Internationally acclaimed Scottish chef Nick Nairn has revealed his top recipes for the perfect Burns Supper to help fans across the globe have a memorable meal on 25 January 2009.
Internationally acclaimed Scottish chef Nick Nairn has revealed his top recipes for the perfect Burns Supper to help fans across the globe have a memorable meal on 25 January 2009.
Available exclusively on the National Trust for Scotland website at
www.nts.org.uk/NickNairn, the recipes – a twist on the traditional meal - show the TV star’s deep love for Scottish produce and Robert Burns. The chef was delighted to share these recipes –which he first used in a New York Burns Supper – to show his support for the new Robert Burns Birthplace Museum.
The recipes consist of:
• Hot Smoked Salmon from the Isle of Uist, Avocado Salsa and Lobster Oil
• MacSween’s Haggis, Bashed Neeps and Chappit Tatties
• Roast Loin of Venison, Skirlie Potatoes, Braised Red Cabbage, Game & Blaeberry Sauce
• Hot Whisky & Marmalade Pudding, Drambuie Custard
Nick Nairn said:
“Burns Night is a great time to gather with family and friends, and raise a glass to Scotland’s bard.
“The traditional Burns Supper menu consists of cock-a-leekie soup; haggis, neeps and tatties; finished off with some clootie dumpling, however after many years of being invited to serve a good supper, I’ve found myself using it as an opportunity to celebrate Scottish ingredients with still a nod to tradition.
“I served this menu at a Burns Supper in New York a number of years ago and it was appreciated by guests from both sides of the Atlantic. As a celebration of Scottish produce it’s a menu that can be enjoyed by anyone, year-round.
“The Year of Homecoming gives us the chance to celebrate all things Scottish, and it’s fitting that in the 250th anniversary of Robert Burns’ birth that the National Trust for Scotland is developing the Robert Burns Birthplace Museum in Alloway.”
Nick, a self-taught chef, rose to fame in the 1990s after becoming the youngest chef to win a Michelin star in Scotland. Since then, he has gone from strength to strength as a chef, an ambassador for Scottish food and TV presenter. He has also set up the highly praised Nick Nairn Cook School.
Burns Curator David Hopes said:
“Nick’s recipes make this appear a very simple set of dishes, but incredibly tasty.
“For people who don’t get to make this on 25 January and are fretting that it really needs to be on a Burns-related night, they should take comfort in the fact that the first Burns night was actually in July. It was only afterwards that it was moved to the traditional date.”