Paul and Nick sail to Ardrossan on the west coast of Scotland to cook a meal inspired by Scotland’s national poet Robert Burns for the Ardrossan Ulster-Scots Society. Their Burns’ Supper features a cock-a-leekie terrine and haggis with a modern twist.
Aired on UTV Monday, 21 May 2012
Cock-a-leekie Terrine, Whisky Vinaigrette
The chefs rely on gravity to set this chicken and prune terrine without gelatine. The crumbly, fragile texture of the dish eats divinely, and Paul and Nick love their whisky vinaigrette, which brings everything together.
Chieftain Pie, Lamb Haggis and Spinach with Summer Vegetables
Paul and Nick say this is the most controversial dish of the series. The chefs move away from the traditional haggis, tatties and neeps - creating a haggis, lamb and spinach pie instead. The dish plays on the contrast between the sweetness of the lamb and the robustness of the haggis. A masterclass!
Three Chimneys Hot Marmalade Pudding
There’s laugh in the kitchen as Nick is forced to rescue his custard for this comforting sponge pudding with a twist. Nick and Paul use brown bread and soda bread crumbs instead of flour to bake the dessert, which is infused with marmalade aroma. Off the scale!