Sunday 25th January – Burns Night – what to make

The Cook School Scotland have their first Ayrshire Food Fayre of 2015 on Sunday 25th January from 10am until 2pm.

The event has a  Burns theme and will include cookery demonstrations (and tasters of course), a wee ‘nip’ on arrival plus a great range of fresh seasonal produce and Burns night specials including:

Burns Supper Meal Deal
Haggis and Ayrshire Pork Scotch Egg
Laphroaig Whisky Cheese
Hairy Haggis Macaroon Bites
Whisky Sauces
& much more…
Plus there’s a FREE Rabbie Burns gift bag for the first 25 kids worth £5, FREE Saltire glitter tattoos, facepainting and balloon modelling!

MacSween Three bird haggis scotch eggs
Macsween Three bird haggis scotch eggs
Sunday 25th January – Burns Night – what to make
Recipe Type: Starter
Cuisine: Scottish
Author: Macsween
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 12 Fresh quail’s eggs
  • 250g Minced pork
  • 250g Three Bird haggis
  • 5g Chopped parsley
  • 2g Dried sage
  • 4 Large eggs
  • 80ml Milk
  • 80g Plan flour
  • 200g Panko breadcrumbs
  • 1 liter Vegetable oil for frying
Instructions
  1. Bring the quail’s eggs to the boil in enough salted cold water just to cover and simmer for 1 minute. Remove from the heat and stand for 1 minute, then cool in cold running water for 10 minutes. Gently peel and reserve in the fridge to firm up (you will probably loose 2 when peeling hence start with a pack of 12).
  2. Crumble the Three Bird haggis and mix with the pork mince, parsley, sage and seasoning, then divide into 10 equal , 50g balls.
  3. Moisten your hands in cold water, take one ball of haggis mix and flatten in the palm of your hand, then place a quails egg in the middle and bring the haggis mix around to fully encase the egg. Roll gently and repeat a further 9 times.
  4. Chill the haggis balls.Break the eggs into a bowl and whisk, add the milk and mix.
  5. Place the flour in a tray and season.
  6. Place the panko breadcrumbs in another tray.
  7. First roll the haggis balls in flour and dust off the excess.
  8. Next dip in egg wash and drain excess, finally rolling in the breadcrumbs.
  9. To ensure a good coating repeat the egg wash and breadcrumbs for a second time, roll gently.
  10. Reserve in fridge.
  11. To serve, heat a deep frying pan to 180c and the oven to 180c.
  12. Gently cook the Scotch eggs until golden brown and finish in the oven for 4-6 minutes.
  13. Serve with sauce gribiche, Aioli, Tartare sauce or your favourite dip.

more recipes from Macsween.

Nairns Oatcakes have partnered with the very lovely Mark Greenaway to develop some east but delicious recipes – bet you thought oatcakes were just for cheese!

Mark Greenaway’s Peanut Caramel Cheesecake – a bit healthier than a regular cheesecake but just as tasty.

Nairns oatcakes mark Greenaway recipe
Peanut Butter Cheesecake by Mark Greenaway
© Nairns

Nairns oatcakes mark Greenaway recipe

More recipes from Nairns.

Some suggestions from the Do Something Delicious website.

Chilli Burns:

Galloway chillies chilli burns

This is a hot toddy / chilli preserve that is inspired by Burns, combining Galloway-grown chillies, Galloway Honey and Bladnoch whisky – so essentially 3 ingredients that are all created along the coastline that Burns used to patrol as an exciseman.

Foodies Guide to Glasgow and the West:

Foodies guide to the west

With a recipe for haggis stovies and featuring us as well as some other fab bloggers.

Tiny Tartans:

Tiny tartans chocolate

Perfect as a Scottish themed after dinner chocolate.

Glasgow Foodie
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