Craft & Harbour Restaurant in Ayr have shared some seasonal recipes perfect for Burns Night
Clapshot, Haggis & Stornoway Black Pudding with Whisky Sauce
Freshly caught haggis with wonderful Stornoway black pudding and a side of fresh creamy whisky sauce.
Serves 2
For the whisky Sauce:
Ingredients
4 tablespoons of butter
1/2 cup finely diced onions
1/2 cup of beef or chicken stock
Pinch of salt
Pinch of ground black pepper
1/4 – 1/2 cup of double cream
A dram of whisky (3 measures)
Method
Melt the butter in a pan, add the onions and cook until brown
Pour in the dram of whisky and stock, and then simmer
Lightly Whisk in the double cream until you reach a sauce consistency
Season to taste
For the food:
Ingredients
250g of Black Pudding
250g of Haggis
500g of floury potatoes (i.e. King Edwards or Maris pipers peeled and roughly chopped)
500g of turnip/swede (yellow turnips) peeled and chopped
50g of butter
75ml double cream
Salt and white pepper
2tbsp of fresh chopped chives
Method
Boil potatoes and swede in separate pans until tender (15-18 mins)
Drain and add together with butter, cream, salt and pepper to make the clapshot
Unwrap black pudding and haggis and dice into large chunks
Heat pan with a tablespoon of sunflower oil
Place black pudding and haggis in pan and cook for 2/3 mins each side
When cooked, drain on kitchen paper
Combine clapshot, haggis and black pudding together and serve on a plate
Sprinkle with chives
Serve with jug of the Whisky sauce, ready to pour.
Tipsy Laird Puddin’
With fine Scottish raspberries & drizzled with Drambuie or Whisky
Serves 6
Ingredients
300g of sponge cake, halved and cut into thick slices
300g of fresh raspberries
6tbsp of Drambuie or Whisky
500ml of double cream
500ml of custard
Handful of toasted flaked almonds to decorate
Method
Line the bottom of 6 glasses or serving bowls with sponge cake
Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge
Add the Drambuie or whisky over raspberries
Spoon over custard in a thick layer
Finish with a thick layer of cream (spoon in or use a piping bag)
Decorate with almond flakes and raspberries