Blog

Burns Night in a Bowl!

  24 Jan '20   |  Posted by: Birlinn

Celebrate Burns Night on 25 January with a recipe from Sue Lawrence’s book – A Taste of Scotland’s Islands – for a wonderful Burns Supper in a bowl, from the Harris Gin Distillery

  • 25g butter
  • 2 large onions, peeled, roughly chopped
  • 1 turnip (swede), peeled and chopped into chunks
  • 5 large potatoes, peeled and chopped into chunks
  • 2.5-3 litres vegetable stock
  • 500g haggis
  • 1 dram of the finest whisky

In a large pot, melt the butter and sweat off your onions until translucent. Add your potatoes and vegetable stock and leave to boil until tender. Blend the soup, adding more stock or boiling water if needed, but the soup should remain quite thick for the haggis to sit on top of it.

Cube the haggis and fry off in a pan until crumby in texture and cooked through. Spoon the soup into bowls and top with a generous scoop of haggis. Serve with fresh bread or oatcakes – and the optional dram!

  • Share:

Related

Aye Write, 6th–22nd May 2022

03 May '22
Aye Write is back for 2022 with a live programme of over 200 events. Tickets are now on sale for all all three weekends from 6th to 22nd May. The...
Read More