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Scotch Egg over Greens
Haggis, Mince, Tatties and Neeps
BLUEPRINT: Robert Burns Suppers have been part of Scottish culture for over 200 years and are a means of commemorating Robert Burns, one of Scotland’s best loved poets. The evening takes place on or about January 25th, the great bard’s birthday and is filled with traditional Scottish food, Scotch whisky and Robert Burns poetry and song. You can make the soup, mince, neeps (carrots & turnips) well in advance and freeze them. They are like a good stew and actually taste better when reheated. You can make the Scotch eggs the day before and keep them refrigerated until ready to serve. You can make the trifle the day of and make the mashed potatoes before your guests arrive, keeping them warm in a bain marie. Time your Haggis (steaming it on the stove) according to size and packet directions. Have the salad ready to toss and plate. Warm your plates and bowls and enjoy a great evening filled with good food and a dose of Scottish culture.
- Fruit: 16 oz strawberries, 1 pint blueberries, 1/2 pint raspberries
- Produce: 7 oz baby arugula, 1/2 lb leeks, 1 lb baby carrots, 8 0z regular carrots, 3 lbs yukon gold potatoes, 1 onion
- Fresh Herbs: 1 bunch parsley
- Meat & Fish: 3/4 lbs sausage meat, 2 lbs ground beef, 2 chicken breasts, 1/2 lb bacon, 1 presntation Haggis
- Dairy: 4 etra-large eggs, 3/4 cup milk, 7 tbs butter, 1 1/2 cups heavy cream
- Frozen: 2 lbs frozen turnip
- Staples: 2 quarts chicken stock, 3 tbs olive oil, 1/3 cup rice, 3 beef stock cubes, 1 cup seasoned breadcrumbs
- Baking: 2 tbs flour, 2 tbs confectioners’ sugar
- Spices: salt, pepper
- Other: 1/2 cup gravy browning (Gravy Master), 1 plain pound cake, 4 tbs seedless raspberry jam, 2 tbs Drambuie, 1 – 2 packs Birds Instant Custard, Presentation Haggis
Scotch Eggs over Greens
What you need: measuring cups/spoons, chef’s knife, cutting board, bowl, medium pot, 3 shallow bowls (for breading), large baking sheet
- 3 extra-large hardboiled eggs (peeled and chilled)
- 3/4 lb sausage meat (if you buy links, just cut them open and remove the sausage meat)
- 1 egg
- 1 cup seasoned breadcrumbs
- 2 tbs flour
- 7 oz baby arugula
- Kitchen Moxie vinaigrette
Preheat oven to 375˚F. Divide the sausage meat into 3 separate portions and flatten out by hand. Thoroughly wash and dry hands. Beat the 1 egg (adding a little water) in a shallow dish. Place the breadcrumbs and flour in two separate shallow dishes. Roll the hard boiled eggs in flour and then wrap the sausage portion around each egg until the entire egg is “sealed” inside the sausage. Roll the sausage wrapped egg in the beaten egg and then breadcrumbs until completely coated. Place on a baking tray (sprayed with non-stick cooking spray) and bake until the sausage is cooked through and the outside is golden and crispy. About 25 minutes. Let cool and refrigerate until ready to serve.
To Serve: Dress the arugula with KM vinaigrette and evenly divide onto six salad plates. Slice the cold Scotch Eggs in half. Top salad with a half of Scotch Egg. Drizzle with more vinaigrette and serve immediately.
What you need: measuring cups/spoons, chef’s knife, cutting board, strainer, large heavy bottom pot
- 1/2 lb bacon (cut into lardons)
- 2 cooked chicken breasts
- 1/2 lb leeks
- 1/3 cup rice
- 2 quarts chicken stock
- 1 tbs olive oil
Tip: I like to roast a chicken, use the breasts for the soup and the rest for dinner with the family.
