Burns Night 2019
Living in Scotland, you can't escape the Bard's words.
From St. Andrew's Day to Hogmanay to Burns Night itself (or any occasion throughout the year), we’re exposed to his poems and songs.
Let's face it though, why do we flock to Burns suppers every year? Chances are, you've got your eyes on the scran and drams rather than your ears on the poems. So, with the help of Glasgow Distillery and Brian Maule at Chardon d’Or, we've put together a special Burns menu to satisfy even your most discerning guests.
The Food: Boudin noir with celeriac remoulade, apple and radish salad, and crushed hazelnuts.
We love a bit of black pudding here in Scotland, and this recipe takes the French version, boudin noir, to create this light salad to kick off your supper. At Chardon d’Or, Brian combines his love of Scottish ingredients with French fine dining - a combination we very much approve of!
Ingredients - Serves four
4 boudin noir
1 packet of mixed salad leaves
Half a celeriac
1tbsp grain mustard
A handful hazelnuts
1 bunch of chives
1) Slice the boudin noir evenly and place them on a grill tray, ready to cook.
2) Wash and dry the salad leaves.
3) Peel the celeriac then cut it into three equal pieces. If you have a mandolin then slice them into thin strands; if not, cut into matchsticks and bind with the mayonnaise and grain mustard. Adjust to taste.
4) Cut the apple into even batons, thinly slice the radishes and peel and finely chop the shallots.5) Chop the hazelnuts coarsely and finely chop the chives.
6) Mix everything together then gently add the vinaigrette.
7) Scoop the celeriac into quenelles using two spoons.
8) To serve, place a quenelle of celeriac on each plate, put the boudin slices next to the celeriac. Top with the apple and nut mixture then place the salad to the side
The Drink: Makar Old Tom Collins
Glasgow Distillery have brought the once infamous Old Tom into the 21st century with Makar Old Tom. Sweeter than its London Dry counterparts, it's the perfect accompaniment to Brian’s starter. Mix it with lemon juice, sugar syrup and soda water for a twist on a classic Tom Collins.
Fill a highball glass with fresh ice. Measure and add 50ml of Makar Old Tom Gin. Combine with 15ml lemon juice, 15ml sugar syrup and top with soda water. Garnish with a fresh maraschino cherry.
The Main Event
The Food: Pastilla of haggis, turnip, potato tuille, whisky and green peppercorn jus.
A Burns Supper requires haggis but this recipe is far from the over boiled fare you got for school dinners as it's possible to get! Who knew haggis could be fine dining?!
Ingredients - Serves four
750g Quality Haggis
1 x medium turnip
2 x red rooster potatoes
2 x banana shallots
2 x measures whisky
200ml beef stock
300ml double cream
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.
The Drink: 1770 Whisky
No messing about here, enjoy your main with a dram of 1770 Whisky. From Glasgow's first new independent single malt distillery in over a century, 1770 is refreshing and warming all at once. If gin’s more up your street try the Makar Oak Aged Gin. Matured in tailor-made virgin oak casks for 10 weeks, this unique gin has an incredible colour and complex flavour, best enjoyed neat.
1770 Whisky Tasting Notes
To the Eye: A vibrant golden glow.
To the Mouth: Refreshing and warming all at once.
To the Nose: Pears and rhubarb, with hot custard and a sprinkling of pepper.
To the End: A lingering peppery spice, yet sweet finish.
A wee something for afters
Drink: Makar Cherry Gin Fizz
After recently winning ‘UK’s Best Flavoured Gin’ at the 2019 World Gin Awards, Makar Cherry Gin is a must try for any drinks enthusiast. It’s made by soaking ripe cherries and pink peppercorns in Makar Original Dry Gin before being pressed to release maximum cherry flavour. We’d turn it into a Cherry Gin Fizz for a crisp and refreshing end to your dinner.
Place 5-6 cherries in a glass with sugar, muddle together. Stir in 15ml lime juice. Add 1/2 cup of ice to glass. Pour in 100ml club soda and 50 ml Makar Cherry Gin. Gently stir to incorporate.