Something for the weekend
...after some fish & chips, lovely red wine and conversation with Mum and Tony on Saturday night, I had a bit of a long sleep in on Sunday and watched something for the weekend on tv ...
= good job, as found out about ‘Being Human’ - a new programme that starts tonight at 9pm on BBC3… it looks v. GOOD!
here’s a recipe from something for the weekend…January 25th (that’s tonight!) is Burns night and every year people celebrate the birthday of a famous Scottish poet called Robert Burns. It’s a massive night in Scotland and this year it is the 250th anniversary of his birth.
Haggis with neeps and tatties - Preparation time less than 30 mins. Cooking time 1 to 2 hours.
Ingredients
- - - For the haggis
1 x 1 kg/2¼lb haggis
- - - For the neeps and tatties
250g/9oz swede/turnip, cut into quarters
200g/7oz unsalted butter
1 tbsp double cream
salt and freshly ground black pepper
450g/1lb potatoes, quartered
200ml/7fl oz ready-made gravy, to serve
Method
1. For the haggis, bring a large pan of water to the boil, carefully add the haggis, then reduce the heat to very low and simmer the haggis for 75 minutes, topping up with water if necessary.
2. Meanwhile, for the neeps and tatties, bring a separate pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.
3. Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
4. Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.
5. Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
6. To serve, cut the haggis open and place 200-250g/7oz-9oz into the centre of each of four serving plates. Spoon the neeps and tatties alongside. Drizzle over the gravy.
And a cocktail to go with it = Ay fond kiss!
Ingredients
¼ fresh lime, juice only
25ml/1fl oz Scotch whisky
2 tsp elderflower cordial
1 tbsp apricot liqueur
25ml/1fl oz pressed apple juice
6 ice cubes
ginger ale or lemonade
Method
1. Pour the lime juice, whisky, elderflower cordial, apricot liqueur and apple juice into a cocktail shaker, then add the ice and shake well.
2. Strain the mixture into a sling glass and top up with ginger ale or lemonade.
3. Serve immediately.
After Tony fixed our van (THANKS so MUCH!), we went for a walk ...
...and then went to costa for lunch and had a meatball sandwich and a latte and read some papers and it was really nice & relaxing.
