January 2012
As Many of us Strive to lose the pounds piled on over Christmas and New Year, another festival looms over the hill at this time of year and that is the Burns Night Supper. The 25th January is the birthday of the famous Scottish poet Robert Burns. We cater for suppers from the start of January sometimes through to the middle of March but most activity is focussed at this time.
At the heart of any celebration is the haggis. A mixture of Lamb's offal, onion, oatmeal and spices to name a few ingredients. It is often presented wrapped in a sheep's stomach. This may not sound to appertising but I would really urge evryone to give it a go. I always insist my waiters and waitresses give all the food a try and we get more objection to this dish than any other. Once they try it very often they love it and usually leave work with a bowlful to take home.
The traditional Scottish method on a Burns night is to serve it with 'neeps and tatties' or mashed swede and mashed potato. The swede is referred to as a turnip in Scotland, hence 'neeps'. A swede is a turnip crossed with a cabbage centuries ago.
The taste is quite spicy and flavoursome and reminiscent of a sausage mixed with a black pudding.
If you have never tried before then do give it a go. The supermarkets all stock small one pound puddings and cost about £1.50, although these are often reduced after the 25th. They usually come in a plastic case rather than a stomach and are precooked so just need to be reheated but please read the instructions.
It is delicous with a cooked breakfast
I love it for lunch on toast with a poached egg on top
I have also added it to stews, casseroles and soup to give a little body and bite
Go on, give it a go
A little more difficult to find, but no less delicous is the vegetarian haggis. The meat is replaced with nuts amongst other items
