Cooking, Burns Supper Recipes
trimmings from turnips (see Haggis recipe)
off green leaves of leeks. Peel carrote. Boil leek greens and
carrot peelings and turnip trimmings in large pan of boiling water
for twenty minutes. Pour into another pan through sieve. Add chicken
pieces, sliced leekss (white bits), sliced carrot, salt and pepper
cook for 1hr. Serve in bowls with 1 piece per person.
For 12 people
sheep's paunches (stomach bag)
1 ox heart
1.5 lb ox liver
1 lb lamb stewing meat
5 teaspoons black pepper
6 small chopped onions
1 lb steel cut oats
0.5 lb beef suet
mixed herbs (Thyme Sage, Basil)
the paunch well and soak in cold brine for 2-3hrs. Turn it inside
out and scrape with a knife. Boil the meat for 1.5hrs. Sew up
the paunch with very fine string leaving a hole big enough to
fill with stuffing. Chop the meat finely and mince in mixer. Dump
in large mixing
bowl and add pepper, mixed herbs, onions, suet and oats. Mix well
and fill the paunch two thirds full with the mixture. Sew up remainder
of panch. Boil in water for 3 hours. When bag becomes tight, prick
all over with a sharp needle (not a knife). Remove from the pan
and place on a hotplate. Move it to the table.
To serve, slit open and serve with mashed potatoes and mashed
turnip and blended whisky.
will feature on many Burns’ Supper menus
pt whipping cream
1 lb cream cheese (we used Mascarpone)
250 g honey
1-2 lb raspberries/Blackberries/Boysenberries
0.5 lb steel cut oats
1 bottle whisky
oats in oven till dry and just beginning to brown. Whip cream.
Mix 50:50 cream and mascarpone. Add a large shot of whisky and
tablespoon honey to taste.
ways to serve:
bowls of Crowdie (cream, cheese, honey & whisky), berries,
whisky bottle, honey jar and oats on tables and everyone helps
oats in bottom of a glass. Add more whisky and honey to crowdie
and pour over oats. Pour Berries on top. Serve.
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