Great chieftain o the puddin'-race!
Haggis, Clapshot, and Whiskey Sauce
We'll start by confessing that there really isn't a lot of cooking or 'creating' going on here. But, we couldn't let Burn's Night pass us by.
We picked our favourite part of the traditional Burn's Supper, consisting of Haggis, neeps and tatties. This would have been the ideal time to bring you a desert such as the wonderful 'Chranacan' or even 'Clutie Dumpling', but frankly we're still full of Battenberg!
Haggis is a traditional savoury pudding that could be almost 800 years old. Consisting of sheep's pluck (lung, liver and heart) minced with onion, oatmeal, spices, suet, black pepper and salt all wrapped up in sheep's caul (stomach). We have a standard mass produced version that is wrapped in plastic!
The Haggis enjoyed it's meteoric rise in popularity thanks to the Scottish poet Robert 'Rabbie' Burns (1759-1796) who's 'Address To A Haggis' now forms an integral part of a Burn's Supper, the tradition having come in to being by friends celebrating the poet after his death.
Most Haggis sold in supermarkets are already cooked so only require reheating. Bake, boil or microwave depending on time. There really is only one thing you can serve with Haggis and that's 'neeps' (swede not turnip) and 'tatties' (potatoes). Although you can have these mashed separately, we love the traditional Orkney combination of 'clapshot'.
For a handy guide and a lovely whiskey and mustard sauce, look no further than those honorary Gentlemen's Institute members, The Hairy Bikers.