Make Your Burns Night Phenomenal

Ingredients

• 200g tofu cubed
• 1 tbsp vegetable oil
• 1 tsp garlic, crushed
• 100g pre-cooked haggis (vegetarian version can be used)
• 1 tsp chilli bean sauce (toban djan)
• 100ml IRN-BRU
• 1 tsp dark soy sauce
• 1 tbsp haoxing rice wine
• 1 tsp potato starch or cornflour, mixed with 50ml water
• 1 spring onion, diced for garnish

Method

1. Add the tofu to a pot of water and boil for 1 minute. Drain and set aside.
2. Wok on. Add the vegetable oil and turn to a medium heat.
3. Add the garlic and haggis and stir fry for 3 minutes.
4. Add the chilli bean sauce and stir fry for another minute.
5. Add the dark soy sauce, shaoxing wine, IRN-BRU and tofu then gently stir fry for 30 seconds. Be careful not to break the tofu.
6. Stir in the starch mixture to thicken the sauce.
7. Serve with spring onion on top.
   
   

RECIPE BY

@chefjimmylee

Ingredients

• 4 Pieces of beef short rib (bone-in)
• 1 onion
• 2 carrots
• 4 sticks of celery
• 1 garlic clove
• 100mg tomato puree
• 500ml Red Wine
• 500ml Beef Stock
• 2 cans of IRN-BRU
• Few sprigs of rosemary and thyme
• 2 tsp cornflour
• 2 potatoes
• Butter
• Few chives (optional garnish)

Method

1. Start by heating a large, deep, heavy-bottomed pot and browning the short ribs in a little oil until golden brown all over.
2. Meanwhile, roughly chop the onion, carrot, and celery, and split the garlic bulb in half once the beef has browned. Set to one side and put the prepared veg in the pot.
3. Fry the veg until they get some nice caramelisation, then add the tomato puree and fry for a further 2-3 minutes.
4. Now add a can of IRN-BRU and the wine, bring to a rapid boil, and reduce by half before adding the beef stock and all the hard herbs.
5. Bring the liquid to the boil, then reduce to a simmer and nestle in the short ribs, they need to be submerged, so top up with a little water if needed.
6. This will now simmer very gently for 3-5 hours, until the meat falls off the bone.
7. Carefully remove the short ribs and set them aside. Sieve out the vegetables and skim the fat from the liquid. Rapidly boil the liquid to reduce it by half.
8. In a separate pan, while this is happening, pour in the other can of IRN-BRU and boil rapidly to reduce just before it turns to a syrup. Now add in the reduced beef cooking liquid and taste. You are looking for it to taste subtly sweet but very beefy. Season with salt and a lot of black pepper.
9. Thicken this liquid with a little cornflour slurry, by mixing the cornflour with a little water then adding to the beef liquid, this will thicken the liquid to a nice glossy sauce.
10. Simply prepare some mashed potatoes however you wish.
11. To serve, remove the bone from the short ribs, gently warm in the oven then spoon over the rich IRN-BRU sauce.
12. Top with some chives to be cool!
    
    

RECIPE BY

@lagomchef

Ingredients

• 200g Haggis (pre-cooked)
• 3 strips of streaky bacon
• 1/4 Leek
• 1/2 White Onion
• 20g Sharp cheddar cheese (sliced)
• 2 Slices of bread
• 10g Butter
  

METHOD

1. Thinly slice your leek and onion.
2. Fry your leek and onion in a small pan with a knob of butter until lightly caramelised.
3. In a separate pan, fry your streaky bacon at a medium heat until crispy.
4. Fry haggis in the same pan as the streaky bacon for around 3 minutes.
5. Load up your bottom slice of bread and add the haggis, leek and onion, bacon
6. and sliced cheddar cheese.
7. Add another slice of bread on top and toast in the pan until golden on each side.
8. Serve with a glass of cold IRN-BRU and enjoy.

RECIPE BY

@jack.cooks.ig

INGREDIENTS

• 300g Macaroni
• 125g Butter
• 125g Flour
• 400g Milk
• 500g Haggis of your choice (cooked)
• 1/2 Tablespoon Mustard powder
• 10g Worcestershire sauce
• 10g Salt
• 10g White pepper
• 250g Cheddar cheese
• 250g Mozzarella
• 1/2 Tablespoon chili powder
• 2 Slices of American Cheese
  

PICKLES

• 1 can IRN-BRU
• 50ml White Vinegar
• 50ml Apple Vinegar
• 10g Salt
• 20g Sugar
• Stick of Cinnamon
• 1 Star Anise
• 3 Jalapenos

METHOD

HAGGIS LOADED MAC N CHEESE

1. Cook your Macaroni to the manufacturer's instructions and set aside.
2. For your cheese sauce, first make your roux by melting the butter and adding your
flour until it resembles sand. Cook this over a low heat for 5 minutes to cook off the
raw flour.
3. Add your milk 50g at a time, stirring constantly until silky and smooth.
4. Add all your spices and seasonings.
5. Grate your cheddar and slice your mozzarella into small cubes. Add half your cheese
and the two slices of American Cheese to your sauce, stirring until they are all melted
and smooth.
6. Add your cooked pasta to your sauce and mix to combine.
7. Mix the rest of your cheese with your haggis. Breaking the haggis up with your
fingers so it's crumbled.
8. Add your Mac and Cheese to an ovenproof dish, cover it completely with your
crumbled haggis mixture.
9. Bake at 220 °C for 40 minutes and serve with a can of IRN-BRU!

PICKLES

1. Crack your can of IRN-BRU and add it to a
pan with the rest of the ingredients and
heat until gentle simmering.
2. Slice your Jalapeños relatively thinly,
about 0.5 cm.
3. Pour the IRN-BRU pickle liquor over the
jalapeños, seal them in a tub and allow
them to cool completely before using.

RECIPE BY

@king.of.feasts