Food and Drink Recipes

Burns Night: Create the Ultimate Burns Supper

Ananyah-Burns Supper-Haggis Crusted Lamb Loin, Fondant Potato, Haggis Bon Bon and Vegetables

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 the pleasure of eating- I’m looking at you, The Gannet.

Below are recipes for my Ultimate Burns Supper, easy enough for the novice cook to prepare and you’re guaranteed to impress your guests. I picked up the lamb used in the main course from my local butcher who my family have used for over 30 years. They trimmed the fat off the meat and de-boned it for me which meant less faffing around- win win!

Ananyah-Burns Supper-Haggis Samosa Construction

Haggis Samosa with a Tomato Chilli Chutney
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. Just Rol Filo Pastry, cut into 5cm wide strips
  2. 250g Cooked Haggis, I used Hall's
  3. 50g Diced Potato
  4. 50g Diced Carrot
  5. 10g Unsalted Butter, melted
  6. Salt and Black Pepper to taste
Instructions
  1. Heat the oven to 180°c
  2. Boil the diced vegetables until tender (approximately 10-15 minutes)
  3. Once vegetables are ready, mix with Haggis
  4. Place about a tbsp at the bottom right hand side of your filo pastry sheets
  5. Lift the right hand corner diagonally to the edge of your strip of filo pastry to create the triangle shape. Repeat until you reach the last fold
  6. Using a pastry brush, brush some melted butter to secure
  7. Place each samosa onto a non stick baking tray
  8. Bake for 8-10 minutes, until golden brown
  9. Serve with a sauce of your choice, I used a Tomato Chilli Chutney from The English Provender
Ananyah http://ananyah.com/
Haggis Crusted Lamb Loin, Fondant Potato, Haggis Bon Bon, Asparagus, Swede and Chantenay Carrots
Serves 4
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
For the Lamb
  1. 2 x lamb loins
  2. 20g greadcrumbs (I used panko)
  3. 150g haggis (I used Hall's)
  4. 1 tbsp fresh parsley, chopped
  5. 5 fresh thyme sprigs
  6. 2 tbsp olive/vegetable oil
  7. 1 tbsp dijon/wholegrain mustard
  8. 40g unsalted butter
  9. 4 garlic cloves, gently crushed
  10. 300g Chantenay carrots
  11. 250g swede, diced
  12. 5 shallots, halved
  13. Bunch of asparagus tips
  14. MacSween whisky cream sauce
For the fondant potatoes
  1. 4 large potatoes
  2. 2 garlic cloves, gently crushed
  3. 3 fresh thyme sprigs
  4. 150g unsalted butter
  5. 80ml vegetable stock
For the Lamb
  1. Preheat the oven to 180°c
  2. Mix the breadcrumbs and haggis either by hand or with a mini food processor until the mixture crumbles. Add parsley and season.
  3. Rub the lamb loins with olive oil, salt and pepper.
  4. Heat a frying pan until it has reached a high heat. Sear the lamb for 2 minutes on each side.
  5. Remove from the pan, brush the mustard all over, then coat with a light layer of the haggis crust mixture.
  6. In a frying pan, melt the butter over a medium heat. Add the vegetables, garlic and thyme, then cook gently for 5-10 minutes, turning occasionally. You can then simulatenously, start on the Fondant Potatoes
  7. Transfer these into a roasting tray and sit the lamb on a wire rack
  8. Roast for approximately 15-20 minutes for medium rare
  9. Rest the meat for 10-15 minutes prior to serving
  10. While meat is resting, heat up the Whisky Cream Sauce
For the Fondant Potatoes
  1. Peel the potatoes and then cut a flat top and bottom off of them. To refine this, you could make a rectangular shape
  2. Melt the butter in a saucepan over a medium heat until it starts to bubble
  3. Place the potatoes into the pan and cook for 5 minutes until golden on the bottom. Turn over the potato and cook for another 5 minutes
  4. Add the vegetable stock, crushed garlic and thyme sprigs. Season well
  5. Cover and simmer gently until the potato is cooked.
Plating
  1. Cut the lamb loins into thick slices
  2. In the middle of the plate, add a generous amount of the whisky cream sauce, add the vegetables, three slices of the lamb and fondant potato. For added element, I also added a Haggis Bon Bon that I previously blogged about.
Ananyah http://ananyah.com/
No Bake Raspberry Shortbread Cheesecake
Serves 6
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Prep Time
10 min
Cook Time
5 hr
Prep Time
10 min
Cook Time
5 hr
Ingredients
  1. 175g shortbread biscuits, crumbled
  2. 80g unsalted butter
  3. 300g full fat cream cheese
  4. 100ml double cream
  5. 150g Greek yoghurt with honey
  6. 80g caster sugar
  7. Punnet of raspberries
Instructions
  1. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Spread mixture into your chosen cake tin and spread out. I used mini spring cake tins. Squish the biscuits using a spoon to ensure no gaps. Chill for 10 minutes.
  2. While chilling, mix together the cream cheese, Greek yogurt, double cream and caster sugar before adding half of your raspberries to the mix
  3. Remove the base from the fridge and spread your mixture on top until you have a level surface. Return to the fridge and chill for 5 hours, or overnight.
  4. When ready to demolish, dip a knife into hot water and run it around the inside of the tin. Lift the cheesecake out and pray it doesn't break up!
  5. Serve decorated with the remaining raspberries
Ananyah http://ananyah.com/
I hope you enjoy these recipes and if you re-create them, let me know what you think! Have you ever hosted a Burns Supper? What are your must have ingredients in a Burns Supper?

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1 Comment

  • Reply
    Lori
    January 24, 2017 at 2:24 pm

    yum those samosas look good, you’ll need to make me some veggie ones!

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