Cook several small jacket poatatoes and cut them in half. scoop out the soft poatoe from the inside and use in another dish. Leave a generaous amount on the skins though! Its mainly so that you have a slight hollow.
Fill the hollowed out skins with chilli con carny or something of the equivalent. Add a dolop of sour creme on top and some grated cheese. Place under a grill until the cheese is melted.
Cook several small jacket poatatoes and cut them in half. scoop out the soft poatoe from the inside and place in a mixing bowl. Leave a generaous amount on the skins though! Its mainly so that you have a slight hollow.
Chop up some smoked bacon or ham and mix these in with the potato in the bowl. Scoop this mix back into the skins and grate cheese ontop.
Place under a medium grill until the cheese melts.
1) Chop a large red onion and a clove of garlic
2) Put them in a pan with some oil and a few teanspoonfuls of sage
3) Start frying them while you open a tin of red kidney beans (or drain off some you’ve been soaking overnight) and a tin of sweetcorn into a colander, and rinse them under the tap to get all the slime off
4) Dump the rinsed and drained beans and sweetcorn in with the onions
5) Turn the heat up high, and keep stirring them. You want the onions to be nicely caramelising, and the beans and corns to start going a bit brown and slightly chewy (but not burning or going really tough). Some of the beans might lose their skins in this process; that means you’re nearly ready.
6) Put some cooked pasta (what, you didn’t start making the pasta in step 1? Ooops.) into a large shallow baking dish
7) Pour the fried beans stuff over it and spread it out
8)Smother in grated goat’s cheese
9) Bake in a pre-heated 200C oven (you remembered to turn the oven on at the start, didn’t you? Oh good) for 30 minutes or so
10) Eat
Cook several small jacket poatatoes and cut them in half. scoop out the soft poatoe from the inside and use for another dish such as mash. Leave a generaous amount on the skins though! Its mainly so that you have a slight hollow.
Crate cheese onto them and place under a medium grill until the cheese is melted.
Placing cream cheese benieth the grated cheese can have a lovely effect or alternatively just put cottage cheese in.
Robert Burns was a big litrature dude (he wrote Auld Lang Syne)and my husbands aunt always dissappears off for Burns night in January.
I decided this warrented a post as this is a dinner to celebrate the poets life and works and is held around his birthday the 25th of January. This year it is the 250th anniversary and there are year long events going on. Furthure info on this can be found at Home Coming Scoutland.
What has this got to do with food and drink I here you cry!
Well they have the address to the Haggis. If you don’t know what a haggis is and are a bit squimish you may not want to read on!
It is minced sheeps lungs, heart and liver (known as sheep’s pluck) mixed with onion, oatmeal, suet, salt, spices and stock – this is then all boiled up in an animals stomache.
There are now vegitarian versions avalible and I shall be researching these as I think it would be a good event to hold with my Scouts!
At the Burns Night the haggis is a central part and they have the address at a specific point in the poem they cut the haggis. Here is the address:
Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race! Aboon them a’ ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o’ a grace As lang’s my arm
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o’ need, While thro’ your pores the dews distil Like amber bead.
His knife see rustic Labour dicht, An’ cut you up wi’ ready slicht, Trenching your gushing entrails bricht, Like ony ditch; And then, O what a glorious sicht, Warm-reekin, rich!
Then, horn for horn, they stretch an’ strive: Deil tak the hindmaist! on they drive, Till a’ their weel-swall’d kytes belyve, Are bent like drums; Then auld Guidman, maist like to rive, “Bethankit” hums.
Is there that o’re his French ragout Or olio that wad staw a sow, Or fricassee wad mak her spew Wi’ perfect scunner, Looks down wi’ sneering, scornfu’ view On sic a dinner?
Poor devil! see him ower his trash, As feckless as a wither’d rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro’ bloody flood or field to dash, O how unfit!
But mark the Rustic, haggis fed, The trembling earth resounds his tread. Clap in his wallie nieve a blade, He’ll mak it whistle; An’ legs an’ arms, an’ heads will sned, Like taps o’ thristle.
Ye Pow’rs wha mak mankind your care, And dish them out their bill o’ fare, Auld Scotland wants nae skinkin ware That jaups in luggies; But, if ye wish her gratefu’ prayer, Gie her a haggis!
There is then a whisky toast and it is served with mash potato and swedes (tatties and neeps).
If anyone has traditional Scoutish recipies I could try/add here let me know.
Thanks.
