The comforting and delicious soup that’s a perfect winter warmer for Burns Night – even if you don’t like haggis
WHEN it comes to Burns Night dishes, there's no better person than Coinneach MacLeod to show what Scotland has to offer.
Coinneach, better known as the Hebridean Baker, is renowned for his ability to bring our country's culture to life through food, stories and traditions.
His creations are full of authenticity, warmth and a modern flair too.
This makes the 50-year-old, from the Outer Hebrides, the ideal host to celebrate the legacy of Robert Burns on January 25.
"There are so many ways to celebrate Burns Night", Coinneach says.
"If haggis isn't your thing, don't worry – there are plenty of delicious Scottish dishes to enjoy."
Read more in Fabulous
For one of his simplest dishes, you still use up two Burns Night staples.
The cookbook author's comforting neeps and tatties soup is the perfect winter warmer - especially as Storm Eowyn blasts the country.
He says: "Complimenting the potatoes, swede have a mild taste and
silkiness that's ideal for soups.
"Finished with a touch of cream, this is a comforting broth, perfect for autumn."
Most read in Fabulous
Here, Coinneach reveals his recipe that serves eight.
Neeps and Tatties Soup
- 1 large onion, thinly sliced
- 1 leek, thinly sliced
- 2 sticks of celery, diced
- 300g turnips, peeled and diced into 5mm cubes
- 300g potatoes, peeled and diced into 5mm cubes
- 50g butter
- 50g plain flour
- 1 litre vegetable stock
- 60ml cream
- salt and pepper, to taste
Method
In a large saucepan, melt the butter over low heat. Add the sliced onions, leeks and diced celery, sautéing gently for five minutes until they start to soften.
Incorporate the diced turnips and potatoes, continuing to cook for another two minutes, allowing the flavours to meld together.
Sprinkle the plain flour over the sautéed vegetables, stirring continuously.
Cook for an additional two minutes to form a roux.
Gradually add the stock to the vegetable mixture, stirring constantly to combine. Bring the mixture to a boil, then season with salt and pepper to taste.
Reduce the heat and let the soup simmer for approximately 45 minutes.
Once the vegetables are fully softened, remove the soup from the heat and blend until smooth using a blender. Stir in the cream, reheating it to a gentle simmer.
Then simply serve with a thick slice of bread and butter, and enjoy.
READ MORE SUN STORIES
And despite the above recipe, don't think for one moment that the cookbook author is completely turning his back on haggis.
He joked: "Honestly, if you haven’t tried haggis before, it’s way tastier than you’d think – trust me!"
Spiced neeps traycake
WE all know carrot, parsnip, courgette and beetroot all make wonderful additions to cakes, but Coinneach has now added the golden flesh of swede to that list!
The cake itself is moist and aromatic, topped with a cream cheese icing flavoured with muscovado sugar and sprinkled with orange zest.
He says: "This earthy root vegetable deserves more than just being an accompaniment to haggis!"
Ingredients
For the loaf:
175g sunflower oil
225g soft brown sugar
2 eggs
1½ tsp ground cinnamon
1 ½ tsp mixed spice
1 tsp ground ginger
Zest of 1 orange
½ tsp salt
225g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
100g chopped dried apricots
75g walnuts, roughly chopped
175g swede, peeled and finely grated
For the icing:
50g butter, softened
200g full-fat cream cheese
100g light muscovado sugar
zest of 1 orange
Method:
Preheat the oven to 180°c/160°c fan. Grease and line a 20cm square tin.
In a mixing bowl, use an electric hand mixer to whisk together the eggs and sugar until the mixture is light and foamy. Gradually incorporate the oil, followed by the cinnamon, mixed spice, ground ginger, orange zest and sea salt, whisking until smooth.
Sift in the plain flour, baking powder and bicarbonate of soda and whisk until just combined.
With a spatula, gently fold in the chopped apricots, chopped walnuts and grated neeps.
Transfer the batter to the prepared tin, smoothing the top. Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
Allow the traybake to cool in the tin for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
For the icing, beat the butter then add the cream cheese and sugar and beat again until smooth. Spread evenly over the traybake and sprinkle with orange zest for garnish.