Robert Burns is widely regarded as Scotland’s greatest poet, so this Burns Night be sure to prepare a feast he’d be proud of. Scottish heritage brand Castle MacLellan uses traditional ingredients locally sourced from Dumfries and Galloway in their pÃƒÂ¢tÃƒÂ©, and places them at the heart of their recipes.
Castle MacLellan’s dedicated chefs have created dishes using their high quality artisan pÃƒÂ¢tÃƒÂ©s that are sure to be real crowd-pleasers for Burns Night and beyond. From Rannoch Smoked Duck pÃƒÂ¢tÃƒÂ© with Bramley apple jelly to Luxury Orkney Crab Terrine with lemon juice and Galloway mustard, Castle MacLellan’s pÃƒÂ¢tÃƒÂ©s are perfect for foodies who want something a little different alongside their haggis: their pÃƒÂ¢tÃƒÂ©s are tradition with a twist.
Rediscover the delicious taste of Scottish tatties with a little help from Castle MacLellan’s updated version of the classic. This tattie scone canape recipe is the perfect base for pÃƒÂ¢tÃƒÂ©s: try the Orkney Crab Terrine with whole prawns, or the Smoked Duck pÃƒÂ¢tÃƒÂ© with red grapes. The Chicken Liver pÃƒÂ¢tÃƒÂ© works deliciously with with half an olive on top.
And if you want to serve up a unique, sophisticated Burns Night supper for your hungry guests, then look no further than Castle MacLellan’s delicious Spiced Monkfish en Croute; a light yet flavorsome dish.
Celebrate Burns Night with Scottish pÃƒÂ¢tÃƒÂ© maker Castle MacLellan. Castle MacLellan has a range of five Scottish pÃƒÂ¢tÃƒÂ©s:
- Chicken Liver PÃƒÂ¢tÃƒÂ© with Scottish heather honey
- Oven Roasted Mushroom PÃƒÂ¢tÃƒÂ© with garlic and thyme
- Rannoch Smoked Duck PÃƒÂ¢tÃƒÂ© with Bramley apple jelly
- Luxury Orkney Crab Terrine with lemon juice and Galloway mustard
- Scottish Smoked Salmon PÃƒÂ¢tÃƒÂ© with lemon juice and horseradish
Castle MacLellan pÃƒÂ¢tÃƒÂ©s are available in supermarkets and independent stores throughout the UK.
Makes approximately 30 small canapÃƒÂ©s
125g potatoes cut into cubes
100g plain flour
half teaspoon baking powder
25g melted butter
4 tablespoons milk
1 egg beaten
2 tablespoon of oil, for frying
Castle MacLellan pÃƒÂ¢tÃƒÂ© of choice
- Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash.
- Sift the flour and baking powder into a bowl, add the butter, milk and egg
- Mash well and add plenty of seasoning and mix to a soft sticky dough
- Heat some oil in a large heavy flat based frying pan
- Fry small teaspoons of the mixture as you would Scotch pancakes for 3 mins on each side until golden brown. Leave until cold.
- Fill a piping bag with a large star nozzle, and soften the pÃƒÂ¢tÃƒÂ© of your choice with a fork and place in the piping bag. Pipe pÃƒÂ¢tÃƒÂ© onto the scones Ã¢â‚¬â€œ any Castle MacLellan pÃƒÂ¢tÃƒÂ© works well!
1 Tub of Castle MacLellan Scottish Salmon PÃƒÂ¢tÃƒÂ© with lemon juice and horseradish
4 x 100g Monk fish tail (trimmed)
1 Packet of Ready Rolled Filo Pastry
5ml olive oil
5g chopped parsley
Salt and Pepper
- Dust the monk fish fillet with the nutmeg and pan fry in olive oil for 1 minute on each side
- Remove from the pan and allow to cool
- Preheat oven to 200°C
- Pour any leftover juices from the pan into a bowl and add 1 tub of Castle MacLellan Scottish Salmon PÃƒÂ¢tÃƒÂ© with lemon juice and horseradish and the chopped parsley. Mix well to combine all the ingredients.
- Lay one sheet of filo pastry on a lightly floured surface and brush with melted butter then lay a second sheet on top and brush with melted butter. You will need to do this for all four fillets but do one parcel at a time as the filo pastry will dry out if done in advance.
- Spread a quarter of the pate along the centre of the sheets of pastry and place one of the monk fish fillets on top.
- Fold all four sides in to the centre to form a tight parcel, trim of any excess pastry. Brush with melted butter and turn over and brush the top.
- Place on a baking tray and repeat step 4-6 for the other 3 monk fish fillets
- Cook in centre of a preheated oven for 20 minutes. Should be cooked through and golden on top.