When I was a younger Burns Night was quite an occasion. Hours of preparation and dedication went into rehearsing his poetry. I would then take to the stage to recite some of his famous works. Never one too shy away from the spotlight I’m quite proud to share with you I excelled on more than one occasion, taking top honours in a few Burns competitions in my time.
Now however the focus has slightly changed. To celebrate the household name that is Robert Burns, famous for his poetry and infamous for his love of women and one to many drams of whisky, I now mark his birthday with food. However rather than scoffing the traditional haggis, neeps and tatties on January 25th why not have a go at my recipes for haggis lasagne and cranachan, a well known traditional Scottish dessert. And no Burns Supper would be complete without a dram of your favourite single malt whisky, the perfect way to toast such a loveable rogue. Slainte!
1. Gently fry one large white onion in some olive oil until brown. Then add in x 4 tins of tinned chopped tomatoes. Season with pepper and 2 tsp. of sugar. Add in x 3 454g of haggis chopped and then mix everything together in the pot. Gently simmer for 15 minutes.
2. To make the white sauce gently melt 25g of butter in a speperate pot, add in 100g of grated cheddar cheese and then add in 400ml of milk. Add in 100g of plain flour to thicken, a little at a time, ensuring you are stirring all the time. If a little thick just add in some more milk. Season with pepper and 2 tsp. of grated nutmeg.
3. Now to build the lasagne! Firstly pre heat the oven to 180C. In the bottom of a deep rectangle dish spoon some of the meat evenly along the bottom, then cover with lasagne sheets, followed by more haggis on top and then cover with some white sauce. Cover again with lasagne sheets, haggis, more lasagne sheets and top it off with the remainder of the white sauce and sprinkle more grated cheese on top. Cook in the oven for 60 minutes.
1. On a low heat gently dry fry (no oil) 100g of rolled jumbo porridge oats until golden brown. Leave to cool for 5 minutes.
2. Into a bowl add x 2 300ml tubs of crème fresh (traditionally you use cream but I’m thinking of your waste lines!), 6 tsp. of whisky, 2 tsp. of honey and 1 tsp. of vanilla essence. Using a spoon mix everthing together gently.
3. Then add 300g of frozen raspberries into the crème fresh mixture followed by the oats and fold everything together.
4. Divide the mixture between 4 champagne flutes, drizzle a little agave syrup on top and chill in the fridge for around 40 minutes before serving.