Chef's Recipes

Burns’ Night Supper

Haggis, Neeps, Tatties, Steak, Egg, Kale, Watercress Peas

Serves 2

Ingredients

75g Haggis
25ml Glengoyne 12 Y/O Highland Single Malt Whisky
2 x 170g Scotch Ribeye Steaks
2 x Free Range Eggs
150g Neeps
150g Maris Piper Potatoes
10g Chives
1 x Spring Onion
3 x Radishes
1g Nutmeg
75g Kale
50ml Cream
75g Peas frozen
15g Pea shoots
30g Watercress/Rockette
6g Salt
3g White Pepper
50ml Extra Virgin Olive Oil
30g Unsalted Butter
40ml Veal Jus

Method 

Haggis

• Portion haggis, put in saucepan with whisky and a little water.
• Cover and heat up to temperature.
• Just before serving, add a cold splash of cream and quickly heat up again.

Neeps

• Boil roughly diced neeps in lightly seasoned water until just soft, then drain, bash and season.

Tatties

• Wash, peel and roughly dice the potatoes. Add to boiling seasoned water and cook until soft.
• In the meantime, slice spring onions, chiles and radishes.
• When cooked, drain potato, and pass through a potato ricer.
• Return to heat with vegetables, add a knob of butter, splash of cream, season and add a grating of nutmeg.

Watercress peas

• Quickly bring peas to the boil in saucepan.
• Add watercress and pea shoots, then wilt fast.
• Remove form heat and blend until smooth, cream consistency.

Whisky cream

• Reduce whisky with ½ shallot.
• Add cream and a splash of water.
• Cook covered over medium low heat for 5 minutes.
• Remove from heat and add mustard.

Kale

• Wash well, pick, and drain.
• Bring water with splash of extra virgin olive oil to rapid boil.
• Add kale and turn off heat.
• Keep lid on until serving.

Egg

• Using a Yorkshire pudding mould, cook eggs in preheated oven for 2 minutes 40 seconds for sunny side up style.
• Cut into smaller disk.
• Serve.

Steak

• Ensure pan is hot.
• Rub steak with olive oil, sea salt and cracked black pepper.
• Cook for 2 minutes 30 seconds each side.
• Rest in warm area for 2 minutes before plating.

Plate up and enjoy!