Find below some Burns Night recipes to enjoy with the whole family – tested by the Dolce Schools catering team, they are a great way to break up the homeschooling schedule!

Our in-house Chef James Capper enjoyed sourcing these recipes, ensuing they were designed for the whole family to enjoy cooking and eating together.

Additionally, you can also watch the live and completely free Big Burns Supper event from the comfort of your home, headlined by KT Tunstall. Click here to watch via Facebook https://tinyurl.com/y57e2cee from 7pm – 8.15pm on Monday 25th January 2021

Burns Night Child-Friendly Recipes

Scottish Stovie

Burns Night Recipes

 

A Traditional heart warming Scottish Stew.

Serves 2-3

 

Prep Time: 20 Mins Cook Time: 1 hr and 30 mins

 

Ingredients:

30g Butter

1 Finely Chopped Onion

2 Garlic Cloves, Sliced

½ Swede, peeled and cut into cubes

2 Carrots (large), 

1 Sprig of rosemary

1 Finely Chopped Stick of Celery (Replace with leek if allergic)
500g Leftover meat (beef, lamb, or corned beef, cubed)
700g Tatties (potatoes), peeled and cut into cubes

500ml (lamb, or beef stock)

Seasoning

Serve with Oatcakes or crusty bread.

 

Method:

  1. In a medium sized pan melt butter and fry onions on a low heat until they are soft. Then proceed to add the garlic, swede, carrot, and celery and fry for 5 mins.
  2. Put the meat in the pan if you are using leftover beef or lamb, stir as you go, then add the potatoes. Pour stock over and season we’ll. Bring the pan to the boil and then lower to a simmer, then add the rosemary, and cook covered for 1 hour and 30 mins, or until potatoes have broken down completely and vegetables have softened. If you chose to use corned beef and this during the last 20 minutes of cooking.
  3. Remove rosemary storks, Serve with oatcakes or crusty bread, enjoy!

 

Add some sides to your Burns Night recipes…

New Tartan Veggies Tart


Colourful roasted vegetables on a base of puff pastry.

Serves 2-3 

 

Prep Time: 15 mins Cook time: 1 hour

Ingredients:

4 medium Carrots, peeled and cubed
4 Parsnips, peeled and cut into 2cm chunks
2 Medium Sized Potatoes, peeled and cubed
2 x Tablespoons Veg Oil
1 x Cooked Beetroot (in juice not vinegar), cubed

3 Teaspoons of Honey
Sea salt
Black Pepper
1 Roll of shop Bought puff Pastry
Egg wash

Method: 

  1. Pour veg oil into a large roasting tin, that spread out evenly would take all the veg on one layer. Then Preheat the oven to 200.c.
  2. After preparing the vegetables, place them in the roasting tin and tumble them in the oil to make sure they are all fully coated with the oil.
  3. Then repeat the tumble with honey, salt, pepper, thyme all together.
  1. Then Place the roasting tray with the vegetables in the top tray of the oven for 40 – 45 mins (or when the vegetables are a light golden brown), basting every 10 mins or so in the honey and oil mixture..
    5. Remove from the oven and set aside.
    6. Line a Small roasting tin, then roll out your puff pastry and spread it over the base of the small roasting tin. Brush with egg wash.
    7. Take the vegetables previous cooked and arrange them on the puff pastry. Return to the oven for 10-12 mins. Remove once pastry is golden brown and has risen.
    8. Portion tart and serve with tatties and neeps and some onion gravy.

 

Neeps and Tatties Mash (Side Dish)


A Burn’s Night Classic; Mashed Swede and Potatoes
Serves 4


Prep Time: 5-10 mins Cook time: 40 Mins

 

Ingredients
500g Potatoes

500G of Swede
1 x Tablespoon of butter
Seasalt
Black Pepper

 

Method:
1. Bring a large pan of water to the boil (add a good pinch of salt).

  1. Peel Swede and duced into 20mm chunks. Then add to the boiling pot for 15 mins.
  2. Whilst this is cooking prepare your potatoes. Peel and diced inton 20 mm chunks. When the 15 mins is up, add the potato chunks to the water and cook for another 15 mins or until everything is soft. Strain then leave to drain for 1 mins.
  3. Add butter, a good pinch of sea salt and twist of black pepper. Then Mash.
    5. Serve as a side, for your Burns night main meal.

 

Buttered Leeks (Side dish)

 

Soft leeks gently cooked in butter and garnished with honey and thyme.

Serves 4

 

Prep & Cook time: 25 Mins

 

Ingredients
900g Leeks, Trimmed.
30g Butter, plus extra for serving
Seasoning
1 Teaspoon of honey, for garnish
Thyme Leaves, for garnish

Method:
1. The night before, cut the leeks from the top to the root & wash in cold water. Thinly slice then diagonally, place into plastic bags in the fridge ready for the next day.

  1. Put a large pan on a medium heat, melt the butter over the base of the pan and then add the leeks with plenty of seasoning. Stir to fully coat in butter.
    3. Lower the heat and cover, allow leeks to gently cook for 15 minutes, stirring at intervals. Leeks are ready when tender.
  2. Serve with a knob of extra butter, garnish with thyme sprigs, and drizzle honey over the top.

 

Finally, no Burns Night is complete without a delicious pudding recipe!

Scottish Dundee Cake with Custard

 

Rich, Indulgent spiced fruit cake.

Serves 10

 

Prep Time: 30 Mins Cook Time: 1-2 hours

 

Ingredients
175g brown sugar
3 x Tablespoon of Orange marmalade

3 x Large eggs, Beaten
400g Dried Mixed Fruit
225g Self Raising Flour
2 x Tablespoon of milk
25g Ground Almonds
1 x Teaspoon of Mixed Spice
75g Glace Cherries, sliced into ½’s.
40g of blanched almonds (to decorate)
1 x Teaspoon of Caster sugar

 

Method:

  1. Grease and double line a 20cm cake tin (with removable base) with baking parchment. Preheat oven to 150.c/Fan 140.c
  2. Beat the brown sugar and butter by hand or a food processor for 3-4 mins or until very light and fluffy.
  3. Fold in the marmalade, then slowly add eggs 1 at a time, beating well after each introduction.
  4. Add the ground almonds, flour and spices to the batter mix. Then slowly mix until well combined. Next stir in (with a large metal spoon) the dried fruit and cherries.
  5. Then stir in the milk. Mix till well combined.
  6. Pour the cake mixture into the cake tin and smooth the top. Top with blanched almonds on top.
  7. Bake for ½ to 2 hours. Until well risen, firm and golden brown. (try the cake skewer test)
  8. Allow the cake to cool for 10 mins, remove from the cake tin and sprinkle with caster sugar. 
  9. Serve with a homemade custard*.

tip** for a custard with a twist, stir in some orange zest

To find out more about our approach to food at Dolce Schools Catering, click here https://www.dolce.co.uk/about-us/our-vision/

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