All you need to know about Haggis, whisky and Typsy Laird...
Celebrating the birthday of Scotland's favourite son, Robert Burns (next year will be the 250th anniversary), Burns Night is a welcome lift from the January doldrums. Don't let the small fact that you're not Scottish exclude you; like St Patrick's Day, Burns Night is a great excuse for a knees-up, wherever you're from.
If you're planning your own Burns Night dinner (on or around January 25), here are some pointers (feel free to omit some parts such as the entertainment and the piper!):
THE FOOD: Of course no Burns Night Supper is complete without a haggis; while there is a vegetarian version, the traditional haggis may not sound that appetising, but it's well worth trying.
There are variations, but most haggis consist of sheep's heart, liver and lungs minced with onion, oatmeal, suet, spices and salt, mixed with stock and traditionally boiled in the animal's stomach for three hours. Serve with neeps an' tatties (see Speak Like A Pro below). It has a fabulous nutty texture and savoury taste; if there is any left over from the supper, it's great re-fried and served with a cooked breakfast the next morning as an alternative to black pudding. Honest.
THE DRINK: Julian Gibbs of Red Bar and Lounge suggests a selection of Burns Night malts: "For a lighter starter whisky I recommend the Dalwhinnie single malt - clean, grassy, delicately spicy yet refreshing.
A good aperitif. If you prefer a medium range whisky, Johnnie Walker Gold Label is a blend - voluptuous, complex, light smoke with rich fruit. Great with a main course. At the heavy end, Ardbeg single malt is smokey, peaty, with warm tobacco notes but still velvety. Great after dinner." (www.redbarandlounge.com - 0121 643 0194)
ADDRESS TO THE HAGGIS: Burns' ode written in 1786 runs to eight verses (by which time you'll be starving); here are the first and last:
Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race! Aboon them a' yet take your place, Painch, tripe or thairm: Weel are ye wordy o'a grace As lang's my arm.
Ye Pow'rs, wha mak mankind your care, And dish them out their bill o' fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu' prayer Gie her a haggis!
The Burns Night Running Order Piping in the guests Chairman's Welcome The Selkirk Grace (see Speak Like A Pro) Piping in the Haggis Address to the Haggis Toast to the Haggis The meal The Immortal Memory - an oratory on the life of Burns which ends with a toast to his 'immortal memory' Toast to the Lassies Reply to Toast to the Lassies Vote of thanks Auld Lang Syne (see Speak Like A Pro)
SOUND LIKE A PRO: Auld Lang Syne: Famous tune most associated with Hogmanay (or New Year's Eve to sassanachs) Clootie Dumplin': Scottish pudding cooked in a cloth - alternative Burns Night dessert to Typsy Laird (see below) Haggis: Not, as some would have you believe, a small highland creature, but a blend of minced organs, suet, onions etc contained in a piece of stomach lining. Tastes better than it sounds. Neeps an' tatties: Traditional accompaniment for haggis - traditionally turnips and potatoes, but today more usually swedes instead of the turnips. Selkirk Grace: Short but important prayer to usher in the meal: Some hae meat and canna eat, and some wad eat that want it, but we hae meat and we can eat, and sae the Lord be thankit. Typsy Laird: Scottish sherry trifle
