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    Burns Night Recipes

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    23 January 2017

    Enjoy Burns Night at home with these delicious recipes...

    Haggis parcels with Arran mustard mayonnaise

    Makes 10

    • 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 minutes.


    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

    Serves 2

    • 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.

    Fondant Turnip

    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 soft.

    Pomme Puree

    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 taste.



    Serves 2

    • 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.