Burns Night reimagined in three dishes

The Scottish “terroir” is one of peat smoke, heather-fed game, and the resilient sweetness of root vegetables.  Haggis is the heart of the Burns supper but it’s not to everyone’s taste.  Here’s three lovely recipes celebrating the very best in seasonal Scottish produce but I would recommend everyone try a good, wild, free range haggis, at least once!

Without further ado, here are three Burns Night recipes (with a Classic Whisky Cream Sauce recipe at the end).  Cheers!

Recipe: Celeriac, Cauliflower & Potato Soup

A sophisticated, ivory-white soup that provides a clean, luxurious starter.  This is the ideal “crowd-pleaser” for those who prefer a lighter beginning.

Ingredients:

• 1 medium Celeriac (approx. 600g), peeled and diced.
• ½ head of Cauliflower, broken into small florets.
• 2 medium Floury Potatoes (like Maris Piper), peeled and diced.
• 1 White onion or Leek, finely chopped.
• 50g Butter.
• 1L Light chicken or vegetable stock.
• 100ml Double cream.
• Pinch of Nutmeg, salt, and white pepper to taste.

Method:

1. Sweat the Vegetables: Melt the butter in a large pot over medium heat.  Add the onion/leek and cook until translucent.  Add the celeriac, cauliflower, and potatoes, coating them in the butter.
2. Simmer: Pour in the stock.  Bring to a boil, then reduce heat and simmer for 20–25 minutes until all vegetables are completely tender.
3. Blend: Use a stick blender to liquidize the soup until smooth.
4. Refine: For a “smart” restaurant finish, pass the soup through a fine-mesh sieve into a clean pan.
5. Finish: Stir in the double cream and warm through.  Season with salt, white pepper, and a fresh grating of nutmeg.

Recipe: Highland Venison Casserole

This Venison casserole is a rich, dark game stew built on layers of flavor, starting with salty pancetta and ending with a deep red wine reduction.

Ingredients:

• 800g Venison shoulder or haunch, cut into 3cm chunks.
• 100g Good quality pancetta, diced.
• 2 tbsp Vegetable oil or lard (if needed).
• 250ml Bold red wine (like a Syrah or Cabernet Sauvignon).
• 500ml Beef bone broth or high-quality stock.
• 1 tbsp Redcurrant jelly.
• 1 tsp Juniper berries, lightly crushed (optional).
• 2 Carrots, thickly sliced.
• 1 large Onion, chopped.
• 2 sprigs Fresh thyme, 1 stick of rosemary.
• Salt and freshly cracked black pepper.

Method:

1. The Base: In a large, heavy-based casserole pot, fry the diced pancetta over medium heat until the fat has rendered and it is golden and crisp.
2. The Veg: Add the onion and carrots to the pot, cooking them in the pancetta fat until softened and slightly caramelized.
3. The Sear: Using a slotted spoon, remove the pancetta and vegetables and set them aside.  Increase the heat to high.  Add the venison in small batches – adding a little oil if the pan is dry – and sear until dark and caramelized.
4. Deglaze: Return the pancetta and vegetables to the pot.  Pour in the red wine, scraping the bottom of the pan to release all the flavorful “fond.”
5. Braise: Add the stock, redcurrant jelly, thyme, rosemary and crushed juniper berries.
6. Slow Cook: Cover and simmer very gently on the hob, or place in the oven at 150°C, for 2.5 to 3 hours until the meat is fork-tender.  Season generously before serving.
7. The Sides: Serve with perfectly boiled potatoes tossed in butter and parsley, and a side of bubbling cauliflower cheese.  For extra veg, add al dente carrots and broccoli.
8. The “Chefy” Alternative: Swap the potatoes for Jerusalem Artichokes, roasted whole until the skins are crispy and the centers are buttery.

Recipe: Haggis, Neeps & Tatties

A true Scottish treat you should try at least once.

Ingredients:

• 500g High-quality Butcher’s Haggis.

For the Neeps:

• 1 large Swede (Turnip), peeled and cubed.
• 50g Butter.
• 30ml Peaty Scotch Whisky.
• Salt and plenty of cracked black pepper.

For the Tatties:

• 500g Maris Piper or King Edward potatoes, peeled and cubed.
• 50ml Double cream.
• 50g Butter.
• Salt and white pepper.

Method:

1. The Haggis: Wrap the haggis in foil and steam in a tiered steamer or bake in a dish of water at 180°C for about 45–60 minutes until piping hot.
2. The Neeps: Boil the swede in salted water until very soft (approx. 20–25 mins). Drain and let steam-dry for a minute.  Mash thoroughly with butter, then stir in the whisky and season generously with black pepper.
3. The Tatties: Boil potatoes in salted water until tender. Drain and mash until smooth (use a ricer for the best texture).  Fold in the cream and butter until velvety.  Season with salt and white pepper.
4. The Assembly: For a smart look, try and spoon three even quenelles on the plate ensuring the ‘Neeps’ are in the middle.  Alternatively you could use a baking ring and make a gateau .

Optional/Bonus Recipe: Classic Whisky Cream Sauce

A whisky cream sauce is a luxurious addition for the haggis and is also great with a venison steak!

Ingredients:

• 1 tbsp Butter.
• 1 small Shallot, very finely chopped.
• 30-50ml Scotch whisky.
• 150ml Double cream.
• 50ml Stock (beef, chicken, or vegetable).
• 1 tsp Dijon mustard (optional).
• Salt and freshly cracked black pepper.

Method:

1. Sauté: Melt butter over medium heat.  Add the shallot and cook gently for 3-5 minutes until soft.
2. Reduce: Pour in the whisky and simmer rapidly for 1-2 minutes until reduced by half.  Add the stock and simmer for another 2-3 minutes.
3. Finish: Stir in the double cream and optional mustard.  Simmer for 3-5 minutes until the sauce coats the back of a spoon. Season to taste.

Chef’s Note: While this whisky cream sauce is a favorite for many, my old friend Dawn always preferred to keep things simple – she’d skip the cream and whisky entirely and just have a rich, traditional gravy instead.

Final thoughts

We love all of these dishes, and the whisky sauce too!  What do you think?  Let us know how you get on with these Highland recipes and which is your favourite.