Whisky sauce

Just to say a massive thank you to everyone for their recipes and ideas. My Burns supper went down very well. and the food was amazing even if I say so myself .

Cullen Skink or
Scotch Broth (in my sisters case a bit of both)
served with warm cheesy bread

Neeps, tatties and Haggis served with a creamy Whisky sauce (will def make that again)

Raspberry Cranachan with Caramelised oats .

We all felt fit to burst.

gilly while you have the whisky out you could make a wee winter warmer, 1/2 a bottle of whisky
1/2 pound of caster sugar
1/2 pound of clear honey
1/3 pint of sweet cider
small bottle of rosehip syrup or any other fruit syrup
mix everything but the whisky together, when the sugar has dissolved add the whisky, bottle and store in a cool dark dry cupboard.

Thank you (and your daughter) Elegran .

When I first looked at it I thought it said "a lot of whisky" and I was thinking blimey, how much is "a lot" knowing those Scots

Gillybob My daughter's whisky sauce recipe:-

300ml single cream
a tot of whisky
a beef oxo cube dissolved in a small amount of boiling water

Heat it all up in a pan and reduce till you like the consistency (or until everything else is cooked...)

She reduces it quite a bit, and that makes 2 portions.

paddyann your post has made me so hungry. I am making Crannachan for dessert anyway and will attempt to assemble my Haggis as per your suggestion using a bigger scone cutter. Thank you.

paddyann will do.
My dad and granda used Burn's (Selkirk) grace at every family meal

sorry no idea why that posted twice

Cherrytrees just say the selkirk grace over your haggis instead ."Some hae meat but cannae eat and some hae nane that want it ,but I hae meat and I can eat and so the lord be thankit" its Burns ,so should be fine

why not have the haggis as the starter ,a small portion layerd with neeps and tatties in whatever order you like ,use a scone cutter to make the size you want ,for the whisky sause ,sautee some finely chopped onion in butter ,add whisky and flame it,then add your cream and stock mix,I use double cream .You could have the fish for mains haddock or salmon and cranachan or butterscotch flan for opudding,I make a wee trio of puddings with sherry glasses for the cranachan ,small slices of tart and a wee bit of clooty dumpling ,or just some good scottish cheeses with oatcakes

why not have the haggis as the starter ,a small portion layerd with neeps and tatties in whatever order you like ,use a scone cutter to make the size you want ,for the whisky sause ,sautee some finely chopped onion in butter ,add whisky and flame it,then add your cream and stock mix,I use double cream .You could have the fish for mains haddock or salmon and cranachan or butterscotch flan for opudding,I make a wee trio of puddings with sherry glasses for the cranachan ,small slices of tart and a wee bit of clooty dumpling ,or just some good scottish cheeses with oatcakes

My dad just poured his whiskey straight on to his haggis!
(Like you do with brandy over the xmas pud although we never set it alight)

We are having haggis Shepard's pie with mashed potato and neeps

With dad gone there is no one to address the haggis

Sadly my dad can't eat Scallops Stansgran (he is terribly allergic to mollusks) and I want to avoid making lost of different dishes if I can help it. Scallops and Black Pudding is one of my all time favourite starters. Served with a minty pea puree it is simply delicious.

Funnily enough I have just purchased a couple of CD's of traditional Scottish Music and another one full of Scottish artists Elegran. One of the CD's (Made in Scotland) has "Wild Mountain Thyme" on it ! Although I confess that I didn't know that was it's real name.

I have just downloaded a recipe for Cullen Skink which I love but have never made. Thank you felice

Yes Felice's whisky sauce does sound good and easy to make too Elegran . Spoiled for choice now !

What about scallops on a small slice of Stornaway black pudding for starters. I love Cullen skink but it's very filling.

I like the sound of Felice's whisky sauce. The thyme would stop it being all cream and no substance. Wild mountain thyme

I have emailed DD about her recipe, but she is at work so may not reply just yet.

I have made the tart with smoked haddock, and it was very good.

Cullen Skink is a nice starter, Smoked haddock soup, you can google the recipe, if you do it try and get the natural Smoked Haddock not the bright yellow dyed ones.

Thank you Elegran You're a star ! I would very much appreciate that Whisky and Cream sauce recipe from your DD, if she doesn't mind sharing it. This is what I had in mind and should go well with both the Haggis and Chicken (for those who don't want the haggis, and the greedy ones who want both). I make a similar one to your steak recipe but I use Marsala instead of the Whisky.

I agree a Scotch Broth would be perfect but might "see us off" before the main event! I might drop Granny23 a PM to to see if she does have a recipe that she wouldn't mind sharing though.

I have just looked at that recipe for the Arbroath Smokie and Parmesan Tart and it sound absolutely delicious. Thank you again.

I just make a Whisky cream sauce, warm some single cream, add some Thyme, if dried allow it to hydrate in the cream for a while, you do not have to cook it, add a couple of tablespoons of Chicken stock and reheat slowly, add whisky to taste and then season to taste use white pepper so you do not have black bits in it.
That is the one I will be making next weekend. I put it in a squeezy bottle and then reheat it in a bowl of hot water, but that is for 30 people so I have a lot going on. It should not be boiled as that will reduce the taste of the whisky, use a single malt if possible, not a peaty one, Glemorangie or Glenfiddich are good.

I make one to go with steak, but it involves cooking the steak in a frying pan, lifting it out then adding a couple of large tomatoes, chopped, some tomato puree and a tot of whisky, then heating that until the tomatoes are soft and the whole thing thick and saucy, then putting the steaks back in for a moment to heat up. Not exactly suitable for haggis.

DD makes a sauce with whisky and cream. I shall ask her how she does it.

Scotch broth is a traditional starter, but could leave you too full to enjoy the haggis - Granny23 brought a nice pot of that to the first Burns lunch we had in Edinburgh. Maybe she could send you her recipe?

You could make an Arbroath Smokie and parmesan tart (had that at the our Burns lunch too,no wonder we were all full to the gunnels) Smokies are not available everywhere, but kippers or smoked haddock would work just as well. That just needs a small piece and a bit of salad with it.