Traditional Scotch Dinner
We include this recipe to celebrate Robert Burns: poet, balladeer and
Scotland's favourite son. Each year on January 25, the great man's presumed
birthday, Scots everywhere take time out to honour a national icon. Whether
it's a full-blown Burns Supper or a quiet night of reading poetry, Burns
Night is a night for all Scots. Read more on the
BBC site.
Ingredients
425gms (15oz) cooked haggis
3 large turnips
salt & pepper
8 large potatoes
50gms (1.8oz) butter
2 tablespoons of olive oil
Method
Prepare the haggis until piping hot.
(1 Can of
Stahly Scottish Haggis)
For The Potatoes....
Peel the potatoes cut into quarters and place in pan with some salt. Bring
to the boil then gently until tender remove from the heat, and drain away
the water.
Leave the potatoes to dry for a couple of minutes , add the butter and olive
oil, then mash together with a fork leaving bits and pieces of potatoes
un-mashed. Season well and serve.
For The Turnip...
Peel the turnip thoroughly remembering to take off the outside skin,
roughly chop and place in a pan of cold water with some salt.
Bring to the boil and simmer gently until tender. Drain the water away and
leave to dry for a few minutes. Mash the turnip as potatoes
remembering to leave the mixture a little lumpy and serve. The reason that
we leave the potatoes and turnip like this and not completely mashed dates
back to olden times when they didn't have the implements we have today to
make them completely lump free.
Arrange each mixture and serve. Serves 4.
Source:
http://www.oldcoursehotel.co.uk/ St.Andrews, Scotland.
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