As the 25th of January rolled around this year I so looked forward to tucking into a truly Scottish Burns Day Supper. Burns day is a tradition in Scotland when us Scots gather round tables to celebrate the honoured national bard - Robert Burns (1759-1796) who was a famous Scottish Poet. The menu normally consists of a main meal of ‘Haggis wi' bashit neeps an' champit tatties’ (and for you non-Scots out there this is translated to Haggis with Turnips & Potatoes.) This was my first year of cooking Burns Supper by myself (usually this task would be shared by my wonderful Grand-Mother, Mother & Aunts) but ever the enthusiast I rose to the challenge and even added my version of Balmoral Chicken to the menu (Chicken stuffed with Haggis in a Creamy Whiskey Sauce) and my Yummy-Honey Brussels Sprouts. We had a great night in which we enjoyed the meal and our recitements of the Classic Burns Poems – ‘To A Mouse,’ ‘Auld Lang Syne,’ ‘My Luve is Like a Red, Red Rose,’ and of Course ‘Address To A Haggis.’ Also, whilst on the subject this is where I take the opportunity to encourage all of you Haggis Virgins out there that if the chance ever arises for you to try out a good quality Haggis then don’t be afraid and get tucked in! Forget any horrible stories you have heard or the silly myths that a Haggis is a 3-legged creature that runs around the Highlands of Scotland. Haggis truly is one of my most loved foods and in all its spicy, hearty, oaty glory it makes for delicious grub.
Click on for the Recipes...
Balmoral Chicken (Chicken Stuffed with Haggis & Wrapped in Bacon) (Recipe for 2)
The Ingredients
2 Chicken Breasts (Skinless - 1 for each person)
Haggis (Shop Bought or follow this link for a good recipe if you are adventurous enough to make your own!) http://www.bbc.co.uk/food/recipes/database/haggis_66072.shtml
2 x Shallots
1 knob of butter
Garlic (1 tsp ‘Very Lazy Garlic’ OR 1 Garlic Clove)
Whiskey (about 2 glugs)
Double Pouring Cream (OR Single Cream for a lighter option)
Salt & Pepper
The Method
Place the chicken breast in cling film/saran wrap and slightly tap with a rolling pin to flatten it a little (as fun as this may be don’t over-do this, you only want it ever so slightly beaten so that it is about an inch thick.)
Next, slice the chicken in half and open it out (like a book) and place a round of haggis in the middle (you will need to have already prepared the haggis following the cooking instructions on the packet if you have went for the shop bought option.)
Close the chicken over to enclose the haggis and roll it up. Wrap this with about 2 rashers of bacon to help seal the chicken & haggis together (note that this is the traditional Balmoral Chicken way whereas in my pictures I missed out on the bacon.)
Wrap this in Tin Foil and place in a baking tray.
Cook for about 20-25mins at 180-200c/Gas Mark 4-6 (depending on the oven type)
For The Sauce...
Saute the shallots gently in a frying pan with a knob of butter and a tbsp of whole grain mustard.
Add in a small tsp/clove of Garlic – Mix through.
Next add a glug or 2 of your choice of Whiskey.
Pour in the cream and stir it all through until reduced to the preferred consistency.
Salt & Pepper to taste...
Pour this over the chicken.
The Tatties (Mashed Potatoes) (Recipe Serves 5-6)
The Ingredients
1kg Medium Potatoes
Single OR Double Cream
About 4 Spring Onions Chopped
Cheese - Grated
The Method
Wash & Chop the potatoes into quarters (I like to keep the skins on.)
After boiling the potatoes until cooked through, strain and partially mash them up in a pot.
Add the Spring Onions and Cheese and continue to mash the potatoes further.
Gradually add the Single Cream, Stirring through until reduced.
The Neeps (Turnips/Swede)(Serves 4)
The Ingredients
800g Turnips/Swede Peeled and Cubed
65g butter
1 tbsp of Honey
Salt & Pepper
The Method
Bring a pot of water to the boil and cook the Turnips/Swede until softened.
Strain the water from the Turnips, add the butter, the honey and mash/whisk up the turnips until nice and smooth/creamy.
Yummy-Honey Brussel Sprouts (Serves 4)
The Ingredients
22-24 Brussel Sprouts – Wash, Trim & Cross Cut at the Bottom
1 Knob of Butter
2 tbsp of Honey
The Method
Boil the Brussel Sprouts in a pot of water for about 6-8 minutes until cooked through.
Drain the Brussels and cut into halves.
Place them in a pan on a medium-high heat, add the knob of butter and the honey and sauté/toss these in the butter & honey until the Brussels are glazed and slightly crispy/fried.
Remove from the heat and serve, you can drizzle the left over honey juice over the Brussels.
Boil the Brussel Sprouts in a pot of water for about 6-8 minutes until cooked through.
Drain the Brussels and cut into halves.
Place them in a pan on a medium-high heat, add the knob of butter and the honey and sauté/toss these in the butter & honey until the Brussels are glazed and slightly crispy/fried.
Remove from the heat and serve, you can drizzle the left over honey juice over the Brussels.
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