Scotland for Visitors

 

Home

History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets
Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian
Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Scottish Main Course Recipes
Traditional Scotland Meal Ideas

Chicken Filo Triads Recipe

This recipe is actually quite a simple dish despite its strange and menacing name. It is simply filo pastry filled with (amongst others) bacon, chicken livers and mustard.

Ingredients:

  • 25 g (1 oz) margarine (or butter if more to taste)
  • 125 g (4 oz) chicken liver, washed, dried and chopped finely
  • 50 g (2 oz) smoked bacon, finely chopped
  • 1/2 small onion, peeled and finely chopped
  • 1 x g ml spoon (1 tsp) wholegrain mustard
  • 1-2 x 15 ml spoons (1-2 tbsp) orange juice
  • 25 g (1 oz) walnuts, chopped
  • Salt and black pepper
  • 12 sheets filo pastry
  • Melted margarine for brushing


Method:

Melt margarine and saute chicken livers, bacon and onion until lightly browned. Stir in remaining filling ingredients, season well and remove from heat. Fold each sheet of filo pastry in half lengthways, sealing together with melted margarine.

Divide the filling between the pastry sheets and spoon into one corner of each strip. Fold the opposite corner on the shortest length, across the filling and seal with a little melted margarine. Continue to fold the triangle until all the pastry is used. Brush with melted margarine and place on a baking sheet. Bake in preheated oven 180C, 350F, Gas No. 4 for 20 minutes.

  • Servings 12
  • Preparation Time 45 mins
  • Cooking Time 20 mins


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.