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.