January spells only one thing here at Thistly Cross HQ and that’s catching haggises, mashing neeps and generally trying to remember what comes after the line – ‘wee sleeked, timorous beastie…’.
So what better way to say happy birthday to the Bard than going all out and creating a whisky inspired three course dinner…or in our case, a whisky cask cider inspired feast.
So here’s what’ll be on Thistly HQ’s dinner table when the 25th comes around:
Starter: Haggis bhajis with whisky cider dip
Scotland’s love affair with Indian food shows no sign of abating and these haggis bhajis are a mouth-watering cultural combo. Bung three sliced onions, one crushed garlic clove, one chopped red chilli and 7oz of cooked haggis into a pan with oil. Cook until brown. Add 10oz of flour and a small amount of water to a bowl, then whisk. Add the haggis mix to the batter and deep fry. To create the dipping sauce for your starter mix 10fl oz of orange juice, 10oz of brown sugar, 3fl oz of white wine vinegar and 3fl oz of whisky cask cider.
Main: Haggis, clapshot and whisky sauce
There’s no beating the traditional main of haggis, neeps and tatties at your Burn’s supper. Whether it’s shop bought, homemade, meat or veggie, we don’t discriminate when it comes to Scotland’s national dish.If mash isn’t your thing, a Thistly favourite is haggis on toasted artisan bread with a little drizzling of balsamic vinegar.
For the whisky sauce, add 17fl oz of double cream, 2tsp of mustard and season to taste. To add that infamous whisky kick, add a splash of whisky – we recommend using a single malt from our friends at Glenglassaugh Distillery.
Dessert: Whisky & Cider sorbet
Although Burn’s suppers help celebrate poems from the past, there’s nothing stopping you getting contemporary with it – like creating a whisky and cider sorbet. To make this great little palette cleanser, mix 4 cups of water with 1 ½ cups of cane sugar and 2 cups of lemon juice. Add 4 oz of Thistly Cross Whisky Cask Cider then garnish with lemon zest and a sprinkling of sugar.
So there you have it – a Burn’s culinary knees up fit for the Bard himself.