Stuck for what to make for your Burns Supper later? Here at RBBM, we’ve got you covered. Below are some cracking recipes to get you out that inspiration rut.
Starting it off…
Given that Scotland’s got some of the best, why not kick off your Burns Night celebrations with some salmon? This smoked salmon pâté from Olive Magazine is a great option. Find it here.
Or maybe you want a soup to start? Both cullen skink or cock-a-leekie are classic (and delicious) options. This Nick Nairn recipe is sure to produce a show-stopping cullen skink – available here; and Tom Kitchin’s got you covered for a cock-a-leekie – available here.
Wee Beasties of the Glen
Of course, every Burns Supper needs a haggis to address! The great chieftain o’ the puddin race is much older than the man himself, but it’s on his birthday that most of us gather together to enjoy the dish.
Macsween have a hoard of fantastic recipes available on their website, many of which offer a wholly unexpected take on the humble haggis. One of our favourites are these Wee Beasties of the Glen’ – delicious bite-size haggis treats, coated in oatmeal and then fried. Find the recipe for these here.
Fortunately in these modern times, we can enjoy many different varieties including vegetarian, vegan, kosher and gluten-free – meaning everyone can help themselves to a plate of the good stuff!
You cannae have a Burns Supper without the neeps and tatties. But why not mix it up this year (literally) with a healthy serving of clapshot?
Originating from Orkney, this traditional dish combines both neeps and tatties, adding a wee bit of onion and some chives. Simple but delicious – clapshot is an excellent way to change up your usual Burns Supper.
Author of The Scots Kitchen, F. Marian MacNeill (a native Orcadian), has a traditional recipe for clapshot. You can find this – with a bit of history too – on the Scotsman’s Food and Drink page, here. If you’ve got any vegans at your table, you can swap out the butter for cooking oil.
A classic Scottish dessert – there’s nothing better than fresh raspberries after a hearty haggis meal. Top it all off (of course) with sweet honey, crunchy oats, a healthy dollop of cream and a swig of whisky.
Mary Berry’s take on cranachan is a winner, swapping the traditional crowdie for mascarpone – find her recipe here.
If you have any braw Burns Supper recipes of your own – we’d pure love to see them! Just don’t forget to finish your night off with a wee dram – it’s what Robert would want on his birthday.
This week, the 12th – 18th September, is Recycle Week Scotland, with this year’s focus being food waste reduction. As a lover of nature, Robert Burns would almost certainly have cared passionately about protecting our environment, and coming from a farming family would have found the concept of wasting food quite alien. This week, we asked our staff and volunteers to share their favourite ‘leftover’ recipes – ways to use up those bits and bobs still in the fridge at the end of the week. We’ve chosen our favourites below, including a guest recipe from our neighbours at Culzean Castle and Country Park! We hope you enjoy them – if you have any of your own ideas then let us know in the comments.
Use leftover boiled rice (if you need to make rice, cook it and let it cool down first)
Any vegetables in your fridge or freezer. Broccoli, carrots, peas, bell peppers etc work best. I like to add some pak choi or kai lan (Chinese broccoli) if I can.
Meat: I like to use left over chicken from a roast but any small pieces of meat will work. Otherwise fresh chicken breast or pork fillet cut into small pieces.
1 or 2 eggs, beaten
1 Onion, diced
Ginger or garlic
1 teaspoon of ground Szechuan pepper (if you have it)
Oyster sauce (if you have it)
Sesame oil (if you have it)
Using a wok on a high temperature, fry your ginger or garlic with a splash of oil. Add the diced onion and the Szechuan pepper and fry for a few minutes. Add any meat and cook if required (if the meat is already cooked then add it later) Move the ingredients from the wok to the side and add your egg, stirring to prevent it sticking so you have some scrambled egg. Add in any vegetables or cooked meat now along with roughly a tablespoon of soy sauce and a teaspoon of oyster sauce. Cook for 30 seconds or so, stirring continuously. Now add the cold rice and stir it all together. The rice should have a coating of sauce on it, if it doesn’t add a little more soy sauce. Serve in bowls with a drizzle of sesame oil over the top.
The ingredients for this can be changed quite easily, as long as you have some rice and veg you can make a version of it. I like to use all the random bits in the fridge I haven’t managed to use in other meals. It’s also a great way to use left over rice if you are like me and always make way more than you need!
2. Pasta Asciutta – by Volunteer, Tricia Candlish
1 onion (chopped)
1 – 2 cloves garlic (finely chopped/minced)
1 tin chopped tomatoes
Quantity of cooked pasta (macaroni or similar type)
Parmesan cheese, to serve
1. Sautee the chopped onion in a little oil (or simmer in a couple of tablespoons of water for a lighter version).
2. When the onion is soft, add the chopped garlic.
3. Add the tin of chopped tomatoes.
4. Salt and pepper, to taste.
5. Simmer for a few minutes.
6. Add the left-over mince and heat through.
7. Add the cooked pasta and mix till coated with sauce.
8. Serve sprinkled with some parmesan cheese.
Note: It is also nice to grate some cheddar cheese and mix into the sauce mixture after adding the cooked pasta.
