Well, today is the day… the 251st birthday of Scotland’s beloved national bard, Robert Burns (25 January 1759 – 21 July 1796).
It is a well celebrated occasion here…Many people were tartan today to celebrate their Scottish heritage and Burns. So, we have donned our tartan today…soaking up every moment of living in this amazing place!
There have been tons of Burns Suppers held all over the country from the end of last week through the weekend. Mark and I attended our formal one on Saturday night. Tonight, as Mark is in Houston on business, it is just the boys and I for dinner. But I decided to make this a fun occasion…their very 1st Burns Supper…Haggis, Neeps, and Tatties…yum!
Here it is…Haggis, Neeps (turnips), Tatties (potatoes) and carrots as our other veg.
To think about how many people are preparing this same traditional Burns Supper tonight is just wild! The grocers have huge supplies of them and even set them up in special displays. I was at Tesco Danestone the other day and their “Burns Night” display included Scottish flag and bagpipe music being played…:)
Ahhhh…the Haggis!
It was all quite easy to prepare. The neeps and tatties are peeled and cut in medium chunks, then boiled (in separate pans) until fork tender. Then I added a little butter, milk, salt and pepper to the potatoes and butter, salt and nutmeg to the neeps, mashed to the consistency I wanted. The haggis, being premade, was very easy. It went in the Aga for 1h45min…steaming and smelling wonderful when it came out. Served it all up and topped with a light herby beef gravy. Now at most of the formal adult Burns Suppers, like our this past Saturday, the gravy is a wonderful whiskey gravy! YUM! But I skipped that with the boys… As you can see, I also skipped the carrots since I thought it was perfect as is.
And there you have it! Scottish Haggis, Neeps and Tatties, all eaten in honour of Robert Burns!
The boys absolutely loved it and all of them had second helpings…:)
What a fun “Birthday” celebration!
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