Whisky Magazine Issue 133
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Some twists on the traditional supper
Burns night falls every year on 25 January. The evening shines like a beacon of hope, merriment and frivolity at the end of a long, dark and dreary month. With the recent mania for Dry January, a Burns Supper is even more welcome as a respite from the austerity of the year's beginning. In my pub, L. Mulligan. Grocer, it is a night for be-sporraned gaity, tartan a plenty (clashing preferred) and increasingly raucous recitations of Burns' poetry, both the famous and the obscure. The supper itself is a very traditional affair. Cullen Skink to start, followed by house-made Haggis served with a dram of peated whisky served in a pipette to infuse the haggis with its smoky goodness, and cranachan to finish, alongside lashings of whisky. Each year the haggis is ceremoniously piped in by a local bagpiper, resplendent in full regalia, and each table is responsible for a verse of the famous Address to the Haggis, a task taken very seriously in some quarters. It is a very grand affair. On the main restaurant menu we are playful with the Scottish influence, serving haggis bonbons with a marmalade and whisky mayonnaise, ‘Cullen Skink' Scotch egg, and rhubarb and raspberry shortcake, borrowing the flavours of the traditional cranachan but with a seasonal update.
Cullen Skink Scotch Egg
Heavy bottomed pot or a deep fat fryer
• 150g smoked white fish, (we use hake) skin removed
• 150g fresh white fish, (we use blossom or pollock) skin removed and pin-boned