A Burns Supper
Burns Supper Recipes
Suggested Burns Supper Menu
Cock-a-Leekie Soup
Bannocks
Cullen Skink
Haggis, Neeps and Tatties
Cranachan
Sherry trifle
Cock-A-Leekie Soup
Ingredients:
1 bowl fowl giblets (2.5 -3.5 Lbs)
4 pints water
6 leeks, cleaned and sliced
1 bouquet garni
8 prunes (soaked overnight)
salt and pepper
Method
Put the fowl and gibblets into a large pan and cover with water. Add leeks,
bouquet garni and seasonings. Bring to the boil, skim the surface, cover and
simmer for 2.5 hours or until the bird is tender. Remove the fowl, discard
giblets and bouquet garni, skim any fat from the surface. Add prunes, cook
for a further 30 minutes check seasoning and serve. The chicken can be used
as a separate course or served cold later
Serves 6-8
The Haggis
Ingredients:
1 sheep's stomach bag
2 onions
1 sheep's pluck (heart, lights and liver)
1 tablespoon salt
8oz/277g oatmeal (pinhead)
1 teaspoon ground black pepper
8 oz/227g beef suet
stock or gravy
Method
Clean the stomach bag by washing thoroughly, turn inside out, scald and scrape with a knife. Soak overnight in cold water. Wash the pluck well, place in a large saucepan of cold water and bring to the boil. Hang the windpipe over the side of the pan. Boil for two hours, remove (reserve liquid) and mince the heart and lights and grate the liver. Put all the meat into a bowl, add the onions (finely chopped), oatmeal (toasted in the oven), suet and seasonings. Mix and add enough of the cooking liquid or fresh stock to moisten the mixture well. Fill the stomach bag slightly over half full and sew it up with strong thread. Prick the skin in a few places to prevent it bursting during cooking. Sit the haggis on a metal plate in a saucepan of boiling water (enough to cover the haggis) and boil for three hours, without lid. Keep adding boiling water to keep haggis covered.
Serve with mashed potatoes and mashed turnip
