Monday, 19 January 2015

Burns Night Recipe Roundup - Haggis, Neeps, Shortbread, Puddocks & IrnBru

To celebrate Burns Night, which falls on 25th January, I've decided to do a roundup of my Haggis and Scottish Recipes. Some previously published on my blog plus a couple of new ones. Hopefully you'll find something here to whet your appetite and get you in the mood for some serious Burns. Remember Haggis is for life not just Burns Night!




HAGGIS & BLACK PUDDING "PUDDOCKS IN THE HOLE"
Makes 8 Puddocks
(A Puddock or taid is a craitur seemilar tae a frog/toad that bides on laund an in fresh watter. Growen puddocks can lowp faur wi their lang shanks)

125g plain flour

pinch salt
75ml milk
75ml water
2 free-range eggs, beaten
lard or dripping (I used Magzalita Lard from Sunnyside Home Farm)
black pudding
haggis

Preheat the oven to 230c
Sift the flour into a large bowl with a generous pinch of salt. Combine the milk and cold water in a jug.
Make a well in the middle of the flour and add the eggs. Pour in a little milk and water, and then whisk the lot together to make a smooth batter. 
Leave at room temperature for at least 15 minutes.
Put 2 x 4 hole yorkshire pudding tins, greased liberally with lard or dripping, on a high shelf and leave for 10 minutes to heat up.
Cut the haggis and black pudding into 8 slices each and stack one on top of the other.
Remove the tin from the oven, ladle in the batter and place a haggis/black pudding stack in the middle of each hole.  
Put the puddings into the oven and cook for 15–20 minutes until well risen and golden. Keep an eye on them towards the end of the cooking time, but do not be tempted to open the door until they look ready or they'll sink.


GRANDMA MONEARN'S SHORTBREAD
This was my Granny's recipe hence the imperial measurements. She was a fantastic baker and won many prizes at the WRI. She served her baking to her many B&B visitors until well into her 80's. 

12 oz plain flour
8 oz butter (room temp)
4 oz caster sugar
2 oz cornflour

Put everything in a food processor and blitz until it comes together.
Divide into four equal pieces and roll out on a floured surface to form rounds. Pinch the edges and cut into eighths to form petticoat tails.
Alternatively roll out on a floured surface and cut into circles/shapes using cutters.
Transfer on to a baking tray and prick with a fork.
Cook for 30 minutes at 150 degrees.
Cool on a wire rack and sprinkle with caster sugar.


MEATBALL AND BEETROOT THISTLES
I developed these for the Good Family Food Facebook Page on St Andrews Day but they would work equally well for Burns Night.
Simply skewer some Scotch Beef meatballs onto cocktail sticks. Peel and slice raw beetroot into thistle flower head shapes (disposable gloves will save you from purple fingers!) Top the skewers with the beetroot, brush with Scottish Rapeseed Oil and roast in the oven


HAGGIS TATTIE SCONES
175g Riced or Mashed Potato
100g Haggis
50g Plain Flour
1/2 Tsp Baking Powder

Warm the haggis to soften and mix it well into the potato.
Sift in the flour and baking powder and thoroughly combine. 
Liberally flour your surface and roll out gently to form two circles about 1/4" thick. 
Cut the circles into quarters.
Heat a gridle or heavy frying pan. 
Smear on some butter with kitchen roll. 
Once hot, cook scones for about 3-4mins on each side until golden brown.


HAGGIS OATCAKES
1 Cup Oatmeal
100g Haggis
Pinch of Salt
Pinch of Bicarbonate of Soda
Boiling Water

Mix the oatmeal, salt and bicarbonate of soda. Warm the haggis to soften and add to the dry ingredients and mix well. Gradually add boiling water and mix to a soft consistency. Turn on to a worksurface or board sprinkled with oatmeal and divide into two. Form each half into a round and roll as thin as possible without cracking. Cut into eight and bake on a griddle over a low heat until the edges start to curl up. 


WHISKY NEEPS
700g neep (swede) peeled and cubed
50g butter
4 Tbsp demerara sugar
2 Tbsp Whisky
S&P

Place cubed neep in a pan with the butter, sugar, whisky and enough water to cover.
Bring to the boil and cook uncovered over a high heat until the water has evaporated to leave a buttery glaze. This will take around 30 minutes.
Season, serve and enjoy.


IRN BRU HAM
With apologies to Nigella and thanks to Crumbs & Petals for the inspiration.



For the Ham
2 kilograms mild-cure gammon joint
1 onion (peeled and quartered)
2 litres Irn Bru

For the Glaze
2 Tbsp Whisky Marmalade
2 Tbsp Wholegrain Mustard
2 Tbsp demerara sugar

Put the gammon in a pan (skin-side down if it fits like that) add the onion, then pour over the Irn Bru.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo.

