Burn's Night Supper

There are a couple of big events in Scotland, (not to mention the world famous Edinburgh Festival!) and Burn's Night is just one of these. Held in January, the night is a tribute to Robert (Rabbie) Burns, the Scottish Poet. The dinner format is quite formal, but lots of fun and a great excuse for a dinner party with friends.

A Burn's Night menu would typically include:

• Cock-a-leekie Soup or Cullen Skink
• Haggis, neeps and tatties
• Crannachan

Haggis has a terrible reputation, and you've probably got it set in your mind that it's disgusting. Cast these misconceptions away though, because on this page we'll prove to you that Haggis can actually be quite nice, especially with a Hot Toddy!

The haggis is traditionally led in to the dining room by a lone piper, and the head of the table proceeds to stab the haggis (it's dead already, don't worry!). Before the Haggis is eaten, a poem in honour of Haggis, as written by Burns, is read by the head of the table. The night finishes with everyone singing 'Auld Lang Syne' (Days gone by).

There are a couple of great Web sites that I've used to learn more about Burns, his works and the Burns Supper. I'd recommend having a read of these, if you're going to host your own supper:

• Burns Country
• The Baird
• Visit Scotland's "How to hold a Burn's Supper"
• Haggis Hunt
• Hogmanay traditions

Recommended brands of Haggis

Having tried Haggis at the Royal Highland Agricultural Show, Scotland, (RHASS) we've found that the best ones are: "Macsween" and another company which makes "Haggis" with venison. Macsween's website have some interesting recipies to try, and a very comprehensive guide to celebrating Burn's Night.

Cock-a-Leekie Soup (4-6 people)

• 1 boiling fowl 2-3 lb
• 1 onion, quartered
• 1-2 lb (400-800 g) leeks, cut into inch long (2-3 cm) pieces, white and green kept separate
• Stock from boiling fowl
• 1 bay leaf, some parsley
• 6-12 prunes soaked overnight (optional)
• salt and pepper

Method

Put the bird in a large pot and nearly cover with water, add the herbs and salt and slowly bring to the boil. Skim, cover and simmer until tender, approx. 2 hours. Remove the bird, and allow to cool slightly. Meanwhile add the green part of the leeks to the stock and add the prunes and continue to simmer. Cut the meat from the chicken into smallish pieces and return them to the soup, with the white part of the leeks. Simmer for a further 10 mins. Check the seasoning and serve. Soup is generally better the next day, so if you have time , try and prepare in advance.

Cullen Skink (6-8 people)

Recipe from: Burns Country

• 1 lb. smoked haddock
• 1 diced yellow onion
• 3 c. whole milk
• 3-4 c. mashed potatoes
• 1 T. butter
• salt and pepper

Method

• In a large pot, bring haddock and 1 quart of water to a simmer. Cook for 15 minutes gently.
• Sieve the broth. Remove fish, deskin and debone. Break the fish into flakes and return to pot.
• Add raw onion, simmer 20 minutes.
• Heat milk and add to pot.
• Whisk in rest and reheat.