Burn's Night Dinner

Cream of Leek & Smoked Salmon Soup

Serving Size : 2
250 grams leeks -- washed & sliced
130 grams potatoes -- peeled and chopped
1 1/2 cups milk
1 1/2 cups water
1/2 cup cream
125 grams smoked salmon -- cut into lardons
chives -- chopped
salt and pepper

Put the leeks in a saucepan and simmer for 30-45 minutes until very tender.

Puree, with a stick blender or liquidiser.

Season, to taste and stir in the cream.*

Before serving bring back to simmer and stir in the smoked salmon lardons.

Add another dollop of cream if liked and top with chives.



* May be prepared ahead to this point.

Serving Size : 2 
2 sheep hearts
400 mls stock (chicken or beef)
150 grams oatmeal (Quaker Oats will do)
75 grams suet
100 grams lambs' liver -- minced or finely chopped
100 grams lean lamb -- minced or finely chopped
2 blades mace
2 teaspoons sage
1/2 nutmeg -- grated
1 onion -- finely chopped
large pinch chilli powder
salt & pepper

Poach the lambs' hearts in the stock until tender. Cool.

Toast the oatmeal under a hot grill until lightly browned.

Fry the onion in a little oil until soft, allow to cool.

Mince or finely chop the hearts discarding any connective tissue,

Combine all the ingredients thoroughly and divide into ramekins, 2 large or 4 small, packing tightly.

Wrap each dish in foil and steam for about an hour.

For the Filling:
 3 eggs
110 grams  sugar
4 tbs  golden syrup
2 tablespoons  Whisky
50 gram butter, melted
few drops vanilla extract
175 grams  walnut halves or pieces

Heat oven to 200C/Gas 6.
Beat the eggs and sugar together in a large bowl.
Add the remaining ingredients and mix well.
Pour the mixture into the pastry case and bake for 10 minutes. Reduce
temperature to 180C/Gas 4 and bake for another 30 minutes or until the top
of the pie is golden. Check filling is set - a skewer should come out
clean.
Cool slightly then remove from tin if preferred.

Description:
  "An adaptation of Pecan Pie, with  traditional British flavours"

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