The Burns Night Stack

burns_stack

 

This recipe is a rework of the Duck Egg, Black Pudding and Arbroath Smokie Stack I came up with last year, and intended as a toast to my Scottish friends and colleagues with Burns Night coming up.

I won’t pretend to have any Scottish Roots, but I find my recent foodie adventures in Scotland to have inspired me to play with new ingredients and combinations, so for that I wanted to come up with a little salute in my own style.

So without further ado, warm a potato scone ( a potato based pancake) in the toaster, and fry off in a little rapeseed oil, a slab of haggis, a slice of black pudding, a piece of smoked haddock (naturally smoked not yellow please) and a fried egg. Brown the meat and fish on both sides, and cook the fried egg until crisp but with a runny yolk. Then layer up as follows, scone, black pudding, thin round of goats cheese, haggis slice, smoked haddock and finally the egg.

Toast the poet with a wee dram of good single malt whisky.

 

11 responses to this post.

  1. Lovely idea and a nice change from haggis to celebrate the birth of the bard. Thanks, Tracey

    Reply

  2. What a great idea. It looks lovely and would be wonderful with a little whisky next to a roaring fire.

    Reply

  3. I was looking at the giant size McSweens in the butcher’s shop this week…
    Nice touch having the bottle with a Celtic cross in the background 😉

    Reply

  4. Toasting a tattie scone? You have a lot to learn Marcus 😉 they must be fried!

    Reply

  5. Alternatives to haggis for Burns Night are a great idea. I just know my kids would love this recipe.

    Reply

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