Your Guide to a Burns Night Feast.
Every year, on January 25, people throughout Scotland and around the world come together to celebrate the life and work of our national bard, Robert ‘Rabbie’ Burns.
Culminating in a traditional Scottish feast that includes the signature dish of haggis, neeps and tatties, it is an evening for friends and family to come together and celebrate the Scottish culture – which often combines plenty of song, dance and whisky.
But what should be included on your Burns Supper menu?
Lucky for you, we’ve come up with a delicious Scottish inspired menu for all to enjoy this Burns Night – from a smoked salmon starter to a whisky infused dessert, we’ve included some of our team’s favourite dishes, all with an added Stockan’s twist.
Burns Night Starter: Smoked Scottish Salmon & Stockan’s Mini Oatcakes
Although not a traditional feature of Burns Night Suppers, smoked salmon and oatcakes are still considered a quintessential Scottish dish – they are also considered relatively easy to prepare and can be presented in several different ways to truly tantalise the taste buds.
For instance, when serving your smoked salmon, why not accompany it with a generous dollop of cream cheese, a little horseradish, some dill or a sprinkle of lemon zest? Alternatively, you may choose to buy or whip up your own smoked salmon terrine to gently smooth over the top of your Stockan’s Mini Oatcakes.
And remember, our Mini Oatcakes come in three delicious flavours: Original, Cheese and Cracked Black Pepper, allowing you and your guests to mix and match your flavours.
Burns Night Main: Haggis, Neeps & Tatties with Stockan’s Thin Oatcakes
No Burns Night Supper would be complete without a course of haggis, neeps and tatties – in fact, we’re pretty sure it must be a Scottish law by now!
This iconic Burns Night staple consists of haggis – a savoury pudding made with sheep’s offal, oats and suet – mashed turnips (or neeps), potatoes (a.k.a tatties) and, depending on your liking, a generous dollop of whisky sauce.
But what advice can we give those of you wanting to recreate this delicious dish?
- For the best mashed tatties, we recommend using Maris Piper potatoes. With their floury texture and creamy flavour, they’re certainly the best for mashing. However, if you’re struggling to get your hands on some then you can also use King Edward potatoes.
- For a richer flavour, why not add a small splash of whisky to your mashed neeps and tatties. Or, if you prefer a bit of spice, then consider adding a pinch of cayenne pepper to this dish.
- Don’t forget to include some Stockan’s Orkney Thin Oatcakes to really complement this traditional feast. With the combination of savoury haggis, sweet and earthy neeps, and our light nutty oatcakes, you’ll experience a harmonious blend of flavours that will have you cleaning up your entire plate just in time for dessert.
Burns Night Dessert: Cranachan Made with Stockan’s Thick Oatcakes
For this dish, our Stockan’s Orkney Thick Oatcakes – made with coarse milled crunchy wholegrain oats – are the perfect ingredient for what is a traditional dessert on Burns Night.
Although traditionally made with crowdie, a soft spreadable cheese similar to ricotta or mascarpone, here at Stockan’s we prefer to use double cream as it helps to make this dessert a little bit lighter after the heaviness of the main course.
Here’s how it’s made:
