Haggis, Neeps & Tatties

Happy Burns Night.

Happy Burns Supper.

A time to celebrate Scotland's much loved National Bard, Robert Burns.

As far as I'm aware I have no Scottish genes, however, I do have Celtic ones being a quarter Irish.

That has nothing to do with the fact that this evening I will be enjoying Haggis, Neeps & Tatties. Oh, & Whisky Sauce.

I love this dish but it can be a bit on the dry side so, for the first time, I'll be making a creamy accompaniment for the main elements.

Fingers crossed it shall complement the 'great chieftain o' the puddin'-race' as the poet himself described it. 

The wee beastie I've bought will take 1 hour & 20 minutes in the oven in a pan of water. That will need an eye kept on it & a possible topping up of water halfway through the cooking time.

Nanna Bridie's Mash seems to be a staple of my January menus ..

https://minhallandjones.com/blog/2020/6/26/nannas-sampc-mash?rq=swede 

For the Tatties, I've plumped for Maris Pipers. No milk for me in the mash, just some seasoning, good salted butter & a spoonful of crème fraîche.

For the Whisky Sauce ..

4tbsp Whisky

150ml Double Cream

Knob of butter

1tsp Dijon Mustard

Seasoning

Melt the butter in a pan before adding the Whisky & stirring for a few minutes

Add the mustard & the cream & allow to thicken, stirring all the time before seasoning 

We should all be set then for the very best Scottish scran.

Fair fa' your honest, sonsie face, 
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.

Good luck to you and your honest, plump face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.

AMM