Menu Plan Monday: Burns Night

Rabbie Burns Night

This week boasts of Robert Burns Night, a night for celebrating the poet and eating haggis, neeps, and tatties while reading his famous “Ode to a Haggis.”  Oh, there is lots of whiskey drinking, too…you might recall that there is something called Scotch whiskey- the Scots like it enough to brew it pretty well, or so I hear.  Anyway, a friend has pretty much dared me to eat haggis at play group the following day, so I have no intention of cooking it myself the night before- since it supposedly “tastes like meatloaf,” I’m going to make meatloaf for Burns Night.  Judge if you must.

This Week’s Menu

  • Monday: Thai Green Curry Soup with Shrimp, sugar snap peas
  • Tuesday: Burns Night- Italian meatloaf, neeps & tatties
  • Wednesday: Fiery Fish Tacos, with crunchy corn salsa, & cilantro-lime sauce
  • Thursday: Left-Overs
  • Friday: Roasted Butternut Squash & Goat Cheese
  • Saturday: Chicken & Mushroom Hot Pot
  • Sunday: Sunday Dinner with New Friends!
  • snacks: for fun, I am making tabbouleh and bought some humus from the store.  Yum.  That tabbouleh is awesome.

Pics for Fiery Fish Tacos {yum!}

No reason to re-invent the wheel- go on over to Kinda Crunchy Kate and check out these bad boys.  All I changed was adding a few things, such as fresh tomato and avocado for the crunchy salsa.  It was delicious.  ;)  I also used cod, though I would much prefer tilapia- we just can’t get it here.

Ingredients for Fiery Fish Tacos

Ingredients for Crunchy Corn Salsa {with my additions}

Grill the fish

Best served with the salsa, sauce, guac, and Coke Zero

Fish tacos!

Tabbouleh {also from Kinda Crunchy Kate}

  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1/4 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt ( I used less.)
  • 1/4 tsp garlic powder
  • 1/2 tsp oregano (dried)
  • 1/4 cup green onions (chopped)
  • 1 bunch fresh parsley (Chopped)
  • 1 bunch fresh mint (chopped) — use less mint than the parsley
  • 1 large tomato (chopped)

In medium bowl pour boiling water over bulgur wheat and let sit for 1/2 hour. After 1/2 hour mix in all the rest of the ingredients and stir. It needs to sit for a few hours in the fridge to develop all the flavors. I just kind of messed around with the amounts of the fresh herbs until I thought it tasted good and looked pretty. We scoop it up with tortilla chips (which is why I use less salt than called for since they are salty) but I think you are supposed to serve it on a bed of lettuce.

Thai Green Curry with Shrimp Soup

  • 1T olive oil
  • 1 pkg fresh stir-fry veg
  • 1c sliced mushrooms {shitake would be good}
  • 2T Thai green curry paste
  • 1 can coconut milk
  • 1 litre/4c chicken stock
  • a handful of shrimp
  • 1 pkg rice noodles {300g/10oz}
  • a handful of fresh coriander/cilantro

Stir fry the veg and mushrooms in the oil in a wok preferably, for 4-5 minutes.  Stir in the paste, then pour in the milk and stock and bring to a boil.  Lower the heat and add the prawns/shrimp and noodles and cook for 2 min.  Serve in bowls and garnish with coriander/cilantro.

Roasted Butternut Squash & Goat Cheese

  • 1 squash for every 2 people, halved and seeded
  • 2T olive oil
  • 2 courgettes/zucchini grated
  • 2 red peppers, deseeded and chopped
  • 1 onion, finely chopped
  • 100 g/3oz pine nuts
  • Crumbled goat cheese

preheat the oven to 200C/400F.  Place the squash halves on a baking sheet and drizzle with half the oil.  Roast for 30 min.  Meanwhile, back on the ranch, cook the corurgette/zucchini, peppers, and oil in the rest of the oil.  Remove from the heat and stir in half of the goat cheese.  Top the squash with the veg mixture and remaining cheese.  Put back in the oven for another 15 minutes.  Serve!

Chicken & Mushroom Hot Pot

  • 1T olive oil
  • 1 large onion, chopped
  • 2 c sliced mushrooms
  • 1# chicken thighs {I am using breasts}, chopped
  • 2T plain flour
  • 200 mL/1c dry cider
  • 250mL/1 1/2c chicken stock
  • 8 sprigs thyme
  • just under 1# potatoes, peeled and sliced

Preheat the oven to 22C/400F.  Heat the oil in a large pan, add onion and sweat over low heat for 5-10 min.  Add the mushrooms and chicken and cook for another 10 min., until the moisture has evaporated and they begin to golden.

Stir in the flour  and cook for 1 min., then add cider, stock and thyme leaves.  Cook for 3 min, then pour into a large greased baking dish.  Meanwhile, put the potatoes in a pan of cold water.  Bring to a boil, then simmer for 5 min.  Drain, then carefully place the potato slices on top of the chicken mixture.  Bake for 45 min until the potatoes are tender and golden.

{For more great menus, check out Org Junkie.  She’s also doing a great give-away for a magnetized menu board- if I were stateside, I’d be all about it!}


  1. I had vegan haggis once – not impressive, LOL! I have been dancing/teaching Scottish Highland Dancing for nearly 22 years and have been avoiding eating haggis about the same amount of time ;-)

    Hope y’all had a great Burns’ Night! We were rocking down here in Dallas!

  2. Your cooking never ceases to amaze me!

  3. These recipes look amazing! I would love for you to link this or any of your recipes to my recipe blog hop @ It’s a Keeper Thursdays.

    Thanks so much for sharing your recipe.

  4. Honey, you can’t live in Scotland and never eat haggis. It is simply delicious and you can get it pretty cheap at Lidl.