burns night

Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste.

Ginger and treacle spiced traybake

225 grams/8 ounces margarine, softened

sugar

black treacle

flour

tsp baking powder

tsp ground mixed spice

allspice

free-range eggs

tbsp milk

ginger

75 grams/2½oz icing sugar, sieved

tbsp stem ginger syrup

This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink.

Whiskey sour

grams/3½oz caster sugar

milliliters/2fl oz water

milliliters/2fl oz bourbon whiskey

milliliters/1fl oz freshly squeezed lemon juice

Angostura bitters

A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little. 

Smoked mackerel pâté

mackerel

tsp horseradish (or 2 tsp horseradish sauce)

Dijon mustard

black pepper

tbsp crème fraîche

½ lemon, juice only

grams/2½oz unsalted butter, chopped

spring onions, chopped

sourdough bread,

Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works with chocolate chips or orange zest added the dough. 

Shortbread

125 grams/4 ounces unsalted butter,

55 grams/2 ounces caster sugar, plus extra to finish

Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is perfect for Burns night - or any other night!

Slow Cooked Scottish Beef Stew

vegetable oil

kg Aberdeen angus braising/stewing beef

onions

garlic (peeled and crushed)

tbsp red currant jelly (or cranberry sauce)

ml red wine

carrots

potatoes

swede

beef stock

tomato puree

Worcestershire sauce

bay leaves

dark brown sugar

salt

¾ tsp crushed black pepper

thyme

bread

Preheat the oven to 160c/325f

Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.

Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

Serve topped with a little fresh thyme and some freshly cut bread.

Fall apart beef cooked in the oven or the slow cooker – this Scottish beef stew is my favourite Scottish recipe and perfect recipe for Burns night – or any other night!

Free printable recipe here: https://www.kitchensanctuary.com/slow-cooked-scottish-beef-stew/

Ingredients:
2 tbsp vegetable oil
1 kg (2.2lb) Aberdeen Angus braising/stewing beef chopped into bite-size chunks
2 tbsp plain all purpose flour mixed with 1/4 tsp each of salt and pepper
2 large onions peeled and chopped
3 cloves garlic peeled and crushed
2 tbsp red currant jelly or cranberry sauce
500 ml (2 cups + 1 tbsp) red wine
2 large carrots peeled and chopped
2 medium potatoes peeled and chopped
1/2 small swede peeled and chopped
700 ml (3 cups minus 1 tbsp) beef stock water plus 2 stock cubes is fine
2 tbsp tomato puree
1 tbsp Worcestershire sauce
3 bay leaves
2 tsp dark brown sugar
1/2 tsp salt
1/2 tsp crushed black pepper

To Serve:
Fresh parsley and thyme
Chunks of fresh bread

#Scotland #Recipe #SlowCooked

Scottish Beef Stew | My Favourite Scottish Recipe EVER! | Perfect For Burns Night

Similar to bubble and squeak, rumbledethumps are a traditional Scottish dish of buttery mash, cabbage and swede, baked until golden brown anc crispy. You can cook them earlier in the day and reheat in the oven – give them an extra 20 minutes or so from cold.

Rumbledethumps

potatoes,

unsalted butter

savoy cabbage

salt and black pepper

grams/1 ounces cheddar, grated

Warm up with a classic recipe for Scotch broth from The Hairy Bikers.

How to make Scotch broth

pearl barley

lamb shoulder

litres/3½ pints cold water or lamb stock

onions, chopped

bay leaf

carrots,

turnips,

celery stalks, trimmed, cut in 2.5cm/1in pieces

flakes,

½ savoy cabbage, trimmed,

parsley,

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter.

Cullen skink

grams/2½oz butter

leeks, roughly chopped

onions, peeled, roughly chopped

fennel bulbs, roughly chopped

250 milliliters/9fl oz white wine

500 grams/17½oz smoked haddock

750 milliliters/1 pint 7fl oz water

leeks, finely chopped

shallots, peeled, finely chopped

garlic cloves, peeled, crushed

300 grams/10½oz potatoes, peeled, chopped

500 milliliters/17½fl oz double cream

tbsp finely chopped fresh parsley

nutmeg

Slathered with butter, these tattie (potato) scones are so good. They’re great with a bit of Marmite too, or you can go down the sweet route and dish them up with jam or honey. We like to steam the potatoes in this way to get them as dry as possible, then mix them into the flour while still hot. This gives you a lighter, more tender scone.

Tattie scones

150–175 grams/5½–6 ounces plain flour,

egg,

butter,

sea salt and black pepper

Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato.

