Traditional
Burns Supper:
On this page you will find the complete Burns Supper menu:
Starter: Scotch Broth
Main Course: Haggis with Neeps and Tatties
Alternative Haggis recipes: Homemade Haggis (Skinless) and The Dreaded Haggis
Pudding (Sweet): Clootie Dumpling with custard sauce
Traditional Scotch Broth
This is the starter for your Burns Supper
Ingredients:
1 lb Neck
of mutton
2 qt ;Water, cold
1 tsp Salt
2 T Pearl barley
2 T Yellow split peas
2 T Dried green peas
2 md Carrots
2 Leeks
3 T Rutabaga; diced
1 medium Onion
1/2 small Cabbage
1 tsp Parsley; finely chopped
salt & pepper; to taste
Method:
Put the meat, water, salt and washed pearl barley into a large saucepan.
Bring to a boil very slowly and skim.
Dice the vegetables and wash and shred the cabbage and add to the pan.
Bring the soup back to a boil again
Simmer very gently until the meat is cooked and the peas are tender, about two hours.
Add parsley and salt and pepper to taste.
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Haggis with
Tatties & Neeps
Ingredients:
6 servings
2 lb haggis
2 lb Potatoes; peeled & cut into-eighths
1 1/2 lb Yellow turnips (rutabagas),-peeled & cut into 1/2"-cubes
1 tsp Salt
1/4 cup Butter; melted
1/3 cup Milk; warmed
Fresh lavender, rosemary, &-sage for garnish (opt)
Scotch whisky
Method:
In a 6
quart saucepan, bring 3 quarts water to boiling.
Pierce casing of the haggis once with a fork.
Carefully place the haggis into the pot of boiling water and boil 45 to 60 minutes or until haggis feels firm and is cooked through.
One-half hour before haggis had finished cooking, prepare Tatties (mashed potatoes) and Neeps (turnips).
In a 3 quart saucepan, combine potatoes and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes.
In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes.
When potatoes
are tender, drain well and return to saucepan.
With electric mixer,
beat potatoes on low speed until all pieces are broken up.
Add 1/2 tsp salt, 2 Tb sp butter, and half of the milk.
Beat until mixture is smooth
Add remaining
milk and beat at high speed until smooth and fluffy.
Keep warm
until ready to serve.
If desired,
place some of potatoes in large pastry bag with large star tip.
When turnips
are tender, drain well and return to saucepan.
Add remaining
2 Tb sp butter and keep warm until ready to serve.
To serve,
place haggis on serving platter.
Spoon, or,
if desired, pipe several mounds of mashed potatoes around haggis leaving
space between mounds.
Spoon some of turnips between potato mounds.
Garnish
with lavender, rosemary, and sage, if desired.
Pass remaining potatoes and turnips.
Give each guest a glass of Scotch to pour over the haggis or to enjoy with it.
If haggis has collagen casing, guests may want to remove it from slices before eating.
Notes:
This classic Scottish pudding made from oatmeal, mutton scraps, and
suet is traditionally baked in a sheep's stomach.
Today, butchers
often use collagen casings while homemakers frequently opt to bake the
mixture in a casserole.
Mashed potatoes
(tatties) and turnips (neeps) are the traditional accompaniment to haggis,
as is a glass of Scotch whisky, which is either poured over the pudding
or enjoyed with it.
To serve
this traditional dinner, you can purchase a haggis by mail or prepare
the Americanised Homemade Haggis (separate recipe).
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Homemade
Haggis (Skinless) :
This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing.
Yield: 6 servings
Ingredients:
1 lb boneless
lamb shoulder or-breast, cut into pieces, or-use ground lamb
1/2 lb Lamb liver; cut into pieces
1/2 cup ;Water
1 small Onion; coarsely chopped
1 large egg
3/4 tsp salt
3/4 tsp Pepper, black
1/2 tsp Sugar
1/4 tsp Ginger, ground
1/8 tsp cloves, ground
1/8 tsp Nutmeg, ground
1 cup Oats, rolled, old fashioned
Method:
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg
until well combined.
Add the remaining half of the lamb and the oats; process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level.
Bake 45 to 55 minutes or until centre feels firm when gently pressed.
Cool 5 minutes
in pan; unmould onto platter; slice and serve.
Notes:
You can
unmould the loaf and serve it in place of the purchased haggis recipes.
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The Dreaded Haggis
Ingredients:
1 Sheep's
stomach
1 Sheep heart
1 Sheep liver
1/2 lb Suet, fresh (kidney leaf fat-is preferred)
3/4 cup Oatmeal
3 Onion; finely chopped
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne
1/2 tsp Nutmeg
3/4 cup Stock
Method:
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water,
Bring to the boil, reduce heat, cover and simmer for 30 minutes.
Chop heart and coarsely grate liver.
Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden.
Combine all ingredients and mix well.
Loosely pack mixture into stomach, about two-thirds full.
Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely.
Put into boiling water to cover.
Simmer for 3 hours, uncovered, adding more water as needed to maintain water level.
Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting.
Place on a hot platter, removing trussing strings.
Serve with
a spoon.
Ceremoniously
served with "neeps and nips", mashed turnips, nips of whisky and mashed
potatoes.
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Clootie
Dumpling
Ingredients:
Yields 4 to 6 servings
6 oz flour
3 oz Suet; shredded
3 oz Currants
1 oz Sultanas
2 oz Caster sugar
1 tsp Cinnamon, ground
1/2 tsp Baking soda
3/4 cup Sour milk
Method:
Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter.
Dip a pudding cloth (cheesecloth) into boiling water, then sink it in a basin large enough to hold the batter.
Dredge it lightly with flour and spoon in the batter.
Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell.
Place a saucer or plate in the bottom of a large saucepan.
Lift the dumpling into the pan.
Pour in enough boiling water to cover.
Simmer for a full 2 hours, then untie.
Turn out carefully onto a hot serving dish.
Dredge with castor sugar.
Serve with hot custard sauce. For the
hot custard sauce, I usually use Byrd's Custard.
If you have
the availability of British goods in your area, they should have Byrd's
custard. It comes in a large tin, like a container of powdered chocolate
for chocolate milk.
Just follow
the directions to make a custard, only dilute it a little more to make
it sauce-like.
This is another option to Neeps and Tatties
Clapshot
Clapshot is a potato and turnip dish that originated in Orkney, it can be served as a vegetable side dish, as an accompaniment to haggis or as a complete dish on its own.
Clapshot is extremely versatile dish and is equally at home served with roasted meat and can be analternative to roast or mashed potato.
Burns Night Supper consists of haggis, neeps and tatties. Rather than serving individual portions of turnip (neeps) and potatoes (tatties) Clapshot combines both into one.
Clapshot Recipe & Ingredients:-
Ingredients:
- 1 Pound (450g) boiled potatoes
- 1 Pound (450g) boiled turnip
- 1 or 2 tablespoons chopped chives
- Salt and pepper
- 2 ounces (60g) butter (or originaly Lard)
Method:
- Peel and dice the potatoes and turnip.
- Place diced vegetables in a large pot with enough water to cover. Bring to the boil and cook until tender.
- Drain off the potatoes and turnips, add the butter and chopped chives and mash until smooth and fluffy.
- Salt and pepper to taste
- Serve hot.
Other Ingredients:
Although not entirely in keeping with the traditional Clapshot recipe, I've been known to add chees or bacon especially when I serve as a meal on its own.
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