Haggis, Neeps and Tatties Soup
Ingredients
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. Serve with neeps and tatties (mashed turnip and creamed potatoes) and Whisky Sauce or Gravy.
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 here
4 Chicken Breasts
1 Turnbull's Northumbrian Haggis
8 Rashers of streaky bacon
30ml Rapeseed or olive oil
20g Butter
200ml Double cream
4 tablespoons Scotch Whisky
Sea salt and black pepper
Lemon
Dijon mustard
Wholegrain mustard
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 the Lemons.
4) Strain the juice from your oranges and Lemons into your preserving pan.
5) Place all the pulp and seeds into a muslin bag and add to your preserving pan along with the water.
6) Cut or grate the peel from the Oranges to your desired thickness and add to the pan.
7) Gently simmer the mix in the preserving pan until the peel is softened and your liquid reduced by half (approx. 1.5-2 Hours).
8) Remove the muslin bag, squeezing as much juice from it as possible back into the pan.
9) Add your sugar to the pan, stirring it in until it is dissolved.
10) Bring the liquid to the boil and boil rapidly for about 15 minutes until setting point is reached.
11) Take off the heat and remove scum with a slotted spoon.
12) Stand for 15 minutes then stir to spread out the peel. Pour into Sterilised jam jars and lid when cooled
Peel the beetroot, and blitz with all the other ingredients in a blender until smooth.
Recipe supplied by Jake Leach, head chef at the Harwood Arms https://harwoodarms.com/
Inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain.
Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.
Now that Sausage Week has been and your fridge/freezer is fully stocked of tasty Turnbull's bangers, here's a recipe to try which features Winter Vegetables too!
A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish. Serves 4-5.