Dine at home to see in 2009

THERE are birthdays. There are even anniversaries. But, when it comes to the biggest celebratory night of the year, nothing beats Hogmanay.

No one celebrates New Year quite like us Scots. In fact, we like to throw such a party that many revellers start on the 29th and don't stop until the January 1, courtesy of a four-day winter festival with open-air ceilidhs, fireworks, torchlight processions and the infamous street party. And so, sustenance is a must.

While the Capital's restaurants may be full to capacity on the 31st, a great meal at home on the biggest party night of the year can be just as special. But this doesn't mean to say you have to slave away in the kitchen while others crack open the bubbly and get the party started, nor do you have to resort to a ready-made meal to enjoy the festivities. There's a myriad of festive dishes to see 2009 in with.

Haggis gateau is always a popular dish at Hadrian's and perfect for Hogmanay. Presentation is just as important as the ingredients, and this dish always makes an impact yet is deceptively simple and quick to make. Importantly, it is filling without being stodgy.

I buy in haggis from local suppliers as we're blessed with an abundance of quality local butchers who know how to make great haggis. Simply steam until cooked and slice open, or cut before cooking to make presentation even easier. I always serve mine in round discs, layered with neeps and tatties. If you're vegetarian, you can create the same dish by using the non-offal alternative.

Beef is another easy option. If you have a long night ahead, this is a must. Beef can be tricky to get right so, if I'm entertaining but don't fancy spending all night in the kitchen, I'll opt for braised blade of beef which cooks over four hours and leaves me time to help with the cleaning and get ready for the evening ahead.

• Peter Fleming is head chef of Hadrian's Brasserie at the Balmoral Hotel. Call 0131-556 2414 or visit www.thebalmoralhotel.com.


RECIPES

Haggis gateau (serves four)

Ingredients

1 ball of haggis
Half a turnip, peeled and chopped
4 large potatoes, peeled and cut up
12 large shallots, peeled
Vegetable oil
Half bottle red wine
1 bay leaf
2 measures of whisky
250ml double cream,
4 sprigs of chopped parsley
60 butter
Butter
Salt and pepper

Method

Place turnip and potatoes in separate pots, add a pinch of salt and cover with water. Bring to boil and cook until very soft. Drain off excess water, return and allow heat to dry off excess water. Add some butter, salt and pepper to taste. Using a potato masher, mash until pureed. Taste and check seasoning. Keep warm.

Cut haggis into discs. Arrange four large metal rings on a tray. Heat up haggis, turnips and potatoes and layer with large kitchen spoons on to warm plates. Place haggis on bottom of rings and press down to fill up one third. Place turnip puree on top and spread to fill up another third. Place potato mash on top.

Using the back of a chopping knife or palette knife, mark a crisscross on top. Heat through the haggis gateau in the microwave, and finish under the grill to colour the potato golden brown. Using a fish slice, lift the gateau off the tray and on to plates. Serve alongside garnish.

For the garnish and sauce, heat up a frying pan, add a little oil, add shallots and seal off until a golden brown colour. Place shallots, red wine, brown sugar, bay leaf, butter and seasoning in a pot. Bring to the boil and gently simmer until shallots are very soft (1-2 hours). Remove shallots and keep warm. Add whisky and cream. Reduce by half. Check seasoning. Arrange shallot garnish on to haggis plates. Place sauce around haggis. Sprinkle with parsley.


Braised blade of beef with Arran mustard, creamy mash, braised shallots and celeriac (serves four)

Blade of beef ingredients

1 blade of beef, trimmed
1 bottle of red wine
2 pints of beef stock
2 sprigs of thyme
1 bay leaf
2 cloves peeled garlic
Vegetable oil
Salt and pepper
Creamy mash ingredients
6 large potatoes peeled and cut
1 tablespoon of Arran mustard
Butter
Double cream
Seasoning

Ingredients for garnish

12 large peeled shallots
Half bottle red wine
180g brown sugar
1 bay leaf
1 celeraic, peeled and finely diced
Vegetable oil
Butter
Seasoning

Method

Heat up oil in frying pan and place beef in pan and seal meat. Colour to golden brown and place in a pot. Add red wine to de-glace frying pan and then pour into beef pot. Add beef stock, thyme, bay leaf, garlic and seasoning. Cook slowly in 180C oven for 3-4 hours until very tender. Remove beef from cooking liquid and reduce liquid. Carve beef into steaks and keep warm.

Place potatoes in pot, add pinch of salt and cover with water. Bring to boil and cook until soft. Drain off excess water, return pot to heat and allow to heat to dry off excess water. Add the mustard, some butter, cream, salt to taste. Using a potato masher, mash until smooth.

Heat up oil in frying pan, add shallots and seal until golden brown. Place in pot, add red wine, brown sugar, bay leaf, butter and seasoning. Bring to boil and simmer gently until shallots are soft. Remove and arrange with beef.

Cook the celeriac in boiling water until soft (around 5 mins) and serve alongside beef.

To serve, pass sauce through sieve and pour over beef.