On Saturday November 30th we will be helping the bonnie Scots celebrate St Andrews day, and along with some Scottish entertainment and plenty of traditional games, we’ll be sure to fill ourselves up with a fantastic selection of Scottish grub! Scotland may be famous for its Whisky and textile industry but many people forget there are some true culinary delights to be had up North! So today at Sykes, we set about thinking of some of our favourite Scottish recipes for you to try at home in the hope that you will embrace the Scottish traditions this St. Andrews day!
Haggis with Neeps and Tatties
Ingredients (serves 4):
250g turnip (or swede), cut into quarters
450g potatoes, quartered
200g unsalted butter
200ml ready-made gravy (to serve)
1tbsp double cream
1 x 1kg haggis
Salt and pepper
- Fill a large pan with water and bring to the boil. Once boiling, add the haggis and reduce the heat to a low simmer. Allow the haggis to simmer for 75 minutes, topping up the water if needed.
- Whilst the haggis simmers you can start on the neeps and tatties. Bring a separate pan of water to the boil and add a little salt. Once boiling, add the turnip (or swede) pieces and cook for 25 minutes until tender.
- In a third pan you will want to bring some salted water to the boil and add your potato pieces. Cook for 25 minutes until tender.
- When your turnip (or swede) is tender drain well and return it to the pan. Add the cream and half of the butter. Mash well and season to taste with salt and pepper. Set the mash to one side and keep warm.
- When the potato is ready, drain it well and return to the pan. Add the remaining butter and mash well until smooth. Season to taste with salt and pepper, then set the mash to one side and keep warm.
- To serve your haggis with neeps and tatties, cut the haggis open and place an equal portion onto each plate. Spoon the neeps and tatties onto the same plate and drizzle over the gravy.
Ingredients (Makes 20-24)
180g plain flour
55g caster sugar (with a little extra to finish)
- In a mixing bowl beat the caster sugar and butter together until light and smooth.
- Slowly stir in the plain flower until you achieve a smooth paste; turn the paste out onto a lightly flowered work surface and roll out until the paste is around 1cm think.
- Cut the paste into rounds (or fingers) and place onto a baking tray. Sprinkle a little caster sugar on to each and chill in the fridge for 20 minutes.
- Whilst chilling pre-heat the oven to 190C/375F/Gas Mark 5.
- Take the shortbread from the fridge and bake in the oven for around 15-20 minutes; when they reach a pale golden-brown colour you know to take them out.
- Cool the shortbread on a wire rack before serving.
Ingredients (Makes 4)
275g sausage meat
125g plain flour (seasoned with salt and pepper)
1tbsp fresh parsley (chopped)
1tsp fresh thyme leaves
4 large eggs
1 spring onion (finely chopped)
1 egg (beaten)
Vegetable oil (to deep fry)
Salt and pepper
- Place the 4 large eggs in a pan of cold salted water. Bring the pan to the boil and then allow to simmer for 6 minutes. Once cooked drain the eggs and cool under cold running water. When cooled, peal each egg.
- In a large bowl mix together the sausage meat, thyme, parsley and spring onion (season well with salt and black pepper).
- On a clean surface divide the sausage meat mixture into four equal portions. Roll each portion into 4 ovals, around 7.5cm wide and 12.5cm long.
- Place your seasoned flour onto a plate and roll each of the boiled eggs in the flour.
- Each egg should then be wrapped in the sausage meat oval. Make sure to smooth out the mixture and to completely cover the egg.
- Each egg then needs to be dipped into the beaten egg, completely covering the sausage meat coating. Then dip and roll into the breadcrumbs, again completely covering your sausage meat-coated egg.
- Heat the oil in a deep pan, you can test the oil by dropping in a few bread crumbs, once they sizzle and turn brown the oil is ready (please be careful and do not leave unattended as hot oil can be very dangerous)
- Carefully add each Scotch egg into the hot oil and fry for 8-10 minutes, until the breadcrumbs are crisp and golden and the sausage meat is cook through.
- Remove the eggs and place on kitchen paper to drain the oil. Leave to cool before serving.
We hope that these mouth-watering recipes have inspired you to invite your friends round and host your very own St. Andrews get together. Or if you’re feeling a little more adventurous, why not book a last minute break and whisk the family off to a holiday cottage in Scotland to celebrate St. Andrews day with the locals.