An Irish Whiskey Pumpkin Pie for Halloween

The original Jack O Lanterns were carved from turnips, potatoes or beets and has been a popular tradition here for centuries! Immigrants from Ireland brought the Jack O Lantern tradition with them when they went to the United States. They soon found that pumpkins, a fruit native to America,  were easier to carve into the perfect Jack O Lanterns and they made great pies too!

In recent years, Pumpkin Pie is becoming a popular Halloween dish here in Ireland, as coffee shops and restaurants have been adding this sweet, mousse-like dessert dish to their seasonal menu. I'm adding another little piece of Ireland to the Halloween story, by flavouring my Pumpkin Pie with a little Irish Whiskey. You can use whichever brand is your own favourite!

The first recorded recipe for pumpkin pie was published as a 'Pompkin Pudding' in 1796, in a book called American Cookery by Amelia Simmons. This cookbook is considered to be the first Cookery Book to be published by an American, in America. Only four copies of the first edition are known to exist!

The first American Cookbook: American Cookery, by Amelia Simmons, 

published by Hudson & Goodwin of Hartford, Connecticut, USA, in 1796

Pumpkin Pie is made in the same way as a Baked Cheesecake or a Custard Tart and is flavoured with cinnamon, cloves and ginger. If you've never eaten some, you could be excused for thinking that it might taste like a savoury vegetable quiche - but it's really more like a sweet cheesecake in a pastry crust! The Gingernut biscuits add flavour and also help to make the base crunchier. The evaporated milk gives a richness to the pie and the Irish whiskey works just perfectly with the spices to give it a yummy taste sensation!

You can make this recipe at any other time of year by substituting Butternut Squash or Sweet Potato instead of pumpkin. Their texture and taste are almost the same when flavoured and cooked. In the US, you can buy canned puréed pumpkin for use in cooking.

Becky Pumpkin - Butternut Squash - Sweet Potato

This recipe makes one 10" x 1.5" Pumpkin Pie

To Make the Pumpkin Puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds. Cook the pumpkin in a 160*C oven for 30 minutes or in the microwave on high power for 12 minutes. Scrape off all the cooked flesh and purée it quickly in a blender until smooth. (If you are using canned pumpkin purée you'll need to spoon it onto a clean tea-towel and squeeze away as much liquid as possible.) You'll need 400g prepared Pumpkin Purée for the pie.  

The Puréed Pumpkin, a Splash of Irish Whiskey & Crushing the Gingernut Biscuits

Sweet Pastry and Base
250g Plain Flour
100g Butter
75g Light Brown Sugar
1 medium egg
a little Cold Water
100g crushed Gingernut Biscuits

1. Rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and quickly pull the pastry together adding a little cold water if needed. Roll it out and line a floured  10" Pie Dish (about 1.5 " deep). Trim off any extra pastry.

2. Crumb the Gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine. Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed. Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry.

Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry

The Filling
3 Medium Eggs
160g Light Brown Sugar
1x 410g can Evaporated Milk
1 tsp ground Cinnamon
1/2 tsp ground Ginger
A pinch of ground Cloves
1/2 tsp Salt
400g Your Pumpkin Purée
35ml Irish Whiskey

1. Break the eggs into a large bowl and whisk them well. Add the brown sugar and mix in for 30 seconds until they're thick and creamy. Add the can of Evaporated Milk and mix well for about 30 seconds. Add the pumpkin purée along with the flavourings and mix everything together until smooth. Lastly add the whiskey and stir it into the filling.

2. Carefully pour the mix into your Pie Dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the centre of a pre-heated oven at 160°C for 40 minutes.

3. Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it's cooked - giving you a little spring in the centre when gently pushed down.  Leave the pie aside, in the dish to set, until cold.

Zack's Irish Whiskey Pumpkin Pie

To turn it out, put a flat plate on top of the pie, turn it over tap the bottom of the baking tin. Lift off the tin gently. Now put your serving plate on the base of the pie and turn it back over! 

It's now ready to serve with a little fresh cream to which another little drop of Irish Whiskey has been added.

Enjoy!

Zack

Halloween & My Barmbrack Recipe

Halloween, celebrated on October 31st, is one of those true Celtic traditions that has become a world-wide celebrated occasion. Historically, it is based on the Celtic festival of Samhain which is derived from Old Irish and means roughly "summer's end".

