Scottish High Tea Recipe

Blini batter

In a medium bowl whisk together flour, baking powder and salt. In a separate bowl whisk milk, egg and 2 tbs melted butter. Combine wet into dry and whisk until smooth. Let rest 10 minutes.

Cook blinis

Heat a nonstick skillet over medium; brush lightly with butter. Spoon 1 tbs batter per blini (makes about 12 small). Cook 1–1½ minutes until bubbles form and edges set, flip and cook 45–60 seconds. Transfer to a warm plate and keep covered.

Gremolata & assembly

Mix capers, parsley, lemon zest and lemon juice with crème fraîche and pepper to make a loose gremolata cream. Top each blini with a small dollop of the gremolata cream and a folded slice of smoked salmon (about 8 g per blini). Serve immediately warm or room temperature.

Caramelize onions

Melt 2 tbs butter in a sauté pan over medium-low. Add sliced onions, 0.5 tsp salt and 1 tsp brown sugar. Cook, stirring occasionally, 20–30 minutes until deep golden and sweet. Remove and keep warm.

Make rarebit sauce

In a saucepan over low heat combine grated cheddar and stout. Stir until cheese melts and becomes smooth. Whisk in Dijon, Worcestershire, and the flour to stabilize (mix flour with a little extra stout if needed). Season with 1/4–1/2 tsp black pepper. If too thin, cook gently a couple minutes to thicken.

Assemble

Place toasted bread slices on a baking sheet, spoon caramelized onions atop each slice then ladle or spoon the rarebit cheese sauce to cover. Broil 2–3 minutes until bubbly and golden on top. Serve hot.

Boil potatoes

Place cubed potatoes in salted cold water, bring to a boil and cook until very tender, about 12–15 minutes. Drain well.

Mash and season

Pass potatoes through a ricer or mash until smooth. Stir in 4 tbs butter, warm cream, salt and nutmeg until combined. Allow to cool slightly, then fold in egg yolks and chives.

Pipe and bake (optional)

Preheat oven to 200°C/400°F. Transfer potato mixture to a piping bag fitted with a large star tip and pipe into dollops on a lined baking sheet. Brush tops with a little melted butter and bake 12–15 minutes until golden. Keep warm.

Soft-boil eggs

Bring a pot of water to a gentle boil. Carefully add 6 eggs and cook 6–7 minutes for slightly runny yolks or 9 minutes for fully set. Immediately transfer to ice water to stop cooking. Peel and set aside.

Season sausage meat

Place sausage meat in a bowl and mix with chopped parsley, thyme, 1 tsp salt and 1/2 tsp pepper. Divide into 6 equal portions and flatten each into a disc.

Wrap eggs

Wrap each peeled egg with a portion of sausage meat, smoothing seams to fully encase the egg. Dredge each wrapped egg in flour, dip into beaten egg, then roll in breadcrumbs to coat completely.

Fry scotch eggs

Heat vegetable oil in a heavy skillet to 170–175°C (340–350°F) for shallow frying (oil should come halfway up the eggs). Fry scotch eggs, turning carefully, about 8–10 minutes until golden and cooked through (internal temp of sausage 70°C/160°F). Drain on paper towels and keep warm.

Make hot mustard remoulade

Whisk together mayonnaise, Dijon, whole-grain mustard, lemon juice and 1/8 tsp salt. Adjust hotness with extra Dijon or a pinch of cayenne if desired. Serve alongside halved scotch eggs.

Prepare filling

In a skillet melt 2 tbs butter over medium. Sauté minced shallot and diced carrot until softened, 4–5 minutes. Stir in shredded cooked chicken, peas, chicken stock, maple syrup and thyme. Simmer 5–6 minutes until thickened slightly. Season with 1/2 tsp salt and black pepper to taste. Cool slightly.

Assemble and bake

Preheat oven to 200°C/400°F. Line a 20 cm pie dish with shortcrust pastry, fill with chicken mixture, cover with pastry lid, crimp edges and brush with egg wash. Cut a small vent in top. Bake 25–30 minutes until pastry is golden and filling bubbling. Rest 5 minutes before serving.

Braise beef

Season beef with salt and pepper. In a heavy pot brown beef in batches in a little oil, set aside. Sauté diced onion and carrot until softened, then stir in tomato paste and cook 1 minute. Return beef to pot, add red wine (if using) and reduce 2 minutes, add beef stock and thyme. Cover and simmer gently 1½–2 hours until beef very tender. Skim fat as needed.

Thicken and assemble

Remove beef, shred or chop to bite-size. Mix 1 tsp cornstarch with a little cold water and stir into reduced braising liquid to thicken. Return meat to sauce and adjust seasoning. Cool filling slightly.

Assemble and bake

Preheat oven to 200°C/400°F. Line pie dish with pastry, fill with beef filling, cover with pastry, seal and brush with egg wash. Cut vents in top and bake 30–35 minutes until golden and bubbling. Rest 5–10 minutes before serving.

Make scone dough

Preheat oven to 220°C/425°F and line a baking tray. In a large bowl whisk flour, baking powder and salt. Rub cold diced butter into the flour until mixture resembles coarse crumbs. Stir in grated cheddar. Add cold milk and gently combine to a sticky dough. Do not overwork.

Shape and bake

Turn dough onto lightly floured surface, pat to 2–3 cm thick and cut rounds (about 8). Place on tray, brush with beaten egg and bake 12–15 minutes until risen and golden. Cool slightly.

Serve with condiments

Split warm scones and serve with onion & apple chutney and tomato jam, either separately or in small ramekins for guests.

Assemble and finish pastries

Plate assorted macarons (Bon Macaron) and chilled mini blueberry cheesecakes directly from refrigeration. For vanilla custard tarts, fill pre-baked shells with custard, top with sliced strawberries and a dollop of whipped cream. Warm Belgian chocolate fondants 8–10 minutes at 200°C/400°F (or per recipe) so centers remain molten; serve immediately.

Brew and serve

Bring fresh water to a boil. Pour over tea or tisane in warmed teapots (use 1 cup water per serving). Steep according to type (black 3–5 min, green 2–3 min, herbal 5–7 min). Serve with milk, sugar and lemon on the side.