Scotch pies

mutton mince

¼ tsp ground mace

tbsp gravy or stock

salt and white pepper

lard

360 grams/12½oz plain flour

free-range egg yolk, beaten,

The perfect drink for a cold day: whisky with honey and lemon. You can have fun playing around with this classic recipe; use rum, bourbon or cognac instead of scotch and try different sweeteners or spices.

Hot toddy

milliliters/2fl oz hot water

tbsp honey

milliliters/2fl oz scotch whisky

lemon (optional)

This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky.

Clootie dumpling

(8 ounces) plain flour,

tsp bicarbonate of soda

tsp mixed spice

cinnamon

¼tsp sea salt

175 grams/6 ounces caster sugar,

100 grams/4 ounces shredded suet

100 grams/4 ounces sultanas

currants

dates

raisins

apple

tbsp black treacle

150 milliliters/5fl oz buttermilk

clotted cream

Enjoy a traditional Scottish meal of haggis, neeps and tatties – it's perfect for any Burns Night dinner or simply when you fancy something comforting

Haggis, neeps & tatties

haggis

milk

swede,

Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.

Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.

Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher – you don’t want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

A super easy and tasty dish of mashed potatoes and turnip traditionally served with haggis but perfect with lots of other dishes too

Traditional Scottish Clapshot

500 g turnip (swede (its the same thing))

tbsp butter

tbsp chives (finely chopped)

salt and pepper

Peel and chop the potatoes and turnip into pieces about 1.5cm and place in a pan with enough water to cover, add salt and bring to the boiol cover and boil for about 20 minutes till tender,

Drain and mash the vegetables together in the pan, add the butter and most of the chives (reserve some to decorate the dish) and salt and pepper

Serve with extra chives and a knob of butter

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616750917/b9hdbtjfv0vq6jptsb4c.mp4

Clapshot is a traditional Scottish vegetable dish served with haggis on Burns Night but it goes just as well with a roast dinner or a simple chop or steak any night.

It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!


Cranachan

butter

100 grams/3½oz light muscovado sugar

grams/3½oz jumbo oats

mascarpone

300 milliliters/½ pint double cream

75 milliliters/2½fl oz whisky

450 grams/1lb raspberries

These gluten-free oat pancakes are perfect sweet or savoury. 

Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour. 

Oat pancakes with raspberries and honey

150 grams/5½oz clear honey

150 grams/5½oz frozen (or fresh) raspberries

grams/3½oz porridge oats (not instant, use gluten-free oats if required)

sea salt flakes

milliliters/3½fl oz oat milk,

free-range egg

vanilla paste

sunflower oil

Think of these rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I’ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour.
The lack of flour means that they are gluten-free, but because of cross-contamination where oats are made, you should look for porridge oats that say they are gluten-free on the packet, if this is crucial.

This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea.

Dundee cake

175 grams/6 ounces softened butter, plus extra for greasing

brown sugar

orange marmalade

eggs,

grams/1 almonds

heaped tsp ground mixed spice

fruit

75 grams/3 ounces glacé cherries, halved

tbsp whisky or milk

grams/1½oz almonds

granulated

This recipe is based on a traditional Scottish cranachan but with the addition of half-fat crème fraiche to lighten the cream mixture and some flaked almonds for extra crunch. 

Lighter cranachan

75 grams/2½fl oz porridge oats

almonds

300 milliliters/10fl oz double cream

150 grams/5½oz half-fat crème fraîche

vanilla extract

tbsp whisky

tbsp clear honey, plus extra for drizzling

raspberries

This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. 

Loin of venison in a sloe gin and blackberry glaze

Top 20 burns night recipes from across the web

The most viewed burns night recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ginger and treacle spiced traybake

Whiskey sour

Smoked mackerel pâté

Shortbread

Slow Cooked Scottish Beef Stew

Rumbledethumps

How to make Scotch broth

Cullen skink

Tattie scones

Scotch pies

Hot toddy

Clootie dumpling

Haggis, neeps & tatties

Traditional Scottish Clapshot

Cranachan

Oat pancakes with raspberries and h...

Dundee cake

Lighter cranachan

Loin of venison in a sloe gin and b...

Haggis, neeps and tatties

Top 20 burns night recipes from across the web

The most viewed burns night recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger and treacle spiced traybake

Whiskey sour

Smoked mackerel pâté

Shortbread

Slow Cooked Scottish Beef Stew

Rumbledethumps

How to make Scotch broth

Cullen skink

Tattie scones

Scotch pies

Hot toddy

Clootie dumpling

Haggis, neeps & tatties

Traditional Scottish Clapshot

Cranachan

Oat pancakes with raspberries and h...

Dundee cake

Lighter cranachan

Loin of venison in a sloe gin and b...

Haggis, neeps and tatties

The most viewed burns night recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine