It’s also nearing Burn’s night so that means lots of food, drink and poetry, and so we’ve brought it upon ourselves to provide you with our favourite recipes for the perfect Burn’s night supper to give you an idea of what you can make.
Don’t worry about trying to find all of these ingredients because we stock them all at Mitchells!
- 900g haggis (vegetarian or otherwise)
- 1kg Turnips
- 1 large carrot
- 1kg potatoes
- 100ml milk, warmed in the microwave
- 80g butter
- salt and pepper to taste
How to make it
1. Heat the haggis following the instructions, meanwhile peel the potatoes and turnips, then dice the turnips and carrot into 1cm cubes and cut the potatoes into quarters.
2. Gently boil the potatoes in a pan of salted water and the carrot and turnip in a separate pan of salted water for 20-25 minutes until soft.
3. Drain each pan separately and allow all the steam and moisture to evaporate. This will ensure creamy potatoes and turnips that are not watery.
4. To the potatoes, add 40g butter, the hot milk, salt and pepper to taste and mash well until creamy. To the turnips and carrots, add 40g butter, salt and pepper to taste and mash, retaining some texture.
5. Serve altogether with the hot haggis.
This recipe, using Macsween’s, Presly’s or Scotts’ haggis, will pay true homage to the “chieftain o the puddin’-race”, and you can purchase all of these ingredients in store for your Burns’ celebrations.
Glen Garioch Founders Reserve (currently at £32.99) and their 12 Year old (on a special price of £37.99). If you are looking for something in particular, please just ask as we can order in individual bottles by special request.
Rizza’s of Huntly. Or you could make your own traditional crannachan pudding. Here’s our twist on it using our delicious oatcakes in as an ingredient.
What you’ll need
- 750ml double cream
- 4 tablespoons of runny honey
- A handful of crushed Mitchells oatcakes
- A splash of whisky (optional)
- A handful of raspberries (frozen are ideal)
How to make it
1. Whip the cream carefully to ribbon stage and chill for a while.
2. Add a splash of whisky (or your chosen liquor) to the raspberries and allow to soften for 10 minutes.
3. Remove the cream from the fridge and add the honey, retaining a little for garnish. Then fold in the crushed oatcakes and boozy berries to the cream.
4. To serve, either spoon into a glass and decorate with a drizzle of honey, or place in one large serving bowl and leave in the fridge for an hour or two until your guests arrive.
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