[][1]

Scots around the world may be getting ready to celebrate Burns Night on Wednesday but, at Oloroso in Edinburgh, head chef Tony Singh is preparing to celebrate both Burns and the 150th anniversary of the Indian poet Rabindranath Tagore.

Like Burns in Scotland, Tagore became a leading figure of Indian culture.  A poet, philosopher, musician, writer and educationalist he was inspired by Scotland’s national poet, with the famous ‘Auld Lang Syne’ inspiring his own well-known song ‘Purano shei diner kotha’ (memories of the Good Old Days).

To mark the event, Tony has come up with a fusion menu of Indian and Scottish flavours. Think along the lines of cock-a-leekie kebab; haggis with a neeps and tattie tikka and a clootie samosa.

In Ayrshire, at the Robert Burns Birthplace Museum, the links between Burns and Tagore are explored further this Sunday at an event called Singing the Nation. A fusion menu, poetry, dance and song are all promised.

If you fancy a shot at making Tony’s cock-a-leekie kebab, here’s the recipe:

Cock-a-leekie kebab

Ingredients

2 tbps fresh lime juice

4 garlic cloves

1 piece fresh ginger (2 inches)

2 green Birds Eye chillies, chopped

200 mls Greek plain yoghurt

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tsp ground paprika

A few drops of red food colour

20g pack fresh coriander, chopped

3 skinless chicken breasts cut into 2 inch pieces (you need 15 bits)

2 large leeks with quite a bit of green top

15 pitted prunes

Method

In a blender, puree lime juice, garlic, ginger, and chillies.

Add yoghurt, spices and colour and blend until smooth.

Mix with the chicken pieces and leave over night if possible.  If not, you need at least 4 hours in the marinade.

Cut the green part of the leek off as close to the white as possible.

Blanch the leek in boiling water and wrap the prunes in the green of the leek.

Cut the white part of the leek on the slant to get 15 pieces and blanch as well.

Thread three chicken pieces on each of three long wooden or metal skewers followed by a bit of white leek, then prune until you have used up all of the chicken, leeks and prunes (if you are using wooden make sure you soak them so they don’t burn).

Heat grill to high heat.

Place skewers on grill

Cover grill; cook, turning occasionally until grill marks are visible and chicken is cooked.  If you do not have a grill you can use a very hot oven.

Serve with tamarind sauce