Hello and welcome to Moore Time in the Kitchen. In this video, I'm going to be showing you how to make cranachan. and, as the thumbnail would suggest, teaching you a few Scottish insults. So I'll be teaching you how to make a traditional Scottish sweet while also throwing a bit of salt. *paper rustles* So I've just got a little list here of Scottish insults and... phoo
Yeah, I think this is gonna be at least a two parter. So anyway, let's get cooking! *claps* So, I want to start by saying, this recipe is so easy, any numpty could do it! Ah so, that's our first word - numpty. So a numpty is like an idiot, stupid. Numpty is kinda... it's not that insulting. You'd say it as in "ach ya numpty" You know if someone's screwed up a little bit or done something a bit silly but you don't want to genuinely offend them. You know, it's a bit of banter. I think that's why we've got quite so many insults really, in Scotland because there's sort of varying levels of how insulting you want to be and what word you would use in what circumstance So as well as the word numpty We've got the word eejit and that's when you're a bit more annoyed with them Like they've genuinely screwed up Like "argh you eejit" or "look what you've done ya eejit!" Erm... then we've got "doaty" As in "ach you doaty cow" You're calling someone a bit airheaded and then if you wanna say that somebody looks dumb, like they've got a sort of gormless looking face You'd say they're "glaikit" I love that word. It's such a good sounding word. "Glakit". Like it really sounds like an insult. Like those sort of harsh letters. but yeah, it basically just means when somebody looks dumb. Like they've got a dumb look on their face They're just out of it, like soaced out, zoned out, whatever. Like "uuuuugh". That sort of thing. *slow motion uuuuugh* Right, so let's actually get on to cooking So I've got my oven preheating in the background at 180 degrees Celsius. You can probably hear it whirring away and I've got a baking sheet which I've covered in tin foil because I always do that, cause I'm lazy and it means I don't have to wash them every time I use them. I've got my first three ingredients here as well. I've got oats and I've got walnuts. Now the oats, you can use whatever variety you happen to have at home or whatever's available at the local supermarket. I've got rolled oats and I've got some pinhead oatmeal so you don't have to use rolled oats, you can use the whole oats I like using these two because these are softer and these are harder so you've got two different textures going on there. The walnuts as well. These actually aren't a traditional part of the recipe but whenever my Mum makes it, she adds these and it just adds a bit of crunch so then you've got three different textures going on So I'm just going to lay all these ingredients on to the baking sheet We'll start with the rolled oats so I think I want to get about two thirds of the rolled oats to (whoops) to one third of the pinhead oats. (oats scattering on baking sheet) so I want it mainly soft and then you know, just adding a little bit of crunch. So I'll try to give more precise measurements in the recipe in the description below but it's the sort of recipe where nothing's really too precise and again, just showing quite how lazy I am. I'm not gonna bother chopping up the walnuts, I'm gonna sort of crumble them in my hand Just get little chunks so we're gonna have a bit of bite throughout the cranachan. Another slightly non-traditional ingredient I'm gonna use is some light brown sugar. Which I've opened upside-down becasue I'm an eejit. So I'm just gonna sprinkle that on top.... I'll get another spoonful *bag rustles* So yeah, there is honey as well in the recipe which we'll be adding to the cream later, but I just like that added sweetness If you like your food not that sweet, if you've not got much of a sweet tooth, then you don't have to add it I like to add more sweetness here to the dry ingredients rather than to the cream, to the wet ingredients because the more wet ingredients you add to the cream the more chance there is for the cream to separate, to split, to go sort of watery. Right, so you're going to put this in the oven for about 15 minutes but keep an eye on it, watch for anything burning. I think the walnuts are probably the most likely to burn The sugar generally holds up ok, it doesn't tend to burn but you want the oats to be slightly darker in colour and you'll be able to smell them as well. They should have a slightly nutty smells to them. So that's when you know they'll be ready. So while that's cooking, we're gonna prepare our raspberries. I've got a punnet of 250g of raspberries in there So we're gonna leave a third in there for decoration and the other two thirds I'm gonna put them in a bowl and mush them with a fork. So at first I was gonna try and not swear during this video but then I thought, well, you know swearing is sort of part and parcel of the Scottish language. We sort of pepper it through everything. Ok so take for example the word c**t I am gonna bleep that one because I know some people find it super offensive. but in Scotland, it's not really that offensive a word (compared to in America). I mean you probably still wouldn't say it in front of your Mum. but you might describe your friend as "that c**t or or you might describe people in general as "any c**t" but yeah, it's not that offensive and the reason basically is that we've got our own word which we would kinda consider to be worse The word is fud. and basically, it means the same thing. It means like a ladies bits *loud whisper* a va-gi-na My English boyfriend... I