Can you even call yourself Scottish if you’ve never been to a Burns Supper in your whole adult life? I’m one of those people. So if you can’t join one, do it yourself! That is what I did this weekend. I hosted my own early Burns Supper, as I’m traveling with work next week, with my mom and boyfriend.
In conjunction with Expedia, to support their 2017 UK food map, The map shows top picks for food festivals and events throughout the year, and I’m kicking it off with Burns Night in January. If you aren’t aware of this Scottish holiday, the day commemorates the life of the poet, Robert Burns. Us Scots are rather sentimental.
I wanted to create a Burns Supper that moved away from the traditional and incorporated a more modern touch. I set myself the hard task of then figuring out what on earth I was going to cook and more importantly, how I wanted it to look on the plate, for the photographs. Can’t take the food blogger out of me!
After a few days of deliberation, I decided on my menu, with the focus on my main course. Taking inspiration from some amazing dishes I’ve had over the past few months, I wanted to refine the dish and the plating. For starters, Haggis Samosa with a Tomato Chilli Chutney. Main? Haggis Crusted Lamb Loin, Fondant Potato, Haggis Bon Bon, Asparagus, Swede and Chantenay Carrots with a Whisky Cream Sauce. After a much-needed rest, Raspberry Shortbread Cheesecake.
As the main focal point would be the lamb, I wanted to ensure it was good quality. I went to my local butcher who freshly trimmed two lamb loins for me away from the bone and removed the majority of the fat. Once I was home, I did have to trim the fat a little more, which was rather simple with a sharp knife. Local supermarkets may have lamb loin, but for quality, I would always recommend popping to your local butcher. I learnt so much about the different cuts of lamb while I was there, everyday is a learning day!
So without further adieu, here is how to create the Ultimate Burns Supper…