Burns Night Supper
400g of Haggis – purchased from a good quality butcher
4 baking potatoes
1 sprig of thyme
3 cloves of garlic
50g of sugar
200ml of red wine
80ml of port
500ml of brown chicken stock
10ml of whisky
200ml of cream
Scrub the potatoes and bake them whole in the skins in the oven at 180 degrees until cooked. Remove from the oven and scoop out the flesh of the potatoes and pass through a fine sieve or potato ricer. Add in the cream and butter and mix.
At the same time, peel and dice the turnip and cook in salted water then pass through a fine sieve or potato ricer. Follow the butcher’s instructions for the haggis based on size. Use a round metal ring and layer with one third of haggis layer followed by a third of mashed turnip before adding the mashed potatoes to fill the ring.
To heat put in a medium oven until warm. Make a stock from the port, red wine, sugar, garlic, thyme and salt. Simmer in a pan together with the shallots until tender. Remove the tough outside layer when cooked. Make a whisky sauce with the brown chicken stock and cream before adding the whisky at the end to taste.
Serve the timbale of haggis with 2 shallots and the whisky sauce.
2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream (we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky, to taste
To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.