Hello fellow Scots, we’re heading to Burns Night soon so I don’t think you can go wrong with some traditional weed based meals. Every year we celebrate the birth of Scottish poet Robert Burns with a Burns Dinner. This is basically one of two national holidays in Scotland, tied with St Andrew’s Day. Every effort is made to celebrate the immortal bard. They threw ceilidhs, lit fireworks, got hammered, and most importantly they had a great meal. Burns Supper tends to consist of haggis, neeps and tatties. Many people choose cullen skink soup to start and end clootie dumplings. If you don’t know what all of these are, don’t worry we’ll cover them all. So let’s see where you can sneak in a little extra for your traditional Burns dinner.

Karen Skink Soup

For this truly delicious smoked fish soup, you’ll need to make some hemp sauce. We have several articles on how to make your own, but let’s take a quick look.

First, you’ll need about ½ ounce of weed, a grinder, and an oven safe pot. Preheat the oven to about 104 degrees Celsius, grate the weed or separate it by hand, but make sure it’s not too fine, then spread it evenly on the tray. Put the weed in the oven for about 40 minutes, keeping an eye on it of course, and then you have a buttery base. Then you’ll need about 8 ounces of butter, 1.5 cups of water, and a medium saucepan. You should melt the butter with the water in the pot over medium heat, add your weed and mix thoroughly, then let it sit and simmer for 4 hours, stirring every so often. Separate the cooled butter from the weeds with some cheese cloth and place the butter in the refrigerator. Voila! cannabis resin.

Now for the soup:

• 1 tablespoon cannabis resin
• 400 grams peeled potatoes
• 1 onion
• 250ml whole milk (or hemp milk if you like a similar recipe to hemp butter, but check it out)
• 250g smoked haddock
• chopped fresh parsley

First, you need to melt the hemp butter in a pan and put the onions in it until they are translucent. Then you want to throw your potatoes in with about 300ml of water and simmer for 10-15 minutes.

In another pan, cover the haddock with milk (or hemp milk) and cook for about 5 minutes. Take the haddock out, set the milk aside and let the fish cool on a plate. When it’s not too hot to the touch, you can pull the haddock away to make sure there are no bones in it.

Put the milk and fish in another pot with the potatoes and cook for another 5 minutes. Then you’re done, sprinkle the soup with a little chopped parsley.

Neeps and Tatties

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

Once again, we can get that lovely marijuana sauce here to make it more fun for both of us. These are also very simple to make. The key is butter, so you may want to make a little bit of it when preparing this menu.

you need to:

• about 2 tablespoons cannabis resin
• 1 kg swede
• 1 kg potatoes
• black pepper
• sea ??salt

Swedes are tougher to deal with than potatoes, so we’re going to deal with them first. We will chop up the Swedish and put it in salted boiling water. After about 10 minutes, we can put the chopped potatoes in and cook for another 10-15 minutes. Once everything is nice and soft, drain and add pepper and butter. Now this is the point that makes a difference. You’ll want to mash it until it’s lovely, blended, smooth and buttery. Then this lovely combination of texture and weed butter will get you exactly where you need to be for the final course.

Cruty Dumplings

I will do this as fast as I can, but for this we need milk not butter. So if you want, take a look back at our cooking with hemp, or there are plenty of other guides online for making delicious hemp milk.

Fasten your seat belt because you will need:

• 125 g suet, sultana, oatmeal and dried currants
• 250g flour
• 1 teaspoon baking powder
• 1 teaspoon minced ginger
• 1 teaspoon ground cinnamon
• 75g granulated sugar
• 2 large eggs
• ¼ cup Cannamilk
• 1 tablespoon golden syrup
• 1 tablespoon fine sugar
• custard or cream to serve

Take a large mixing bowl and combine the suet and flour. Mix them with your fingertips, then combine the oatmeal, currants, raisins, sugar, ginger, baking powder, and cinnamon.

Mix them together by hand so they all blend together. Add the eggs and syrup to the mixture and mix them together with a spoon.

Then, a little at a time, add your cannamilk and mix until you get a nice stiff dough.

Now grab your clootie, for most of us it’s a smooth and lint-free tea towel. Put it in the sink and pour boiling water over it and let it cool slightly and bang.

Take your cloth and spread it over the work area, dusting it with a little flour.

Roll your dough into a ball, place it in the center of the cloth, and gather it around the dough. The dumpling is going to puff, so don’t wrap it too tightly and tie the top.

Now put a plate upside down in a large pot, put the dumplings in and cover with boiling water. Cover and simmer for three hours, then remove from water, carefully unpack and sprinkle with powdered sugar. Then she bakes it in the oven at 100 degrees Celsius for 30 minutes. Let her dry and serve with custard or cream!

Happy Burn Night!

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