Burns Night Recipe's

Hi To all, With Burns Nights approach I thought I would in a few blog entry's give a little insight about this Scottish tradition.. Here are two tradition Burns Night Recipes...

I thought they were interesting..


Bee

PS: For future referance-->Just say "NO" to Haggis !!


Cock-a-Leekie Soup.

1 boiling fowl 1-1.5 Kg (2-3lb)
1 onion, quartered
400-800g (1-2lb) leeks, cut into inch long (2-3cm) pieces, white and green kept separate
Stock from boiling fowl
1 bay leaf,
some parsley
6-12 prunes, soaked overnight (optional)
salt and pepper

Put the bird in a large pot and nearly cover with water, add herbs and salt and slowly bring to the boil. Skim, cover and simmer until tender, approximately 2 hours. Remove the bird, and allow to cool slightly. Meanwhile add the green part of the leeks to the stock and and add the prunes and continue to simmer. Cut the meat from the chicken into smallish pieces and return them to the soup, with the white part of the leeks. Simmer for a further 10 minutes. Check the seasoning and serve. Soup is generally better the next day, so if you have time, try and prepare it in advance.

* To make a Vegetable Soup, omit the boiling fowl and the stock and substitute with a vegetable stock.


"To most of the world the word haggis is synonymous with Scotland - and Burns Suppers in particular - and it's been so since Burns penned his immortal Address To A Haggis. "

Typsy Laird (sherry trifle).

1 Victoria sponge cake,

sliced 300g (3/4lb) raspberry jam

1 wine glass of sherry

2 tablespoons brandy or Drambuie

Home-made egg custard (see below)

300g (3/4lb) raspberries

2 bananas (optional)

250 ml (1/2 pint) double cream

1 tablespoon caster sugar

Toasted almonds Custard:

250 ml (1/2 pint) milk

150 ml (1/3 pint double cream

2 egg yolks

50 g caster sugar

Few drops of vanilla essence

Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.

*To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Pour into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.
Serves 6-8.