Throw a Burns Night Supper!

This weekend marks Burns Night in Scotland, and as neighbouring celts it is our duty to get on board. We have a great whisky cocktail recipe in the archives for those of you who haven’t polished off the Christmas drinks cabinet. However, if you’d like to really throw yourself into the celebration of all things Rabbie Burns, he’s Scotland’s national poet, we nabbed a Haggis recipe from Visit Scotland and a nice clean Edinbugh Gin concotion to cap off the evening. Poetry recitation optional.

Haggis with a Neeps and Tattie Tikki

This quirky recipe comes from top Scottish chef Tony Singh. For more Burns Night recipes check out a selection here.

Ingredients

600g of prime meat haggis cooked in boiling water and kept hot for service

FOR THE TIKKI

3 large boiled in their skins potatoes

Salt to taste 1/2 tsp ground black pepper

1 egg

200g neeps, mashed and drained 1/2 tbsp ginger, chopped 1/4 tsp garam masala 1/4 tsp salt

Red chilli to taste

1 tsp dry-roasted cumin seeds,

coarsely ground

Oil for pan-frying

Method

Place the mashed turnip in a bowl and add all of the stuffing ingredients. Mix well.

Divide the mixture into 6 equal portions and keep aside.

Peel the potatoes and mash them very finely until smooth. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about

1.5cm thick and place a portion of turnip stuffing in the centre.

Fold the edges together very finely so that the mixture does not come out.

Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces.

Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides until crisp golden brown.

To serve, place the Tikki in the centre of a plate and place a ball of your pre-cooked Campbell’s haggis on top.

Great with some brown sauce.

Cocktail: One O’Clock Gun

Edinburgh Gin is a classic big juniper gin and made using?twleve classic botanicals including Scottish?juniper berries, citrus peel and coriander seed, as well as pine heather and milk thistle. Now, that sounds pretty healthy to us. If you find yourself in the beautiful capital make sure to drop into the new Edinburgh Gin Distillery – you even distill your own gin in miniature pot stills.

Ingredients

50ml Edinburgh Gin Cannonball

5ml Sugar Syrup (sugar syrup can be made with equal parts granulated sugar and hot water. Cool before use.)

2ml Orange Bitters

Method

Add all ingredients to the shaker, add ice then stir consistently for about 30 seconds.

Strain and pour into the glass.

Garnish with a grapefruit twist.