Liven up this year’s Burns Night with some traditional Scottish grub (Image: Ellen Jenne)
The first time I’d ever heard of Burns Night was just over a decade ago, when a new Oxford-educated teacher attempted to wrangle support for its commemoration at
I can’t say she got very far.
Now it’s just on the periphery of everyday life.
To celebrate the occasion, I consulted the resident of the team to understand what people on Burns Night.
Although I rattled off Rumbledethumps – no one had ever heard of it, thanks Good Food magazine – I ultimately settled for a traditional Scottish of Cullen skink and Neeps and Tatties, thanks to the consultation of the resident Scots. Thanks team.
Although the Cullen skink seemed beige, don’t let that put you off (Image: Ellen Jenne)
Nothing was unheard of, but it’s interesting delving into another nation’s , because you’d never find it on a menu within 50 miles of London.
The neeps and tatties speak for themselves; potatoes and swede mashed together with some dollops of butter, what else could you want on a winter’s day?
Whereas Cullen skink I’d only heard by name, not by reputation.
But I was assured it was a popular Burns Night pick. I must say I’m pleasantly surprised.
Not too dissimilar from a chowder; smoky, warm and comforting. It’s so incredibly simple.
My Scottish feast was salt of the earth, hearty and wonderfully simple to follow, if you’re a newbie to Scottish cuisine, like me.
All the are from the food whizzes at Good Food, and can be found below.
I halved the size of the neeps and tatties for a slightly more respectable portion.
Don’t miss… [COOKING] [JAMIE OLIVER] [BAKING]
The neeps and tatties were piping hot, dotted with a generous amount of butter (Image: Ellen Jenne)
Neeps & Tatties
Ingredients
- 8 large baking potatoes (washed, peel left on and cut into 2cm x 4cm chunks)
- 6 tbsp light olive oil or sunflower
- 1 swede (weighing about 675g, peeled and roughly chopped)
- 50g butter, plus extra for serving
Method
The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for five minutes.
Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes.
Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25 to 30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Cullen Skink
Ingredients
- 1 tbsp unsalted butter
- 1 medium onion
- 400g medium potatoes, peeled and cut into 1cm cubes
- 250g smoked haddock
- 250ml whole milk
- ½ small bunch of parsley or chives, finely chopped
Method
Melt the butter in a saucepan over a medium heat, then add the onion and fry for five to eight minutes until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for ten to 15 minutes.
Meanwhile, put the haddock in another pan and cover with the milk. Cook gently for five minutes, or until just tender.
Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another five minutes. Season and sprinkle over the parsley to serve.