Karen's Mock Haggis Wreath Burns Night Class

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK for her Burns Night class. Burns Night is a celebration of the life and poetry of Robert Burns, the famous Scottish poet. Burns night is the 25th of January the poet's birthday. The celebration is usually a feast consisting of Haggis, Neeps and Tatties all washed down with drams of Whisky. Neeps is an abbreviation of Turnip and Tatties are potatoes. When I was in Scotland recently, I spotted some vegetarian Haggis in a butcher's window, intrigued I bought some and studied the ingredients list. I based this recipe on that list but added neeps and tatties and my mix of seasonings and of course a splash of whisky too. Dried orange slices and lavender adorn my wreath here, but dried thistles would look beautiful to and maybe a tartan tablecloth.

The class starts at 8pm UK on Saturday 15th January 2022.

We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons & bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treat.

Our class will take around 2hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.

Places are non-refundable and cannot be cancelled or altered after purchase. 

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment:

Mixing Bowls x2 

Butter Knife  

Rolling Pin

Cling Film 

Baking Paper 

Kitchen Paper

Pizza Roller / Sharp Knife 

Pastry Brush 

Sharp Knife

Large Flat Baking Sheets x2 

Frying pans x2 

Wooden Spoons

Fish Slice 

Tablespoons / General Utensils 

Large Frying Pan

Ingredients:

For the Pastry:

250g Strong Bread Flour (2 cups), plus extra for rolling*

200g (14 tbsp) Unsalted Butter, in chunks, room temp

1tsp Salt  

1tsp Black Pepper

1tsp Smoked Paprika  

1tsp Lemon Juice

150ml (2/3 cups) Chilled Water

For the Decoration of the Pastry:

1 Egg, beaten (to glaze)   

Any / all of Poppy Seeds / Black Pepper / Chili Flakes

1tsp Honey (to glaze) 

Sea Salt for Sprinkling on

For the Filling:

250g (about ½ lb; 1 ½ to 2 cups) Cooked Potato (small diced)

100g Cooked Swede (Rutabaga) (small diced) (approx. ¾ cups)

100g (1 to 1 ¼ cups) Cooked Red Lentils 

1 Onion, finely diced or grated

100g (¾ to 1 cup) Mushrooms (finely sliced) 

50g (½ cup + 1 tbsp) Porridge Oats

1tbsp Butter  

1tsp Garlic Powder (or fresh)

1tsp Thyme  

1tsp Smoked Paprika

1tsp Nutmeg  

1tbsp Grain Mustard

1tbsp Honey  

Pinch of Chili Flakes (to taste)

Zest of an Orange  

Splash of Whisky (optional)

Salt and Pepper to taste (needs to taste peppery)

For the Orange and Whisky Relish:

Zest of 1 Orange  

4 Large Oranges

100g (2/3 cups) Chopped Red Onion 

150g (¾ cups) Caster Sugar

3tbsp White Wine Vinegar  

1tsp Chili Flakes

Splash of Whisky (optional)

*If using cups, gently spoon flour into measuring cup. Do not pack in.

If you have any questions regarding this class please email us at info@bakewithalegend.com.

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