With the plantation of Ulster in the early 1600's, the Scottish colonists brought with them the festival of All Hallow's Evening (All Hallows Even') celebrated on the same night and the two traditions merged. This was the night that the souls of the dead were thought to walk the earth and many people believed it a setting for supernatural encounters! I remember how Holy Water was sprinkled on the outhouses, sheds and farm animals  to keep them safe during the night and mirrors in our house were covered with sheets so that the poor souls could not enter the living world.

Brack comes from the Irish word "Breac", meaning trout (speckled like a trout) 

The traditional bread served on the night was the Halloween Barmbrack, meaning speckled cake, which is a sweet fruit bread. The word Barm comes from old English "Beorma", meaning yeasty fermented liquor and Brack comes from the Irish word "Breac", meaning Trout (the bread is speckled like a trout because of the dried fruit and candied peel).

The bracks made with yeast are called "barmbracks" and those that use baking powder and fruit soaked in tea are called "tea bracks".

Each member of your family must get a slice and it was always a great treat, to find the penny in the cake as this meant you were going to be rich. Other items buried in the barmbrack are: a ring for the bride-to-be, a thimble for the one who would never marry and a small piece of cloth indicating the one who would be poor. This is the recipe I have used for many years and it makes one loaf.

My Ingredients:

250ml (1 Cup) milk 

450g (3½ Cups) plain flour 

1/2 tspn ground cinnamon

1/2 tspn ground nutmeg

7g (1 sachet) (2 teaspoons) dried yeast 

75g butter (4 tablespoons)

75g (1/3 Cup) castor sugar 

1 beaten egg

150g (1 Cup) raisins 

100g (3/4 Cup) currants 

50g (1/4 Cup) chopped Dried Fruit Peel 

A little extra butter for greasing

My Method:

1. Warm the milk, add the butter and let it melt in the warm milk.

2. Mix the yeast with 1 tablespoon of sugar. Add half the warmed milk mixture. Add the beaten egg.

3. Sift the cinnamon with the flour into a bowl. Make a well in the centre and pour the yeast and liquid mixture into it. Sprinkle a little flour over the liquid and leave it in a warm place for 1/2 hour until yeast froths up.

4. Add in the remainder of the liquid and mix the whole lot into a dough. Add the sugar, raisins, currants and chopped peel into the dough and mix well. Turn it out onto a floured board and knead into a smooth round.

5. Put the dough into a butter-greased large bowl, cover with clingfilm and leave in a warm place until doubled in size (about half an hour).

6. Knead it back again and then shape into your greased bread tin. Brush the top with melted butter and cover with clingfilm until it is doubled in bulk again.

7. Bake for 40 minutes in a pre-heated hot oven at 200°C until a skewer inserted into the centre comes out clean.

8. To give it a nice glaze stir 1 tablespoon of sugar into 50ml boiling water and brush this over the top of the loaf when it comes out of the oven and is still hot.

Zack

Rockwell Hotel School Reunion, 20th October 2024

 The West Awake by Rockwell Hotel school Reunion.

THE WESTPORT WOODS HOTEL & SPA IN BEAUTIFUL MAYO

THE ROCKWELL HOTEL AND CATERING SCHOOL, which had a major influence on traditional cooking and service in the hospitality sector of Ireland, is holding a reunion for past students on Sunday 20th October at the Westport Woods Hotel & Spa in Westport, Co Mayo.

Stardust 1981 - This year Rockwell has invited members of the Stardust committee as their guests to remember and honour Brian Hobbs, one of the forty-eight who died in the 1981 Stardust fire. Brian was a past Rockwell student and an incredibly talented young waiter from Dublin with the world at his feet. Brian was a Gold medal winner for Ireland in Wine Waiting and had just returned from Zurich where he had gained valuable experience at the James Joyce Pub before his untimely death. Antoinette, a Stardust survivor & Lorraine Keegan who lost two sisters in the Stardust fire will represent Brian at the reunion as guests of honour sponsored by Ciaran Kelly, owner of the Landmark hotel Carrick-on-Shannon, Co. Leitrim.

Joe Shannon RIP 5TH MARCH 2024

Rockwell will also honour their good friend, supporter, and colleague JOE SHANNON who we lost in March this year. Joe’s family will be with us on the night. Joe was such a great character and fully bought in to the Rockwell reunions sadly missed never forgotten. 

