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Burns night is upon us here in Scotland which means toasting the bard, enjoying a dram and addressing the haggis (that 3 legged animal that roams the highlands) in rhyme a select few can recite and even fewer understand.
Traditionally, the meal to enjoy on January 25th would be 'Haggis, Neeps & Tatties'. However, our resident chef, Russell Smith, has been 'Russelling' up something a little different for you to have a go at making this Sunday. We appreciate haggis may be an elusive creature to some!
Replacing the traditional dram to accompany the meal, our Original brew. It is so versatile it not only makes for a flavoursome drink, but a great cook’s companion – but, weighing in at 6.6% ABV, we’d advise not to drink too many while making your meal, or you may make a meal of it!
Here are some 'dram' tasty recipes from Innis & Gunn chef, Russell Smith, on how to make an Innis & Gunn Original Burns’ Supper.
If you’re going traditional, try this Innis & Gunn Peppercorn Sauce with haggis, neeps and tatties:
INNIS & GUNN PEPPERCORN SAUCE
1 bottle of Innis & Gunn Original (330ml)
1 small onion, finely diced
1 teaspoon of cracked black peppercorns
1 teaspoon of pickled green peppercorns (optional)
570ml good beef or veal stock
100ml double cream
1. In a heavy-based pan, sweat the onion in the butter for 8-10 mins over a medium heat.
2. Add the cracked black pepper and cook for another two minutes.
3. Increase the heat and add the beer, reserving a few glugs for the chef!
4. Reduce by two thirds. Add the cream.
5. Simmer until you have a thick sauce which will coat the back of a spoon.
6. Add the green peppercorns if using.
VENISON HAGGIS WELLINGTON
500g venison fillet, trimmed of all sinew (ask your butcher for fillet or loin. It should be a long barrel shape)
500g puff pastry
2 egg yolks, beaten
1. Heat the oven to 180*C.
2. Remove the haggis from the packaging/casing. Store at room temperature for 45 minutes to soften.
3. Heat a heavy fry pan until smoking hot. Season the meat with salt and pepper and fry in a little oil, for 60-90 seconds on each side.
4. On a floured surface, roll out 1/3 of the pastry to 3-4mm.
5. Gently press a thin layer of haggis onto the pastry. Place the sealed venison on top.
6. Use the rest of the haggis to completely cover the venison. You are looking for a cylinder of haggis with the venison running through the centre. Brush the exposed pastry base with egg yolk.
7. Roll the remaining 2/3 of pastry to the same thickness. Place over the haggis, excluding any air as you go. Crimp with a fork around the edge.
8. Brush the whole wellington with egg yolk. Chill (uncovered) for 15 minutes. Brush the wellington with another layer of egg yolk and sprinkle with sea salt.
9. Lightly score the wellington with the back of a knife. Bake in the oven for around 35-40 minutes.
10. The wellington should be golden and well risen. Rest for 5-10 minutes before carving.
WHISKY BEER CAKE WITH SALTED CARAMEL
We serve slices of the sponge warm, with the salted caramel, a dark chocolate cremeux, roasted hazelnuts and a malted barley ice cream.
Whisky Beer Cake:
200g dates (stoned)
1 bottle Innis & Gunn Original or Rum Finish
1 large tablespoon of black treacle
65g caster sugar
3 medium eggs
1 teaspoon bicarbonate of soda
200g self-raising flour
1. Place the dates, beer and treacle in a saucepan in a pan and bring to the boil. Once simmering, remove and set aside to soften for 10 minutes.
2. Meanwhile, in a stand mixer or using a handheld mixer, cream the butter and sugar until light and fluffy.
3. With the mixer still running, add the eggs, one at a time. Make sure each egg is well mixed and emulsified before adding the next.
4. Using a stick blender or food processor, blend the date and beer mix until fairly smooth. Don’t worry about a few lumps.
5. With the mixer still running, add this date puree to the eggs and sugar/butter. The puree can be warm, but make sure it has cooled slightly before adding to avoid the mixture splitting.
6. Once this has been mixed thoroughly, mix in the flour and bicarbonate of soda.
7. Spoon the mixture into a shallow tray lined with greaseproof paper. Ideally the mix should be about 2-3cm deep in the tray.
8. Bake for 30-35 minutes at 175*C. The sponge should be well risen and coloured, and should yield a clean knife when the centre is pierced.
250g caster sugar
250ml double cream
Large pinch of salt
This is a very simple recipe, but requires the steps to be understood and followed carefully.
1. Place the sugar in very clean heavy-based saucepan and mix with 50ml water.
2. Cover the pan tightly with a double layer of foil.
3. Place on a medium heat. The sugar will dissolve and the mixture will come to the boil. It should then be left covered on a medium heat for about 7-8 minutes. After this time check the colour of the sugar. You are looking for a light bronze/copper colour. If it is still clear, cover and return to the heat, checking every 2-3 minutes. Be very careful of the steam when removing the foil. The further you cook the sugar, the stronger and darker the caramel will be. The foil helps to avoid the sugar crystallising which is when the sugar seizes and turns white.
4. When the desired colour has been reached, remove the pan from the heat and carefully add the cream. The mixture will splutter, so be careful. Return the pan to the heat and whisk until smooth and glossy. If the caramel looks a little thin it can be boiled for a few minutes to thicken.
5. Whisk in the salt to taste.
Once that’s all done, toast the bard with a chilled glass of Original, or salute Scotland’s national poet with any other of our food-friendly beers:
Rum Finish (6.8%ABV) – aged over oak infused with Navy and Demerara rums, this is surprisingly light, melding soft fruits and rich malt with aromatic spiciness from the rum. Fab with mature cheeses or our Whisky Beer Cake.
Toasted Oak IPA (5.6%ABV) – if offal is simply, erm, awful in your eyes, this light and zesty British-style IPA is a great match for a vegetarian haggis. We recommend Macsween’s.
If you would like to discover more of our beers, just click here. With all that said there's only one thing left to do, and that's enjoy!
3 - KURT”S ALRIGHT BEER IDEA
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