Get Ready for Burns Night!

We’ve put together some recipes incorporating traditional Scottish fair with our own whisky twist. Whisky Haggis Parcels

Ingredients

50g butter

Jus-Rol 6 Filo pastry sheets

270g Macsween traditional haggis

454g (serves 2-3) Whisky Original Sauce

Method

Pre-heat oven to 190°C (fan oven) mark 6. Place the sliced haggis in the microwave, covered, cook for 4 minutes, break up with a fork and then continue cooking for a further 5 minutes. Once it’s cooked allow to cool. Melt the butter in a saucepan. Open out the filo and cut sheets in half to form 12 square. Cover the pastry with a damp tea towel just to stop it from drying out until you are ready to use it. Take 1 sheet of the filo pastry and brush with the melted butter. Cover the sheet almost to the edges. Place the next layer on at an angle, repeat the last step and again until there are three layers. The top layer does not require melted butter brushed on it. Take a large spoonful of the cooled haggis and place in the centre of the filo sheets. Pinch together the pastry sheets to cover the haggis (making a parcel). Open out the edges and brush with melted butter to brown the pastry. Place on a lightly greased baking tray. Then place in the middle of a pre-heated oven and cook for 15-18 minutes, until golden brown. Once cooled serve with Whisky Sauce for dipping.    For a vegetarian option, we think these veggie haggis and mustard bites are really delicious so we’ve put our own little twist on the recipe from Great British Chefs. Veggie Haggis and Mustard Bites Ingredients: 250g of puff pastry flour, for dusting milk, or soy milk, for glazing 454g of haggis, vegetarian 8 tbsp of wholegrain mustard freshly ground black pepper 2 tbsp Original whisky sauce BBQ Whisky sauce for dipping Method: Remove the pastry from the fridge and allow it to come up to room temperature Preheat the oven to 200°C/gas mark 6, and line two baking trays with grease proof paper Dust a rolling pin and work surface with flour, and roll the pastry out into a rectangle - you want it to be thin Mix the original whisky sauce to haggis and mix Spread half of the mustard up the middle of the strip, covering the middle third, then top with half of the haggis. Season generously with black pepper Wrap each side of the pastry over the filling until you have a long sausage shape. Slice into 1 cm discs and place each disc on their sides on the baking tray Glaze with milk and bake in the oven for 12-15 minutes, until golden. Serve warm with BBQ whisky sauce to dip.

 

10 Great British Chefs also have a brilliant sweet treat to end with and its super easy to make, instead of martini glasses you could always use shot glasses to serve. Original recipes from here Honey and Whisky Mousse Ingredients: 4 large eggs 1/2 tbsp of honey, heaped (preferably Scottish heather honey) 140ml of whisky syrup 400ml of double cream 4 gelatine leaves, soaked in cold water Method: Place the eggs, honey and 100ml of the whisky syrup in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisky until the mixture is pale and mousse-y. This can take several minutes with an electric whisk. Leave to cool Whisk the cream until stiff and then whisk in the rest of the whisky and then fold the cream into the egg and honey mixture Squeeze any excess water out of the gelatin and dissolve in a splash of hot water from a recently boiled kettle before stirring it through your mousse Divide the mixture between martini glasses and pop them in the fridge to set for at least 3 hours. Garnish with a few juicy raspberries and serve with shortbread, if you wish.

 

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It wouldn’t be Burns night without booze so for all of you who are missing Christmas fizz, serve up our signature whisky champagne cocktail. Champagne Cocktail Add a reasonable sized teaspoon worth of whisky syrup in a champagne flute and top up with champagne or cava or prosecco. Take care when adding the sparkly as the sugar in the syrup will make it fizz initially. Finish off with a raspberry or strawberry in season.

 

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