MY FAVOURITE DISH
ADAM STOKES, HEAD CHEF AT GLENAPP CASTLE BURNS NIGHT HAGGIS, NEEPS AND TATTIES WITH A TWIST
Burns Night is on Wednesday, and the bard was born very close to our restaurant, Glenapp Castle. We were recently awarded three Michelin stars and four AA rosettes, and haggis is our signature dish.
The beauty of haggis is that it is easy to cook at home. There are no timing issues at all; it is impossible to overcook a haggis. The other ingredients can also be prepared in advance.
I have designed my own very tasty haggis, which is spicier and smoother than the average. It is available at wehaemeat.com. Otherwise, you can find them at a local butcher or Waitrose. μkeep the haggis at room temperature for two hours so it is soft enough to divide into four. Mould into four balls and wrap tightly in cling film. μpeel and chop the swede into small pieces and place in a pan with the milk and chicken stock. Simmer until soft then drain, saving the remaining liquor. Blitz the swede in a food processor with some of the remaining liquor until smooth (don’t make the purée too wet). Finish with a knob of butter and season with salt, pepper and saffron. Keep warm. μat the restaurant we create a crisp-like potato garnish, frying a very fine slice in vegetable oil, but you may wish to make some mash. μcook the sugar in a frying pan until golden brown. Add batons of peeled and sliced apple to the pan. Pour in the whisky, and flame. Add butter, mustard and a tablespoon of water. Cook for one minute and keep warm. μplace haggis in hot (not boiling) water and cook for 15 minutes until piping hot. Remove cling film, arrange on a plate and serve. Glenapp Castle, Ayrshire, Scotland (glenappcastle.com; 01465 831212).