THIS January 25, people from across Scotland, and the world will come together to celebrate the life of iconic Scottish poet and writer Robert Burns. Here’s a few Burns Night Recipe ideas for you to try.
Burns Night provides the perfect opportunity for family and friends to get together and celebrate the best of Scottish history and tradition, with the event centred around the greatest of Scottish delicacies, the Haggis.
This year, why not give your haggis an indulgent twist with the addition of luxurious pâté?
Scottish pâté specialist Castle MacLellan has been producing meat, fish and vegetarian pâtés from its base in Kirkcudbright for more than 30 years and has some quick and easy recipe suggestions to give your haggis a delicious edge this Burns Night.
Did you know, The Selkirk Grace, a poem traditionally said to toast a Scottish dinner or meal, was actually written in Kirkcudbright, where Castle MacLellan pâté is produced!
Haggis and Chips
Swap your steak for haggis this Burns Night and serve it alongside a simple but tasty mushroom sauce. Made using Castle MacLellan’s Oven Roasted Mushroom Pâté, combining earthy mushrooms with creamy soft cheese and crème fraiche and seasoned with garlic and thyme, this impressive dish is easy to prepare, leaving you more time sit back, relax and indulge in a glass of your favourite Burns Night tipple.
Ingredients (serves 4):
2 large floury potatoes, such as Maris Piper or King Edward, cut into chips
150 ml Rapeseed oil
113g Castle MacLellan oven Roasted Mushroom Pâté
100ml single cream
Preheat oven to 220°C and bring a large pan of water to the boil
Place the haggis in a large dish with warm water, and place into the oven for the allocated amount of time
Place the chipped potatoes in the pan and bring back the boil, simmer for 3 minutes and drain
Pat dry with kitchen roll and place in a baking tray
Drizzle with extra virgin rapeseed oil (this nutty oil perfectly complements the mushroom sauce)
Place in the oven for 20 -25 minutes, turning every 5 minutes for an even golden finish
Meanwhile, to make the sauce add the mushroom pâté and cream to a saucepan and heat slowly until simmering gently
Once removed from casing, plate up the haggis and drizzle with the mushroom sauce. Remove the chips from oven and serve with the haggis.
Haggis pies are a tasty option for the traditional Burns Night feast. The combination of buttery pastry, meaty haggis and rich pâté is perfect for a celebratory, indulgent dinner. Enjoy with creamy neeps and tatties for a contemporary take on the classic.
• 500g Packet Shortcrust Pastry
• 1 Tub Castle MacLellan Chicken Pate with Scottish Heather Honey
Chutney- Caramelised Onions or Beetroot works really well in this recipe
Preheat the oven to 200oC. Roll out your shortcrust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies. Then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.
Brush the tin moulds with a little oil before pushing the base circle into the muffin tray.
Put a tablespoon of the haggis into the base of each pie, you want it to be about ½ full.
On top of the haggis add a layer of pate, use about 1 tbsp on each pie. Then spoon the same amount of chutney or beetroot onto the top. Ideal chutney to use in this pie would be a caramelised onion flavour.
Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the top is golden brown.
If Haggis doesn’t take your fancy why not celebrate Scottish flavours and provenance this Burns Night by exploring the delicious selection of Castle MacLellan pâtés, paired with fresh, toasted bread or oat cakes for a simple and tasty alternative.
If you’re planning on enjoying Castle MacLellan pâtés this Burns Night why not share your experience on the Castle MacLellan Facebook page, using the hashtag #PateParty.