Tomorrow is January 25th, the day our famous Scottish Bard himself was born. Who am I talking about?
Robert Burns of course. Scotland's nationally loved poet.
So it seems only fitting that my first blog is all about the much loved dinner being enjoyed by Scots all around the world on this day to celebrate Burns Night.
The Burns Supper.
you will need....
|Haggis, Neeps and Tatties|
The great mystery around the world, completely infamous. What is it exactly?
Perhaps its best if you don't ask.
It is indeed easier to purchase your Haggis from a supermarket, than to prepare it yourself, boiling the sheep's stomach and lights (lungs, heart, liver) mixed with oatmeal, onion, spices and seasoning, as I can only imagine its not too easy to purchase a sheep's stomach these days, emmm yeah!
Hello, you still there?
I do have a Haggis recipe at hand, complete with the pre-mentioned stomach but I will save that for another day.
Us Scots do have a laugh about Haggis, claiming that it is in fact a wild animal running around the Highlands, having two short legs and two long legs, making it tricky to catch...... tee hee !!!
So I am a modern Scottish lass and I get my Haggis by modern means, okay since you ask, my sister smuggled it in her suitcase for me (ooops! sorry to rat on you Sis), its in a Can.
I tried to get a Haggis more fitting for this blog from a local British Market but I left it too late and my order isn't here...so canned Haggis it is
This can above, holds the most yummy, spicy, oaty, sausage type meat ever, its really is a Scottish delicacy.
Next comes the Tatties (pealed, boiled then mashed potatoes with added milk and butter until preferred taste and consistency is correct)
And of course the Neeps
Neeps (turnips) are a family of the swede, a white or yellow peppery tasting hard vegetable with purple blemished skin. In USA I use Rutabagas if Turnips are unavailable.
Prepared the same way as the Tatties, peeled, mashed but with less butter (no milk) and heaps of ground pepper ... You have to be careful about the liquid in turnips, they can be soggy once mashed, so less butter to keep them drier.
I was talking to my dad in Scotland yesterday and he said no Burns Supper is complete without a smooth dram of Malt Whiskey, I am sure Mr Tartan Tastes would agree.
Happy Burns Night my Scottish Pals and Scottish at heart Pals
To order Haggis UK www.macsween.co.uk
To order Haggis USA www.goodwoods.com
To A Haggis, Robert Burns
Fair fa' your honest, sonsie face,
Great Chieftan o' the Puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm,
Weel are ye wordy o' a grace
As lang's my arm