A modern take on Burns Night
Burns night is nearly upon us and it's fair to say there is a lot of tradition surrounding the celebration of our national bard. Being the creative types that we are, we decided to have a look at how we could put a modern spin on the main dish of haggis, neeps and tatties. Not forgetting a few beverages!
We work with a range of fantastic companies, but we immediately knew the two to help us tackle the brief. We were straight on the phone to Brian Maule at Le Chardon d'Or to handle the food and Valhalla's Goat for their input on drinks.
We always enjoy our time with Valhalla's Goat, as not only are they just round the corner from our office, but the shop is a treasure trove of wines, beers and spirits. I think it is safe to say they are one of the best independent bottle shops in Glasgow. Tackling our brief was Craig so read on for his thoughts on the best drinks to accompany the dish.
Clan Brewing: Highland Whisky Cask Golden Ale
"Brewed by Scott Williams of the Williams Brothers in collaboration with Charles MacLean. This malt driven golden ale has been finished in Highland whisky casks for up to 6 months to produce a beer with delicate sherry sweetness and juicy tropical aromas that invite you through the door for more. Once you're comfortable, the fruitcake notes introduce themselves, offering you the traditional Burns supper which will sit perfectly alongside this masterpiece of Scottish brewing."
Fynes Ales: Fynebank Peat Smoked Golden Ale
"This outstanding golden ale from Fyne Ales has been crafted in collaboration with with Springbank Distillery of Campbeltown. The Springbank malt adds subtle peat smoke and a delightful earthiness to the ale, whilst Mount Hood hops bring along warming orange spice and bite to the party. Having this titan of Scottish craftsmanship paired with your haggis will be like a Ceilidh on your tongue. Just make sure you've got your tartan troosers 'oan for this one!"
Fallen Brewing: Blackhouse Smoked Porter
"Fallen have quickly become one of Scotland's stand-out breweries and their Blackhouse porter definitely proves their worth. Peat smoke and subtle hop fruitiness add to the beers roasted malt backbone. Haggis & smoked porter you say? I say "Gèam a dhèanamh ann an nèamh" (Match made in heaven)."
Bedromach 10yr Single Malt Whisky
"This is a Valhalla's Goat favourite. Its rich sweetness from the sherry cask finish and its warm smokey wisp will keep you on your toes as you enjoy your supper. Independent Benromach's unusually peated Speyside introduces a 'something for everyone' character and is an excellent choice for addressing the haggis on Burns night. Raise your glass to the Baird, as we're sure he'd approve of this bronze beauty."
As one of Scotland's most prominent and accomplished chefs we knew Brian would have no issues putting a modern twist on the traditional dish and he nailed it first time whipping up a pastilla of haggis, turnip, potato tuille, whisky and green peppercorn jus.
- 750g Quality Haggis
- 1 x medium turnip
- 2 x red rooster potatoes
- 2 x banana shallots
- 2 x measures whisky
- tablespoon peppercorns
- 200ml beef stock
- 300ml double cream
- 100g butter
- 500ml chicken stock
- 1 packet feuille de braque pasty (filo)
- 2 sheets of baking/parchment paper
1. Chop half of the turnip into small even pieces, sweat down in butter in heavy based sauce pan, add chicken stock and cook over a medium heat. Once the turnip is soft blend well until smooth (puree) and season with salt and pepper to taste – keep warm until needed.
2. Take the other half of the turnip and using a mandeline (or sharp knife) cut the turnip to resemble short spaghetti.
3. Blanch the turnip spaghetti in salted boiling water until tender then drain the water to stop the turnip from cooking. Season with salt and pepper then keep warm until needed
4. Using a mandeline (or sharp knife) take the potato and cut into long strips (spaghetti). Clarify butter by melting in a pot and skim any residue from the surface. Toss the potato spaghetti in melted butter and season.
5. Mould the potato into small round shapes and place on a baking tray lined with parchment paper. Place a second sheet of paper on top of the potato and put another baking tray on top then bake potato between the two parchment lined trays in the oven until they are crisp and golden.
6. To make the haggis pastilla, take the sheet of filo pastry and lay out on a clean dry surface. Make a paste using plain flour and water (1:1) brush the sheet of pastry with the paste and put another sheet on top. Fashion the haggis into a small sausage shape and roll up in the filo pastry. Make sure it’s wrapped tight and is well tucked in either side to resemble a spring roll. Deep fry until pastry turns golden brown and the haggis is hot through to the middle.
7. Slice shallots and sweat off in pan ensuring no colour. Glaze with whisky, reduce slightly then add beef stock. Reduce a little further this time and add cream. Pass through a fine sieve and add peppercorns (whole) to taste.
8. To serve spoon turnip puree onto plate, place spaghetti of turnip to the side of puree. Cut through the pastilla at an angle and place on the turnip spaghetti. Drizzle whisky jus around the plate and garnish with potato tuilles on top.