Hello fellow Scots, we are fast approaching Burns night and so I felt some traditional weed based food wouldn’t go amiss. Every year we celebrate the birth of Scots poet Robert Burns with a Burns supper. This is basically one of Scotland’s two national holidays alongside St Andrew’s Day. People do all sorts to celebrate the immortal bard. They throw ceilidhs, light fireworks, get hammered and most importantly they have a massive meal. A Burns Supper tends to consist of haggis, neeps and tatties. Many go for a cullen skink soup to start and finish with a clootie dumpling. If you don’t know what all of those are, don’t worry we will cover it all. So let’s see where in your traditional Burns supper you can sneak in something a little bit extra. 

Cullen Skink Soup

For this genuinely delicious smoked fish soup you’ll need to make some cannabutter. We have a few articles that lay out how to make it yourself but let’s just run through quickly. 

First you’ll need about ½ an ounce of weed, your grinder and an oven safe pan. Preheat your oven to about 104 degrees celsius, grind up your weed or separate it by hand but just make sure it’s  not too fine, then lay it out on the tray evenly spaced. Pop the weed in the oven for about 40 minutes, keeping an eye on it of course, then you have the base for your butter. Then you want about 8 ounces of butter, 1 ½ cups of water, and a medium saucepan. You should melt the butter with the water in the pan over a medium heat, toss in your weed and mix thoroughly, then let it sit and simmer for 4 hours stirring it every once in a while. Use some cheese cloth to separate the cooled butter from the weed and pop the butter in the fridge. Voila! Cannabutter. 

Now onto the soup:

• 1 tbsp of Cannabutter
• 400g of Peeled Potatoes 
• 1 Onion
• 250 ml Whole Milk (can also be cannamilk if you like similar recipe to cannabutter but do look up) 
• 250g of Smoked Haddock 
• Chopped Fresh Parsley 

First you’re going to want to melt the cannabutter in the saucepan and sweat the onions in it until they go translucent. Then you want to throw in your potatoes with about 300ml of water, simmer for 10 – 15 minutes. 

In another pan cover the haddock with the milk (or cannamilk) and cook for around 5 minutes. Take the haddock out, keep the milk to the side and pop the fish on a plate to cool. When it isn’t too hot to the touch you can pull the haddock apart and make sure it isn’t filled with bones. 

Put the milk and the fish in the other pan with the potatoes and cook for a further 5 minutes. Then you’re all done, serve the soup with a sprinkling of chopped parsley. 

Neeps and Tatties

Now I’m not going to start messing about with haggis because it’s just a nightmare to try and sneak weed into. So for our main, let’s see how we can improve our neeps and tatties. 

Again we can just get that lovely cannabutter in here and just make our sides a little more fun. These are also so simple to make deliciously. The key is the butter so in prep for this menu you might want to make a good bit of butter. 

You’ll need:

• Roughly 2tbsp Cannabutter
• 1 kilos of Swede
• 1 kilos of Potato 
• Pepper 
• Sea Salt 

Swede is a little tougher than potatoes so we are going to deal with them first. We are going to chop up the swede and place it into salted boiling water. After about 10 minutes we can pop in the chopped up potatoes and cook for another 10 – 15 minutes. As soon as everything is nice and soft just drain it out and add the pepper and butter. Now this is the bit that makes a difference. You’re going to want to mash it till it’s lovely and mixed and smooth and buttery. Then this lovely combination of textures and weed butter will get you exactly where you need to be for the last course. 

Clootie Dumpling

I’ll try and get this one through as fast as I can but for this we need milk not butter. So if you like you can look back through our cooking with cannabis or there are lots of other guides online for making your yummy cannamilk. 

Buckle up because you will need: 

• 125 grams of Suet, Sultanas, Oatmeal, and Dried Currants 
• 250 grams of Flour 
• 1 tsp of Baking Powder 
• 1 tsp of Ground Ginger
• 1 tsp of Ground Cinnamon
• 75 grams of Granulated Sugar 
• 2 Large Eggs
• ¼ Cup of Cannamilk
• 1 tbsp of Golden Syrup 
• 1 tbsp of Fine Sugar 
• Custard or Cream to Serve

Grab a large mixing bowl and put the suet and the flour together. Combine them with your fingertips then combine the oatmeal, currants, sultanas, sugar, ginger, baking powder, and cinnamon.

 Mix them together with your hands so they are all combined. Add your eggs and your syrup to the mixture then mix that together with a spoon. 

Then, a little at a time, add your cannamilk and stir it through until you end up with a nice firm dough.

 Now grab your clootie cloth, which for most of us is a smooth and fluff free tea towel. Put it in the sink and pour boiling water over it before letting it cool a little and ringing it out. 

Take your cloth and lay it out on the work space with a sprinkle of flour over the top. 

Roll your dough into a ball and pop it in the centre of the cloth then gather it up around the dough. The dumpling is going to expand so make sure you don’t wrap it too tight, then tie up the top. 

Now pop a plate upside down in a large pot, put in the dumpling, and cover in boiling water. Cover and simmer for three hours before removing from the water, carefully unwrapping and dusting with sugar. Then she goes in the oven at 100 degrees C for 30 minutes. Let her dry and then serve with custard or cream!

Happy Burns Night!

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