THE firm behind Crabbie’s alcoholic ginger beer has teamed up with Scots chef Jacqueline O’Donnell to create a special three-course menu in celebration of Burns’ Night.
The menu, designed to be paired with the Crabbie’s range, features Haggis bon bon with Crabbie’s Ginger Beer and beetroot to start; a duo of venison loin on thyme and hawthorn jelly, served with Original Crabbie’s, warm red cabbage, black pudding and ginger apple salad for the main; and for dessert, iced Crabbie’s Cranachan with ginger shortbread thistles.
The ingredients and recipes are as follows:
Starter – Haggis bon bon with Crabbie’s Ginger beer & beetroot
Serves 4
180c/ gas 5 in oven
Ingredients:
- 200g haggis
- 50g panko breadcrumbs
- 1 packet cooked beetroot
- 100ml of Original Crabbie’s ginger beer
- 2tbsp apple sauce
- 1 egg
- 50g plain flour
How to:
- Chop up haggis and mash while raw, shape into 12 small bon bon shapes
- Roll into flour then coat in beaten egg then roll in the breadcrumbs until coated
- Spray an oven tray lightly with oil and place bon bons, place in oven for 15-20 minutes until golden brown
- Meanwhile, chop beetroot and put in a blender add the Crabbie’s until a soft puree, season with salt & pepper to taste
- When serving add a teaspoon of apple sauce just to secure the bon bons 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 and hawthorn jelly served with Original Crabbie’s, red cabbage, black pudding and ginger apple salad
Serves 4
200c/ gas 6 – use a stove to oven frying pan
Ingredients:
- 4 x 200g venison loin (you can substitute the venison for beef fillet)
- 4 tablespoon Hawthorn jelly
- 1 Knorr beef stock pot
- 100ml Crabbie’s Ginger Beer
- ½ red cabbage finely sliced
- 2 slices of black pudding
- 1 pink lady apple finely sliced
- 1 tsp stem ginger chopped finely
- 1 tsp butter
- 1 sprig of fresh thyme
How to:
- Sear the meat in a hot pan, season well and place in oven for 8-12 minutes depending how pink you like your meat
- Bake the black pudding slices for in the venison pan for only five minutes then remove
- 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 evaporated
- Crumble the black pudding into a bowl and mix with the apple and stem ginger
- Once the cabbage has no liquid, tip into the bowl with the black pudding and apple
- 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
- Put the pan onto the heat and add leftover Crabbie’s whilst pan is really hot, this de glazes the pan and gets all the flavour
- Then add the stock pot jelly with 150ml boiling water, bring to the boil adding in a sprig of thyme just until it’s brought to the boil then allow to reduce slightly to the consistency of a sauce
- Spoon a pile of the red cabbage salad onto the plate, slice the venison and pour sauce over
Dessert – Iced Crabbie’s Cranachan with ginger shortbread thistles
Serves 4
Best frozen overnight
Ingredients:
- 200ml of custard
- 100ml whipped double cream
- 100ml raspberry Crabbie’s ginger beer
- 200g of frozen raspberries
- 50g oatmeal
- 25g brown sugar
- 50ml raspberry coulis
- 1tbsp finely chopped stem ginger
- 100g unsalted butter
How to:
- Bring to the boil and reduce the Raspberry Crabbie’s by half, then add to the raspberry coulis to allow to cool
- Fold whipped cream and custard together then add a few raspberries and raspberry coulis and fold through
- Pour mixture into a cling film lined container and put in freezer overnight
- 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 oven at 150c for 20-25 minutes (allow to cool first)
- Place oatmeal and sugar in a hot pan until sugar dissolves and coats the oatmeal – allow to cool
- Remove cranachan from the freezer and take off cling film then roll into the oats until they stick and cover the outside of the cranachan
- To serve, add a few raspberries to the plate with the shortbread and slice the iced cranachan
- Serve with a glass of Raspberry Crabbie’s.