Heat the olive oil, add the bacon lardons and cook until the bacon is crispy. Drain onto paper towel and pour out the rendered bacon fat. Thoroughly clean and finely chop the leeks. Slice the chicken into small pieces. Add the chicken stock, chicken breast, leeks and bacon. Stir to combine. Bring to a boil. Add the rice and immediately turn down heat to low. Simmer for at least 30 minutes.
To Serve: Serve the hot soup in warmed tea cups with saucers (always a fun way to serve soup as a starter at a dinner party – just the right portion) or small bowls.
Haggis, Mince, Tatties and Champit Neeps
What you need: measuring spoons/cups, chef’s knife, paring knife, cutting board, 3 large heavy bottom pots, veggie peeler, medium pyrex measuring jug, potato masher, large wooden spoon
- 2 lb presentation Haggis (we order from Caladonian Kitchen- Award winning maker of Celtic food)
- 2 lbs ground beef
- 2 – 3 beef stock cubes
- 1/2 cup Gravy Master (gravy browning)
- 2 tbs olive oil
- 1 medium onion (finely chopped)
- 8 oz finely chopped carrots
- 1 lb baby carrots
- 2 lbs frozen turnip
- 7 tbs salted butter (4 for the potatoes & 2 -3 for the carrots and turnips)
- 3 lbs yukon gold potatoes (peeled and quartered)
- 3/4 cup whole milk
For the Mashed Potatoes: Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – about 20 minutes. Drain the potatoes and return the pot back to the burner and shake the pot around a little to “dry out” the potatoes. Turn off the burner and add (4) 1 tbs. pats of butter, about 3/4 of a cup warmed whole milk, and lots of salt & pepper. Mash with a potato masher until smooth & creamy.
For the Neeps: Defrost the turnips. Place the turnips and carrots in a large pot and cover with water. Add 2 tbs of salt. Bring to a boil and then simmer until the veggies are fork tender (about 25 minutes). Drain well and return to pot over medium flame to “dry out.” Add 2 – 3 tbs of butter and mash until combined. Generously season with salt and pepper.
Typsy Laird (Scottish Trifle)
Serves: 6 – 8
What you need: measuring spoons/cups, cutting board, chef’s knife, paring knife, colander, trifle bowl (or large clear bowl).
- 1 sixteen oz container of strawberries
- 1 pint blueberries
- 1 half pint raspberries
- 1 plain pound cake
- 4 tbs seedless raspberry jam
- 1 – 2 packs Birds instant custard
- 1 1/2 cups heavy cream
- 2 tbs confectioners’ sugar
- 2 tbs Drambuie (optional)
For the Cream: Place the heavy cream in a cold (I put mine in the freezer for about 5 minutes before I use it) mixing bowl and whip. Add in 2 tbs confectioners’ sugar and continue whipping until soft peaks form.
For the Custard: follow packet directions. Let cool.
Tip: When you make the custard, make sure to press some saran wrap right on top of the custard before putting it in the fridge. This will help ensure that a “skin” doesn’t form on top.
To Assemble: Hull, rinse, and dry the strawberries. Rinse and dry the blueberries and raspberries. Slice the strawberries in half and set the berries aside. Using a knife; carefully cut off the outside of the pound cake, leaving you with the moist inside sponge. Slice the sponge into 1” slices. Fit the sponge into the bottom of the trifle dish (you may have to use your paring knife to trim the pieces to fit). You want to create a layer of sponge in the bottom of the dish. Pour the Drambuie evenly over the sponge. Let it soak in. Spread the raspberry jam in a thin layer over the Drambuie soaked sponge. Add in the fresh fruit, filling the dish almost three quarters full. Next pour the custard on top. Lastly, add a layer of the fresh whipped cream. Use a spatula to smooth out the cream on top.
To Serve: This is such a pretty dish, rather than pre-plate, I like to bring the trifle bowl to the table and spoon it out on to the plates. This way everyone gets a good look and can ask for a little extra of their favorite part – the Drambuie soaked sponge, the fruit, the custard, the cream or in my case – all of the above!