Families of Scottish heritage will no doubt this week be celebrating the birthday of a Scottish legend and favourite son, Robbie Burns.
Burns, a poet and lyricist, was born Jan. 25, 1759 and died July 21, 1796 but for all the ensuing years, Robbie Burns’ Nights have been celebrated with Scottish meals and gatherings.
Of course Haggis is an integral part of such gatherings. This week’s recipes include one for a simplified substitute for Haggis, along with one other recipe taken from a group of recipes shared by long-time friends.
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Haggis, Simplified
- 1/2-3/4 tbsp. butter
- 1 onion, finely diced
- 1/2 tsp. or more black pepper
- 3/4 tsp. ground coriander
- 3/4 tsp. nutmeg
- 1 tsp. allspice
- 1/2 tsp. dried thyme
- 1/4 tsp. cinnamon
- 1 lb. ground lamb. minced
- 1/2 lb. chicken livers
- 1 cup stock
- 4 oz. pinhead (steel cut) oatmeal
Preheat the oven to 350 degrees F.
Warm the butter in a skillet. Add the finely diced onion and cook over medium heat until onion is softened, about 5 minutes.
Remove fatty or tough pieces from the chicken livers and chop.
Add the spices to the onion, cook a few minutes then add the minced lamb and chopped chicken livers.
Brown the meal until all is cooked. Add the stock and cover. Simmer for about 20 minutes.
Add the oatmeal, mix well then transfer mixture to a large casserole dish. Cover and cook in pre-heated oven for 30 minutes. Remove the lid and cook another 10 minutes.
Serve with mashed potatoes (tatties) and mashed rutabagas (neeps).
• • •
Scottish Lemon Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 lemon, zested
- 1 1/4 cups all-purpose flour
- 1 1/2 tsps. baking powder
- 1/2 tsp. salt
Drizzle Topping:
- 3 tbsps. lemon juice
- 1/2 cup granulated sugar
Preheat the oven to 350 degrees F. Grease and flour a large loaf pan.
Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time and then add the lemon zest.
Sift the flour, baking powder and salt and fold gently into the butter mixture. Spoon the batter into the prepared pan. Bake 40-50 minutes or until a toothpick comes out clean from the centre of the cake.
Remove the cake from the oven and let cool in pan.
To make the drizzle, mix the lemon juice and sugar until combined. Prick the warm cake all over with a skewer or fork. Pour the drizzle over the top of the cake, allowing the juice to seep into the cake. The top will form a crisp topping.
Cool cake completely and let drizzle set before removing from pan and slicing.
Joyce Walter can be reached at ronjoy@sasktel.net
