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Burns' Night menu and recipes |
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slmcd
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Posted: 08.12.2002, 21:20
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registered: Jul. 2002
Posts: 149
Status: offline
last visit: 18.01.07
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[i][b][size=large]Burns' Night[/size][/b][/i]
[b]25 January[/b]
*****-a-Leekie
Haggis with Tatties-an'-Neeps
Roastit Beef
Typsy Laird
Dunlop Cheese
Robbie Burns was Scotland's greatest poet, a poet of his people if ever there was one. He was born in Ayrshire on 25 January 1759, and each year his birth is celebrated with great pride and enthusiasm on this date. 'Burns' Nicht' is an informal, homely affair, and supper usually opens with the [i]Selkirk Grace[/i], which has been attributed to Burns:
[i]Some hae meat, and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.[/i]
The haggis is always served accompanied by chappit tatties and bashed neeps, and it is traditionally washed down with neat whisky. This is only one of several courses, however, and after the soup or fish a member of the party is called upon ceremonially to address the haggis, in the form of verses from Burns' poem [i]Address to a Haggis[/i]. The poet is then toasted with whisky, as is 'oor land', of which the Scot is so proud, and other songs and poems by Burns are recited.
[size=large][b]Haggis[/b][/size]
'Great Chieftain o' the puddin'-race!' was Burns' own description in his [i]Address to a Haggis[/i]. The haggis is, in fact, nothing more than a rather unusual sausage, and the word probably derives from [i]hag[/i], meaning to chop or hack.
Nowadays I personally feel that the haggis you can buy is so good it is best not to make it yourself, and some of the ingredients are difficult to obtain unless you know a friendly butcher. However I thought you might like a recipe for haggis just in case you feel adventurous. I have adapted this particular recipe from one very kindly given to me by the Scotch Quality Beef and Lamb Association Limited.
the stomach bag and pluck (heart, liver, and lights) of a sheep
2 onions, peeled
12 oz pinhead oatmeal (2 cups)
8 oz shredded suet (1 2/3 cups)
salt and pepper
a trussing needle and fine string
Thoroughly wash the stomach bag in cold water. Turn it inside out and scald it, then scrape the surface with a knife. Soak it in cold salted water overnight. Next day remove the bag from the water and leave it on one side while preparing the filling.
Wash the pluck. Put it into a pan, with the windpipe hanging over the side into a bowl to let out any impurities. Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to the boil. Skim the surface, then simmer for 1 1/2-2 hours. Meanwhile parboil the onions, drain, reserving the liquid, and chop them roughly. Also toast the pinhead oatmeal until golden brown.
Drain the pluck when ready and cut away the windpipe and any excess gristle. Mince half the liver with all the heart and lights, then stir in the shredded suet, the toasted oatmeal and the onions. Season well with salt and pepper. Moisten with as much of the onion or pluck water as necessary to make the mixture soft.
With the rough surface of the bag outside fill it just over half full-the oatmeal will swell during cooking-and sew the ends together with the trussing needle and fine string. Prick the bag in places with the needle. Place the haggis on an enamel plate and put it into a pan of boiling water. Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered.
Serve with the traditional accompaniment of Tatties-an' Neeps - mashed potatoes and mashed turnips.
[size=large][i][b]Typsy Laird[/b][/i][/size]
This delicious pudding, also known as Scots Trifle, uses Scotland's own liqueur, Drambuie.
Serves 6-8
6 sponge cakes
1/2 lb raspberry jam (3/4 cup)
the finely grated rind of 1 lemon
2 oz ratafia biscuits
1/4 pint medium sweet sherry or fruit juice (2/3 cup)
2 TBSP Drambuie
4 egg yolks
1 pint milk (2 1/2 cups)
1 oz caster sugar (2 TBSP)
a little vanilla essence
1/4 pint double cream (2/3 cup)
flaked browned almonds, glace cherries, and angelica
a little extra Drambuie
Split the sponges in half, spread them with jam and place them in a glass dish. Roughly crush the ratafia biscuits and scatter them on top with the lemon rind. Mix together the sherry and Drambuie, pour it over the sponges and leave to soak.
