{"id":7832,"date":"2024-01-18T16:51:25","date_gmt":"2024-01-18T16:51:25","guid":{"rendered":"https:\/\/slimmingworld.wpenginepowered.com\/blog\/?p=7832"},"modified":"2024-11-05T14:36:58","modified_gmt":"2024-11-05T14:36:58","slug":"burns-night-recipes","status":"publish","type":"post","link":"https:\/\/www.slimmingworld.co.uk\/blog\/burns-night-recipes\/","title":{"rendered":"Burns Night menu\u00a0"},"content":{"rendered":"\n

If you\u2019re planning a Burns Night supper, you can\u2019t go wrong with this traditional dish… <\/p>\n\n\n\n

Beef mince \u2018haggis\u2019 with neeps and tatties <\/h2>\n\n\n\n

Haggis is eaten with neeps (swede) and tatties (mashed potatoes) all year round in Scotland. Our low Syn version uses lean beef mince and just a small amount of offal, making it much easier to cook at home.<\/p>\n\n\n\n

serves 4\u00a0
ready in 45 mins\u00a0
1\u00bd Syns per serving\u00a0<\/p>\n\n\n\n

What you need: <\/strong><\/p>\n\n\n\n

low-calorie cooking spray\u00a0
500g lean beef mince (5% fat or less)\u00a0
4 back bacon rashers, visible fat removed, finely chopped\u00a0
200g chicken livers, trimmed of any sinew, finely chopped\u00a0
1 large onion, finely chopped\u00a0
1 tbsp fresh thyme leaves\u00a0
\u00bd tsp ground allspice\u00a0
large pinch of ground cloves\u00a0
large pinch of freshly grated nutmeg\u00a0
200ml hot beef stock\u00a0
35g porridge oats\u00a0
1 swede, peeled and cut into chunks\u00a0
1kg floury potatoes, such as Maris Piper or King Edward, cut into chunks\u00a0
2 tbsp fat-free natural fromage frais\u00a0
small handful of fresh parsley, finely chopped\u00a0<\/p>\n\n\n\n

What you do: <\/strong><\/p>\n\n\n\n

1. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the beef mince, bacon and chicken liver and cook for 5 minutes, stirring frequently, then drain off any fat. Add the onion, thyme, spices and \u00bd tsp freshly ground black pepper and cook for a further 2-3 minutes.\u00a0<\/p>\n\n\n\n

2. Pour the stock over the beef mixture and bring to the boil. Turn the heat to low and simmer for 15 minutes or until the stock has been absorbed. Season to taste and stir in the porridge oats. <\/p>\n\n\n\n

3. At the same time, cook the swede in a pan of boiling water for 15 minutes and cook the potatoes in another pan of lightly salted boiling water for 12-15 minutes.\u00a0<\/p>\n\n\n\n

4. Drain the potatoes, return to the pan with the fromage frais and mash until smooth and creamy. Drain the swede and return to a gentle heat to cook off any excess moisture. Scatter the swede with parsley and season to taste (you can mash this too, if you like).\u00a0<\/p>\n\n\n\n

5. Serve the haggis hot with the tatties and neeps \u2013 and don\u2019t forget to toast Rabbie Burns! <\/p>\n\n\n\n

More for members <\/h2>\n\n\n\n

Haggis, kedgeree, Scotch broth, cranachan… you\u2019ll find lots of Scottish dishes in our recipe collection. Join today<\/a> to unlock the full collection on our member-exclusive app and website. <\/p>\n\n\n

\n
\"\"<\/a><\/figure><\/div>\n\n\n

<\/p>\n\n\n

\n \t\t\t
\t\n\t\t