Scotch Beef fillet, herbed barley with a haggis, neeps and tattie terrine pressed and beer-braised Innis & Gunn The Original barrel-aged beer
1. Soak the barley overnight in one bottle of the beer and add the chopped garlic.
2. On a mandolin, finely slice the potato and neeps into separate containers then pour the remaining bottle of beer evenly between the two containers
3. Line a bread tin with greased parchment paper then add a layer of potato, followed by a layer of neeps and then a layer of finely sliced haggis, seasoning each layer with a small amount of salt and ground white pepper
4. Pour on a little of the “soaking” beer from each container with each level and then continue building the terrine layer by layer until you reach the top. Ensure you finish with a final layer of sliced potato.
5. Fold over any remaining / excess parchment paper to cover the top. Bake in a preheated oven at 160C for around 90 minutes until cooked – a knife should be easy to push through and pull back out.
Press the top with a small weight and refrigerate.
6. Once chilled, carefully remove from the mould and slice into portions and reserve until ready to reheated.
7. Pour the soaked barley and the beer into a heavy-based pan and add salt and pepper and bring to the boil then reduce to a simmer and cook until barley has softened, adding more water as required.
Once ready, adjust seasoning, add chopped herbs, put a lid on the pan and leave somewhere warm.
8. Reheat the sliced terrine portions in an oven at 180C for around 10 minutes
9. Sear your room temperature fillet steaks in a hot pan and cook to your desired specifications then remove from the heat, season well and allow to rest somewhere for a few minutes, or ideally for the same amount of time as you cooked it for.
Take a spoonful of the barley and place in the middle of your serving plate.
Carve your steak into 2 to 3 pieces and place on top, position the slice of terrine to
the side and add the jus and your chosen vegetables.
Sit back, relax and enjoy!
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