Oatcakes for Burns Night!

By Contributor -
Haggis, neeps and tatties on oatcakes
Haggis, neeps and tatties on oatcakes

Nairn’s, producers of exceptional Scottish oatcakes, and award-winning Edinburgh-based chef Mark Greenaway have joined forces to devise a special gourmet treat just for Burns Night!

 

Haggis, Neeps and Tatties With Oatcakes

Makes 10

2 Maris Piper potatoes

100ml milk

40g butter

Pinch sea salt

1 small turnip

100g haggis

10 Nairn’s Rough Oatcakes

Chopped chives to garnish

 

 

For the mashed tatties…

• Cut potatoes in to evenly-sized small dice

• Boil until tender

• Drain and mash until super smooth

• Add milk and half the butter, beat in well and add a pinch of salt

• Spoon into piping bag and keep warm

 

For the mashed neeps…

• Dice turnip into even sized pieces and boil until tender

• Drain turnip and put back into the pan (on the heat) to dry out any excess water

• Mash until extremely smooth

  • Add the rest of the butter and a pinch of salt

• Spoon into piping bag and keep warm

 

For the Haggis…

• Catch your wild haggis from the lowland hills of Scotland

  • Heat haggis as per instructions. Once hot, remove casing and mix well with a spatula or wooden spoon

 

To assemble…

• Pipe alternate dots of turnip and mash around the outside of each Nairn’s Rough Oatcake

• Spoon haggis into the centre

• Garnish with chopped chives

 

Enjoy with a dram or two, and a traditional rendition of Burns’s Address To A Haggis.

 

Mark Greenaway

  • Mark began his career as a chef in Scotland in 1992, before embarking upon a five-year stint in Australia, working at some of the nation’s top establishments.
  • On returning home to Scotland, Mark worked at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders.
  • In 2011, Mark opened Restaurant Mark Greenaway in Edinburgh. Since then, restaurant has gone on to receive numerous awards, including three AA Rosettes for outstanding cuisine.
  • “I am passionate about using Scottish ingredients and products in my cooking,” said Mark. “I love using Nairn’s oatcakes, which are made using wholegrain Scottish grown oats, and always make sure I have a pack or two in my store cupboard at home.”

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