Have a Traditional Burns Night Supper

[The Patriot]

Have a Traditional Burns Night Supper

01-20-2011 12:53 AM

ShareThis Published:
Thu, 2011-01-20 08:52


Have a Traditional Burns Night Supper


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Courtesy Photo






Have a Traditional Burns Night Supper

Cock-a-Leekie Soup

Ingredients:

4 pounds boneless, skinless chicken thighs cut into bite-size pieces
10 cups water
1 onion, chopped
1/3 cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Method:

1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for one hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Chappit Tatties with Spring Onion

Ingredients:

10 Medium floury potatoes, peeled and quartered
1 bunch of spring onions, finely chopped
250ml milk
Salt and pepper to taste

Method:

1. Put the potatoes in a large pot and cover with water. Place over high heat, bring to boil and cook until soft.
2. Meanwhile, in a small pan, heat the milk over medium heat. Add the chopped spring onion and simmer till the potatoes are done.
3. Drain the potatoes and add the milk mixture along with salt and pepper. Mash altogether until fluffy and smooth. Serve with butter, if desired.

Leave out the spring onions if you prefer.

Burns Night Haggis

Ingredients:

500g lamb’s liver
1 large onion, chopped
500g suet
1kg oats
½ teaspoon cayenne pepper
1 sheep’s pluck (stomach)
Salt and pepper to taste

Method:

1. In a saucepan, place the liver and cover with water. Bring to the boil and simmer vigorously for 30 to 45 minutes, until cooked through. Remove liver and mince once cool enough to handle. Reserve stock.
2. In a large frying pan, cook onion over a low heat with some suet. Once tender and translucent, chop the onion finely and mix with remaining suet.
3. Toast the oats in a dry pan over medium heat, stirring frequently.
4. Combine all ingredients in a large mixing bowl. Moisten the mixture using the liver stock as necessary. Fill the sheep’s pluck with the mixture, pressing it down to remove all the air. Sew together with kitchen string. Prick the haggis in several places so that it does not burst.
5. Place the haggis in a large saucepan of boiling water. Boil gently for 4 to 5 hours.









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