know it's a Scottish da's worst nightmare (my dad has come to terms with it). He thought that fud was like a Scottish way of saying food Not that I called him it. but yeah, he used to say fud thinking it was a Scottish way of pronouncing food. It's not. and no matter how many times I correct him, he kept saying it. Just to annoy me. Typical sassenach A sassenach is basically a word for an English person It's pretty like, archaic. You don't really hear it around much but yeah, it's generally not very offensive, mainly because English people don't know what it means. So I've taken the oats etc out of the oven and they're cooling in the background now and the next step is to prepare the whisky cream. I've got some clotted cream here. You can use clotted cream as well or you can use extra thick whipped cream. be very careful if you're whipping the cream yourself, not to over-whip it. because when you start adding liquids like whisky, then it is gonna split. So if you're teetotal or your serving it to kids or maybe you just don't have whisky to hand. You know, it is expensive to buy so you don't have to add the whisky if you don't want to add the whisky. That's perfectly fine. It just adds a little bit extra flavour. and adds something a bit different to it. Particularly depending on what kind of whisky you get and how good the whisky is. As well as the whiskey, we're going to be adding some honey. Just add some runny honey. Try to use one that's got a bit of flavour to it so again, you're adding more flavour. so I've got this "fragrant and complex wildflower honey" by Rowse. So add about a tablespoon of honey. So the whisky I've got here, obviously it's in a bonnie looking decanter at the moment but it is Auchentoshan... I hope I'm pronouncing that right. It's a whisky made in Glasgow and it's American Oak. So I like this one because it's actually slightly sweet and it's got vanilla tones to it, so I like it for this recipe (again, no promo). So my advice to you is to start with a little whisky and then add more if the cream allows. If you see it looking really runny or it's about the split then abandon ship and stick with the amount of whisky that you've already got in there. because you're better with it tasting slightly less of whiskey than having split cream. The clotted cream is not really going to split, which is why I'm using it, it's a little bit safer but it will go less thick, it'll be more runny. So I'm gonna give it a little bit of a taste just to see how strong the whisky is. Obviously, I don't really want to add any more whisky to that because the cream is fairly runny already. I don't really want it any runnier than that but we'll have a taste anyway. Mmm, yeah. That's absolutely fine, that's got a good, strong whisky flavour in there and you can taste the honey as well So I'm happy with that. So we've got all of our different bits prepared. So it's just time to arrange them all together now. I've got these nice crystal glasses which I'm gonna present mine in. You can just put them in a bowl if you want. Depends how fancy you wanna get. So what I'm gonna do is I'm going to add a bit of each at a time and keep sort of layering them up until I've got this most of the way filled. You can really do whatever you want here in terms of how you put it together. You can maybe put it together in layers, something like that. If you're a bit of a fandan. A fandan is basically someone who's a bit la-di-dah. Someone who's a bit sort of posh and shows it. If you know what I mean. Basically like... You'll no be travellin through there? Indeed we will not be going through there Gary, as the banter puts it you'll have mere fun at a Glesga stabbing than an Edinburgh wedding. Too true James, too true. *laugh track* *Background music* (see description for info) So here's the finished result. I quite like this look because it's still rustic while being a bit more refined and you get that splash of colour from the raspberry. Ok, so the last thing we're gonna do is get our leftover raspberries and I'm just going to place them on top. I'm going to put three on top of each glass. *mumbling* I'll get some nice pretty ones, there we go. There we go. Don't those look bonnie (pretty)? Ok, time for the taste test. I'll get a spoonful with everything on it. Raspberries, the oats and the cream... Mmmm *boop* I love a recipe that sort of makes you think of home. It always reminds me a special occasions when I eat this. becasue my Mum used to make it, especially like on Burns' night. but yeah, in terms of flavour, you get so many different things coming through. There's the texture of the different kinds of oats and the walnuts. You get a sharpness from the raspberries. and you get a sweetness from the sugar and the honey and richness from the cream and you get the whisky as well which adds a depth of flavour. but again, that's optional. so thanks very much for joining me for this recipe. Feel free to check out the rest of my channel for more recipes and if you want to see another recipe where I teach you a bit of Scottish, some less insulting Scottish, I will post a link to that at the end of this video. The recipe in that one is tattie scones Make sure to like and hit the subscribe button for more content like this in the future. because trust me, I have not even got half way through that list of insults. so there's definitely more to come and I reckon I can get... (processing) probably another two videos out of that at least. So yeah, more insults on the way! but cheerybye for now! Happy Rock by Bensound ...is super simple. Any numpty could do it. *thud* Ah and... ooow, that was my hand