A Scot’s Celebration! Smoked Mackerel Kedgeree, Raspberry Cranachan, Creamy Cabbage and Carrots
So last week was Burn’s Night! I’m not Scottish or it doesn’t run in my blood, but I love Scotland, I want to go back again, the people, food and general vibe is invigorating. So spontaneously mid last week, I cooked up a 2 course meal, in homage to this celebration of poet Robert Burn’s. Plus I have never cooked many Scottish dishes before and enjoy experimenting.
A Burn’s Supper is a celebration of life and poetry by Robert Burns, who authored many Scottish poems. Haggis and Scottish whiskey are consumed among reading and reciting of poetry in Burn’s Supper clubs and events over Scotland, Northern Ireland and Dunedin in New Zealand (where Burn’s nephew was a founding figure). Sourced from Wikipedia
With a variety of hearty, warming dishes normally served at this time, we have Cock-a-Leekie Soup, scotch broth, potato soup, haggis, neeps and tatties and with dessert being a cranachan or Tipsy Laird (whiskey trifle)..
So for this occasion I decided to make an alternative dish also served; Smoked Mackerel Kedgeree, Cabbage and Carrot Creamed side dish and for dessert a Raspberry Cranachan, well my healthier version!
The Kedgeree was really simple to make but I used a technique poached off the internet, where the mackerel is simmered in boiling water with some bay leaves for 5 minutes to achieve an earthy, smoked flavour. This is then set aside and flaked ready to be added to the kedgeree.
I used cooked brown rice, mixed in with some curry powder and mustard seeds for a spicy kick, fresh coriander to finish and quartered hard-boiled eggs for the texture. It’s a traditional and simple kedgeree, with the smoky fish it compliments it so well, this plate bursts with flavour!
The cabbage and carrot side, is grated and simmered in boiling water for 5-6 minutes this is then mixed slowly with cream and butter, for a rich accompanying side dish.
The raspberry cranachan is normally made with cream and traces of whiskey is added to this for a more boozy trifle experience! However, making use of the many pots of greek yoghurt in my fridge I folded in silky sweet mild honey, toasted oats and this mixture is piled upon some fresh raspberry compote (raspberry’s still whole, but warmed through with sugar and cinnamon for spice.
All of it is set in the fridge and before serving I crushed some traditional shortbread biscuits on top for that extra crunch ( you can make them if you had time, but I had a hefty biscuit tin from a christmas present that needed to be used up)
Smoked Mackeral Kedgeree
Ingredients
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4 pcsmackerel fillets
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2 pcsbay leaves
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1 tblolive oil
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1 tspmustard seeds
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1 pcsonion, chopped
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1 pcsgarlic clove, chopped
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2 tspcurry powder
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1 cupsbrown rice, enough for two people
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3 pcseggs
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Fresh corriander, handful chopped
Bring some water to the boil in a pan, turn down to a simmer, pop in your mackerel fillets and bay leaves and let it simmer for 5 minutes
Drain the mackerel fillets once cooked, flake up using a fork, discard the skin. Put the rice on the hob to cook for about 15-20 minutes or follow packet instructions. Meanwhile in pan boil your eggs, for 10 minutes so hard boiled inside.
Using the same pan, take out the eggs and water, clean, then add some oil, mustard seeds, onion, garlic, cook for a minute till softened, add in the curry powder, let it roast for a minute.
De-shell your eggs, cut into quarters. Add into the pan with the curry flavours, then add in the mackerel fillets and your rice, give everything a gentle mix together.
Serve on plates, topped with chopped coriander and yoghurt (optional)
Raspberry Cranachan Trifle
Ingredients
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1 cupsporridge oats
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3 tblhoney
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1 tblolive oil
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raspberries, a handful
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2 tblcaster sugar
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1 tspcinnamon powder
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1 pcsshortbread biscuits, crushed
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1 cupgreek yoghurt
Instructions
Put your porridge oats into a baking tray, mix well with 2 tbsp of honey and a drizzle of oil, place in the oven at Gas Mark 5 for 10-15 minutes, keep checking till the oats are toasty and brown.
Take out when done and set aside. In a bowl mix greek yogurt with 1 tbsp of honey (here you can add a dram of whiskey if you like)
In a pan, add sugar, cinnamon, a splash of water, raspberries and heat till warm and thickened slightly, add more sugar to speed up the process, take care not to burn it!
When done take out and place at bottom of the individual serving glasses, tip the toasted oats into the yoghurt mixture and then scoop on top of the raspberries in the glass.
Crush your shortbread biscuits and sprinkle on top, add more fresh raspberries if you like and even a drizzle of more honey, serve immediately!
I hope you have enjoyed my Burn’s Night recipes, would love to hear if you made anything!
x
