Burns night dinner recipes 2017

Burns night dinner recipes 2017 

Traditional accompaniments to the haggis are neeps and tatties or as they are more commonly known - turnip and potatoes. These are normally served mashed. Thehaggis is already cooked and just needs some careful re-heating until it is piping hot

Haggis

A traditional Scottish dish most people either love or hate, given its unique list of ingredients. Haggis is usually made by combining sheep's 'pluck' (heart, liver and lungs) with onion, oatmeal, suet, spices, soaked in stock and then boiled in the sheep's stomach.

Haggis is traditionally served as part of the Burns supper annually on January 25th, when Scotland's national poet, Robert Burns, is celebrated.

Neeps & tatties

Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Ingredients

• 8 large baking potato, washed, peel left on and cut into 2cm x 4cm chunks
• 6 tbsp light olive oil
  
   or sunflower
• 1 swede
  
   weighing about 675g/11⁄2lb, peeled and roughly chopped
• 50g butter
  
  , plus extra for serving

Method

1. The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
2. Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
3. Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
4. To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.