Near the end of January 2016, one of the UK's largest
independent hotel groups, Macdonald Hotels & Resorts, will be
hosting lively, traditional Burns Suppers in 45 hotels right across
the UK, in celebration of the life and works of Robert Burns.
This is believed to be one of the largest haggis-fests in the
world and will incorporate one extra special event at Macdonald
Aviemore Resort which will also host the Highland Premier of Robert
Burns the Musical*.
Preparations are already underway at Macdonald Hotels &
Resorts to be part of what may be the largest UK-wide celebration
of the Ayrshire born poet's life. Traditional fare of haggis,
neeps and tatties will naturally be on the menu, alongside Highland
venison and a rich, aromatic game stew. This is one evening for
Macdonald Hotels & Resorts to revel in being a traditional
Scottish host, so there will of course also be the chance to enjoy
a dram or two along the way.
Keith Shearer, group executive chef said: "We are proud of
Macdonald Hotels & Resorts' Scottish heritage. Our aim on Burns
Night is to create a dining experience that brings people together
across the UK in celebration of one of Scotland's foremost cultural
icons. We're always very particular about our menu and each and
every element has been carefully selected from the best suppliers
we can find.
"Really great haggis is genuinely delicious but if you are
preparing it at home there are lots of ways to get it wrong.
There's no excuse for ever serving haggis soggy or dry so, if you
can't join Macdonald Hotels on the evening, here's my suggestion of
how to serve Scotland's national dish on its most important night
of the year. "
Take the taste home - Macdonald Hotels & Resorts'
Haggis, Neeps and Tatties
300 grams of haggis;
300 grams of mash potato;
300 grams of bashed turnips;
150 grams of butter unsalted;
50 ml of whisky;
100 ml of double cream;
100 ml of beef gravy;
50 ml of milk.
Peel and quarter the potatoes. Rinse
in cold water. Bring to a gentle boil in salted water. Simmer until
fully cooked. Drain into a colander and allow to steam dry. Pass
the potato through a potato ricer or potato masher, add the butter
and a splash of milk. Season to taste - then keep warm.
Now, peel the turnip and cut into
2cm dice. Bring to a gentle simmer until fully cooked. Drain into a
colander and allow to steam dry. Pass the turnip through a potato
ricer or potato masher, add the butter and milled black pepper to
Next, bring the cream and gravy to
the boil, then reduce to a pouring sauce consistency. Take care
while you flame the whisky by pouring into a hot pan and exposing
to open flame. Take off the heat and allow the alcohol to burn off
then pour into the cream sauce. Mix well and check for
Finally, steam the haggis until
piping hot. Cut open and release from the skin. Shape into a large
rugby ball form with two wet dessert spoons. Shape the mash potato
& turnip in the same way.
Add the finishing touch by serving
with the whisky sauce.
The easier way of course is to leave
the cooking to the experts. All Macdonald hotels will be offering a
Burns inspired menu throughout January. A selection of three main
courses will be on offer to diners; traditional haggis, neeps and
mashed tatties served with a whisky sauce; a game stew marinated in
red wine, juniper and thyme; and seared Highland venison loin, with
gamekeeper's pie, glazed red cabbage and loganberry sauce.
Macdonald Hotels & Resorts is
one of the UKs largest independent hotel groups and boasts almost
50 AA rosettes for its restaurants. All year long, menus are based
around the finest seasonal ingredients, supported by a commitment
to source the very best produce available.