The comforting and delicious Burns Night soup - even if you don't like haggis
WHEN it comes to Burns Night dishes, there’s no better person than Coinneach MacLeod to show what Scotland has to offer. Coinneach, better known as the Hebridean Baker, is renowned for his ab…
Fabulous
Food
WHEN it comes to Burns Night dishes, there's no better person than Coinneach MacLeod to show what Scotland has to offer.
Coinneach, better known as the Hebridean Baker, is renowned for his ability to bring our country's culture to life through food, stories and traditions.
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Coinneach MacLeod's neeps and tatties soup is the perfect Burns Night treatCredit: Susie Lowe2
Coinneach, better known as the Hebridean Baker, is passionate about Scottish dishesCredit: Susie LoweHis creations are full of authenticity, warmth and a modern flair too.
This makes the 50-year-old, from the Outer Hebrides, the ideal host to celebrate the legacy of Robert Burns on January 25.
"There are so many ways to celebrate Burns Night", Coinneach says.
"If haggis isn't your thing, don't worry – there are plenty of delicious Scottish dishes to enjoy."
Read more in FabulousFor one of his simplest dishes, you still use up two Burns Night staples.
The cookbook author's comforting neeps and tatties soup is the perfect winter warmer - especially as Storm Eowyn blasts the country.
He says: "Complimenting the potatoes, swede have a mild taste andsilkiness that's ideal for soups.
"Finished with a touch of cream, this is a comforting broth, perfect for autumn."
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Here, Coinneach reveals his recipe that serves eight.
1 large onion, thinly sliced 1 leek, thinly sliced 2 sticks of celery, diced 300g turnips, peeled and diced into 5mm cubes 300g potatoes, peeled and diced into 5mm cubes 50g butter 50g plain flour 1 litre vegetable stock 60ml cream salt and pepper, to taste I tried top restaurant's new haggis sushi, it should be disgusting but it worksMethod
In a large saucepan, melt the butter over low heat. Add the sliced onions, leeks and diced celery, sautéing gently for five minutes until they start to soften.
Incorporate the diced turnips and potatoes, continuing to cook for another two minutes, allowing the flavours to meld together.
Sprinkle the plain flour over the sautéed vegetables, stirring continuously.
Cook for an additional two minutes to form a roux.
Gradually add the stock to the vegetable mixture, stirring constantly to combine. Bring the mixture to a boil, then season with salt and pepper to taste.
Reduce the heat and let the soup simmer for approximately 45 minutes.
Once the vegetables are fully softened, remove the soup from the heat and blend until smooth using a blender. Stir in the cream, reheating it to a gentle simmer.
Then simply serve with a thick slice of bread and butter, and enjoy.
READ MORE SUN STORIESAnd despite the above recipe, don't think for one moment that the cookbook author is completely turning his back on haggis.
He joked: "Honestly, if you haven’t tried haggis before, it’s way tastier than you’d think – trust me!"
Spiced neeps traycake
The cake itself is moist and aromatic, topped with a cream cheese icing flavoured with muscovado sugar and sprinkled with orange zest.
He says: "This earthy root vegetable deserves more than just being an accompaniment to haggis!"
Ingredients
For the loaf:175g sunflower oil225g soft brown sugar2 eggs1½ tsp ground cinnamon1 ½ tsp mixed spice1 tsp ground gingerZest of 1 orange½ tsp salt225g plain flour2 tsp baking powder½ tsp bicarbonate of soda100g chopped dried apricots75g walnuts, roughly chopped175g swede, peeled and finely gratedFor the icing:50g butter, softened200g full-fat cream cheese100g light muscovado sugarzest of 1 orange
Method:
Preheat the oven to 180°c/160°c fan. Grease and line a 20cm square tin.
In a mixing bowl, use an electric hand mixer to whisk together the eggs and sugar until the mixture is light and foamy. Gradually incorporate the oil, followed by the cinnamon, mixed spice, ground ginger, orange zest and sea salt, whisking until smooth.
Sift in the plain flour, baking powder and bicarbonate of soda and whisk until just combined.
With a spatula, gently fold in the chopped apricots, chopped walnuts and grated neeps.
Transfer the batter to the prepared tin, smoothing the top. Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
Allow the traybake to cool in the tin for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
For the icing, beat the butter then add the cream cheese and sugar and beat again until smooth. Spread evenly over the traybake and sprinkle with orange zest for garnish.
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