Robert Burns, You Legend
Happy almost-Burns Night, readers! We hope you’re getting ready for a big meal this coming Sunday. But if you enjoy the thrills of procrastination, we’ve got you covered. Read on for delicious recipes for soup and, of course, haggis!
Prep time: 90 minutes Cook time: 30 minutes Serves: 6
1 x 1.25K / 2lb 12oz fresh, whole chicken
12 me / 4 oz long grain rice, washed
3 - 4 medium sized carrots, peeled and grated
Salt and crushed black pepper Our signature Scotch Bonnet Sauce
Put the chicken in a pot with enough water to more than cover. Add ½ of the leeks. Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone. Remove the chicken and reserve. Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes. Add the grated carrots, the remainder of the chopped leeks, and 1 tablespoon Scotch Bonnet Sauce and continue cooking for 20 minutes. Taste for intensity of flavour and, if necessary, reduce further to increase the taste. Season with salt and pepper. Chop a little of the reserved chicken and add to the finished soup.
This delicious recipe is courtesy of AboutFood.com
And now for the main event – a recipe for haggis, neeps and tatties courtesy of Lakeland.
1.5kg haggis 600g potato, peeled & roughly chopped
8 tbsp butter
Pinch grated nutmeg
600g swede, peeled & roughly chopped
Pinch ground ginger
Freshly ground black pepper
Our signature Balmoral Sauce, to drizzle
Place the haggis in a pan of cold water, ensuring it is fully immersed. Heat until the water is almost boiling then reduce the heat, cover the pan and simmer gently for 80 minutes. Place the potatoes in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender. Place the swede in a pan and cover with cold water. Bring to the boil then simmer for about 20 minutes until tender. When cooked through, drain the potatoes well, return to the pan and place over a low heat for a couple of minutes. Add half the butter and all the milk and mash down, add the nutmeg and salt to taste then beat until smooth. When cooked through, drain the swede well, return to the pan and place over a low heat for a couple of minutes. Add the remaining butter and ginger to the pan and cook for another minute. Mash down, season to taste and beat until smooth. Warm up some double (or single) cream – don't cook it – and when ready to serve the haggis, add our Balmoral Sauce to the cream until it's a coffee colour and serve with the haggis.
This traditional favourite is based on a recipe by Lakeland.co.uk.[/caption] Send us your recipes along with photos for a chance to win free bottles of our Whisky Sauce!