BS: Stapag

Subject: BS: Stapag
From: Rapparee
Date: 11 Aug 03 - 10:05 PM

The cold November rain soaked our woolens as the boat pushed away for Skye. In the distance could be heard the ghostly piping of Charlie's piper, playing his farewell to the Laird he'd see nae more.

Actually it was a rather nice night in October, we drove onto the ferry (no bridge then) and popped into the B&B long enough to find a good place for dinner.

We were directed to The Crofter's Kitchen, where we ENJOYED salmon, wine, Talisker and stapag.

The recent post "above the salt" about brose reminded me. And now, just because I like to share really good recipes:


STAPAG (as prepared at the Crofter's Kitchen, Skye)
        (Serves 12 -- or one very greedy person)

Whisk one (1) pint fresh cream [heavy whipping cream is fine] and one-half (1/2) pint milk until it starts to thicken.

Add, and continue whisking until stiff, three-quarters (3/4) cupful of oatmeal, three-quarter (3/4) cupful of honey, one (1) tablespoon of lemon juice, and three (3) measures of whisky.

Pipe it into glasses and serve.


I suggest Talisker for the whisky, as I think that its peaty smoky taste goes well. And for those of you who might think this is some sort of alcoholic haggis -- well, too bad.

Subject: RE: BS: Stapag
From: katlaughing
Date: 11 Aug 03 - 10:08 PM

I'm assuming that's cooked oatmeal? Steel-cut?:-) My Rog has been teasing me saying that I should ask for vegetarian recipes for haggis...maybe this is it!**bg**

kat

Subject: RE: BS: Stapag
From: Rapparee
Date: 11 Aug 03 - 10:10 PM

Nope. Uncooked oatmeal. And don't look at me like that. It's so good that I don't serve it to any but very special guests. (And at the price of Talisker, I don't make it often.)

Subject: RE: BS: Stapag
From: Amos
Date: 11 Aug 03 - 10:42 PM

Served with a spoon, then?

A

Subject: RE: BS: Stapag
From: Rapparee
Date: 11 Aug 03 - 10:46 PM

Served like any good mousse.

Subject: RE: BS: Stapag
From: GUEST,amergin
Date: 11 Aug 03 - 10:56 PM

wow...that sounds divine....might look into this...

Subject: RE: BS: Stapag
From: Alba
Date: 11 Aug 03 - 11:01 PM

Stapag also tastes very good with Laphroaig Whisky Rapaire. Another peat blend..yum!
It's expensive as well but worth it.
JD.

Subject: RE: BS: Stapag
From: Alba
Date: 11 Aug 03 - 11:12 PM

Hey Kat. Here is a recipe for Vegetarian Haggis. I have made it before and it takes pretty good. animal free haggis:>)
JD:>)

Subject: RE: BS: Stapag
From: Bee-dubya-ell
Date: 11 Aug 03 - 11:24 PM

Hurrah for animal free haggis!!!! I'm far from a vegetarian, but if animals are going to be sacrificed they should at least be used to make something edible.

Bruce

Subject: RE: BS: Stapag
From: katlaughing
Date: 12 Aug 03 - 06:37 AM

HeyaAlba, thanks! Rog was surprised and I got a good giggle out of him when I told him there really IS a recipe for veggie haggis.:-)

Rapaire...having had my share of genuine oatmeal which has not been cooked long enough, I can only repeat that look! As well as throw uncooked barley in there.**bg**

kat

Subject: RE: BS: Stapag
From: John MacKenzie
Date: 12 Aug 03 - 09:34 AM

Sounds like Athol Brose to me.

Try this

Could you be confusing it with a Strupag, which is Gaelic for a wee cup of tea.
Slainthe....Giok

Subject: RE: BS: Stapag
From: Rapparee
Date: 12 Aug 03 - 09:40 AM

Nope, the recipe is copied letter by letter from that given to us at the "Crofter's Kitchen" on Skye. A bit later, in Inverness, we mentioned the recipe to the lady at who's B&B we were staying had to share the recipe with her -- she remember her father (a Skyeman? Skyer? native of Skye) making it when she was a child, some 70 years before.