Beat the egg yolks and sugar together. Heat the milk to blood temperature and stir it into the egg yolks. When it is well blended return the liquid to the pan and, stirring all the time over a low heat, cook the custard until it thickens. Pour it into the dish and leave it to cool and set.
Next day, whisk the cream to a soft peak consistency and whisk in a little of the Drambuie. Turn the cream onto the trifle, ease it to the sides and decorate with the nuts, cherries, and angelica.
Sharon McDonnell (slmcd)
"Closed mouths gather no foot."
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CStoner
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Posted: 09.12.2002, 12:14
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registered: Jun. 2002
Posts: 144
Status: offline
last visit: 06.05.08
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Personally, I have never tried Haggis. Never even had the opportunity, but I have had "Cockie Leeky soup". Our neighbors, the Halletts, had a "Robert Burns" party every year (just for the adults). Us kids enjoyed this annual neighborhood celebration as well! After the party was in full swing, they would head outdoors, (remember this was in Michigan, and about -10 degrees outside!) and proceed to parade around the neighborhood following the bagpiper, joyfully dancing around.
We would be sure to stay up and peer out our windows for this amazing spectical. We accurately assumed they all stayed pretty warm due to the Scotch consumption. Our street name "Scotthille Dr." was then named "Scotchille Dr." due to their activities!
I remember Carole Hallett (gob bless her soul) working for days in preparation for this wonderful tradition.
What I wouldn't give to see this one more time... :shock:
Cheryl Fenrich Stoner
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slmcd
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Posted: 09.12.2002, 12:19
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registered: Jul. 2002
Posts: 149
Status: offline
last visit: 18.01.07
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That sounds like a great party. I wonder, did they wear their kilts and plaids? That would be even colder on the legs and whatever!
Sharon McDonnell (slmcd)
"Closed mouths gather no foot."
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dfenjr
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Posted: 09.12.2002, 18:03
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registered: Jun. 2002
Posts: 25
Status: offline
last visit: 18.01.07
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Hi Sharon.
Burns Eve was a tradition in Grand Rapids as Cheryl has described from the perspective of an observer. Here's the real scoop...from a participant. We would gather (7-15 couples) at 8 PM sharp. Keith Hallett would pour scotch for everyone...at it was neat! About 75% of the participants hated scotch...so they held two glasses, one containing their favorite beverage that they were slurping, and the other hand holding the scotch. And as everyone knows: once scotch is poured from a bottle, it shall never be poured back into a bottle, only down a throat. When Keith couldn't talk well because the poem got butchered a bit, and he liked his scotch, the piper (usually one, sometimes two or three...always guys) would invite the ladies into the bedroom to see what was beneath the kilt. Usually he'd have a few takers who'd go as far as the door, then stop. Anyway, the piper would make each of us try to play the bagpipe. Between blowing air in the sack, getting the drones droning, and getting something else out of the chanter, well, we were out of breath and needed nourishment and drink. Most did taste the haggis (really, I kinda liked it but I'm a Hunky anyway and we like guts.) So soup, sheep guts, boiled potatoes, Scotch over and over until we were full. That's when we went outside and marched behind the piper, fell down if the snow was too deep, and generally made the neighborhood a true, SCOTCHILLE. We'd break up the party about 2-4 AM, and it was tradition to be seen outside your house the morning of that day, after you'd slept a few hours. Ah, but it was a truly grand tradition, truly grand people, and Carole and Keith Hallett were truly grand hosts. :)
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slmcd
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Posted: 09.12.2002, 20:16
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registered: Jul. 2002
Posts: 149
Status: offline
last visit: 18.01.07
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Sounds like a great time. I would love to have seen it too. Thanks for expounding on the story. Do you have any pictures to post? That would be a kick as well.
Sharon McDonnell (slmcd)
"Closed mouths gather no foot."
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slmcd
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Posted: 22.12.2002, 16:33
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registered: Jul. 2002
Posts: 149
Status: offline
last visit: 18.01.07
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Hopefully this attachment will give as much enjoyment as the recipes appear to have done.
Sharon McDonnell (slmcd)
"Closed mouths gather no foot."
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BStoner
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Posted: 22.12.2002, 19:04
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registered: Jun. 2002
Posts: 104
Status: offline
last visit: 30.04.08
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thats very cool :shock:
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