At the Macdonald Inchyra Hotel and Spa in Falkirk, preparations are already underway to celebrate the Ayrshire born poet’s life.
Keith Shearer, group executive chef said: “Our aim on Burns Night is to create a dining experience that brings people together across the UK in celebration of one of Scotland’s foremost cultural icons. We’re always very particular about our menu and each and every element has been carefully selected from the best suppliers we can find.
“Really great haggis is genuinely delicious but if you are preparing it at home there are lots of ways to get it wrong. There’s no excuse for ever serving haggis soggy or dry so here is my suggestion of how to serve Scotland’s national dish on its most important night of the year. “
Ingredients: 300 grams of haggis; 300 grams of mash potato; 300 grams of bashed turnips; 150 grams of butter unsalted; 25 ml of whisky; 100 ml of double cream; 100 ml of beef gravy; 50 ml of milk.
Method: Peel and quarter the potatoes. Rinse in cold water. Bring to a gentle boil in salted water. Simmer until fully cooked. Drain into a colander and allow to steam dry. Pass the potato through a potato ricer or potato masher, add the butter and a splash of milk. Season to taste - then keep warm.
Peel the turnip and cut into 2cm dice. Bring to a gentle simmer until fully cooked. Drain into a colander and allow to steam dry. Pass the turnip through a potato ricer or potato masher, add the butter and milled black pepper to taste.
Next, bring the cream and gravy to the boil, then reduce to a pouring sauce consistency. Take care while you flame the whisky by pouring into a hot pan and exposing to open flame. Take off the heat and allow the alcohol to burn off then pour into the cream sauce. Mix well and check for seasoning.
Finally, steam the haggis until piping hot. Cut open and release from the skin. Shape into a large rugby ball form with two wet dessert spoons. Shape the mash potato and turnip in the same way.
Add the finishing touch by serving with the whisky sauce.