Burns night supper

Traditional food served at a Burns Night Supper is haggis, neeps and tatties - neeps being what England calls swede, but in Scotland turnip - always good for a discussion with Scottish friends or colleagues!

Burns night supper

Ingredients

Haggis

Neeps (Swede or Turnip)

Tatties

Butter

Salt and Black Pepper

Method

1. Place the haggis in a saucepan and cover with water.  Bring to the boil on the Boiling Plate and then transfer to the Simmering Plate and cook here for five minutes.  Cover and transfer to the Simmering Oven and cook for the remainder of the called for cooking time, as directed on the packaging.

2. For the neeps (Swede or turnip, people argue about this!) and tatties, peel and cut into even-sized pieces and place in their respective pans.  Cover with cold water and add salt, if liked.  Bring to the boil on the Boiling Plate and then adjust the pan by offsetting it on this hotplate to maintain a strong boil.  Continue to boil in this way for 3-5 minutes.  Drain off all the water and then cover and transfer to the Simmering Oven.  Allow 45-50 minutes for neeps (or either type) and about 30 for the tatties.  Mash in the usual way, adding plenty of butter and black pepper, to taste.

3. Once mashed, both can be kept hot in their covered pans in the Warming Oven on four-oven models, or on a grid shelf on the floor of the Simmering Oven for up to 30 minutes without spoiling.  To hot-hold for longer, slide a cold plain shelf onto the runners above and this will convert this oven to be more of a Warming Oven, so they will keep hot without overcooking.

 

Rayburn

1. If you have bought a haggis with a plastic outer cover then remove and wrap the haggis in foil.  Place in a pan of simmering water and cook for about an hour, or as a general rule about 40 minutes per 450g (1 lb) in weight. Remove from the water, discard the foil and place the haggis on a warmed plate.  Split open with a knife, sword or pair of scissors and I like to pour over a 'wee dram' of whisky before serving.

2. This can be cooked on the hotplate as normal.  However if your Rayburn oven is just above idling these can be steamed in the Main Oven. Alternatively if your Rayburn has a cast iron Lower Oven and the Main Oven is 200°C (400°F) Gas Mark 6 or above, the oven steaming method leaves you more room on the top of the Rayburn and produces a perfect result, without constant attention.

3. For the tatties, peel and cut the potatoes into chunks, place into a Rayburn saucepan, barely cover with water and add salt, if liked, bring to the boil and boil for 5 minutes then drain.  Replace the lid and put the pan into the oven to steam the potatoes for about 25-35 minutes until the potatoes are tender.  Mash with butter and a little warmed milk.

4. The neeps, (note I'm not committing myself to swede or turnip) are cooked in the same way as the tatties but for a shorter time about 20-25 minutes.  Mash the neeps with butter, warm milk and season with black pepper or a little nutmeg. A garnish of chopped parsley would not go amiss.

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