Comments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?
What is Burns Night?
A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!
BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.
“Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers
Serves: 6
Ingredientsfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
900g haggis
900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
1.5 tbsp runny honey
1.5 tbsp whisky
For the neaps and tatties…
1 medium swede peeled and roughly chopped into 1.5cm cubes
850g Maris Piper potatoes peeled and cut into roasting potato size pieces
Cooking Methodfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
Firstly, preheat your BBQ for indirect grilling.
Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.
These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!
We love this Traditional Scottish Cullen Skink recipe. One of the favourites among the ProWare staff of all our 6 nations Rugby recipes, this hearty Scottish soup will surely be enjoyed by all. This soup is very similar to an American/Canadian chowder but has a more smokier taste to it.
When making this recipe it’s best to use un-dyed fish, in fact you can also substitute any smoked fish you wish! A yellow looking dyed haddock is available at most supermarkets but the colour comes from a dye rather than the smoking process. You can find un-dyed smoked haddock at Waitrose, Ocado or a fish monger, it is kiln smoked rather than ‘liquid smoked’.
Cullen skink is very simple with only a few ingredients and as such we were very pleased with the delicious result. There isn’t even garlic in it and I love garlic! It’s definitely not lacking without it.
Our 26cm Copper Base Sauté Pan is the perfect pan for poaching the haddock in this recipe. It has a larger capacity than it’s Copper Tri-ply equivalent, glass lid so you can see exactly when it starts to boil as well as having much deeper sides therefore enabling you to poach the large portion of haddock in one go.
You also don’t need to eat a large bowl of it as it’s very filling and we like that it’s not too rich at the same time too. Enjoy!
Lay the fish in the sauté pan and cover with milk. Add the bay leaf, cover and gently bring to the boil. Once the milk has boiled, the fish should be cooked. Remove a piece of fish to test, it should easily flake. Then remove the rest of the fish from the pan and set aside to cool.
Place the stockpot/saucepan over a low to medium heat and melt the butter. Add the onion and leek then sweat the vegetables with the lid on without browning them for about 10 minutes.
Once softened, add the potato and stir to coat with butter. Pour in 700ml of the haddock cooking liquid, 250ml of water and add the bay leaf. Bring to a simmer and cook until the potato is tender.
While the potato is cooking, flake the haddock into bite sized pieces removing any skin and bones as you go.
Once the potato is tender use your slotted spoon to remove about 1/3 of the potato and leek mixture and set to one side in a bowl.
Discard the bay leaf and mash the remaining potatoes in the pan until the soup has thickened to your liking. Now add 3/4 of the haddock to the saucepan and return the un-mashed potatoes, onions and leeks.
Give your saute pan a quick rinse out and heat some oil/butter in the bottom of the pan to a high heat and quickly fry the remaining haddock until slightly crisp on the edges.
Season the soup to taste with salt and freshly ground pepper. Top each bowl with the crispy haddock mixture, a sprinkling of chives and enjoy with a slice of sourdough bread.
Visiting Edinburgh for the Fringe this year? Or perhaps the famous Air Tattoo? Well, make sure you exploit this beautiful capital city’s impressive reputation as a foodie’s heaven and check out our top foodie picks.
With 4 Michelin starred restaurants, Edinburgh is full of must-visit places, from top restaurants to tiny hole-in-the-wall sandwich bars. We’ve compiled a list of our favourite for you but, of course, there will always be so many more…
Fhior
For trendy, playful dishes and local ingredients, look no further. Fhior prides itself on an accessible culinary experience and even gives you the option not to see the menu! The amazing produce of Scotland is showcased in a seasonally changing menu with reasonable tasting menu pricing. You can have their 7 course dinner for £80 pp (plus paired wines for £60 pp) or 10 courses for £105 (plus paired wines for £85 pp).
Where: 36 Broughton Street, Edinburgh EH1 3SB
Vibe: Celebrating a birthday, anniversary, or 5* Edinburgh Fringe review!
For a great, reasonably priced tasting menu, look no further. This nook in the heart of Stockbridge describes itself as “all about, fresh local produce with a mix of old and new techniques using worldwide influences”. Head Chef, Paul Gunning, has worked internationally, from London to France and Australia. This is reflected in the modern, rustic and inventive menu. Featuring and showcasing local produce, a real highlight is the 5 or 7 course tasting menu. With the 7 course menu priced at £65.00 per person or £105.00 per person with Matching Wines and £130.00 Per Person with Premium Matching Wines, you can’t find much better than this for this quality of food.
If your budget has gone mainly on theatre tickets or sightseeing then definitely consider their fab set lunch menu. At just £16.95 fora two course set menu or £19.95 for a three course set menu, it’s available everyday Wednesday to Sunday. Reasonably priced wine pairings available.
Where: 33a St. Stephen Street, Stockbridge, Edinburgh, EH3 5AH
Vibe: A special date night or a holiday meal. Fit for an occasion but one that won’t break the bank!
The menu at Taisteal will have you ‘oohing’ and ‘aahing’ at flavour combinations you didn’t even know you thought you would want. Their current sample menu features exciting prospects like Pea and Jalapeno soup, Lobster Ravioli, Bisque with Mango Chilli Salsa, alongside classic pairings like Cured & Smoked Duck Breast with Duck Ragu, Sweet Potato & Cherry Jus, and Tonka Bean Creme Brulee.
Their tasting menu options are so reasonably priced that you’ll be rushing to book (remembering that they are closed on Sundays and Mondays and open from 5pm during the rest of the week.
