A Contemporary Burns Supper

QMS (Quality Meat Scotland) asked me to come up with a contemporary Burns Supper using Scotch Beef  (it’s PGI certifies provenance, quality and traceability). Always one to pick up a meat-related challenge, I was more than happy to oblige.

After a trip to the super-helpful Saunderson’s Butchers in Bruntsfield, I settled on a hearty piece of rolled sirloin as the base of the dish which I then stuffed with some of their own haggis. I decided to create a neep and tattie Dauphinoise to accompany the dish and served it with some mixed vegetables.

The beef was excellent, and despite not being a massive fan of turnips or swede, the dauphinoise was a tasty accompaniment. Challenge completed – an indulgent and hearty contemporary Burns Supper my style!

Ingredients

1kg Rolled Scotch Beef Sirloin

I small Haggis

1 tbsp Vegetable Oil

Seasoning to taste

For The Dauphinoise

Maris Piper Potatoes

Turnip

300ml Double Cream

3 Garlic cloves

Thyme

Butter

Salt & Pepper to taste

Method

  • Remove the beef from the fridge and bring to room temperature, at least a couple of hours.
  • Pre-heat an oven to 180 degrees
  • Unroll the sirloin and cut a slit through the joint. Remove the haggis from it’s skin and break up with a fork and then stuff into the cut in the beef. Re-tie the beef to keep everything in place and season to taste
  • Using a small amount of oil, heat a skillet to high temperature and sear the beef on all sides. Transfer the beef into a roasting dish and place in the oven for about an hour for medium rare.
  • Remove from the oven and allow to rest for 15-20 minutes before carving

The Dauphinoise

Thinly slice your required amount of potatoes and turnip. Finely chop your garlic. Arrange a layer of potatoes in an oven-proof dish and sprinkle with garlic, thyme and seasoning to taste. Alternate layers repeating the process and finish with a layer of potatoes. Pour in the cream and dot little knobs of butter across the top of the dish. Bake in the oven for about an hour, until the top has browned and crisped up.

Serve with your chosen vegetables and enjoy!

 

 

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