The 25th of January is traditionally Burns night in Scotland. And although I am a fan of haggis, when I looked at the method of making a homemade version my stomach churned just ever so slightly. So I’m going to suggest an Burns Night Supper Menu using bought haggis.
Starting with a whiskey cocktail (you might aswell start with a bang). A simple Whiskey sour will get the party started. And of course I’m using Irish Whiskey!
- 2 parts whiskey
- 1 part lemon juice
- ½ part sugar syrup (equal parts sugar and water boiled for 3 minutes then left to cool)
- ½ part egg white
- Cubed ice
Simply put all the ingredients in something you can shake well- then strain into a glass. Garnish with lemon if you like.
Then onto mains. Going to skip a starter, but you could of course have a potato soup, or simply some lovely scottish salmon on brown bread.
Haggis, is just impossible to get, I searched far and wide and @AldiIreland came to my rescue (Thanks Pete!). Tatties and Neeps- code for mashed turnip (swede and potato) is the perfect accompanient.
Haggis and Tatties
salt and freshly ground black pepper to taste
2 to 4 potatoes, peeled and diced
¼ turnip, peeled and diced
good knob butter
Put the haggis onto steam as per the instructions. Usually an hour is fine. I prefer it steamed to baked, but it’s up to you.
Meanwhile, place the peeled and diced potatoes and turnip into a saucepan with water to cover, and place on high heat to boil for 10 to 15 minutes, until tender. Drain and mash with butter and salt and pepper to taste.
Slice the haggis onto plates and top with mash. Or alternatively, for a little Scottish Class you can wrap the mash in bacon, looks good, tastes great.
Haggis, Neeps and Tatties
And the dessert. I make this quite regularly, using Flahavans porridge of course. It’s simple, tasty (especially with the whiskey)
3 tablespoons of porridge
250g fresh raspberries
a little caster sugar
350ml double cream
2 tablespoons of heather honey if possible
2-3 tablespoons of whisky
To toast the porridge, spread it out on a dry frying pan until it smells rich and nutty. It will darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the porridge.
Make a raspberry purée by crushing half the fruit. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
Stir in the porridge and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.