Burns night supper with a twist
Scotland’s National Chef, Gary Maclean, has put a unique twist on the usual Burns supper of Haggis, Neeps and Tatties. The sliders are a big hit at parties, and might even entice people who wouldn’t usually try Haggis to taste Scotland’s great national dish.
The recipes aren't just delicious, they're energy saving! The traditional recipe can cost up to £2 in energy, but Gary’s version is just 32p, so you can put the extra pennies towards a nice malt to wash it all down.
What you'll need:
450g beef mince
12 slider buns (toasted)
2 plum tomatoes (sliced)
1 tub cherry tomatoes
2 red onion (sliced)
2 large dill pickles (sliced)
1 jar relish
2 gem lettuce
- Mix the haggis and the minced beef together with your hands and add a little salt. The great thing about haggis is that it’s already seasoned, which gives the burger an amazing flavour and also helps hold in the moisture.
- Press the burgers by using a plastic lid. Find a lid that’s about 6cm wide x 2cm deep. Place the lid onto the work surface, take a large piece of cling film and cover the lid.
- Take some of your mixture and press it into the cling film covered lid. Get as much of the mixture into the lid as you can, then fold over the cling film, upturn the lid and push down onto the work surface and press the burger. Remove the burger from the lid - the burger should be covered in cling film.
- To cook the burger remove the cling film, heat up a frying pan, add a little oil and then place the burger into the pan. The secret is to not to touch the burger or turn it over until it has a chance to brown. The burgers will take around 5 minutes on each side.
- Build the burger up in as many layers as possible, to make every mouthful different.
Turnip and whole grain mustard slaw
What you’ll need:
1 medium turnip
1 large carrot
1 small bunch of chives
50g whole grain mustard
- Peel and then grate a medium-sized (450g) turnip and carrot.
- Toss them immediately in the juice of half a lemon.
- Mix together 4 heaped tbsp of mayonnaise, the whole grain mustard and 2 tbsp of chopped chives.
- Season with salt and black pepper, and then fold into the grated root vegetables.
What you’ll need:
1kg red rooster potatoes
20g cajun spice
- Microwave your potatoes for 10 minutes or until soft.
- Allow the potatoes to cool and settle, cut them in half and then cut into wedges.
- Drizzle a little oil in a frying pan, put the pan on the heat and then place the wedges into the pan - because the potatoes are cooked all you are trying to do is colour and crisp the potato.
- Once you have achieved some colour turn the potatoes over and do the same on the other side.
- Turn off the heat and toss in some of the Cajun spice, remove from the pan and sprinkle with grated parmesan.