To celebrate the birthday of the Scottish Poet Robbie Burns, Burns Suppers are held mainly in Scotland around the date of his birthday – 25th January. Traditionally (and I have eaten something similar in a restaurant on the Isle of Arran a few years ago) it would be a tian (tower) of haggis, neeps (swede not turnip) and mashed potato served with a whisky & shallot sauce.
If you are a little unsure of what to do with your ball of haggis, or you are stuck for ideas of what to do with it, try mixing it in with some sausagemeat and use it as the coat for some soft boiled eggs to make scotch eggs. I cooked these on my BBQ, but are easily baked in the oven too. I’ve also included a traditional Scottish pudding which you could make with any fruit.
Scotch Eggs with sausage meat, haggis, apple & wrapped in pancetta
What you need:
Sausage meat from 6 of your favourite sausages (or approx. 450g sausage meat)
24 rashers pancetta
1 apple, peeled, cored & grated
Salt & pepper
Splosh of whisky
Boil the eggs for 6 minutes. Place into a bowl of ice water to stop the yolk from cooking. (I’ve yet to manage a Scotch egg with a runny centre). Let them cool and take the shells off.
Take the sausage meat out of the skins and place into a large bowl. Put in the haggis and the grated apple, seasoning and thoroughly mix. Divide the mixture into six even portions.
Place a layer of cling film onto a board. Put one of the portions of mixture onto it and place another layer of cling film on top. Gently press it into a flat pattie. Remove the top layer of cling film and place an egg in the centre. Using the cling film, wrap the mixture around the egg, using your hands to seal any gaps. Do this for the remaining eggs.
Then take four rashers of pancetta, (you can weave the middle pieces – it gives a better finish) and place the covered egg in the centre. Take alternate rashers and cover the egg. Repeat. I cooked these on my Kamado Joe for about 30 minutes (temp about 180C) turning once during cooking and basting with the maple syrup and whisky glaze twice. Cooking on the BBQ gives a lovely smokey flavour. For cooking in a normal oven, place the scotch eggs in a roasting dish and bake for about 20 minutes at a temperature of 180C, again, basting during cooking with the glaze.
You could have these as a snack or starter, or serve with some neeps, tatties and a shallot and whisky sauce.
What you need:
2 tbsp whisky
250ml double cream
2 tbsp honey
First of all, toast your oats – sprinkle them into a baking tray and put in the oven (180C) for 10 minutes, giving a stir half way through cooking and check they are not burning. This gives them a lovely nutty flavour. Remove from the oven and leave to cool.
Crush half of the raspberries in a bowl with a little sugar. Whisk the cream and fold in the honey and whisky and the cooled toasted oats. (save some for decoration)
Take four serving glasses and layer up with the crushed fruit, cream mixture and whole fruit. Decorate with toasted oats and whole fruit and a drizzle of honey.
Put in the fridge until ready to eat.
This dessert would work well with strawberries or poached rhubarb.
Slainte! (Good health)