For those looking for a Scottish supper to beat the January blues, these recipes from Castle MacLellan are the perfect accompaniment to Burns Night (25th Jan).

Robert Burns is widely regarded as Scotland’s greatest poet, so this Burns Night be sure to prepare a feast he’d be proud of. Scottish heritage brand Castle MacLellan uses traditional ingredients locally sourced from Dumfries and Galloway in their pâté, and places them at the heart of their recipes.

Castle MacLellan’s dedicated chefs have created dishes using their high quality artisan pâtés that are sure to be real crowd-pleasers for Burns Night and beyond. From Rannoch Smoked Duck pâté with Bramley apple jelly to Luxury Orkney Crab Terrine with lemon juice and Galloway mustard, Castle MacLellan’s pâtés are perfect for foodies who want something a little different alongside their haggis: their pâtés are tradition with a twist.

Rediscover the delicious taste of Scottish tatties with a little help from Castle MacLellan’s updated version of the classic. This tattie scone canape recipe is the perfect base for pâtés: try the Orkney Crab Terrine with whole prawns, or the Smoked Duck pâté with red grapes. The Chicken Liver pâté works deliciously with with half an olive on top.

And if you want to serve up a unique, sophisticated Burns Night supper for your hungry guests, then look no further than Castle MacLellan’s delicious Spiced Monkfish en Croute; a light yet flavorsome dish.

Celebrate Burns Night with Scottish pâté maker Castle MacLellan. Castle MacLellan has a range of five Scottish pâtés:

  • Chicken Liver Pâté with Scottish heather honey
  • Oven Roasted Mushroom Pâté with garlic and thyme
  • Rannoch Smoked Duck Pâté with Bramley apple jelly
  • Luxury Orkney Crab Terrine with lemon juice and Galloway mustard
  • Scottish Smoked Salmon Pâté with lemon juice and horseradish

Castle MacLellan pâtés are available in supermarkets and independent stores throughout the UK.

Scone Canapés

Makes approximately 30 small canapés

Ingredients

125g potatoes cut into cubes

100g plain flour

half teaspoon baking powder

25g melted butter

4 tablespoons milk

1 egg beaten

2 tablespoon of oil, for frying

Castle MacLellan pâté of choice

Method

  1. Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash.
  2. Sift the flour and baking powder into a bowl, add the butter, milk and egg
  3. Mash well and add plenty of seasoning and mix to a soft sticky dough
  4. Heat some oil in a large heavy flat based frying pan
  5. Fry small teaspoons of the mixture as you would Scotch pancakes for 3 mins on each side until golden brown. Leave until cold.
  6. Fill a piping bag with a large star nozzle, and soften the pâté of your choice with a fork and place in the piping bag. Pipe pâté onto the scones – any Castle MacLellan pâté works well!

Spiced Monkfish en Croute

Ingredients:

1 Tub of Castle MacLellan Scottish Salmon Pâté with lemon juice and horseradish

4 x 100g Monk fish tail (trimmed)

1 Packet of Ready Rolled Filo Pastry

1g nutmeg

5ml olive oil

5g chopped parsley

Salt and Pepper

Melted butter

Method:

  1. Dust the monk fish fillet with the nutmeg and pan fry in olive oil for 1 minute on each side
  2. Remove from the pan and allow to cool
  3. Preheat oven to 200°C
  4. Pour any leftover juices from the pan into a bowl and add 1 tub of Castle MacLellan Scottish Salmon Pâté with lemon juice and horseradish and the chopped parsley. Mix well to combine all the ingredients.
  5. Lay one sheet of filo pastry on a lightly floured surface and brush with melted butter then lay a second sheet on top and brush with melted butter.  You will need to do this for all four fillets but do one parcel at a time as the filo pastry will dry out if done in advance.
  6. Spread a quarter of the pate along the centre of the sheets of pastry and place one of the monk fish fillets on top.
  7. Fold all four sides in to the centre to form a tight parcel, trim of any excess pastry. Brush with melted butter and turn over and brush the top.
  8. Place on a baking tray and repeat step 4-6 for the other 3 monk fish fillets
  9. Cook in centre of a preheated oven for 20 minutes. Should be cooked through and golden on top.
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