Burns Night Whisky Menu

25th January is Burn’s Night – The birthday of Robert Burns, the famous Scottish poet.  He is widely regarded and is celebrated worldwide.  So why not celebrate your Burn’s night in true Scottish style with haggis, neeps, tatties and a dram of your favourite Tullibardine Single Malt Whisky.

Burns Menu

A typical burns menu consists of:

• First course - Cockie- leekie soup
• Main course - Haggis, neeps and tatties
• Dessert - Cranachan
• Followed by coffee and tea.

We have put together recipes using our Tullibardine Single Malt for a whisky sauce to go with your haggis and a traditional cranachan with a Tulli twist, followed by a whisky coffee to finish off your meal.

Horseradish, Black Pepper and Whisky Sauce

This is a fantastic ‘glaze’ type sauce to pour over the top of roast beef or grilled steaks. It is very easy to make and can be done in advance therefore an excellent choice for a dinner party.

Ingredients:

4 tbsp Tullibardine 1993 Single Malt Whisky, ½ pt double cream, 2 egg yolks, 2tbsp creamed horseradish, Black pepper to taste

What to do:

Beat together egg yolks and Tullibardine whisky until light and fluffy. Add cream and horseradish and beat until cream starts to thicken. Add black pepper to taste and mix through. To use the sauce, have your grill on at full heat. Spoon enough sauce over your steak or roast to cover then place under the grill until it starts to brown. Serve immediately.

Cranachan with Raspberries, Whisky and Cream

Serves 1

Ingredients:

3 tbsp soft brown sugar, 75g/2½ oz porridge oats, 250ml/9fl oz double cream (whipped until soft peaks form when the whisk is removed), 75g/2½ oz cream cheese, 1 tbsp plain yoghurt, 1 tbsp icing sugar, Dash of Tullibardine 1993, 50g/1¾ oz dark chocolate (chopped), 30g/1 oz fresh raspberries, sprig of fresh mint to garnish

What to do:

Preparation method: Gently heat the sugar in a frying pan until golden and completely melted. Add the oats and stir well, then pour the mixture onto a non-stick baking sheet and leave to cool. When completely cooled, break into small pieces.

Place the whipped cream, cream cheese, yoghurt, icing sugar and whisky into a bowl and mix well, then fold in the chocolate. To serve, place half of the caramelised oats into the bottom of a serving glass. Top with half of the cream mixture, then half the raspberries. Repeat the layering with the remaining oats, cream mixture and raspberries and garnish with a sprig of mint.

Whisky Coffee

Serves 1

Ingredients:

1 tsp brown sugar, 1 shot of espresso, 2 tsp Tullibardine 1993 whisky, pouring cream

What to do:

Heat glass.  Add sugar and espresso.  Mix until sugar dissolves and add whisky.  Pour cream over back of a teaspoon onto coffee.