Och Aye It’s #BurnsNight2017
Have you said ‘Och Aye’ to hosting or attending a Burns Night Supper? Are you needing some trendy and traditional menu ideas? My new post has a selection of both for you.
James Martin’s Cockaleekie Soup recipe is a tasty one pot meal or starter Cockaleekie Soup recipe.
My Quick Smoked Salmon Pate is an elegant starter especially if you plate individual portions. A quick and easy way to make individual pate portions is to use a cup cake tray. Lining the individual cup cake holes with cling film and filling each hole with the desired amount of pate. Remove the cling wrap and plate the individual portions and serve with Scottish oatcakes.
Smaller haggis bites are trendy this year. Some restaurants are serving smaller bites of haggis on skewers and as a tapas or meze style menu option. This could also be a great way to entice someone to try Haggis. Do you eat Haggis? Waitrose has an easy recipe for a light main or starter of Haggis Bon Bons with a Whisky sauce as does Andy Waugh who appeared on Sunday Brunch this week with his Haggis Pops.
Macsween make an award winning selection of haggis and their recipes range from the traditional to modern with a twist.
Delia Smith has a wonderful Haggis Pie with Tatties and Neeps and a delicious Whisky Sauce. A friend made this as individual pies for us last Burns night and it was elegant and delicious.
I iced my Chocolate Cake and decorated the top with blueberries in the shape of a Scottish flag, for the children at our Burns Night Supper. The adults had a wonderful Christmas pudding made by my friend’s mum, using her Scottish mother in-laws traditional recipe.
Tablet and Millionaire Shortbread are great additions to the dessert table, as is the traditional Cranachan. If you want to end on a lighter note, you could make or buy shortbread and serve it with a wee glass of whisky.
To close your Burns Night Supper you sing Auld Lang Syne, the words and beautiful bagpipes music are below.