The 25th of January is approaching, and all the Scots know what that means- Burns night. To make your burns night even more special this year! An amazing haggis, neeps and tatties in a delicious whisky sauce!
Burns supper- ingredients!
Ingredient list;
500g/1lb 2oz haggis
Ingredient list for the clapshot;
500g/1 pound 2 ounces of floury potatoes, such King Edward or Maris Piper, peeled and chopped: 500g/1 pound
500 grammes (1 pound) and two ounces of peeled and sliced swede (yellow turnip)
Butter weighing 50g/2 oz: 50g/2 ounce
75 ml (2¾ fl oz) Double cream: 75 millilitres (2¾ ounces)
Freshly ground white pepper with sea salt: sea salt and freshly ground white pepper
Chopped fresh chives (1 tablespoon)
Ingredient list for the whisky sauce;
500 millilitres (17 fluid ounces) 500 millilitres (17 fluid ounces) of double cream
There are two teaspoons of wholegrain mustard.
Dijon mustard: One tablespoon of Dijon mustard
Two teaspoons of whisky: Two teaspoons of whisky
White pepper with sea salt: freshly ground white pepper and sea salt
1 tablespoon of freshly chopped chives: 1 tablespoon of freshly chopped chives
Juice alone from a half-lemon
Shortbread dessert recipe;
55g/2 ounces of caster sugar, 125g/4½ ounces of melted unsalted butter, and more to finish: Caster sugar (55g/2oz) + enough to complete
180g (6 oz) of basic flour
Haggis, clapshot and whisky sauce- burns dinner method!
Step 1
Preheat the oven to 180C/350F/Gas 4. After securely wrapping the haggis in aluminium foil, put them on a baking pan. Cook in the oven for 45 to 1 hour, or until well done.
Step 2
In the meantime, prepare the clapshot by boiling the potatoes and swede in different saucepans of salted water until they are soft, 15 to 18 minutes. Make sure to drain thoroughly. Mash the drained potatoes well after adding the drained swede. Mash one more until smooth and thoroughly blended after adding the cream and butter. Add salt and freshly ground white pepper to taste. Add the tablespoon of chives and stir. Keep heated and set aside.
Step 3
In a skillet, cook the double cream over medium heat to make the whisky sauce. Stir up the Dijon mustard, wholegrain mustard, and whisky. Once the mixture is simmering, turn up the heat and let it cook for another one to two minutes.
Step 4
Season with salt and freshly ground white pepper to taste after taking the pan off of the fire. Add the lemon juice and stir in the tablespoon of chives. Distribute the clapshot evenly among four plates to serve. Next to each, place a tablespoon of cooked haggis. Serve the whisky sauce with a spoon.
Shortbread- burns dessert recipe!
Step 1
Set the oven’s temperature to 190°C/170°C Fan/Gas 5.
Step 2
In a bowl, beat the sugar and butter until smooth. To create a smooth paste, stir in the flour. Transfer to a sanitised surface and carefully roll out with a rolling pin until the paste is 1 cm/½ inch thick.
Step 3
Slice into shortbread fingers or rounds, then transfer to a baking sheet covered with parchment paper. After adding caster sugar, let it sit in the refrigerator for 20 minutes.
Step 4
Bake in the oven until pale golden-brown, 15 to 20 minutes. Place on a wire rack to cool.
That is it! All the delicious parts of this amazing Burns supper is ready to be served and enjoyed! The Burns night family dinner this year is going to be over the top incredible this year!
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