Robert Burns (25 January 1759 – 21 July 1796) (also known as Rabbie Burns, Scotland's favourite son, the Ploughman Poet, Robden of Solway Firth, the Bard of Ayrshire and in Scotland as simply The Bard) was a Scottish poet and a lyricist. He is widely regarded as the national poet of Scotland, and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a "light" Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these pieces, his political or civil commentary is often at its most blunt.
He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism. A cultural icon in Scotland and among the Scottish Diaspora around the world, celebration of his life and work became almost a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. In 2009 he was voted by the Scottish public as being the Greatest Scot, through a vote run by Scottish television channel STV.
So this week’s recipes are a Burns Supper Menu, they are Langoustines with Lemon & Pepper Butter, Haggis & Clapshot, Cranachan Raspberry Cake and Highland Morning. The herb of the week is Milk Thistle.
My first recipe is Langoustines with Lemon & Pepper Butter, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.
This recipe serves 4-6 starter, takes approx.30mins to cook.
1 kg x Langoustines, about 18, fresh if available (see chef’s note below)
400ml x White Wine or water (optional)
50g x Fresh Breadcrumbs
Olive Oil, to drizzle
Lemon Halves
Zest of a Lemon
Chef's NoteFrozen langoustines are usually pre-cooked, so you probably need only defrost them before adding the topping. Cooking in the wine won’t be necessary.
FOR THE BUTTER
100g x Butter, softened
2 tsp x Coarse Black Pepper
Zest of a Lemon
A Pinch of Salt
If your langoustines are frozen, defrost them completely. For the lemon & pepper butter, mix all the ingredients with a pinch of salt. Set aside. Heat a grill to high. Meanwhile, combine the langoustines and wine, if using, in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly. Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail. Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle with breadcrumbs, drizzle with oil, and add the lemon halves to the tray. Grill for 5-10mins, till golden – keep an eye on it. Serve the langoustines sprinkled with zest, with the grilled lemon.
My next recipe is Haggis & Clapshot, recipe by Liz, courtesy of http://www.allrecipes.co.uk./
Clapshot is a simple traditional dish which originated in the Orkneys. Variations on this recipe are sold, ready made and microwaveable, in supermarkets in Scotland these days. It is often served with haggis, instead of separate "tatties and neeps."
This recipe serves 6, takes 10mins to prepare and takes 20-30mins to cook .
.
500g x Haggis
500g x Floury Potatoes
500g x Yellow turnip
1 x Small Onion - chopped
2 tbsp x Fresh Chives – chopped
Salt & Pepper to taste
Cook the haggis in a large of boiling water, according to the packet instructions I recommend for a haggis weighing 1lb I would allow it to simmer for about 20 minutes. I would put the haggis in to the simmering water bring the water back to a gentle simmer then count the 20 minutes. For larger haggises I would allow 10 minutes per pound plus a further 10 minutes.
Place the potatoes and turnip into a large pot and cover with water. Put over high heat, bring to the boil and cook until soft. Meanwhile, heat 1/2 the butter in a small frying pan over medium high heat and fry the onion until soft and translucent. Drain the potato and turnip when done, then add the remaining butter and the sautéed onions. Mash till smooth and then stir in the chopped chives, salt and pepper.
Herb of the week – Milk Thistle (Silybum Adans)
The milk thistle is a thistle of the genus Silybum Adans., a flowering plant of the daisy family (Asteraceae)and more commonly associated with being the national emblem of Scotland. They are native to the Mediterranean regions of Europe, North Africa and the Middle East. The name "milk thistle" derives from two features of the leaves: they are mottled with splashes of white and they contain a milky sap. Members of this genus grow as annual or biennial plants. The erect stem is tall, branched and furrowed but not spiny. The large, alternate leaves are waxy-lobed, toothed and thorny, as in other genera of thistle. The lower leaves are cauline (attached to the stem without petiole). The upper leaves have a clasping base. They have large, disc-shaped pink-to-purple, rarely white, solitary flower heads at the end of the stem. The flowers consist of tubular florets. The phyllaries under the flowers occur in many rows, with the outer row with spine-tipped lobes and apical spines. The fruit is a black achene with a white pappus.
Only two species are currently classified in this genus:
Silybum eburneum Coss. & Dur., (known as the Silver Milk Thistle, Elephant Thistle, or Ivory Thistle) and Silybum marianum (L.) Gaertner, the Blessed Milk Thistle, which has a large number of other common names, such as Variegated Thistle.
S. marianum is by far the more widely known species. Milk thistle is believed to give some remedy for liver diseases (e.g. viral hepatitis) and the extract, silymarin, is used in medicine. Mild gastrointestinal distress is the most common adverse event reported for milk thistle. The incidence is the same as for placebo. A laxative effect for milk thistle has also been reported infrequently.
The seeds of the milk thistle have been used for 2000 years to treat chronic liver disease and protect the liver against toxins. Increasing research is being undertaken on the physiological effects, therapeutic properties and possible medical uses of milk thistle. Beside benefits for liver disease, other unproven treatment claims include:
Used as a post (oral steroid) cycle therapy for body builders and/or in the hopes of reducing or eliminating liver damage. Lowering cholesterol levels. Reducing insulin resistance in people with type 2 diabetes who also have cirrhosis: Reducing the growth of cancer cells in breast, cervical, and prostate cancers. Used in many products claiming to reduce the effects of a hangover. Used by individuals withdrawing from opiates, especially during the Acute Withdrawal Stage. Reducing liver damaging effects of chemotherapeutic drugs. Clinical study has shown that liver function tests can be improved in active hepatitis patients.
Around the 16th century the milk thistle became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute, they can also be added raw to salads.
My next recipe is Cranachan Raspberry Cake, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.
This recipe serves 6, takes 10mins to prepare and takes 20-30mins to cook .
150g x Butter, softened
50g x Brown Sugar
3 x Eggs
100ml x Scottish Honey
40ml x Whisky
250g x Self-Raising Flour
50g x Scottish Oats
250g x Frozen Raspberries
100g x Granola
Line a 20cm cake tin with baking paper. Preheat an oven to 180C gas mark 4. In a large bowl, cream the butter and sugar till fluffy, then beat in the eggs, honey and whisky. (Don’t worry if it curdles – just add a little flour). In another bowl, sieve the flour, then mix in the oats. Fold the flour mix into the butter mixture, then spoon half the mix into the baking tin. Top with berries, then remaining cake mixture. Sprinkle over the granola, and bake for 20mins. Lower the oven to 170C gas mark 3, and bake for a further 40-50mins or until a skewer comes out clean. If the granola starts to catch, cover with foil. Allow to cool slightly on a wire rake before serving.
My last recipe is a cocktail to toast the evening’s celebrations with Highland Morning, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.
This recipe serves 2 people.
90ml x Whisky
30ml x Cointreau
Juice of ½ Grapefruit
Grapefruit rind twists, to garnsh
Shake the whisky, Cointreau, juice and lots of crushed ice in a cocktail shaker. Strain into chilled glasses,
then garnish.
slàinte mhath – Good Health
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Hope you enjoy!!..... ChefGarfy =D
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