The late Chef Joe Shannon

Chef Paddy Brady Executive chef Westbury hotel from 1984 to 2000 is another supporting chef who would do so much for culinary Ireland, to be honoured for his support and contribution to Rockwell Hotel School.

ROCKWELL HOTEL & CATERING SCHOOL was world renowned for its unique training in hospitality and turned out some of Ireland’s best chefs and waiters, many of whom work in top restaurants around the world today. 

Rockwell Hotel School was established in 1958 under the auspices of Bord Failte and was run by Jimmy Kelly in Rockwell, Cashel, Co Tipperary under the Holy Ghost Order and Fr Denis O’Brien 

Well-known past pupils include Martin Shanahan, TV chef and proprietor of Fishy Fishy in Kinsale, Co. Cork, Eugene McSweeney, a well-known industry consultant who resides in Kilkenny, Ed Cooney  Executive Chef at the five-year Merrion Hotel in Dublin, Steven McNally, former Deputy CEO at the Dalata Hotel Group and former President of the Irish Hotels Federation, Noel Cunningham  media personality and General Manager at Harvey’s Point, Co, Donegal and Paul Carty Former MD at Diageo and Chair of Irish Tourism Confederation (ITIC), Sean Davoren  head butler at The Savoy Hotel and lately seen on the ITV programme The Savoy  and Michael Lynch, who has worked at Claridge’s since 1978 and featured in the 2012 BBC series Inside Claridge’s, are also past student of Rockwell.

 

 Pat Cronin, who was one of Rockwell’s first students and the last Manager of the Catering School  said: “Rockwell had a major influence on traditional cooking and service in the hotel and catering industry in Ireland during its 25-year history, and its legacy lives on as past pupils continue to make a major impact on the hospitality business national and globally. It is a sadder place without the Rockwell students.

Former pupils will be travelling from all over Ireland and further afield for the event – one chef Padraig Molloy is even coming in from Antarctica. The evening, which is in aid of a local charity, will commence with Mass at 7pm in the hotel, followed by a drink’s reception, a six-course dinner. 

The organisers, Gerard Allen, former student and Dolores O’Connor, former Administration assistant at the school are also seeking old photos and memorabilia from Rockwell, as one of their past students, Rory Morahan, the Druid Chef, is putting together a collection for all to see on the night. If you have memorabilia, would like more details on the event, or you would just like to reconnect with old Rockwell friends, see the Rockwell Hotel School Facebook page and Instagram or contact rockwellhotelschool@gmail.com.

Westport Woods Hotel & Spa

Looking for the perfect escape whether it is a family vacation, a friends' retreat, a romantic weekend, or a peaceful getaway, the four-star Westport Woods Hotel & Spa is your ideal destination. Nestled in a 300-year-old woodland, just minutes from vibrant Westport, our hotel offers the perfect blend of tranquillity and luxury.

Michael Lennon, manager of the Westport Woods Hotel and a former President of the Irish Hotels Federation, is a past Rockwell pupil, is hosting this year’s event, which is held every two years. 

Picking Blackberries & my Blackberry Madeira Pie Recipe

Everybody loves Blackberries. There are quite a few runs of pretty good wild Blackberry hedges around where I live. As the roads are quiet enough too, they don't get infused with exhaust fumes so much. But this year, while nosing around a few old back roads I hit the jackpot and found a good quarter-mile of the biggest,  juiciest, most bountiful blackberry bushes I've ever seen!

I parked up the car and pulled out the wee bowl my daughter and I had taken with us just in case we found some of these luscious fruits of the forest. It turned out that I needed to use the basin I had in the boot of the car since the last cooking demo I had done! There were blackberries as far as my eyes could see - I was like a wee boy again - smiling to myself as we picked the berries, eating almost as many as we picked! They were so perfectly ripe they almost fell off their husks into our hands. 

I was reminded of when my brother and I used to stay with our aunt, Nora Boyle, a few miles out of Donegal town, for two weeks during the summer months, so that Mum could have another room for the Bed & Breakfast guests. Nora is a great baker and instilled in me a lot of the older Irish recipes that I still love to make. She grew fruit and vegetables at home, baked every day, dried Dillisk on bedsheets in the garden and used to send us out picking blackberries so that she could make her Apple & Blackberry Jam to put on to the yummiest homemade Treacle & Ginger Bread ever.

