Burns Night

Feed your friends on Burns Night

Till a' their weel-swall'd kytes belyve

Two recipes to make with your vegan haggis or original haggis. It's up to you, and who you're feeding. 


Pastry prepping- Parcels

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Here is a simple way to make some pastry. Be sure to use chilled butter, if need be- freeze it for a few minutes till rock hard. You will need 230g of butter (or 260g vegan alternative) and 340g of plain flour. Sieve the flour into a bowl, then grate your cold butter into the flour. Now, using a knife, cut and slice, mix and stir the butter into the flour until its as coated and incorporated as you can make it. You may need to use your hands for the last bit, just to pull it all together into a ball. If need be, put a pinch of salt into the mix for flavour, but I don't feel you need it with the haggis. 

Once you have a sturdy ball of pastry, wrap it in cling film and pop it in the fridge for 30 minutes. 

Preheat your oven to 200ºC

Roll out your pastry to as large a circle as you can get, making sure its around 3mm thick. Then taking a 10cm cookie cutter, cut out as many circles as you can. This should make around 10-12. 

Now, using a tablespoon measure, scoop some haggis, vegan or non if you are going traditional, into the centre of the pastry. Then fold over, and squeeze the edges together. Using a fork, press around the edges for a super fun crimped look on both sides. Place onto a baking tray.

Once you have filled all the cases, use an egg wash to coat the tops of the pastry. If you are vegan, use some sweetened soy milk (or unsweetened with a tsp of sugar), which should brown the same. 

Put into the oven for 30-40 minutes until the tops have browned and the pastry is done. 

While this is in the oven, take some potatoes and make some mash. Get a turnip (or neep) and a carrot, boil together and make some mash. 

If you want to make a Whisky Glaze, the recipe is here.

Serve your parcels, along with your mash and neeps, whisky glaze if you desire. Get a glass of whisky, or apple juice for aesthetic purposes, instagram it, tag me in it @colinstarfish and then enjoy a traditional Burns Night meal, with a Northern twist. Video tutorial is below. 


Pastry prepping- Cupcakes

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Take 100g of vegetable shortening (I use Trex), melt this in a pan and add 250g of plain flour. Stir this together until it combines. You will need to add water to get the consistency right, so add up to 150ml of luke warm water until it comes together. You want it to be like a soft clay. 

Roll into a ball and put into the fridge for 20 minutes

Take out of the fridge and tear into 12 equal sized balls. You will need to mould them into the spaces in a cupcake tin. Make sure the sides are no thicker than 3mm and get them all the way to the top. Bake in the oven at 175ºC/350ºf/Gas 4 for 10 minutes. 

Spoon the haggis mixture, add one teaspoon of turnip/carrot mash. Make sure your mashed potato is very creamy and spoon into a piping bag with a star nozzle. Pipe the mashed potato on top! Perfect for a Burns Buffet, or as an appetiser.... or just eat them all. 

If you are planning on using the vegan haggis recipe above, the haggis will fill 36 cupcakes. 


Enjoy these two recipes, let me know what you think. 

See you soon x

Caramel Whisky Glaze

Sweet, strong and full of flavour

To go alongside your Vegan Haggis Parcels, I have created a Caramel Whisky Glaze. To be served warm so it is pourable, drizzled over the top of the haggis parcels is best. On the side means you can use it as a gravy of sorts, if you like. Try it in a ramekin, or if you are a modern establishment, some sort of wacky vessel like a toby jug, or a porcelain cat ornament. 

Either way, the glaze has a multitude of uses, you could always put it on some popcorn, or drizzle over some ice-cream. SO MANY USES! Let's get started. 

Ingredients

80g light brown sugar

50g butter/vegan butter

1 tbsp honey/agave syrup

2 tsp lemon juice

1 tbsp milk/soy milk

2 tbsp Whisky

Method

In a small pan, heat your sugar until it begins to melt. Once it starts to melt, take off the heat and add the butter. The instant reaction may cause the sugar to crystallise, but don't worry, when the butter melts, it will help to melt the sugar again and all will be right with the world. Place back onto a medium heat to lightly simmer, make sure it doesn't boil. 

Once the sugar has melted some more and the mixture has begun to resemble melted caramel, add your honey, lemon and milk. Stir gently until combined, making sure to heat the whole time. Add your whisky. If the mix starts to boil over, take off the heat and stir until it calms down. 

Pour into a small measuring jug/glass/ornamental duck figurine. When serving pour over your haggis parcels, or on the side for dipping.

Best of luck! Happy Burns Night

See you soon