|Presenting and Toasting the Haggis have become part of the ritual of a Burns Night event!|
Here in Donegal, with the historic association of many Donegal people with Scotland and Scottish traditions, we have long been enjoying the lightly spiced and peppery flavours of this famous dish. Haggis is traditionally eaten on Burns Night which falls on the 25th January which is the birthday of the Scottish poet. Many venues celebrate Burns Night on the weekend closest to the 25th. One of the longest established and most famous Burns Night events held in the republic of Ireland has been the Annual Burns Supper & Ceilidh at Harvey’s Point Hotel, in County Donegal (see HarveysPoint.com/BurnsNight).
|Robert Burns – Celebrating the poets birthday has made the Haggis world famous!|
The mixture would then be stuffed into the cleaned sheep’s stomach, sewn up and then boiled gently for several hours! The dish is usually served with “neeps (mashed buttered turnip) and tatties (potatoes)”, a whiskey sauce, a few readings of some poetry, along with copious amounts of whiskey to toast the Haggis!
A Traditional Haggis with Neeps (Turnips) and Tatties (Potatoes) & a Wee Dram of Whiskey!
Creating a Burns Night event at your home or restaurant is a splendid reason to go out to eat and drink with friends in January! Although the traditional date is the 25th January, most restaurants and hotels celebrate a Burns Night event on the Friday or Saturday closest to that date.
|That’s me when I was asked to assist with a Burn’s Supper put on recently by members of the local Ulster-Scots community. It was an honour to be asked and a sign of the changes being achieved in Irish historical relationships.|
Here is my modern version of an old Haggis recipe where instead of the sheep’s stomach you cook the Haggis in a casserole dish.
500g minced lamb
500g minced beef
125g suet (beef or vegetable)
500g beef liver
100g of porridge oats
300ml of meat stock (strain this from your boiled beef and lamb – see method)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
a few twists of sea salt
a few twists of ground black pepper
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain and dump away this liquid and then chop the cooked liver with the onion, in a blender or on a board.
3. Cover the lamb & beef mince with water and bring to the boil in a large pot. Cook out for approximately 30 minutes. Keep 300ml stock from this cooked meat and pour away the rest.
4. Give the porridge oats a rough chop and toast them on a hot pan, shaking occasionally to make sure they don’t burn.
5. Now mix all the ingredients together with the meat stock and transfer this mix to a well greased casserole dish. Cover and seal with a layer of tin-foil.
6. Place the casserole dish in a bain marie (a water bath – where you place your dish inside another bigger roasting tray) and pour boiled water around it, to come half way up the dish.
7. Cook for about 2 hours. Check water level from time to time and top up if necessary.
8. Meanwhile cook and mash some Turnips with real butter, white pepper and a drizzle of honey. Cook and mash some potatoes with real butter and white pepper.
|Invite your friends around and make your own home-made Haggis for a Burns’ Night Supper!
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 shot of whiskey
ground white pepper
3 tbls chopped scallions
Spoon out the Haggis, accompanied with mashed turnips and potatoes and drizzle with the whiskey sauce. I like to stack the Haggis, using a serving ring (see pic above) for presentation and then drizzle the sauce around it!
|Oh! and here is my version of what a live Haggis animal may look like!