“Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!” ( Address to a Haggis, Robert Burns, 1786)
Happy Rabbie Burns day!!!!
Unfortunately our haggis hunting was disappointing as we didn’t get so much as a glimpse of a haggis let along the opportunity to capture one. They are devious sleekit wee beasties and their different size legs enabled them to scamper and scurry quickly up the hills as soon as they heard us approach!!
As a result tonight ( to my husband’s disappointment) we had vegetarian haggis instead.
Haggis, Neeps and Tatties…..(in case anyone is unsure Neeps are Turnips and Tatties are Potatoes).
If your haggis hunting is as disappointing as ours, then buy a haggis from your local butcher shop or from your local supermarket. It doesn’t have to be veggie but I don’t particularly like haggis ( eck, my Scottish Nationality may now be questioned!) as it has lamb and beef in it. As well as lamb and beef, haggis also contains oats, onions and spices too. Veggie haggis also contains oats, onions and spices along with veggies, seeds and pulses.
Prepare as per instructions. In this case, I wrapped the haggis in tinfoil and placed in a oven dish with 2cm of water. This cooked for 1 hours and 10 minutes in a 180°c oven.
In the meantime make your mashed neeps and tatties. I don’t think I need to go into detail how to do this, other than I keep it simple with a bit of butter in the neeps while mashing them and some butter and milk with the tatties. Although we had one spring onion in the fridge to use up so I chopped and added to the tatties.
Hope you all have a great Burns night whether celebrating in Scotland or abroad or attending a formal Burns supper or having one in your own home.
In keeping with tonight’s theme I made and served Cranachan, a traditional Scottish dish.
Psst….Don’t tell anyone but hubbie really enjoyed the veggie haggis! This, after he wouldn’t even admit to anyone that we were having veggie haggis tonight!