Celebrate Burns Night on January 25 with some delicious recipes

The roots of  Crabbie’s Alcoholic Ginger Beer stretch all the way back to 1801. John Crabbie capitalized on the nearby port of Leith, Edinburgh, providing him access to ingredients from many nations, including the finest ginger and exotic spices.

Now you can make a meal to impress Burns Night using Crabbie’s Original in these exclusive recipes by chef Jacqueline O’Donnell of The Sisters Restaurant in Glasgow.

Starter:  Haggis bon bon with Crabbie’s Ginger beer & beetroot

Serves 4

Oven 180C Gas 5

200g Good quality haggis

50g panko bread crumbs

1pk cooked beetroot

100ml Crabbie’s Original alcoholic ginger beer

2 tbsp Apple sauce

1 egg beaten

50g plain flour

50g panko breadcrumbs

 What to do:

Chop up haggis and mash whilst raw shape into 12 small bon bon shapes

1. Roll into flour then coat in beaten egg then roll in the breadcrumbs until coated
2. Spray an oven tray lightly with oil and place bon bons on pop in oven for 15-20min until golden brown
3. Meanwhile chop beetroot and put in a blender add the Crabbie’s until a soft puree season with salt & pepper to taste
4. When serving add a teaspoon of apple sauce just to secure the bon bon on the plate and serve the beetroot puree at the side. You can also serve with a side salad

 

Main: Duo of venison loin on thyme & hawthorn jelly served with Original Crabbie’s, warm red cabbage black pudding & ginger apple salad

Serves 4

Oven 200C Gas 6 Use a stove to oven frying pan

4 x 200g venison loin (You can substitute the venison for Beef fillet)

4tbsp hawthorn jelly (redcurrant if you can’t find the hawthorn)

1 Knorr beef stock pot

100ml Crabbie’s Original alcoholic ginger beer

½ red cabbage finely sliced

2 slice of black pudding

1 Pink Lady apple finely sliced

1 tsp stem ginger chopped very finely

1 tsp butter

1 sprig of fresh thyme

What to do:

1. Sear in a hot pan the 4 pieces of meat season well & place in oven for 8-12 mins depending how pink you like your meat (Venison can get quite dry if cooked well done so try not to go past Medium well, in order to keep the dish moist
2. Bake the black pudding slices for in the venison pan for only 5 minutes then remove
3. Add 4tbsp of Crabbie’s to a pot bring to the boil then add the tsp of butter add the red cabbage and cook just until the liquid has gone
4. Crumble the black pudding into a bowl and mix with the apple and stem ginger
5. Once the cabbage has no liquid tip into the bowl with the black pudding & apple
6. Once meat comes out of the oven set aside on a plate and make the sauce in the pan you cooked the meat in remember the handle is HOT!
7. Put the pan onto the heat and add left over Crabbie’s whilst pan is really hot, this de glazes the pan and gets all the flavour and bits of meat off the bottom then add the stock pot jelly with 150ml boiling water bring to the boil adding in a sprig of thyme just until its up to the boil allow to reduce slightly to the consistency of a sauce
8. Spoon a pile of the red cabbage warm salad onto the plate slice the venison and pour sauce over
9. Enjoy

Dessert: Iced Crabbie’s cranachan with ginger shortbread thistles

Serves 4

200ml of fresh custard (You can use shop bought)

100ml whipped double cream

100ml Crabbie’s Raspberry alcoholic ginger beer

200g of frozen raspberries

50gr Pinhead oatmeal

25gr brown sugar

50ml raspberry coulis

Shortbread

100g plain flour

50g cornflour

50g icing sugar

1 tsp finely chopped stem ginger

100g unsalted butter

What to do:

1. Bring to the boil and Reduce the Raspberry Crabbie’s by half then add to the raspberry coulis allow to cool
2. Fold whipped cream & custard together then add a few raspberries and raspberry coulis folded through to be quite swirly not all of the mix pink (if you do go too far that’s OK!)
3. Pour mixture into a clingfilm lined bread tin or deep mould terrine and put in the freezer overnight is best
4. Make shortbread add all ingredients to a bowl and mix until a soft dough roll out to as thick as a £2 coin cut into shapes and bake in an oven 150c for 20-25 allow to cool first
5. Place pinhead oatmeal & sugar in a hot pan until sugar dissolves and coats the oatmeal allow to cool
6. Remove cranachan from the freezer and take off clingfilm then roll into the oats until they stick and cover the outside of the cranachan
7. To serve add a few raspberries to the plate with the shortbread & slice the iced cranachan
8. Serve with a full glass of Raspberry Crabbie’s & enjoy!

9. 

www.crabbiesgingerbeer.co.uk