The 5 course tasting menu is £45pp and the 7 course tasting menu is £55pp. Matching drinks are available for £28 or £35pp.
Where: 1 Forth Street, Edinburgh EH1 3JX
Vibe: Innovative, adventurous food that won’t break the bank
Located right on the choppy seafront, the team from Ondine bring you Newhaven’s Fishmarket. Featuring some of the freshest seafood you can get, rustic and packed full of flavour, the famous lobster thermidor (pictured) does not disappoint.
Where: 25 Pier Pl, Newhaven, Edinburgh EH6 4LP
Vibe: A relaxed lunch you’ll be dreaming about for weeks to come.
Architecturally impressive, this hidden gem lies just off Princes Street, a stone’s throw from Edinburgh Waverley Station. Highlights include freshly caught Scottish catches of the day and fresh produce from Loch Fyne. The cold and dressed oyster, ‘Macbeth’ toastie, and cocktails can’t be missed either!
Where: 19 W Register St, Edinburgh EH2 2AA
Vibe: Opulent in decor but not in price. Great for a pre-train journey snack or drink, which we do as a family tradition!
One of Edinburgh’s Michelin-starred restaurants, Condita offers a surprise tasting menu from chef Conor Toomey. If you’re an adventurous foodie and don’t mind the unknown then this could be perfect for you. The menu is £130 per person with paired wines for £70 pp. Make sure to reserve and note that they’re open Tuesday to Saturday evenings. Given the element of surprise, we can’t share much, but the Condita Instagram page will give you some mouth-watering insights on what could be in store if you book.
Where: 15 Salisbury Place, Edinburgh, EH9 1SL
Vibe: Surprise! Adventurous foodies eat your hearts out.
The sister restaurant of Kora by Tom Kitchin, The Kitchin and The Bonnie Badger, this gastro pub boasts an impressive selection of spirits and whiskies, even by Scottish standards! Holding a Michelin Bib Gourmand, The Scran and Scallie is a friendly neighbourhood pub with incredible award-winning food and drink on offer.
Where: 1 Comely Bank Rd, Stockbridge, Edinburgh EH4 1DR
Vibe: Rustic-chic and whiskies galore.
https://scranandscallie.com/
Ondine
Ondine’s food is a fusion of Scottish produce and worldwide flavours, inspired by the global influence permeating Edinburgh since the first spice boats docked at the Port of Leith. The classic Fish Soup is married with North African saffron, orange, and Harissa based Rouille. Locally sourced fresh Dunbar crab in the Crab Risotto is paired with Spanish saffron and tarragon and Salt and Pepper Squid comes with a Vietnamese dipping sauce.
If these taste combinations appeal to you then you must book in at Ondine.
At El Cartel, you really do get a taste of Mexico. Each dish is made to order from scratch and even their tortillas are made from scratch each day, using traditional Masa Harina. Each dough ball is individually hand-pressed to make the tortilla shape. Having eaten at El Cartel, this attention to detail definitely shows! Even their hot sauce is made in house! There are also veggie and vegan options; the whole menu is very reasonably priced. El Cartel is owned by the Bon Vivant Group who also own one of our favourite bars in the city, The Devil’s Advocate, in the heart of the Old Town.
Where: 1, Roxburgh’s Court, 323 High St, Edinburgh EH1 1LW
Vibe: Solo buenos vibos! Whether it’s Margerita Monday or Tequila Tuesday! Lots of fun and authentic Mexican food.
Wedgwood was a fantastic location for Hogmanay dinner before midnight. Their produce is locally-sourced and the atmosphere is cosy, classy, and comforting. The ‘Wee Tour of Scotland’ tasting menu is £65.00 (£60.00 for vegetarian) and is packed full of delicious seafood dishes in particular.
If you’re interested in foraging and sustainable eating, Wedgwood also offer foraging tours in East Lothian followed by lunch at the restaurant for £125 pp. This sounds like a must-do for any foodie visiting the city!
Where: Royal Mile, 267 Canongate, Edinburgh EH8 8BQ
Whether you’re performing in the Fringe and living scantily (but happily) off one meal a day, or if you’re looking for a hearty, quick lunch after climbing Arthur’s Seat, Bross Bagels is the place for you.
With a cornucopia of bagel options, there’s something for everyone. If you’re looking for traditional Scottish flavours, try the McBross with haggis,smoked applewood, latke, caramelised onion chutney and Mama Bross’ Rock Sauce. If you’re after breakfast then The Goy will sort you out (bacon,fried egg, latke, smoked applewood cheese and Mama Bross’s Rock Sauce), or for a light, vegan any time snack, try The Hungry Vegan with smashed avo, cherry vine tomatoes, chilli oil and rock salt.
Where: 177 Portobello High Street, Edinburgh, Scotland, EH15 1EU; 72 Saint Stephen Street, Edinburgh EH3 5AQ; 4 Little King Street, Edinburgh EH1 3AR; 165a Bruntsfield Place, Edinburgh EH10 4DG
Vibe: The best bagels in town… one of Grace Dent’s favourite snack stops.
Famous amongst Southerners as Rick Stein’s favourite Edinburgh pub, this nook really is a gem! With a great selection of wines, ales and the firm favourite locally brewed Innis & Gunn, it’s a great stop off for lunch, drinks or just if you need a rest!
Photo credit: Canny Man’s – www.cannymans.co.uk
Where: 237 Morningside Road, Edinburgh EH10 4QU
Vibe: An unforgettable spectacle in a down-to-earth traditional, Scottish environment.
