Burns supper recipesPosted on: 22 January 2013 by Gareth Hargreaves
From starter to pudding, we’ve got all the essentials for a Burns Night Supper, just add neeps and tatties!
We’ve put together the classic Cock-A-Leekie soup, Haggis and Clootie Dumpling all rounded off with a delicious Rabbie Burns Cocktail.
Starter: Cock-a-leekie soup
- For the stock:
- 1 medium chicken
- 1 carrot, peeled and diced
- 1 onion, peeled and diced
- 2 sticks of celery, diced
- 1 leek, washed and diced
- 1 bouquet garni
- 150g/6oz chicken, minced
2 egg whites
- 1 large leek, cut into 10-12.5cm/4-5in lengths about 1cm/½in wide
- 15 prunes, julienned
salt and pepper
- Preheat the oven to 200C/400F/Gas 6.
- Sit the chicken on a rack set over a roasting tray and roast for 15-20 minutes until golden brown.
- Transfer the chicken to a large heavy based pan, reserving the fat caught in the roasting tray. Scatter the diced vegetables over and pour in enough cold water to just cover. Add the bouquet garni in and season. Bring to the boil and simmer for 40-45 minutes until tender.
- Remove the chicken from the stock and leave to rest and cool slightly. Remove all the meat from the carcass and shred the chicken into small pieces.
- Meanwhile, strain the stock through a fine sieve, discarding the vegetables. Return the passed stock to a clean pan. Mix the minced chicken and egg whites together to combine and whisk the mixture quickly into the stock. Very slowly bring the stock to a simmer. Avoid stirring, but whisk once as the stock is coming up to temperature. The chicken and egg white mixture will solidify and rise to the top of the stock. As the stock simmers any impurities will rise to the top and thus clarify the stock. Pass the stock through a fine sieve once again.
- Bring a pan of salted water to the boil and blanch the leek strips for 1-2 minutes until softened. Drain and refresh in ice cold water. Drain again.
- To serve, arrange some chicken shreds in the center of each serving bowl. Sit the leeks and prunes on top. Ladel the warm stock over - which will warm the other ingredients through. Drizzle some of the reserved chicken fat over and serve at once.
Here is a video guide with a slightly different recipe on how to make Cock-a-leekie soup.
Main course: Haggis
- 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
- 450g/1lb beef or lamb trimmings, fat and lean
- 2 onions, finely chopped
- 225g/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
- Wash the lungs, heart and liver - if using. Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- 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.
- 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.
- 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.
To serve, cut open the haggis and spoon out the filling. Serve with neeps - mashed swede or turnip - and tatties - mashed potatoes.
Pudding: Clootie dumpling
- 125g suet
- 250g plain flour
- 125g oatmeal
- 250g mixed sultanas and currants
- 1 tablespoon of golden syrup
- 75g sugar
- 2 lightly beaten eggs
- 1 teaspoon of ginger
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 4 tablespoons of milk
1 tablespoon of flour for the cloth
- Rub the suet into the flour and add oatmeal, baking powder, sugar, sultanas and currants and the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm.
- If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a bit of space for the mixture to expand.
- Place an upside-down saucer at the bottom of a deep pan and put the tied cloot in and cover with boiling water and simmer for about 3 hours.
- If you'd rather use a bowl it will need to be greased before adding the mixture. Leave an inch space at the top for the pudding to expand. Cover with greaseproof paper and tie.
Rabbie Burns cocktail
- 1 measure of blended Scotch
- 1 measure of Noilly Prat vermouth
Dash of Benedictine
- Shake all the ingredients well with cracked ice until froth forms
- Strain into a chilled glass
Finish with a twist of lemon peel
How do you feel about Rabbie Burns? Wil you be celebrating Burns Night?
Read our guide to Toasts and Rabbie Burns Night
Let us know by leaving a comment in the box below or share your thoughts with other 50connect readers in the forums.
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