Wednesday this week is Burns Night, 25th January. The traditional food eaten at this time of year is haggis.
Burns Night, held in honour of Scotland's most famous poet Robert Burns, is celebrated at the end of January every year.
Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour"
1759 - 1796
The photograph above is of the meal I created at the weekend. Now I'm sure purists would disagree with my description of 'haggis, neeps and tatties' but it is a matter of dialect. In the north east
tatties = potatoes
neeps = turnip
What I actually produced was the haggis roasted at 190 degrees Celsius over 1 hour and 55 minutes, standard mashed potato and swede and carrot mashed. I made my own gravy. It is a very tasty dish and should be available all year round like the accompanying whisky!
A Red, Red Rose
O my Luve's like a red, red rose,That's newly sprung in June;O my Luve's like the melodieThat's sweetly play'd in tune.As fair are thou, my bonie lass, So deep in luve am I;Till a' the seas gang dry.And I will luve thee still, my Dear, Till a' the seas gang dry, my Dear,While the sands o' life shall run.And the rocks melt wi' the sun: I will luve thee still, my dear, And fare thee weel, my only Luve!Tho' it were ten thousand mile!And fare thee weel, a while!And I will come again, my Luve,And so I close with Burn's words.God Bless