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Burn's Night Recipes

Compliments of the Norn Iron Chef ®: What to do and what to cook for Burns night

Haggis | Cock-a-Leekie soup | Neeps | Tatties

Haggis

Serves 4-6

Preparation time overnight
Cooking time over 2 hours

This is an authentic Scottish recipe and the ingredients and methods of cooking may be unfamiliar but well worth the effort.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

Directions:
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Boil for 2 hours.
2. When cooked, Drain the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
 

Cock-a-Leekie soup

1 small chicken
8 soaked prunes (pitts removed and saved)
3.5 oz bacon (diced)
17.5 oz leeks (washed and thinly sliced)
8 cups water
1 teaspoon chopped tarragon
salt and pepper

Dircections:
Remove the skin from the chicken and place in a large pan, together with the bacon and prune pitts.

Cover with water and bring to the boil. Keep covered and simmer for 2 hours.
Strain off the liquid, remove stones and roughly chop the chicken.
Add the chopped chicken, leeks, tarragon, salt and pepper to the liquid and bring to the boil.
Simmer for 20 minutes.
Add prunes at the end of cooking time and serve.
 

Neeps:
4 large turnips
4 tablespoons butter
2 teaspoons caster sugar
1 teaspoon salt

Peel and quarter the turnips. Boil for 25 minutes or until soft. Drain and mash, add butter, sugar and salt.

Tatties:
6 large Maris Piper potatoes
5 tablespoons butter
milk
salt and pepper

Peel and quarter the potatoes. Boil for 20 minutes or until soft. Drain and mash. Scald the milk by bringing it to the boil. Remove from the heat and add the butter. Add the milk mixture to the mash until preferred consistency. Salt and pepper to taste.