Need something to look forward to? Need an excuse for a dinner party or celebration? The end of January brings just that with ‘Burns Night’. This has been going since 1801 as a tribute to Scotland’s national poet Robert Burns. His work described as visionary, he was a story teller and composer and his poems became a national treasure. Burns Night will take place on the 25th of January. Enjoy traditional Scottish food and drink. Hog Roast Comrie have found some recipes for you to try below.
When Hog Roast Comrie thinks traditional Scottish food, they think of haggis. Rather than the traditional ways of eating haggis, Hog Roast Comrie wants you to give Haggis Bon-Bons a go. They are basically crispy haggis meatballs. First, buy haggis from your local butcher and separate the meat out to create balls. Once you have rolled the meat into balls, roll them in flour, then dip them in beaten egg mixture before coating them with breadcrumbs. After you have repeated this for each haggis ball, fry the balls for 2 minutes making sure they crisp and become golden brown. This is a delicious starter for ‘Burns Night’, serving them with sweet chilli dip and on a bed of crunch lettuce and cabbage goes down a treat. If you don’t fancy haggis for the starter and the main, then perhaps opt for the ‘Cullen Skink’ a creamy haddock soup which leek and potatoes.
The main of course must be haggis. Hog Roast Comrie recommends the haggis being served with
Whisky glazed root vegetables such as carrots, parsnips , suede and turnips and whisky cream mashed potato. The haggis becomes nicely flavoursome by cooking in a stock of port, red wine, sugar, garlic, thyme, salt and chicken stock.
A special treat to finish is ‘Clootie Samosa’. This is something different to your usual savoury samosa as it is a dessert. The samosa pastry is filled with suet, cinnamon, ginger, sultanas and currants. It served with a double chocolate and whisky sauce. Find the full recipe at
https://www.scotland.org/about-scotland/food-and-drink/scottish-recipes/clootie-samosa