As the 25th of January rolled around this year I so looked forward to tucking into a truly Scottish Burns Day Supper. Burns day is a tradition in Scotland when us Scots gather round tables to celebrate the honoured national bard - Robert Burns (1759-1796) who was a famous Scottish Poet. The menu normally consists of a main meal of ‘Haggis wi' bashit neeps an' champit tatties’ (and for you non-Scots out there this is translated to Haggis with Turnips & Potatoes.) This was my first year of cooking Burns Supper by myself (usually this task would be shared by my wonderful Grand-Mother, Mother & Aunts) but ever the enthusiast I rose to the challenge and even added my version of Balmoral Chicken to the menu (Chicken stuffed with Haggis in a Creamy Whiskey Sauce) and my Yummy-Honey Brussels Sprouts. We had a great night in which we enjoyed the meal and our recitements of the Classic Burns Poems – ‘To A Mouse,’ ‘Auld Lang Syne,’ ‘My Luve is Like a Red, Red Rose,’ and of Course ‘Address To A Haggis.’ Also, whilst on the subject this is where I take the opportunity to encourage all of you Haggis Virgins out there that if the chance ever arises for you to try out a good quality Haggis then don’t be afraid and get tucked in! Forget any horrible stories you have heard or the silly myths that a Haggis is a 3-legged creature that runs around the Highlands of Scotland. Haggis truly is one of my most loved foods and in all its spicy, hearty, oaty glory it makes for delicious grub.
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