3. Spanish Omelettes or frittata – by Volunteer, Rosie Mapplebeck
Ingredients (suggested for lunch for 4 people!)
150-200g boiled potatoes, cut in 2cm chunks
5 green-tails, chopped, or 2 sprouting onions. You can also use wild garlic leaves if you like.
1 handful leftover bits of veg like red pepper, frozen peas or green beans, beetroot (boiled or baked not pickled), even kale or young nettle tops are good.
1 handful feta cheese, cubed plus any cheese ends, grated.
1 dessert spoon olive oil and teaspoon sunflower oil
2 teaspoons Italian herb seasoning/ mixed herbs
Heat oils in a large seasoned or non-stick frying pan. Fry potatoes and turn over when golden.
Crack eggs into a bowl and add 100 ml tepid water, herbs, seasoning and beat till mixed
Pour eggs into pan over potatoes and immediately add the veg, green-tails and top with cheese cubes
Pop a lid over the pan and cook on medium heat till egg is set.
Cool slightly then turn out onto a large plate. Serve hot or cold with salad or steamed seasonal greens.
Note: To season a pan to make it non-stick, heat pan and wipe with kitchen roll dipped in oil and fine salt. Wipe pan thoroughly, heat and repeat several times. A patina will form which stops adhesion. After use re-season with another wipe and heating.
4. ‘Sellery sauce’ – a guest 18th century recipe from Culzean Castle and Country Park!
Ever wondered what to do with those leftover bits of celery in the fridge? Hannah Glasse, one of the most famous cookbook authors of the 18th Century, provides us with a delicious recipe to make a sauce in her The Art of Cookery, made plain and easy.
To make celery sauce either for roasted or boiled fowl, turkeys, partridges or any other game
Take a large bunch of celery, wash and clean it, cut it into little bits, and boil it softly in a little water till it is tender; then add a little beaten mace, some nutmeg, pepper and salt, thickened with a good piece of butter rolled in flour; then boil it up, and pour into your dish.
You may make it with cream thus: boil your celery as above, and add some mace, nutmeg, some butter as big as a walnut, rolled in flour and half a pint of cream: boil them all together, and you may add, if you will, a glass of white wine, and a spoonful of ketchup.
This is a perfect cake to enjoy while you hear winter’s wind and rain battering your windows! Inspired by the Scottish drink known as a ‘hot toddy’ (hot water, whisky, honey, and lemon), it combines a whisky and lemon sponge with whisky icing and a drizzle of honey on top. Because winter is the time when you want to indulge a little we went a little mad and added some whisky liqueur chocolates on top too!
For the Cakes
We used this recipe from the Stork website but with a couple of tweaks
225g (8 oz) Stork with butter or Stork
225g (8 oz) caster sugar
4 large eggs
225g (8 oz) self-raising flour, sieved
Zest of 1 lemon
Juice of 1 lemon and dash of whisky
For the Icing
300g of butter
600-700g of Icing Sugar
Whisky to taste.
Cream the stork and sugar together
Add an egg and beat it into the mixture. Repeat for the remaining eggs. The last egg add in a little flour so as to avoid curdling. Beat until incorporated.
Fold in the flour and lemon zest. Mix until fully incorporated.
Divide into 2 cake tins and bake at 180 degrees for 30-35 minutes or until a toothpick inserted comes out clean!
Allow cakes to cool for 5 minutes then turn out onto a drying rack. The cake will have risen in the centre so you will need to cut the tops off to create an even cake. Once this has been done, take the lemon juice and whisky mixture and, using a pastry brush, brush onto the tops of the cake.
Cream butter for the icing. Pour in 2-3 shots of whisky
Beat in the icing sugar a little at a time. Use at least 600g to ensure it is thick enough to ice. Add more whisky to taste.
Assemble the cake. Smear icing across the top of the bottom cake. Add top cake and then smear icing across the top, working your way down the sides. Use an icing bag with a star tip to create fancy decorations!
Finish off the cake with your own choice of decorations! We used whisky chocolate liqueurs on top and giant white chocolate buttons on the sides. Drizzle with honey to finish off!
Admire your handicraft briefly and then get stuck in!!
We are all big lovers of Irn Bru here so when we saw this recipe we had to try it out! But wee dainty cupcakes wouldn’t have been Burns’s thing – no doubt he would have preferred a good giant slab of cake that would see a working man through the hard slog in the fields. So here we have for you a recipe for this fantastic Irn Bru cake!
For the cakes:
- To make a double sponge like in the picture above, double the amounts of everything.
