Want something different on your Scottish bbq this weekend?

We have all been there, what do you cook on the bbq? As it is often a rare event in Scotland, sausages and burgers are always a safe bet, with going a little bit wild and getting some chicken skewers if you are feeling particularly brave. The problem arises when you have a bbq cabin, and can be in there all the time, even the best of us are going to get a bit fed up of the same old. So, whether you have a cabin or not, here are a few suggestions that we have come up with, to add a bit more oomph to your weekend bbq, with of course, a Scottish twist on them all. (I do have to admit, the link to them being Scottish, is rather tenuous at times!)

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Haggis Burgers: Mix haggis with mince beef, shape into burger shapes, and grill. Serve on a roll with caramelised onions and a whisky sauce, even if this is out of a packet. My Mum always added some bread crumbs to the burger mix to bind it a bit, but feel free to experiment

Salmon Skewers: Marinate chunks of Scottish salmon in a mixture of lemon, garlic, and herbs, then skewer and grill until cooked through. Keep these chilled until the last minute even once all prepped. Oh, and soak the skewers in water before threading them.

Scotch Lamb Kebabs: Thread cubes of Scottish lamb onto skewers with vegetables like bell peppers and onions. Marinate in a blend of whisky, honey, and mustard before grilling. I would go for a honey based mustard here to bring out the sweetness of the meat. You could of course have no veg here. Lamb is so flavoursome, that adding in such strong veg might make it taste weird.

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Cullen Skink Dip: A creamy dip inspired by the Scottish soup, made with smoked haddock, potatoes, and cream cheese. Serve with crusty bread or crackers for dipping. This sounds amazing, and a great way to use up left over tatties, as well as being a bit different. Not sure that you need the special occasion of a bbq to whip this one up truthfully. Might just be 'just because' as it sounds so tasty.

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Neeps and Tatties Potato Salad: A twist on classic potato salad using Scottish neeps (turnips) and tatties (potatoes), mixed with a creamy dressing flavored with mustard and chives. Just so long as you mind on to boil that neep for days beforehand so it is all ready in time! Dressing for this is again always to personal taste.

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Whisky-Glazed Sausages: Grill Scottish sausages until browned, then brush with a glaze made from whisky, brown sugar, and mustard. I reckon both beef and pork would work brilliantly with this glaze. And always, a butcher sausage over a supermarket one. The quality is always better, as is the taste, plus you are supporting a local business, and giving the farmer, and animal, a better deal too.

Cranachan Parfait: A Scottish dessert parfait made with layers of whipped cream, toasted oats, raspberries, and a drizzle of honey or whisky. Serve chilled as a sweet finish to your BBQ feast. Yuuuuuum!  This one can be made ahead, in vast quantities too, so when everyone is stuffed, you can bring this out, and everyone can suddenly find their pudding stomach, and get stuck in!

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We hope there is something on here that has piqued your interest, send us some photos if you make any of these!  Or better still, invite us round :)

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info@scotiacabins.co.uk

01738 850203

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