Dinner for 2 (Scottish)


Abd. 1801  W. Beattie Parings
Now ilka ane took up a cutty, To prie’ gin aunty’s scran was lucky. Lol

If your only encounter with Robert Burns is singing Auld Lang Syne at the bells on Hogmanay, It His Birthday and we Celebrate January 25th
Auld Lang Syne (1788)
one of the most popular songs in the English language. Sung across the globe at the stroke of midnight on Hogmanay (New Year’s Eve) this touching song encourages the listener to put the previous year behind them and look forward to theNew Year ahead.
The world will soon again, on 25th January, be celebrating birthday of Robert Burns, Scotland’s best-loved son and its National Bard. His passionate and inspiring songs and poetry have touched many hearts and influenced thousands of people around the globe.
Raise a Glass to Robert Burns with the Ode to Whisky (Sour)
It’s almost Burns night, after all.

A perfect starter for your Burns Night festivities is “Cock-a-leekie Soup. Rich and warming, simply use three ingredients – chickens, leeks and prunes – and is easy to whip up.

https://www.greatbritishchefs.com/recipes/scotch-broth-recipe

Richard Corrigan’s hearty Scotch broth recipe makes a delicious yet frugal dish, harnessing simple ingredients for a comforting and wintry dinner. Richard Corrigan, a Great British Chef. Check out the link for the recipe

Scottish Neeps and Tatties 
Ingredients
1-2 kg. Potatoes
1 Rosemary stalk
1 large knob Butter
1 Large or 2 small swede, peeled and cut into chunks
Cook potatoes in a pan of boiling, salted water for about 15-20 mins or till soft, then drain well and mash with a potato masher to remove any lumps. Now add a little butter and mash again till creamy. Put to one side and leave to cool.
Cook swede in a pan of boiling, salted water for about 15 mins or till soft, then drain well and mash with a potato masher. Add a little butter and some freshly ground black pepper and mash again. put to one side and leave to cool.
When ready to serve, mix potato and swede together, taste and season if needed, then scoop out a generous handful, roll into ball and push into a round metal cutter, about 3in/7½ cm across. Heat a knob of butter in a large frying pan and add cakes a few at a time, cooking for about 5-8 mins or till golden, then flip using a spatula and fry other side. Sit them all on a serving plate, scatter with rosemary and freshly ground black pepper and serve piping hot.

For the whisky sauce
500ml. heavy cream, 1 tbsp. Dijon mustard 2 tsp whisky
Sea salt and freshly ground white pepper, 1 tbsp. chopped fresh chives1 tbsp. chopped fresh chives and freshly ground white pepper. ½ lemon, juice only

When it comes to dessert, the classic Burns Night choice is cranachan – a delicious mix of cream, raspberries, toasted oatmeal and a splash of whisky. What’s not to like?
Cranachan is traditionally made with a local soft cheese, crowdie, and cream. The pudding can be assembled just before serving, which keeps the oats crisp, or a few hours in advance, for a softer version.
(Serves 6) 
4oz/110g rolled oats or pinhead oatmeal 

10floz/280ml double cream 
11oz/300g crowdie or Quark
6 tbsp. heather honey 
5 tbsp. whisky 
1 bag frozen raspberries, defrosted 
Put the oats in a large frying pan and cook over a medium high heat, stirring constantly, for 5-8 minutes until they turn brown and smell toasty. 
Tip on to a plate to cool. 
Lightly whip the double cream and mix with the cheese, which will make the cream stiffen up more. 
Roughly stir in 4 tbsp. honey and all the whisky. 
Layer the cream, oats and raspberries in six glasses, finishing with a dribble of honey and a few raspberries. 
Eat immediately or keep in the fridge.