The Cook School Scotland have their first Ayrshire Food Fayre of 2015 on Sunday 25th January from 10am until 2pm.
The event has a Burns theme and will include cookery demonstrations (and tasters of course), a wee ‘nip’ on arrival plus a great range of fresh seasonal produce and Burns night specials including:
Burns Supper Meal Deal
Haggis and Ayrshire Pork Scotch Egg
Laphroaig Whisky Cheese
Hairy Haggis Macaroon Bites
Whisky Sauces
& much more…
Plus there’s a FREE Rabbie Burns gift bag for the first 25 kids worth £5, FREE Saltire glitter tattoos, facepainting and balloon modelling!
Macsween Three bird haggis scotch eggs
Sunday 25th January – Burns Night – what to make
- 12 Fresh quail’s eggs
- 250g Minced pork
- 250g Three Bird haggis
- 5g Chopped parsley
- 2g Dried sage
- 4 Large eggs
- 80ml Milk
- 80g Plan flour
- 200g Panko breadcrumbs
- 1 liter Vegetable oil for frying
- Bring the quail’s eggs to the boil in enough salted cold water just to cover and simmer for 1 minute. Remove from the heat and stand for 1 minute, then cool in cold running water for 10 minutes. Gently peel and reserve in the fridge to firm up (you will probably loose 2 when peeling hence start with a pack of 12).
- Crumble the Three Bird haggis and mix with the pork mince, parsley, sage and seasoning, then divide into 10 equal , 50g balls.
- Moisten your hands in cold water, take one ball of haggis mix and flatten in the palm of your hand, then place a quails egg in the middle and bring the haggis mix around to fully encase the egg. Roll gently and repeat a further 9 times.
- Chill the haggis balls.Break the eggs into a bowl and whisk, add the milk and mix.
- Place the flour in a tray and season.
- Place the panko breadcrumbs in another tray.
- First roll the haggis balls in flour and dust off the excess.
- Next dip in egg wash and drain excess, finally rolling in the breadcrumbs.
- To ensure a good coating repeat the egg wash and breadcrumbs for a second time, roll gently.
- Reserve in fridge.
- To serve, heat a deep frying pan to 180c and the oven to 180c.
- Gently cook the Scotch eggs until golden brown and finish in the oven for 4-6 minutes.
- Serve with sauce gribiche, Aioli, Tartare sauce or your favorite dip.
Nairns Oatcakes have partnered with the very lovely Mark Greenaway to develop some east but delicious recipes – bet you thought oatcakes were just for cheese!
Mark Greenaway’s Peanut Caramel Cheesecake – a bit healthier than a regular cheesecake but just as tasty.
Peanut Butter Cheesecake by Mark Greenaway
© Nairns
Some suggestions from the Do Something Delicious website.
Chilli Burns:
This is a hot toddy / chilli preserve that is inspired by Burns, combining Galloway-grown chillies, Galloway Honey and Bladnoch whisky – so essentially 3 ingredients that are all created along the coastline that Burns used to patrol as an exciseman.
Foodies Guide to Glasgow and the West:
With a recipe for haggis stovies and featuring us as well as some other fab bloggers.
Tiny Tartans:
Perfect as a Scottish themed after dinner chocolate.
