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Make your own Home-made Haggis for Burns' Night!

In 1801, some five years after the famous Scottish poet Robert (Robbie) Burns' death, nine of his friends sat down to dinner, to celebrate his extraordinary life and to gave thanks for his friendship. Little did they know that this remembrance would resonate down through the centuries and span all across the world. Over the years, the informal theme from that evening has developed into the ritual known internationally known as Burns Night.

Presenting and Toasting the Haggis have become part of the ritual of a Burns Night event!
Here in County 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.
(See at bottom of this post for details of the 2020 Donegal Burns Supper celebration)


Robert Burns - Celebrating the poets birthday has made the Haggis world famous!
The Haggis, which tastes a little like our Irish black and white puddings mixed together, is a very old traditional dish that combines meats, spices and oatmeal.  A traditional Scottish recipe for haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.

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 version of an old Haggis Recipe, where instead of a sheep’s stomach you cook the Haggis in a casserole dish.


My Ingredients:
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


My Method:
1. Preheat the oven to 160°C.
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 buttered casserole dish. Cover and seal with a layer of tin-foil.
6. Cook in the oven at 160°C for about 2 hours.
7. 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!

For the Whiskey sauce:
500ml cream
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 shot of whiskey
sea salt
ground white pepper
3 tbls chopped scallions

To make the whiskey sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard, scallions and whiskey and stir with a small whisk. Increase the heat until the mixture is simmering and cook for 1-2 minutes until it reduces and thickens up a little. Remove the pan from the heat and season with salt and ground white pepper.

To serve:
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!

Donegal Burns Supper & Weekend Celebration
One of the longest established and most famous Burns' Night events held in the republic of Ireland has been the Annual Burns' Supper & Ceilidh hosted by Deirdre McGlone and Family, previously owners of Harvey's Point Hotel, in County Donegal.

This year, you can the McGlone Family & friends for a fun weekend in celebration of the life, works and spirit of the great Scottish poet, Robert Burns, and the shared bond between Donegal and Scotland. The festivities will be held in the cosy and welcoming Travellers Rest Pub and the Breesy Centre, Cashelard, County Donegal.


The weekend will feature the usual mix of wit, wine, whisk(e)y and wisdom, accompanied by fine flavours of Scottish food, music, poetry and dancing. Friday hosts a Scottish sing-a-long in the Travellers Rest. On Saturday morning, there will be a guided walk with a hot toddy or two!

The main event, the Burns Supper, will be held in the Breesy Centre, Cashelard, on Saturday evening, starting with a welcome reception to the sounds of the Ardahy Pipe Band, followed by fun and formalities and a delicious three course dinner. Tickets for the Burns Supper are €35 per person.

For full details, contacts and booking information see: https://deirdremcglone.com/deirdres-diary/burns-weekend-celebration/


Zack

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