This is Jack’s Burns Night meal.
It is a Scottish tradition to celebrate Rabbie Burn’s birthday on 25th January with Haggis, Neeps and Champit Tatties. Of course it is also traditional to toast with a wee dram of a single malt whisky (note no “e” in whisky).
There is a structure to a formal Burns Supper. Here is such a menu
However we just had the haggis, neeps and tatties and of course a dram of Jura malt.
So here is what I did.
I chopped up some peeled potatoes and Scottish turnip (down here in England it is called swede).
The haggis was wrapped in tin foil (just in case it bursts during cooking) covered in water, brought to the boil and simmered for about 90mins.
The potatoes and the turnip was boiled separately until soft, a lot of butter and seaoning added and then mashed till soft and smooth and tasty. Add more butter and seasoning if required.
After boiling, the haggis is removed and placed on a plate ready for serving. At a formal Burns Supper the haggis is piped in by a Scottish piper in full dress. What a sound and waht a site. Just thinking about it brings a tear to my eyes and makes the hairs on my neck stand up. Ooo.
At the table there are many speaches, toasts and songs. The main recital is the ‘Toast to the Haggis’ toward the end of the recital the host slashes the haggis and after another wee dram the innards are served to the guests with the tatties and the neeps.
This is a very small portion but remember there is usually a starter of soup to be followed by another main such as steak pie then a dessert, usually cranachan then tea or coffee with shortbread. So when all of this is washed down with whisky or drambuie everybody is quite subdued and friends with everyone.
What a great tradition. I hope you enjoyed this simple treatise.
Lang may yer lum reek!
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