Wondering what to bring to your Burn’s Night celebrations parties? Here’s a simple Scottish recipe that will be the hit of the party! But, what’s the difference anyway between Scotch and American pancakes anyway? – here’s the rub, Scotch Pancakes are like American Pancakes, but, they are much firmer with a thicker constancy and a perfect base for savory or sweet toppings (and in my opinion just a wee bit… nicer). The recipe makes 12 pancakes so you may want to double or event triple it because they are so delicious…
So enjoy your Burn’s night and all things Scottish as we ourselves prepare for a trip to ‘The Highlands’ in a few short weeks, researching our next Scottish adventure with Shamrock and Peach Tours…excited.
Here’s the recipe for Savory Pancakes with Smoked Salmon, Olives and Dill…
(for the pancake)
6 oz of self-flour (1 cup)
1 tsp of baking powder
½ tsp sugar
Pinch of salt
7 oz of milk
Butter and a little vegetable oil for frying
(for the topping)
Ground black pepper
Squeeze of lemon juice
Sprigs of Dill
How to make it
Sift the flour with the baking soda, salt and sugar in a bowl and make a well in the center.
Whisk the eggs and milk together and pour in to the center of the dry ingredients, stirring until combined.
In a heavy based pan or griddle add a just a little butter and vegetable oil. Using a small ladle drop a small amount on to the hot pan. When one side is golden flip over and cook the other side. Remove and set aside.
To assemble pile a little smoked salmon on top of each pancake with a squeeze of lemon juice over the salmon and freshly ground black pepper. Top with a little creme fraiche, chopped olives and a sprig of dill.
In honor of Burns Night, and the celebration of the famed Scottish poet, Robert Burns, may I present to you ‘Neeps and Tatties Patties’…
An authentic Burns Night Supper includes whisky, haggis, Neeps and Tatties (Potatoes and Turnips). However, my family are taking a different approach tonight and going with a ‘Veggie Burger’ with mashed turnip, sweet potato and oats; a really tasty and nutritious alternative to haggis! I think even Rabbie himself would agree it’s a great substitution… so Cheers to you Rabbie (and we will be raising our glass tonight in your honor)
…and, let me say, there’s no substitution for Scotch ‘whisky’ so please, rest easy in your grave tonight… we get it…
Burns Night Celebrations
Here is the recipe….
Neep’s and Tattie’s Patties (Vegetable burgers with Oats, Turnips and Sweet Potatoes)
¾ Lbs sweet potatoes (cut in half lengthwise)
¾ lbs small turnips (cut in half lengthwise)
1 cup quick oats (1 minute oats)
1 cup cooked quinoa
2 cups of cooked black beans (mashed a little)
1 large shallot (finely diced)
½ cup mixed fresh herbs (parsley, cilantro, chives)
1 tsp natural sea salt
½ tsp ground black pepper
1 tsp smoked paprika
1 tsp cumin powder
Dash of hot sauce
semolina flour (about ¼ cup to roll Patties)
Coconut oil (about 3 Tbsp to sauté)
How to make them
Preheat the oven to 375 degrees F. Line a baking tray with aluminum foil and place cut sweet potatoes and Rutabaga’s flesh side down. Roast for about 35-40 minutes or until soft. Set aside to cool and then remove the skin from flesh.
To make the patties in a large bowl combine the sweet potatoes, rutabaga, cooked black beans, shallots, mixed herbs, salt, pepper, paprika, hot sauce and cumin. Use a potato masher to evenly incorporate all the ingredients together.
Process the large oats slightly in the food process and then add to the mixture stirring to combine and thicken the patties.
Divide the mixture into 8 round balls and then flatten to create a disk shape. Dip each patty in to semolina flour.
Add coconut oil to the pan and begin to cook the burgers in batches 3-4 minutes each side adding more oil as needed. The patties should have a brown crust.
Serve warm and enjoy!
We still have a few spaces on our Historic Scotland Tour May 29th to June 4th 2017 ,please check out our website and send me an email…
So it’s that time of year when those of us with Scottish heritage eat sheep’s innards (Haggis) and pretend we like it. Allow me to remind you about the ingredients (heart, lungs and liver of a sheep in a sheep’s stomach). Then there is the language of the old Scots when coof means a fool, fa means to have one’s lot and hame means home, etc Need I say any more? In honor of Burns we drink Scottish whiskey and toast a man who still impacts Scottish culture an indeed our world after 213 years.
Last night I was an honored guest at a Burns night supper at the Old Blind Dog Irish pub to share the opening Selkirk Grace. We dined on scotch eggs, lamb shanks and a rather interesting Black Forest Cranachan.
Tomorrow evening we will celebrate Burns with my wee family and I am making an Ulster Scots classic. Growing up as the daughter of an Irish beef farmer we used the simple method of cooking to tendering tough pieces of meat (and less expensive) by braising and slowly cooking to melt in your mouth tender. Ulster style comfort food! When shopping for beef look for marbling of fat for the best flavor.
Ulster Scot Braised Chuck Steak
2 Lbs braising steak such as chuck (cut in to 8 pieces)
1 tsp coarsely ground black pepper
½ tsp kosher salt
2 Tbsp canola oil
1 Tbsp butter
1 onion (diced)
1 tsp freshly chopped thyme
1 bay leaf
2 Tbsp flour (blended with a little cold water)
1 pint (2 cups) beef stock
1tsp Worcestershire sauce
1tsp coarse whole grain mustard
How to make it:
Season the steaks salt and pepper.
Preheat cast iron skillet to medium high heat with a little oil and butter combined.
Add the beef to skillet and braise the pieces in small batches for 2-3 minutes on each side to brown. Remove the steak and place in to a Dutch style oven or casserole dish.
Cook the onions in the skillet to soften and then add to the Dutch style oven.
Combine the stock, flour, Worcestershire sauce, mustard and then pour over the meat. Add the freshly chopped thyme and bay leaf.
Cover and cook for 2 ½ hours until the meat is tender and falling apart.
Remove the bay leaf prior to serving.
Serve with creamed mashed potatoes and turnip and carrot mash (Neeps and Tatties).