Subject: RE: BS: Stapag
From: Stilly River Sage
Date: 12 Aug 03 - 12:15 PM

Uncooked oatmeal is a much different creature than the boiled breakfast cereal (which I love). Quite a nice grain for other uses. Do you have a non-dairy version of this? (probably not. . .)

SRS

Subject: RE: BS: Stapag
From: Rapparee
Date: 12 Aug 03 - 02:51 PM

Nope, SRS. Feel free to experiment, though.

Subject: RE: BS: Stapag
From: Stilly River Sage
Date: 12 Aug 03 - 02:53 PM

Somehow, soy milk or rice milk don't pack the clout of all of that cream. Probably not worth trying. :)

Subject: RE: BS: Stapag
From: GUEST
Date: 12 Aug 03 - 02:55 PM

how much is a measure of whisky?

Subject: RE: BS: Stapag
From: GUEST,MMario
Date: 12 Aug 03 - 03:03 PM

about that much. Maybe a bit more.

Interestingly enough there are a number of haggis recipes from the late 1500's early 1600's in which no variety meats at all appear. The common factor seems to be that they were boiled puddings whose binder was oat meal.

Subject: RE: BS: Stapag
From: Rapparee
Date: 12 Aug 03 - 03:03 PM

I use a shot glass (1.5 oz. US), but you can use anything from an eyedropper to a barrel, I suppose.

Subject: RE: BS: Stapag
From: John MacKenzie
Date: 12 Aug 03 - 03:10 PM

Well Rapaire, you might at least have dropped by, and me only 50 miles from Inverness too.
Also you got Strupag on Skye you could have called on.
Giok

Subject: RE: BS: Stapag
From: Rapparee
Date: 12 Aug 03 - 05:04 PM

Giok, were you home in October, 1992? I knocked and knocked and knocked
knocked and knocked and knocked knocked and knocked and knocked knocked and knocked and knocked knocked and knocked and knocked, but you didn't answer. Worse, we were motoring through Balmoral on a dark, wet, nasty night and even though Liz and Chuck and Di and Phil were there, NOT ONE had the decency to come out and invite us in for nice cup. So I cut them DEAD from my social list, let me tell you, and I haven't so much as sent them a postcard since.

Subject: RE: BS: Stapag
From: Clinton Hammond
Date: 12 Aug 03 - 05:08 PM

I likes a good haggis from time to time... but that recipe above reads more like something you'd use to caulk a boat with rather than something you'd eat...

It's a wonder there are any fat Scots at all, the way those people ruin food...

Subject: RE: BS: Stapag
From: John MacKenzie
Date: 13 Aug 03 - 11:01 AM

Yes but it's the deep fat fryer we ruin it in, that's what causes the obesity. Scotland is after all the home of the deep fried Mars Bar.
On the 4th day of an Atkins diet....Giok

Subject: RE: BS: Stapag
From: Clinton Hammond
Date: 13 Aug 03 - 01:45 PM

"home of the deep fried Mars Bar"

Gross...

Subject: RE: BS: Stapag
From: GUEST,MMario
Date: 13 Aug 03 - 01:58 PM

see how every thing ties into the forthcoming invasion?

Subject: RE: BS: Stapag
From: GUEST,Jon B
Date: 13 Aug 03 - 04:00 PM

Ok, I'm really not visualizing this uncooked-oatmeal thing. I'd be willing to suspend my disbelief if I could get a few more details, though. What kind of oatmeal are we talking about here? The steel-cut McCann's variety? Rolled oats? Instant? Surely not in a recipe from Scotland, but exactly what ingredient is called for here?

Subject: RE: BS: Stapag
From: GUEST,MMario
Date: 13 Aug 03 - 04:25 PM

oat MEAL - or coarse oat flour...; picture cornmeal made of oats.

Subject: RE: BS: Stapag
From: EBarnacle1
Date: 14 Aug 03 - 08:33 AM

SRS, try Lactaid milk. It actually is milk with Lactase (the enzyme that offsets Lactose) added. It tastes much better than the soys. We intolerants have to stick together.