When the ham's had its time take it out of the pan and let cool a little for ease of handling. Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes. 

Mix together the marmalade, mustard and sugar and spread it over the fat. 

Preheat the oven to 240c. Cook in a lined roasting tin for foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.

If you want to do the braising stage in advance and then let the ham cool, give it 30-40 minutes, from room temperature, at 180c turning up the heat towards the end if you think it needs it.





Lastly a couple of links to some great online resources from www.scotland.org to help you host the perfect Burns Supper.
Robert Burns App - An app’s an app for a’ that
Try on some Tartan - Kilt Up
Rhyme with Rabbie Burns


#CookBlogShare
Elizabeth's Kitchen Diary
Link up your recipe of the week
Tasty Tuesdays on HonestMum.com

37 comments :

  1. Wow some lovely recipes. I am a big fan of shortbread but have never made it, so I have bookmarked this recipe. The ham looks amazing too. www.thediaryofajewellerylover.co.uk

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    1. It is really easy! Just bung it all in the food processor and make sure your butter isn't rock hard.

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  2. I have never tried Haggis, but the ham looks amazing and I love the idea of the meatballs and beetroot!

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    1. Go on, give Haggis a try. You may be surprised!

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  3. I keep meaning to buy a veggie haggis and try out a few of the recipes I've seen online. Maybe this will finally be the year! :-)

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    1. Definitely the best time of year to find them in the shops. Lots of different versions of Veggie ones too. Macsween do a Moroccan Spiced Vegetarian Haggis.

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  4. Your shortbread looks wonderful - takes me back to being a kid, as I used to make it with my mum all the time!

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    1. I love how food can evoke childhood memories.

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  5. Oh what fab ideas! I love the meatball & beetroot thistles :)

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    1. Thanks! I was rather excited when I came up with the idea of them.

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  6. Great bunch of recipes. Almost tempted to celebrate Burns' Night now, just to try them!
    A

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  7. Nice recipe round up, will have to give some of these a try

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    1. Thanks Alison, I hope you enjoy them if you do.

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  8. Haggis oat cakes. yes please and then some. I love it.

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    1. Thanks Bintu. I love them. They could be the cronut of traditional Scottish food!

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  9. What great ideas. Definitely giving some a go x

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    1. Thanks Susan. Let me know how you get on if you do try any.

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  10. OMG PUDDUCKS IN THE HOLE!!! That looks immense!

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    1. I guess that officially Puddocks are Frogs as opposed to Toads but it was just too good an opportunity not to use a Scots word.

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  11. What a Scottish feast. My Dad would have loved me to serve all this up to him. It all looks amazing, a Burns night feast!

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    1. Thanks for your lovely comment, I hope you'll give some of the recipes a try.

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  12. What a fantastic batch of recipes ... We have haggis through the year, not just on burns night so its great to have some variations to Haggis and Chicken and Haggis truffles (both a family fave in our house)

    Thanks for the ideas #TastyTuesday

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    1. We are big haggis fans all year round and I like to ring the changes. I do however get complains from my daughter if there's no Whisky Neeps!

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  13. Irn Bru Ham WHAT? Oh I need some of that in my life!

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    1. Everyone needs some Irn Bru Ham in their lives. It should be available on the NHS.

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  14. Such gorgeous recipes! Wow! Thanks for linking up to #tastytuesdays

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    1. Glad you like them. Thanks for hosting #TastyTuesdays

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  15. Just tried the Irn Bru Ham. It's delicious, especially if you leave it in the oven long enough for the glaze to darken. Will definitely make this one again.

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    1. So pleased that you liked it and thanks so much for coming back and telling me.

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  16. That all sounds amazing! But the Irn Bru ham takes the cake, figuratively speaking. I am drooling. Thanks for linking to #CookBlogShare

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    1. The Irn Bru Ham appeared to actually break the internet at one point, my blog hits went crazy for it!

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  17. Can I just check that it's salted butter for Grandma's shortbread please?

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    1. I'll admit to using whatever happens to be in the fridge but given the choice I'd probably go for salted.

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  18. What a super feast! Can I come over to yours for dinner? :D Thanks for sharing with the #ShopLocalChallenge - there were only three entries for Jan so I'm carrying them forward in the Feb linky, if that's ok?

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    1. I'll let you off as long as I'm also allowed to enter the February #ShopLocalChallenge ;-)

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  19. That shortbread looks amazing, than you for submitting it to our Inheritance Recipes :)

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