Cel­e­brate Burns Night with a serv­ing of neeps & tat­ties

Po­etic com­bos us­ing swede and pota­toes – per­fect for cel­e­brat­ing Burns Night on 25 Jan­uary

Easy Cook - - CONTENTS -

Crispy neeps & tat­ties cake

Peel and cut a large swede and 4 bak­ing Q pota­toes into chunks and boil for about 20 mins un­til ten­der, then drain. Re­turn to the pan over a low heat for a few mins to dry out. Off the heat, bash into a chunky mash with 25g but­ter, a touch of salt and lots of pep­per. Heat oven to 220C/200C fan/gas 7. Grease an oven­proof fry­ing pan with a splash of oil and line with 8 thin slices pancetta. Press the veg into the dish, dot with 25g more but­ter then bake for 40 mins un­til crisp and golden. Turn out and cut into wedges. Serves 8.

Neeps & tat­ties soup

Melt 25g but­ter in a large pan, then add Q ¼ tsp co­rian­der, a chopped onion, 200g chopped swede, 1 sliced car­rot, a chopped cel­ery stick and 140g chopped potato. Fry for 4-5 mins, then cover with 400ml wa­ter and bring to the boil. Cook un­til the veg­eta­bles are soft – 20-25 mins. Sea­son with salt, pep­per and nut­meg, then add 400ml milk. Blitz in a blender, then re­turn to the pan to heat through. Mean­while, heat 140g chopped cooked hag­gis or black pud­ding in a fry­ing pan un­til siz­zling. Serve soup topped with hag­gis, a swirl of dou­ble cream and black pep­per. Serves 2.

Cheesy neep & tat­tie chips

Peel and cut 1 large swede and 1 large potato into chips and toss with 2 tbsp olive oil, 1 tbsp thyme leaves and 50g finely grated parme­san. Lay out flat in a roast­ing tin, dot with but­ter and roast at 220C/200C fan/gas 7 for about 40 mins, turn­ing half­way through, un­til golden. Serves 4.

Neep & tat­tie lamb pie

Heat 1 tbsp olive oil in a large non-stick Q fry­ing pan and cook a large sliced onion un­til golden, add 500g minced lamb and 1 tbsp chopped thyme and fry over a high heat for 8 mins un­til browned. Tip in a 400g can chopped toma­toes, then add a beef stock cube, sea­son and sim­mer for 20 mins un­til thick. Crush 750g cooked pota­toes and swede with 40g melted but­ter. Tip the lamb into a gratin dish and top with the pota­toes. Grill for 8 mins on high. Serves 4.

Cod with neep & tat­tie top­ping

Mash 500g cooked potato and 1 swede Q with sea­son­ing. Heat oven to 190C/gas 5/fan 170C, put 200g soft cheese with gar­lic and herbs and 150ml veg­etable stock into a large pan and heat gen­tly, stir­ring with a wooden spoon. Add 4tsp of corn flour blended with 2 tbsp wa­ter and cook un­til thick and smooth. Stir in 650g cubed cod, 100g peeled prawns and some chopped pars­ley then tip into a 1.5 litre bak­ing dish. Spoon the mash on top and bake for 25-30 mins un­til pip­ing hot. Serves 4.

Your guests will love this per­fect win­ter's night party food

Crispy neeps & tat­ties cake

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