Burns Supper

The 25th of January is a pretty big deal in Scotland. And I like Scotland. In fact, I love Scotland. It is home to some of my favourite people in the world.

Here, have a flag!

Image

So, yes. The 25th of January is better known as Burns supper. It is intended to celebrate the life and legacy of Scottish Poet Robert Burns (1759-1796). Although you can have a Burns supper any day of the year, the 25th of January was Rabbie Burns’ birthday and the tradition is strongest on this date.

So what’s a Burns supper you ask? Well it’s quite the ceremony actually!

It comprises of The Piping of the Guests (informal pre dinner gathering), The Host Welcoming Speech, The saying of the Selkirk Grace, The Piping of the Haggis (if you have some bagpipes handy use them to serenade the Haggis as all stand and it is brought onto the table) and finally The Address to the Haggis.

Image

The Haggis is opened with a sharp knife during the Address and at the end of the poem a Whisky toast is offered to the Haggis.

So what’s Haggis then? 

Haggis is sheep’s offals mix with some suet, spice and oatmeal. You heat it it through in the oven and serve it with nips and tatties (turnips and mashed spuds).

It’s simple but delicious.

Image

Haggis is the King of the Puddings!

Image

My version of haggis. 

I find haggis quite heavy and I’ve never been able for the full adult portions. So I go for it as a filthy breakfast when I have a hangover to look after!

In Ireland you will find Haggis in Aldi at the moment and M&S throughout the year.

Ingredients (for 1 person):

1 heaped table spoon of haggis, 1 egg, 1 muffin, 1 tea spoon of creme fraiche, dill or chives, spinach, tomatoes and pepper.

Method:

Half and toast the muffin, fry the haggis on low heat for a few minutes and reserve. Mix the creme fraiche with the herbs. Fry the egg (roughly scramble it in the pan) and add the spinach and pepper. Spread the creme fraiche on the muffin heap the egg, haggis and spinach and sprinkle with crushed black pepper. Serve with a ripe tomato for a bit of freshness on the plate.

Picture to follow next time I make this !

Advertisements

2 thoughts on “Burns Supper

    1. Ohhhhh what’s this voodoo you talk about?
      Also if you’re going to start with the black pudding, I see your Anascaul Black Pudding and raise you with a Boudin Antillais! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s