We'd spend half the day away up fields and back-roads, with our cousins, picking and eating the juicy wild berries until we were sore!

I'm a great believer in 'smell' and how it can trigger memories and transport you to a particular point in your life with the deadliest of accuracy. Well, for me, the smell of blackberries means 10 years old, on holidays, "in the country".

The smell of fresh ripe blackberries is something so heavenly and unique as to enchant even the most distinguished wine connoisseur's scent glands. When it's said that there are "notes of Blackberry" in that Stag's Leap Cabernet Sauvignon 2004 or whatever, well they probably haven't had the chance to stick their sniffer into a hand-picked bucket of the real juicy blackberries, just off the 'vine'!

Anyway, so Lily and I picked just under 3KG of these large, shiny, blackish-purple berries in about 40 minutes! On the way home I was wondering what to make first, a Crumble, a Tart, just Jam, some Chutney... but I decided to make a blackberry variation on the classic Irish Apple Cake of pastry bottom, apples and sugar, sponge topping.

Blackberry Madeira Pie

A 10" Pie Tin
Preheat your oven to 170°C


My Ingredients:

Sweet Pastry
200g Plain Flour
100g Butter
75g Caster Sugar
1 medium egg
a little Cold Water

Madeira Sponge Mix
100g Butter
100g Caster sugar
2 medium eggs
125g Self Raising Flour
1/2 tsp Vanilla Essence
a little milk

Filling:
500g Blackberries
4 tablespoons caster sugar

Glaze:
2 tbls. Honey
2 tbls. Orange Juice

(or Marmalade Jam)

My Method:

1. Wash the blackberries gently, with cold water, in a sieve and let them drain while you make the rest of the pie.
2. For the pastry rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and pull the pastry together using a little cold water if needed. Refrigerate.
3. For the Madeira, cream the butter and sugar together until light and fluffy. Add one egg with a tablespoon of flour and beat well until smooth. Add the 2nd egg with a little flour and beat well until smooth. The little bit of flour helps to stop the mix from curdling as you mix in the egg.
4. Add all the flour and mix in well. Add the vanilla essence and mix in. Add a little bit of milk to bring the Madeira mix to a dropping consistency.
5. Grease the pie tin with a little butter and dust with flour. Roll out the pastry and line the tin. Press it in gently and trim off the extra bit.
6. Fill the lined tin with the blackberries and dust with the caster sugar.
7. Spoon the Madeira mix over the top and using the back of a spoon dipped in cold water gently smooth out the mix to fill all the gaps.
8. Bake in the pre-heated oven for approx. 40 minutes or until the sponge is firm to the touch and golden brown.
9. Heat the honey and orange juice together, for 20 seconds, in a cup in the microwave and brush this glaze (or some marmalade jam) over the warm pie.

10. Stand back and see how long you can wait before you start eating it!

Enjoy.

My post on Making Hedgerow Blackberry & Apple Jam is Here and my Blackberry Ice Cream is Here!

Zack

Zack's BBQ Sauce & Basting Stock!

With this wonderful weather upon us and the whole of Ireland pulling out their BBQs to take advantage of the sunny afternoons, I thought that I’d give you a tip that will help turn your Barbecue into something really special!

The first thing to note is that you should not coat your meat (any type) with the Barbecue sauce until it is almost finished cooking. The reason for this is that the sugars and tomatoes in the BBQ sauce will caramelise and burn on the outside of the meat before it is actually cooked on the inside!

Instead you use a Basting Sauce (aka basting stock) while it's cooking to keep it moist and add flavour. Use a 1” paintbrush to coat the basting sauce over the meat as it is cooking. 


When your food is cooked, brush the BBQ Sauce over the meat and give it another few minutes on the grill to glaze and finish the flavouring.

My Basting Sauce Recipe:

500ml apple juice

100ml olive oil

50ml malt vinegar

Juice of 1 lemon

1 Chicken stock cube

4 cloves garlic, finely chopped

1 tspn thyme

1 tspn rosemary

½ tspn paprika

½ tspn black pepper

½ tspn salt

Put everything in a pot and bring to the boil. Turn off the heat and let it cool. Use this to moisten your meats as they cook.

