How to cook a 3 COURSE SCOTTISH MENU + DIY HAGGIS! | Cullen Skink, Neeps and Tatties, Cranachan
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- Опубликовано: 10 сен 2024
- Happy Burns' Night! Hope this inspires you to make yourself AT LEAST some Scottish whisky cream cups (FOR THE HEALTH!) - but I promise all of these are extremely simple recipes and even an amateur like me felt like she nailed them the first time around!
#scottishcuisine #scotland #burnsnight #scottishfood #scottishrecipes
Recipes for all dishes below:
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Finally able to watch this fun video - yeah, a little late... Cullen skink looks yummy. The haggis easier than I had thought. But your Nigella channeling was spectacular 👏👏 Bravo!! 🏆 Thoroughly enjoyed.
Love the Nigella impression, you did it brilliantly. Thanks for a great vlog, I have my haggis , bought I'm afraid, etc all ready for tomorrow night.
That’s probably the smartest way to go!
Loved this video! That Nigella impression!
Love the video! The main course part made me think of Binging with Babish ☀️
Yessssss! That’s exactly what we were going for! ❤️
Well done!!! Happy Burn's Night :)
I love this video. I make my cranachan with Drambuie, in fact I’ve just dug out the bottle from the depths of what I pretend is my cocktail cabinet but is actually a window seat, before tonight’s locked-down Burns supper for my bubble of 3. I was once served haggis in an ‘individual gateau’ style in the Balmoral Hotel (might still have been the North British) and have copied it ever since: take a tall steel ring about 9cm in diameter, for each guest/portion create three equal layers inside the ring - cooked haggis for the base (pack it down tightly, then bashed neeps, then the fluffy tatties on top, lift away the steel ring and you have a beautiful, classy-looking ‘individual gateau’. I prepare this in advance when still sober, then at dinner just heat it up in the oven in a bain marie (to avoid the haggis drying out) until the tops of the tatties are golden. To serve, insert a tall sprig of rosemary into each one. You can drizzle a whisky cream sauce or gravy around each plate if you wish.
Binging with Babish! 😆🏴
Yessss you got it!
This was fantastic! The Nigella bit had me laughing, camera work and the fairy lights as well. You got Andrew’s knife tattoo.
Been wanting to try Cranachan, found double cream in my market. I love oats. Very intrigued by the homemade haggis! Found a Scotswoman who is now in the States who has a Frenchmen make the unbanned version of haggis but darned if I don’t try yours!
Great job Kat & Simon, quarantine is making us do odd things but this was a winner!
Love the video. A few years back our friends put together Burn's night at a local brewery where he was the host and his wife made haggis. There was even a bagpiper for the procession. We got a taste of Scottish tradition in Colorado, it was wonderful. Your courses look very yummy! Thanks for sharing, Kaki.
Thank you! That sounds like an amazing experience, I would love to experience a Burns Night dinner in another country!
This was so fun!! Loved it!
I love this!!!! 😍😍😍 Especially, your receipt of Hggis!!! Wao, it's so so exotic and.....interesting😍😍😍! At last, I 've detected the taste of Haggis😍😍😍😍 I'm looking forward the next cooking video😀
YESS CULLEN SKINK! When I visited Edinburgh about 7 years ago, that was my favourite meal! So delicious & creamy.
Ours was very comforting but almost a bit healthy tasting, so I think if I wanted to go for a full restaurant style cullen skink, I'd add more cream! .)
I swear I head “that’s sexually delicious” when you were tasting the haggis, neeps and tatties… I was like woah she really loves Scotland! Haha jokes aside, loved this video thanks so much for the content! I may be moving to Glasgow next summer, would be great if you could make another trip sometime :)
We were just talking about it the other day! Once we feel a bit safer about travels I think we'll try to make more themed vids from Glasgow .)
The bloopers crack me up every time
I loved this video! Please do more! It was beautifully filmed and you were very clear explaining all the different steps of the recipes 👌I want to try making Cullen Skink next weekend!
Aw thank you so much!! I was a bit anxious about cooking on camera as I don’t consider it to be my forte but the recipes were truly simple enough to end up making a pretty ok video haha! Good luck with your soup! .)
@@Kakibot Thank you! I'll let you know 👍 and I can assure you looked very natural and confident while cooking. I loved the Nigella impression 🤣
great dish... but the dessert one is my favorite.
Hi 🙋🏼♀️ I was wondering if you could share your tips about moving to Edinburgh nowadays since UK is not a part of EU anymore. I’ve tried looking for info online everywhere but couldn’t and I found your previous video about moving to Scotland really encouraging and helpful 🙂
That's a great idea Aleksandra! I think I'd probably wait a bit before really getting into researching this though - between covid and brexit, rules are quite short lived at the moment. But I want to do a deeper dive once I feel like the government has made up their mind! .)
That would be awesome! Thank you so so much 🙏❤️
Great video! Thumbs up for the surprising transformation into a domestic, frivolous goddess and for breaking into a gallop ;) Thank you!
3 meals, 3 shooting styles! Tell us which you like most :)
There are still many people that make their own haggis. I would recommend using lamb or beef liver, lamb/mutton lung is fairly hard to find even in good butchers
Have you ever tried Edinburgh Fog
No I haven’t! Tell me more!
@@Kakibot
Ingredients:
Half pint double cream
One ounce castor (fine granulated) sugar
Two ounces small macaroon biscuits
Almond essence
Drambuie liqueur to taste
One ounce flaked almonds
Method:
The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.
Another dessert is Tipsy Laird - Scottish Trifle
INGREDIENTS
300 g sponge cake, halved and cut into thick slices
300 g fresh raspberries
6 tbsp. Drambuie or Whisky
500 ml double cream
500 ml custard
Handful of toasted flaked almonds to decorate
DIRECTIONS
Line the bottom of 6 glasses or serving bowls with the slices of sponge cake. Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge.
Pour the Drambuie or Whisky over raspberries and spoon over the custard in a thick layer.
Finish with a thick layer of cream (using a spoon in piping bag, if you want to be really neat). Decorate with almond flakes and raspberries
@@charlestaylor3027 Oooh. I’d forgotten all about Tipsy Laird. That’s what comes of living in England!
'don't worry this is the only offal'... and chicken at that.....oxymoron of a haggis but fun video and you did qualify it :)
I liked the sound of this recipe because I thought chicken liver is probably the one type of offal that is truly accessible in most supermarkets around the world - plus in my experience most people find it the least icky .D but yeah, it's definitely not REAL haggis. The flavour is pretty spot on though, promise!
I see an homage to Babish.
I am sure at primary school when we got haggis Neeps and tatties there was a white sauce. Did anyone else or was my primary school just weird?
If you’re not good with cooking, why do you have tattoos of food in one arm and a knife in the other? I’m curious!😂 thanks for the lovely recipies💕
That's Sharpie, we were doing a Binging with Babish visual reference :)
Babbish!