Burns Night Recipes

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Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

Here are some of my favourite recipes:-

Haggis, Neeps & Tatties

Whisky Mousse

Scottish Cranachan

 

I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

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100ml Scotch Whisky

100g soft brown sugar

100g butter

4 large bananas

Ice cream of your choice.

  1. Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
  2. Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.

 

Scottish Cranachan Panna Cotta

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Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

 

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

 

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

 

For the syrup:-

20ml water

5ml whisky

10g caster sugar

 

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency  (about 2-3 mins)

 

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

 

1. Put all ingredients into a bowl and whisk until a stiff consistency  (few mins)

 

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!