My BBQ Sauce Recipe:

50ml olive oil
1 medium onion
5 cloves garlic
1 red chilli (deseeded)
1 red pepper
1 yellow pepper
1 green pepper
2x 400g tins chopped tomatoes
50g brown sugar
4 tbls honey
50ml soy sauce
300ml tomato ketchup
100ml brown sauce
1 tbls Treacle
1 tbls Sesame OIl
1 tbls Dijon mustard
1 tbls Worchester sauce
juice and zest of 1 lemon
juice and zest of 1 orange
1 tspn Tabasco sauce
½ tspn cracked black pepper
100ml water

Chop the vegetables roughly because your going to blitz the sauce in a food processor when it's cooked. Put them into a large pot and add all the other ingredients. Bring it all to the boil. Turn down the heat and simmer the sauce for 30 minutes. Blitz in a food processor or with a blitzing gun, you can make it smooth or leave it a little rough for a bit of bite. You can use this BBQ sauce straight away or you can put it in the fridge overnight to help the flavours develop. 

When your beef, chicken, ribs, lamb, Kebabs, burgers, sausages, fish, prawns, or whatever you're using, is cooked to your liking, simply brush the BBQ sauce over your meat, give it another few minutes on the Barbecue to add a tasty, shiny, crispy delicious glaze that will have your guests licking their fingers with delight!

My BBQ Sauce is also excellent for rubbing on Chicken Wings or Pork Ribs. Cook the meat in a pre-heated oven at 180°C until its done. Take it out and brush with the BBQ Sauce and pop back in the oven for another 10 mins. Delicious!


Both sauces can be made in advance and kept in the fridge. The BBQ Sauce will keep for months, if you jar it when its still hot. 

Enjoy the Sunshine and insist on locally-sourced Irish food for your BBQ!


Zack

Hot Cross Buns for Easter!

One a Penny, Two a Penny, Hot Cross Buns!

Hot cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries and early literature reveals that the hot cross bun was also known as the Good Friday Bun.

The most famous story says that the origins of the Hot Cross Bun date to the 12th century when an English monk was said to have placed the sign of the cross on the buns to honor Good Friday. Throughout history the bun has received credit for special virtues, among them that of ensuring friendship between two people sharing a bun. An old rhyme states, "Half for you and half for me, between us two, good luck shall be."

Another tradition holds that a hot cross bun should be kept hanging from the kitchen ceiling from one year to another to ward off evil spirits. Healing properties were also attributed to it. Gratings from a preserved bun were mixed with water to provide a cure for the common cold.

There are loads of delicious ways to eat this legendary treat: you can slice them, toast them and butter them! I love them toasted with real butter and strawberry jam! This recipe is an old family one and it makes about 10 buns - but we always double it up!

Hot Cross Buns


My Ingredients:
450g bread (strong) flour
pinch of salt
2 tsp mixed spice
75g butter
7g fast action dried yeast (generally 1 sachet)
50g caster sugar
1 egg
275ml warm milk (40 seconds in microwave will do)
200g dried raisins or currants (I don't like the traditional dried mixed fruit - but if you do, use that instead)
grated rind of an orange

My Method:

1. Put the flour, salt and mixed spice in a bowl and give them a quick whisk to mix. Rub in the butter to the flour mix until it resembles fine breadcrumbs. Add the yeast, sugar, beaten egg and milk and stir together into a soft dough.

2. Knead for 10 minutes until the dough is smooth and elastic. If you are using a mixer to make these buns give it five minutes on low with the dough hook. Add in the dried fruit and the grated orange rind and knead for another minute.

3. Roll out the mix slightly and cut the dough into 10 pieces. Roll these into balls on the table using the flat of your hand and place on a baking sheet or tray. Leave their own width again between each bun so they will have room to rise.

4. To make the cross mix 1 Cup flour with about 3 tbls cold water to make a basic soft dough. Roll it out really thin and cut into little strips. Dampen with a little water and stick to the top of each bun. Take a length of plastic wrap and brush with a little cooking oil. Place this loosely on top of the buns (oiled side down) and leave in the kitchen to double in size - about 20 minutes depending on the weather and the warmth of the room. Bake in a pre-heated oven at 390ºF (360ºF if a fan oven) for 20 minutes.

