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Burns Night

Robert Burns

 

The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns.

Burns suppers typically include haggis, scotch whisky and the reciting of Burns' poetry.

Before eating the haggis, the grace is said, usually the Selkirk Grace, named after Burns, who was said to have delivered it at a dinner given by the Earl of Selkirk.

Piping of the haggis

Everyone stands as the haggis is brought in on a large dish. It is usually brought in by the cook when a piper plays bagpipes and leads the way to the hosts table.

 

Address to a Haggis

Burns’ ode to Scotland’s famous dish, address to a Haggis, is a well-known poem that is dramatically recited at Burns suppers on 25 January every year.

Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!

Burns Night

The Selkirk Grace

 

How to make Haggis

 

 Haggis

 

 

Ingredients:

18 oz minced lamb

18 oz minced beef

5 oz suet (beef or vegetable)

4 oz of porridge oats

1 ¼ cup of meat stock (strain this from the boiled meat)

1 cup finely chopped onions

½ tsp grated nutmeg

¼ tsp ground mace

½ tsp of cayenne pepper

¼ tsp ground coriander

butter for greasing

sea salt

ground black pepper

Method:

Preheat oven to 320° F.

Cover the lamb & beef mince with water and bring to the boil in a large pot. Cook out for approximately 40 minutes and cool. Keep 300ml stock from this cooked meat.

Give the porridge oats a rough chop and toast them in a hot pan or under a grill, shaking occasionally to make sure they don't burn.

 Mix all the ingredients together with the stock and transfer to a well-greased casserole dish and cover with a layer of tin-foil.

 Place in a water bath using a pan large enough to accommodate the dish and add boiled water around it, to come ¾ of the way up the dish. Check this from time to time and top up the water level. Cook for about 2½ hours and serve immediately. I like to stack mine up for presentation.

 

Neeps and Tatties

Ingredients

9oz swede/turnip, cut into quarters

7oz unsalted butter

1 tbsp double cream

salt and freshly ground black pepper

1lb potatoes, quartered

7fl oz ready-made gravy, to serve

Method:

Bring a  pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.

 

Turnips and potatoes

Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.

Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black