125g plain flour (sieved)
125g caster sugar
1/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
125ml buttermilk (or regular milk with a squirt of lemon juice)
1/2 teaspoon vanilla extract
125g unsalted butter
85ml Irn Bru
For the icing:
110g icing sugar (sieved)
50g unsalted butter
1/4 teaspoon vanilla extract (optional)
Recipe Source: London Baking blog.
Preheat the oven to 180 degrees or gas mark 4
Mix together the dry ingredients: flour, salt, sugar, bicarbonate of soda
Put the room temperature butter and Irn Bru in a sauce pan and heat gently until the butter melts into the Irn Bru, then remove from the hob.
Pour the buttermilk into a cup and add the egg and vanilla essence, beating it all together.
Make a well in the centre of your dry ingredients and add the buttermilk mixture and the butter/irn bru mixture and mix until fully combined and any lumps have gone. To make the cake look orange, add some orange food colouring. Pour into a cake tin (making sure it is greased or lined with parchment paper).
Bake for 30-40 minutes or until a pick inserted into the middle comes out clean. Cool on a wire rack.
Make the icing! Cream room temperature butter in a bowl, then add the icing sugar and vanilla extract, beating the mixture until all ingredients are incorporated.
Spread icing onto the cake and decorate with all the unnaturally blue sweeties you can find!
Keep an eye out on our blog for more Irn Bru recipes in the coming months!
Why not try baking a Simnel Cake this Easter weekend? This classic Easter cake is easy to make, and goes well with a cup of tea! I have made mine rather minimalist but feel free to add marzipan decorations, to give it your own flare!
Prep time 30 mins, cook time 1 hr 20. This can be made dairy free.
1 lemon (zest and juice)
500g Mixed Fruit
225g Self Raising Flour
2tsp Mixed Spice
3 large Free Range Eggs
175g Butter/Dairy free alternative
175g Light Muscovado Sugar
Marzipan (Pre made is easiest)
For this use a spring bottom tin (20 inches), for beating either do this by hand or use a food mixer/electric beater (a food proccessor will ruin the sponge mix).
- Put the lemon juice in a saucepan and add all the dried fruit, on a low heat bring the mix to a simmer and let it bubble for 2 minutes – make sure you stir this and watch for the liquid disappearing then remove from the heat and place the mix on a large plate and leave to cool.
- Line the base of a 20 inch loose based deep round cake tin with baking parchment. Preheat the oven to 150 fan / 170.
- Mix the flour and the mixed spice in a large bowl.
- In an electric food mixer, beat the butter and the sugar until light and fluffy looking. Once this is mixed add in the eggs one at a time.
- Now add in the flour mix in batches. Then the fruit, again in batches.
- Take the marzipan and roll it out into a circle about 5mm thick. Make sure it is big enough to touch the sides of the tin. (If you are using a spring bottom tin, remove it and use it as a guide for the size of the marzipan disc)
- Pour 1/2 of the mix into the baking tin, making sure the mix is level, add a disc of the marzipan. Then add the rest of the mix to the tin.
- Bake for 1 hour and 20 mins – it should have risen be firm and golden brown. Once cool glaze with apricot jam which has been heated.
Have fun making this and enjoy your Easter weekend – Catriona McIntosh, Learning Intern 🙂
For this year’s Cadbury’s Easter Egg Trail we are celebrating the wonderful stories by Beatrix Potter. For me that is just a marvelous excuse to do some baking! From Peter Rabbit’s forays into Mr M
cGregor’s garden it is clear that he has some what of penchant for carrots. And what better way for Mrs Rabbit to make use of the carrots, than to make a delicious carrot cake!
2 cups self raising flour
1 teaspoon bicarbonate of soda
300g melted butter
1 and 1/2 cups soft brown sugar
2 large carrots grated
Handful of raisins
Handful of chopped walnuts.
Cream Cheese Icing
280g full fat cream cheese.
280g softened butter.
Icing Sugar (1 cup or to taste)
In a bowl seive the flour and bicarbonate of soda. Add in the nutmeg and cinnamon and stir until combined.
Crack the 6 eggs into a separate bowl, with the brown sugar and melted butter. Whisk until mixture becomes thick and creamy.
Taking about a quarter at a time, fold the flour mixture into the wet ingredients until fully combined.
Fold in grated carrots.
Take a handful of raisins and a handful of chopped walnuts and fold those into the mixture.
Dollop mixture into two round cake tins. Remember to grease and line your tins or the cake will stick!
Cook in the oven for roughly 30 mins at 180c. You will know it is done if a toothpick inserted into the middle comes out clean, and if the sides of the cake are pulling away from the tin.
Place on a rack to cool.
With an electric whisk cream butter in a bowl until smooth and free of lumps.
Add in the cream cheese and whisk the two together until combined and free of lumps.
Add in icing sugar until it has reached your preffered sweetness.
Refigerate for several hours.
Put one of the cakes on a plate and coat the top with icing. Place the second cake on top and coat again with the icing. For decoration scatter some more walnuts.