Burns Night Supper

Traditional food served at a Burns Night Supper is haggis, neeps and tatties - neeps being what England calls swede, but in Scotland turnip - always good for a discussion with Scottish friends or colleagues!

Burns night supper

Ingredients

Haggis

Neeps (Swede or Turnip)

Tatties

Butter

Salt and Black Pepper

Method

1. Place the haggis in a saucepan and cover with water. Bring to the boil on the boiling plate and then transfer to the simmering plate and cook here for five minutes further. Cover and transfer to the simmering oven and cook for the remainder of cooking time as directed on the packaging.

2. For the neeps (swede or turnip) and tatties, peel and cut into even-sized pieces and place in their respective pans. Cover with cold water and add salt, if liked. Bring to the boil on the boiling plate and then adjust the pan by offsetting it on this hotplate to maintain a strong boil. Continue to boil in this way for 3-5 minutes. 

3. Drain off all the water and then cover and transfer to the simmering oven. Allow 45-50 minutes for neeps and about 30 for the tatties. Mash, adding plenty of butter and black pepper, to taste.

4. Once mashed, both can be kept hot in their covered pans in the warming oven, or on a grid shelf on the floor of the simmering oven for up to 30 minutes without spoiling. Serve with the haggis. 

Rayburn

1. If you have bought a haggis with a plastic outer cover remove it and instead wrap the haggis in foil. Place in a pan of simmering water and cook for about an hour, or as a general rule, for 40 minutes per 450g. Remove from the water, discard the foil and place the haggis on a warm plate. Split open with a knife, sword or pair of scissors and I like to pour over a 'wee dram' of whisky before serving.

2. For the tatties, peel and cut the potatoes into chunks, place into a Rayburn saucepan, barely cover with water and add salt. Bring to the boil and continue to boil for 5 minutes and then drain. Replace the lid and put the pan into the oven to steam the potatoes for about 25-35 minutes until the potatoes are tender.  Mash with butter and a little warmed milk.

4. The neeps, (note I'm not committing myself to swede or turnip) are cooked in the same way as the tatties but for a shorter time, about 20-25 minutes. Mash the neeps with butter, warm milk and season with black pepper or a little nutmeg. A garnish of chopped parsley would not go amiss.

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