Saint Andrew’s Day is coming!

For those not in the know, Saint Andrew is the Patron Saint of Scotland. Saint Andrew’s Day in the 30th November.

Now to figure out a menu for a Saint Andrew’s Day feast. The Scottish government has come up with an official menu for the holiday of Cullen Skink, Roast Shoulder of Lamb, and Rice Pudding. The Scots Independent offiers this menu. Personally, I can think of other things besides the official menu items. While I like Haggis, it isn’t what I want to serve on Saint Andrew’s day. Rice pudding is too close to school food for my tastes.

A possible starter is Cullen Skink fish stew. There are some other choices such as the oysters. I’m sure I can come up with something.

The medley of Roasted Roots is the perfect side. The question is whether it should be the main course be lamb, venison, or salmon. The Official Scotland gateway has this recipe for Roast Lamb Shoulder. Venison is the first thing that came to mind followed by salmon, although I do like the idea of lamb.

Good Scottish shortbread is always a fav.

Anyway, this isn’t Burns’ night so I don’t feel as tied to a traditional recipe. Burns night is pretty much haggis, tatties and neeps, and boiled cabbage. I think I can get a little bit more creative with the menu here as long as it has a Scottish flair.

So, it’s sounds as if it will be either the Venison or Salmon (depending on which I can come by–salmon being the easier of the two, but local the grocery does carry venison medallions) and the root medley as of right now.

That said, here is our neeps and tatties recipe:

Neeps and Tatties

2 lb Potatoes; peeled & cut into-eighths
1 1/2 lb Yellow turnips (rutabagas)-peeled & cut into 1/2″-cubes
1 ts Salt
1/4 c Butter; melted
1/3 c Milk; warmed
3cm ginger, peeled and chopped or ground ginger
cinnamon
nutmeg
Garlic

Prepare Tatties (mashed potatoes) and Neeps (turnips)
In a 3 quart saucepan, combine potatoes and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes.
In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes.
When potatoes are tender, drain well and return to saucepan.
With electric mixer, beat potatoes on low speed until all pieces are broken up.
Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk.
Beat until mixture is smooth.
Add remaining milk and beat at high speed until smooth and fluffy.
Keep warm until ready to serve.
When turnips are tender, drain well and return to saucepan.
Add remaining 2 Tbsp butter and keep warm until ready to serve.

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