Burns Night 2017 Recipes: Haggis and Potatoes

Burns Night 2017 Recipes: Haggis and Potatoes, What to Wear for the Burns Night Celebration?

Burns Night Recipes: Haggis and Potatoes

burnsnightuk.com/Burns Night is a celebration held to honor the late poet Robert Burns. Along with the different kinds of recitals, the night cannot be completed without the sumptuous and fancy dinner. For this article, you will be taught how to cook one of the traditional Burns Night 2017 Recipes which is called the traditional Dingwall Haggis Bon Bons.

Ingredients

  • 1 kilogram of quality haggis (should have been put into the fridge before use)
  • 2 pieces of large potatoes
  • 1 piece of neep, rutabaga, or swede
  • 50 ml of double cream
  • 1 tablespoon of Arran wholegrain mustard
  • 100 grams of plain flour
  • 100 grams of fresh breadcrumb
  • 1 piece of beaten egg
  • 15 ml of malt whisky
  • 500 ml of chicken stock

Preparation and Cooking

With the ingredients known, you will now learn how to prepare and cook the Dingwall Haggis Bon Bons mixed with Crispy Potate Critter, Malted Whisky Grain Mustard Sauce, and Creamed Turnip. For recommendations, you should use an electric fryer for the haggis and potatoes.

  1. Chop the haggis into several small pieces and roll them in balls.
  2. Roll the rounded haggis in flour.
  3. Roll the rounded haggis in the beaten egg.
  4. Roll the rounded haggis in pieces of breadcrumbs.
  5. Bake the potatoes until they become soft. Afterwards, peel each potato and cut them into small rectangular pieces.
  6. On a separate pan, put the swede in water and let it boil until it becomes soft.
  7. Use a blender or a food processor to crush the sweded. Add some double cream and seasonings according to your tastes.
  8. Put the potatoes on a separate pan mixed with water and flour then batter until soft.
  9. Put the battered potatoes on an electric fryer at 170c temperature. Cook the potatoes until they become golden brown and crispy.
  10. Boil the chicken stock on a separate pan, add the mustard and then the whisky. After boiling, cool the mixture slightly.
  11. Lower the electric fryer down to 160c then put in the Bon mixture. Cook this mixture for three to four minutes until they become golden brown.
  12. To prepare for serving, on a clear plate, put some turnip puree onto the plate then place some potato fritter on the top. Afterwards, place the Haggis Bon Bons on the fritter.
  13. Sprinkle some grain mustard sauce at the top of the dish and on the side.
  14. Serve and enjoy the Burns Night meal.

 

Burns night 2017

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