23 January 2017
Enjoy Burns Night at home with these delicious recipes...
Haggis parcels with Arran mustard
- 200g haggis
- 1 pkt filo pastry
- 50g melted butter
- 2 eggs
- 2 egg yolks (pasteurised)
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 lemon
- 250ml pomace oil (a light olive oil)
To make the haggis parcels, divide the haggis into 20g portions
then roll into round discs. Cut the pastry into long strips
approximately 6cm x 20cm. you will need two strips of pastry per
parcel. Brush each strip with butter and layer them on top of one
another. Place the haggis on the bottom of each strip and fold it
up in a triangular "samosa" style shape.
Bake the parcels in an oven preheated to 180c for twenty
For the mayonnaise, place 2 egg yolks into a bowl add Dijon and
vinegar and whisk. Continue to whisk while very slowly adding
the oil. The oil must be added slowly in order to emulsify
with the egg yolks. Once all the oil is whisked in add ½
lemon juice and a pinch of salt. Finally add in the
wholegrain mustard and serve. This can also be made in the
exact same way using a blender and the blade acts as the whisk.
Pithivier of haggis, mignon of fillet beef, fondant
turnip and pomme puree
- 140g haggis
- 300g puff pastry
- 1 egg yolk
- 120g fillet beef
- 1 small turnip
- Pinch of turmeric
- 200ml vegetable stock
- 200g rooster potatoes
- 50g butter
- 200ml double cream
To make the pithivier slice the haggis log into 2 cm thick
slices. Using the disc as a size guide cut the puff pastry
into a circular disc about 2 cm bigger than the haggis disc. Repeat
this as you will need 2 sheets of puff pastry for one
pithivier. Place the haggis in the middle of the pastry then
egg wash the pastry around the haggis. Place the other puff
pastry disc on top of the haggis and press out the air until the
pastry is sealed. Egg wash the pastry and place onto a
tray. Cook in a pre-heated oven at 190 degrees for 15-18
minutes until golden.
For the fillet, heat a large heavy based frying pan with a
little oil on a high heat. Once hot place the fillet in the
pan searing all side of the meat. Place into the oven at 180
degrees for 3-4 minutes for medium rare then allow to rest for at
least 2 minutes. Season the beef then slice to serve.
Depending how you want the beef cooked will vary the time the beef
is in the oven.
Peel the turnip then cut in half and either using a cutter or
knife shape the fondants to the required size and shape making sure
they are the same size. Heat a pan with a little oil on a
medium heat and add the turnip. Cook for about 3 minutes
until golden then turn fondant and add 20g butter and cook for
another 3 minutes. Add vegetable stock and pinch of turmeric to the
pan until the liquid covers half way up the turnip. Cook in
the oven at 180 degrees for about 15 -18 minutes until the
Peel potatoes then place in a pan of cold water, add a pinch of
salt and bring to boil. Cook for 20 minutes until soft.
Drain potatoes and place back into the pan. Allow to sit for
2 minutes off the heat until the potatoes look dry. Mash
potatoes then add 30g butter and the cream. Place back on the
heat and mix in well until a smooth consistency. Season to
- 300g Raspberries
- 280ml Double cream
- 2 tablespoons honey
- 2 tablespoons of oatmeal
Place the oatmeal in a cool, dry pan and turn on the heat to
simmer, stirring occasionally. Toast the oatmeal for about
10-20 minutes until it is golden brown. Now turn off the heat
and let it cool in the pan.
Place the cream in a bowl and whisk up until it is soft and
thick. Add the honey. Fold the honey in with a whisk until it
is soft and creamy.
Place 3 or 4 raspberries in the bottom of each serving glass and
leave a few aside for decoration once finished. Add the remaining
raspberries into the cream mixture. Fold in carefully, breaking up
a few of the raspberries to slightly colour the cream.
Spoon the mixture into the glasses. Add cream to the top
and sprinkle with the oatmeal which has now cooled. To
finish, decorate with raspberries.