Butcher Dan's Recipe Vault

Haggis, Neeps and Tatties Soup

Ingredients  1 Onion Splash of Rapeseed Oil 500g Tatties (potatoes) 300g Neeps (swede) 1.8L beef/lamb stock 500g Northumbrian Haggis Salt & Pepper 1/2 Tsp English Mustard Powder Nip of Whisky (optional)   Method  1) Peel and finely chop the onion and sweat it in a large soup pan along with...

Haggis Neeps and Tatties Dauphinoise

Ingredients  500g Turnbull's Northumbrian Haggis  500g Neeps (Turnip)  750g Tatties (Potato)  300ml Single Cream Method  1) Preheat your oven to 200c 2) Wash then very thinly slice your potatoes ideally using a mandolin - be careful of those fingers! 3) Peel in thinly slice your neep. I used the 1.5mm...

Haggis Cooking Guide

Cooking Guidelines 1. Bring a pan of water to the boil. 2. Place the Haggis in the boiling water, and turn the heat down to a gentle simmer. 3. Allow the haggis to simmer for 50- 60 minutes (for a 500g Haggis). 4. Remove the Haggis from the casing. 5....

Chicken Balmoral

Chicken Balmoral is a great Burns Night dish for those who like Haggis but prefer it not to be the main ingredient . This classic recipe has it used as stuffing inside a chicken breast then wrapped in bacon. You can find out more about the history of the Haggis...

Seville Orange Marmalade

Make your own Seville Orange Marmalade at home!  Ingredients:  1.5 Kilos of Seville Oranges  2 Lemons  3.5 Litres of Water  2.7 Kilos Granulated Sugar  Method:  1) Half your Seville Oranges and squeeze the juice from them.  2) Scratch out the remaining flesh from the oranges.  3) Squeeze the juice from...

Game Biryani

NGREDIENTS 150 grams basmati rice 800 grams boneless mixed game meats 200 grams Greek yoghurt 1450 ml game or chicken stock 2 onions 2 tbsp sunflower oil 6 cloves 6 cardamom pods 50 grams butter 0.25 tsp saffron strands soaked in 2 tbsp warm milk for 30 mins salt and pepper...

Roast spatchcock partridge, n’duja, lemon and herb crumbs

NGREDIENTS 2 partridge, spatchcocked 250 grams n'duja salt and pepper 4 finely sliced garlic cloves 50 grams breadcrumbs grated rind of 1 large lemon 2 tbsp finely chopped parsley 1 tbsp finely chopped marjoram 1 tbsp sherry vinegar lemon wedges, to serve INSTRUCTIONS  Preheat the oven to180°C Rub the partridges...

Pot roasted pheasant with mulled wine, shallots, bacon and blackberries

INGREDIENTS 2 tbsp olive oil 50 grams butter 2 oven ready pheasants salt and pepper 12 shallots, peeled 110 grams smoked bacon lardons 175 grams small chestnut mushromms 2 crushed garlic cloves 2 bay leaves 1 cinnamon stick 3 star anise 0.5 tsp grated nutmeg 4 sprigs thyme 300 ml...