Fried Mars Bar
Glasgow holds the dubious honour of being the heart attack
capital of Europe. Once upon a time, you could have blamed
the humble chip for this record, but the Scots love for frying
everything in sight has now extended to include such things
as the fried Mars Bar, served with tomato sauce! Word has
it that this phenomenon has been so successful that other
chocolate bars are now being fried, with snickers, kit
kats and Cadburys creme eggs being popular choices.
The origin of this 'delicacy' is still shrouded in mystery
but it is thought to have developed in Scotland's northeast,
These un-healthy habits are part of the reason why the Health
Education Board for Scotland launched a TV advertising campaign
to re-educate the Scottish people of the value of eating healthy
food. This campaign has even relied on Scottish celebrity
chefs like Nick Nairn to convince the Scottish people
to shun the fried mars bar in favour of a healthy salad.
However, if you lack a basic regard for your health you may
want to try one of these. I can't say we didn't warn you,
but here is the recipe
Recipe for Deep Fried Mars Bar:
½ cup sifted flour
½ teaspoon salt
½ cup cold water
Pinch baking powder
2 Mars Bars
Shortening or oil for frying
Thoroughly mix flour, salt, and water. Let this batter stand
at room temperature 20-30 minutes.
Add the baking powder to the batter. Place shortening or oil
in a deep fat
fryer and begin heating over high heat.
Dip the Mars Bars into the batter, draining off the excess.
Fry in 375F fat (hot) until crisp and golden. Drain on paper
You have to feel sorry for the Haggis. It is a dish that has
a bad reputation; most people know about it, few want to try
it. It contains heart, lungs and liver (sometimes with tripe
and chitterlings), minced with oatmeal and suet, then seasoned
and boiled like a large sausage in the stomach of the animal
(usually a sheep). On paper it doesn't sound too appetising,
but many Scots will swear by it and its hearty and spicy.
Thankfully, most Scots only cook up a Haggis on limited occasions.
Haggis is typically served on Burns Night, January
25, when Scotland celebrates the birth of its greatest poet,
Robert Burns, born in Ayrshire in 1759. This celebration
involves readings of Burns' poems, especially 'Address to
a Haggis', which each person reads a verse to the Haggis.
Besides eating the Haggis, the meal would also include Tatties-an-'Neeps
(mashed potatoes and Swedes/Turnips), Roast Beef, Dunlop
cheese, and Scottish Whisky.
Scotland's national drink dates back to around the 15th century,
in Gallic they call it Ooshkabae, which means 'water
of life'. If the liquor is from Scotland than typical it will
be spelt without the 'e' - Whisky. The Isle of Islay
is famous for its own variety, which is a little bit peaty
and more smokey. Scottish whisky's distinctive taste comes
from malted barley. The barley is soaked and dried
in a kiln over a peat fire, mixed with water, and then left
to ferment. The weak alcoholic solution or wart, is then distilled
and matured in oak barrels for 3-30 years. This process hasn't
changed in hundreds of years. Down it or savour it with a
'Slangeva', Gaellic for cheers.