On January 25, across the world, people will honour Robert Burns by hosting a supper in his memory and eating haggis, neeps and tatties.
One nice way to serve these traditional foods is by making haggis croquettes which are easy to make but look and taste sensational. Serve with roasted beetroot, mushrooms, turnip cooked two ways and a delicious whisky gravy and you’ll have a dish worth writing poetry about!
The second recipe is for individual Beef Wellingtons served with creamed spinach, a port sauce and truffle tatties.
A delicious treat using the best Scottish beef, making individual Wellingtons is easier than making one large one as you’re less likely to overcook the beef.
The Beef Welllington class is the most popular classes at the Cook School at the moment, selling out almost immediately. It’s easy to see why as this is a perfect dinner party dish which can be made in advance, leaving you time to relax with your guests.
Haggis croquettes
SERVES 4
300g haggis
2 small turnips
100g butter
3 potatoes
100g fine white breadcrumbs
1 egg, beaten
4tbsp plain flour
Salt and pepper
Veg oil for deep frying
100g chanterelles
1 beetroot
Dash whisky
100ml good chicken stock
Cook the haggis wrapped in foil and simmered for an hour, or cook in a 180°C oven for an hour, or according to the pack instructions. Chop half a turnip into dice. Peel, chop and boil the rest in salted water until tender. Puree with butter and season well with salt and pepper. Boil the diced turnip until tender. Peel and chop the potatoes, cook in salted water until tender and mash well with butter, salt and pepper.
For the beetroot, sprinkle salt liberally over the beetroot then wrap in foil and cook for an hour at 180°C. When cooked and tender, dice to serve. For the chanterelles (or other mushrooms) fry in butter and season before serving.
For the whisky gravy, reduce 100ml of good chicken stock over a medium heat and add a splash of whisky. Thicken with a teaspoon of diluted arrowroot (or a few gravy granules).
To make the croquettes, mix the cooked haggis and mashed potatoes in a bowl, add a tbsp of the pureed turnip. Place half the mixture on a large sheet of cling film and wrap tightly until you have a neat, tight, even sausage. Repeat with the other half. Place in the fridge for at least an hour.
Remove from the fridge, unwrap, cut into individual croquettes (45g each). Place the flour in a bowl, and the beaten egg in another bowl, and the breadcrumbs in a third. Roll each croquette in flour, then in beaten egg, then in the breadcrumbs. Now, they’re ready to fry.
To cook the croquettes, heat the oil for deep frying in a wok or deep fat fryer to 180°C. When ready (test by dropping in a cube of bread and if it turns golden straight away, you’re ready) drop in the croquettes for 20 seconds until golden. Remove with a spider spoon and drain on kitchen towel. Serve as soon as they’re ready on a bed of hot pureed turnip, with the cooked beetroot, mushrooms, a few cubes of turnip and whisky gravy poured round.
Individual Beef Wellingtons with creamed spinach, port sauce and truffle tatties
SERVES 4
FOR THE WELLINGTONS
4 x 125g fillet steaks (trimmed centre cut, 3cm thick)
2tbsp vegetable oil
1tbsp chopped flat parsley
120g Stornoway black pudding, finely chopped
Good pinch thyme leaves
4 x 16cm plus 4 x 8cm disks of rolled puff pastry
Egg wash
Maldon salt
FOR THE SAUCE
240ml ruby Port
120ml red wine
200ml dark chicken stock
120g shallots, thinly sliced into rings
TO SERVE
Leaf spinach
2tbsp double cream
Olive oil
Sea salt and milled black pepper
New potatoes
1tbsp truffle oil
Butter
Preheat the oven to 190°C. Heat a frying pan on a moderate heat, season the steaks with salt and pepper and sear in a little oil for 30 seconds each side. Set aside.
Add the shallots to the pan and cook for 2 minutes. Add the port and red wine to the pan and simmer for a couple of minutes then remove the shallots and let cool. Put the pan with wine to one side to be finished later.
In a small bowl mix the black pudding, parsley and thyme. Take one of the smaller discs of pastry and place a quarter of the black pudding on top. Top with one of the cooled steaks and finish with a layer of shallot rings. Brush one of the larger discs with the beaten egg then lay the pastry (egg side down) on top of the steak.
Using a scraper to help you turn the Wellington over into the palm of your hand and pull the edges of the larger disk over the base of the smaller disk and seal down. This should totally encase the filling. Turn the Wellington over and place on a baking tray seam side down. Brush all over with beaten egg and gently prick the centre of the pastry to allow steam to escape.
Transfer the Wellingtons to a baking sheet and cook for 15-12-20 minutes for medium rare (44°C core temperature). Leave to rest for at least 10 minutes before serving.
While the Wellington is cooking return the wine to the stove, simmer until reduced by half then add the stock. Simmer and reduce to taste.
For the tatties, roast the new potatoes in a 180°C for 40 minutes. Meanwhile mash the butter with a dash of truffle oil (and grated real truffles if you have them!). When tender on the inside and crisp on the outside, they’re ready. Remove, halve, and serve with a knob of truffle butter.
For the spinach, when ready to serve, heat a saucepan, add a dash of olive oil and the washed spinach. Season and cook the spinach for a minute, add the cream and mix well, cooking for another few minutes.
Divide between four warmed plates, cut each Wellington in half and set to one side of the spinach, pour the sauce around and serve with the truffle tatties.
