2 Burns Night Recipes From Farmison & Co

Keen to get involved with Burns Night festivities from home this year? Here Jeff Baker, in-house executive chef for ethical online meat company Farmison & Co, has shared two ideas for Scottish-inspired recipes, made using its traditional haggis.

2 Burns Night Recipes From Farmison & Co

Recipe: Haggis, Neeps & Tatties with Whisky Sauce

Serves 2

Ingredients:

• 1 x F&Co Traditional Haggis (454g)
• 1 small swede (neeps) plus 2 peeled carrots peeled & cut into cubes
• 3 large (tatties) King Edward or Maris piper potatoes, peeled & cut into cubes
• 50g cold diced butter
• Splash hot milk
• Nutmeg to grate
• Chopped chives to garnish
• Sea salt & cracked black pepper

For the sauce:  

• 1 shallot finely chopped
• 1 clove garlic sliced
• 150ml rich chicken stock
• 1tsp Dijon mustard
• 20g cold diced butter
• Splash single malt whisky

Method

1. For the haggis, bring a large saucepan of water to the boil then place the haggis in the pan and very gently simmer for 45 minutes reaching a minimum core temperature of 72°C. Top tip: wrapping the haggis in foil will help prevent the haggis from bursting in the pan as it cooks.
2. Whilst the haggis is cooking, boil the potatoes in one pan & the swede & carrot in another; add a little salt to each of the pans and boil until tender – this should take approximately 30 minutes.
3. Drain the mash separately; adding half the butter to each pan & the milk to the tatties, season to taste with salt and pepper, adding a little nutmeg to the tatties.
4. For the sauce, soften the shallot & garlic in a small amount of butter then add the stock & mustard, reduce by half then whisk in the remaining cold butter, finish by adding the whisky to taste, pass through a fine strainer and keep warm.
5. To serve, spoon the haggis onto the warm serving plates alongside the neeps and tatties sprinkled with a few chopped chives, serve the sauce in a jug on the side & enjoy.

Haggis on Toast with Brown Sauce and Fried Egg

Serves 2 

Inspired from one of my all-time favourite places to go, The Broad Chare, another one of Terry Laybourne’s’ amazing venues. This is a lovely breakfast, lunch or supper alternative and a great way to use up any leftover haggis.

Ingredients:

• Leftover F&Co Haggis (approximately 100g per person)
• 2 slices thick cut sourdough toasted
• Salted butter for spreading
• 2 Free range eggs
• 75ml rich lamb or chicken stock
• 2 tbls F&co Brown sauce
• 5g shredded flat leaf parsley
• Sea salt
• Oil for frying

Method:

1. Bring the stock to a boil, remove from heat and whisk in the brown sauce, keep hot.
2. Butter the toast then evenly spread the haggis onto the toast & keep hot.
3. Gently fry the eggs in oil leaving the yolk runny then place on top of the haggis & sprinkle with a little sea salt.
4. Pour the sauce around the toast, scatter with parsley & serve straight away.