brushed over with a little milk, then dusted with flour, before baking.

½ lb (250g) flour, 1 tsp salt, 1 oz (30g) lard, ½ oz (15g) fresh yeast, ¼ pint (150ml) half milk, half water.

Sift the flour and salt into a mixing bowl and rub in the softened lard, so that the flour resembles breadcrumbs. Warm the milk and water, (to about 140F or 70C) pour into a jug, and mix in the fresh yeast. Leave to activate for 5 minutes. Add the yeast, milk and water to the flour and mix thoroughly. Knead to a soft and silky consistency (add more flour if it needs it) and leave in a clean bowl in a warm room, covered with a cloth until it rises and doubles in size (about 2 to 3 hours). Knock the dough back and knead gently for a few minutes. Divide the dough into 6 equal pieces and shape into flat oval rolls. Place on a greased baking tray and leave for 20 minutes somewhere warm. Brush over the rolls with a little milk and water, dust with fine flour and bake in an oven at 425F (210C) for about 15 minutes. If required fresh for breakfast the dough can be left covered in the fridge overnight.

 

BANNOCKS

12 oz (340g) flour, 2 tsp baking powder, ½ tsp salt, 1 oz (30g) butter, 4 oz (115g) oatmeal, 1 tbsp sugar, ½ pint (300ml) half milk and half water.

Sift together the flour, baking powder, and salt, then rub in the softened butter until the flour is like breadcrumbs. Stir in the oatmeal and sugar. Add enough of the milk and water mixture to make a soft dough. Break the dough in half, flatten each piece into a round shape, about ½ inch (1 cm) thick. Cook them both off on a Scottish griddle (girdle) plate, which has a little butter on it, (you can use a heavy frying pan) turning them over when browned on the underside. Either serve whole or cut into six sections.

 

SCOTCH BROTH WITH OATMEAL DUMPLING

1 fowl or piece of fat boiling meat, 4 oz (115g) barley, 8 oz (225g) split peas, 1 oz (30g) whole peas, 2 leeks, 3 carrots, 2 pieces turnip, 4 brussels sprouts, 2 small blades kale, few springs parsley..

Put 7 pints (3.6 L) of water in a soup pot.  Bring to the boil, then add salt to taste, vegetables cut in small dice and fowl securely tied, or meat if no fowl is available.  Boil steadily for 3 1/2 hours.  Then serve piping hot in a well-warmed tureen.  Ample for 6 persons.

Dumplings: Put 2 oz (60g) roast dripping (beef dripping or lard) in a bowl, add an onion finely chopped and 1/2 lb (250g) fine oatmeal.  Add pinch of salt and dust of pepper.  Make into a stiff dough with cold water.  Tie in a floured cloth, plunge into fast-boiling soup and cook for 1 hour.  Turn carefully out of cloth.

 

SKIRLIE-MIRLIE

2 teacupfuls cooked turnips, 2 teacupfuls cooked potatoes, 1 tablespoonful butter or margarine, 1/4 teacupful creamy milk (or buttermilk), salt, pepper.

Mash vegetables together thoroughly.  Melt margarine in pan and add milk.  Heat.  Add vegetables and whisk over fire until light and creamy.  Add salt and pepper to taste.  Serve very hot.