Traditional Scottish Recipes
- Steak "Auld Reekie"
"Auld Reekie" was the name given to Edinburgh in the days when the city was often full of smoke and fog from all the open coal fires. This recipe has an added kick provided by the addition of some whisky. Note that when adding whisky to recipes it is best to use blended varieties - keep the single malts to drink on their own, either before or after the meal (or both!). The quantities given her will serve four.
Four 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can find!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double cream
4 oz (125g or one stick) grated smoked cheese
1 oz (25g or ¼ stick) butter
Salt and pepper to taste
Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables.
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