TO CELEBRATE the night dedicated to Scotland’s favourite bard, Robert Burns, Balblair distillery has teamed up with chef Andy Waugh to create the ultimate food and drink-pairing menu for Burns Night on Sunday 25th January.
Andy Waugh, head chef at new Scottish restaurant Wild Game Co, has worked closely with Balblair’s distillery manager John MacDonald to craft the perfect menu pairing, inspired by the landscape of Edderton.
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Enjoy the peppery hints of the haggis with the medley of sweet and spicy aromas of Balblair Vintage 1990. The whisky is punctuated with notes of raisins, toffee and honey that perfectly compliment the sweet, earthy and creamy flavour of the traditional neeps and tatties.
The menu will be served at Struie Road, the Wild Game Co pop up, this Burns Night. To book you table or for further enquiries contact www.wildgameco.co.uk.
Or for those staying in wrapped up in front of the fire, re-create the recipe at home with the whisky to match.
Burns Night with Balblair - haggis, neeps and tatties recipe
To feed four:
1lb haggis in skin
1lb tatties peeled and diced into 2” cubes
1lb turnip peeled and diced into 2” cubes
Heat the oven to 160 degrees centigrade
Place the turnip / swede into a pan of boiling water, season to your liking and boil for 30mins until tender
Place the haggis into a roasting dish with 2” of water. Place it into the oven uncovered (the water keeps the bottom half moist and allows the top half to crisp a little) – leave to roast for 40mins
Whilst the haggis is roasting and the turnip boiling, mash your potatoes with 100g of butter
Place the diced tatties in with some boiling water and simmer for 20mins
Place pan of tatties and neeps in the middle of the table along with a big spoon
Crack-open a bottle of Balblair Vintage 1990, serve and enjoy!
Balblair Distillery, was established in 1790 when Robert Burns’ was at the peak of his career. The Distillery is the oldest working distillery in the Highlands, with the backdrop of the beautiful Dornoch Firth.
• Balblair Vintage 1990 second release is matured in American oak ex-bourbon casks and Spanish oak ex-sherry butts. Priced at £90 it can be purchased from all good stockists including Balblair’s own online shop at shop.balblair.com.
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