Hot Cross Buns were traditionally brushed with a sugar & water glaze when they're still hot, but I prefer to brush them with local honey from the Saturday country market in Leghowney, near Donegal Town!

And Here's my recipe for Hot Cross Buns with American Cup measurements
http://www.irishcentral.com/culture/food-drink/Irish-hot-cross-buns-recipe-for-Easter.html

Enjoy!

Zack

Video & Music by http://www.youtube.com/user/annshelaann

Make your own Home-made Haggis for Burns' Night!

In 1801, some five years after the famous Scottish poet Robert (Robbie) Burns' death, nine of his friends sat down to dinner, to celebrate his extraordinary life and to gave thanks for his friendship. Little did they know that this remembrance would resonate down through the centuries and span all across the world. Over the years, the informal theme from that evening has developed into the ritual known internationally known as Burns Night.

Presenting and Toasting the Haggis have become part of the ritual of a Burns Night event!

Here in County Donegal, with the historic association of many Donegal people with Scotland and Scottish traditions, we have long been enjoying the lightly spiced and peppery flavours of this famous dish. Haggis is traditionally eaten on Burns Night which falls on the 25th January which is the birthday of the Scottish poet. Many venues in all nine counties of Ulster, celebrate Burns Night on the weekend closest to the 25th.

Robert Burns - Celebrating the poets birthday has made the Haggis world famous!

The Haggis, which tastes a little like our Irish black and white puddings mixed together, is a very old traditional dish that combines meats, spices and oatmeal.  A traditional Scottish recipe for haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.

The mixture would then be stuffed into the cleaned sheep’s stomach, sewn up and then boiled gently for several hours! The dish is usually served with neeps (mashed buttered turnip) and tatties (mashed potatoes), a whiskey sauce, a few readings of some poetry, along with copious amounts of whiskey to toast the Haggis!

A Traditional Haggis with Neeps (Turnips) and Tatties (Potatoes) & a Wee Dram of Whiskey!

Creating a Burns Night event at your home or restaurant is a splendid reason to go out to eat and drink with friends in January! Although the traditional date is the 25th January, most restaurants and hotels celebrate a Burns Night event on the Friday or Saturday closest to that date.

That's me assisting with "Presenting the Haggis" a Burn's Supper event
hosted by members of the local Ulster-Scots community. 

Here is my version of an old Haggis Recipe, where instead of a sheep’s stomach you cook the Haggis in a casserole dish.

Ingredients:
500g minced lamb
500g minced beef
125g suet (beef or vegetable)
500g beef liver
100g of porridge oats
300ml of  meat stock (strain this from your boiled beef and lamb - see method)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
a few twists of sea salt
a few twists of ground black pepper

Peeled Potatoes

Peeled and roughly chopped Turnips or Swedes. 

Method:

1. Preheat the oven to 160°C.
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain and dump away this liquid and then chop the cooked liver with the onion, in a blender or on a board.
3. Cover the minced lamb & beef with water and bring to the boil in a large pot. Cook out for approximately 30 minutes. Keep 300ml stock from this cooked meat and pour away the rest.
4. Give the porridge oats a rough chop and then mix all the ingredients together with the meat stock. Transfer this mix to a well buttered casserole dish. Cover and seal with a layer of tin-foil.
5. Cook in the oven at 160°C for about 2 hours.
6. Meanwhile boil and then mash some Turnips with butter, white pepper, salt and a drizzle of honey. Boil and then mash some potatoes with butter, salt and white pepper.

Invite your friends around and make your own home-made Haggis for a Burns' Night Supper!

For the Whiskey sauce:
500ml cream
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 large shot of whiskey
sea salt
ground white pepper
3 tbls chopped scallions

To make the whiskey sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard, scallions and whiskey and stir with a small whisk. Increase the heat until the mixture is simmering and cook for 1-2 minutes until it reduces and thickens up a little. Remove the pan from the heat and season with salt and ground white pepper.

To serve:
Spoon out the Haggis, accompanied with mashed turnips and potatoes and drizzle with the whiskey sauce. I like to stack the Haggis, using a serving ring (see pic above) for presentation and then drizzle the sauce around it!

Why not make your own Haggis this year and have a Burns Supper of your own with the family! Or even better, have one in your local restaurant! 

Enjoy!
Zack

Originally published in 2012