SCOTLAND'S "OTHER NATIONAL DAY"
Burns Night is celebrated each year on the 25th January in Scotland to mark the birth of legendary poet Robert Burns as Scotland's “other national day” besides St Andrew's.
Scotland's national poet Robert Burns is recognised the world over for his work focusing on universal themes of love and nature. He has a national day named after him on the 25th January each year. Burns suppers are celebrated on this day with traditional dishes of haggis and whisky and recitals of his best-loved work.
One of Robert Burns's best-known poems is the mock-heroic “Tam o' Shanter,” published in 1791.
http://www.robertburns.org.uk/Assets/Poems_Songs/tamoshanter.htm
He is also well known for his contribution to over three hundred songs that celebrate love, friendship, work, and drink with often hilarious and tender sympathy, such as “Auld Lang Syne.”
BURNS NIGHT MEAL
Everyone enjoys a hearty Burns Night meal (which includes haggis, neeps and tatties, rounded off with drams of whisky), some of Burns' poems and songs are recited and tributes are made to the great Bard.
ADDRESS TO THE HAGGIS
This is possibly the best known part of the Burns Supper programme. Normally a piper will be employed to play some suitably stirring bagpipe music as the chef enters with the Haggis.
This is paraded ceremoniously through the assembled guests as they applaud its arrival with a "slow handclap".
Eventually it is placed in front of the the artiste who has been engaged to recite the address, "To a Haggis". This is done with much ceremony and when it gets to the verse
"His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!"
... the artiste plunges a large knife into the haggis, which normally spews forth its contents in the manner described by Burns. Drams (glasses of whisky) are then dispensed to the artiste, the chef and the piper. If they are men at all they will down these in one gulp! (Read about the life of a haggis.)
http://www.robertburns.org.uk/burns_supper.htm
Formal wear is customary at most organised celebrations. Men, for example, are often encouraged to wear their full kilt outfit. If you don't own a kilt you can still look the part with a classic tartan cummerbund set or tartan waistcoat, even a simple bow tie will add the required touch of tartan.
While most self-respecting Scots would say that whisky should be the drink of choice for haggis, if your preference is for grape rather than grain, try fruity spice-laden Rhônes or something a little more exotic from Greece or the Lebanon for reds; spicy Alsace pinot gris would work well for whites.
VEGETARIAN HAGGIS
Whilst the thought of vegetarian Haggis may make some cry into their whisky, there are a range of very tasty versions on the market. WINNS Chairman, Karen Stillwell, makes a particularly tasty vegetarian dish that incorporates vegetarian haggis and is well worth a try.
INGREDIENTS
- 2 x large red onions, finely chopped
- 2 x large carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 1 tsp ground cumin
- 2 tsp hot paprika (or to taste)
- 2 x 400g chopped tomatoes
- 400g can of red kidney beans, drained and rinsed
- 400g can barlotti beans, drained and rinsed
- 200g dried green lentils
- 1 x vegetarian haggis (available from most supermarkets)
- 50g Wholemeal breadcrumbs
EQUIPMENT
1 x ovenproof casserole dish
METHOD
- Heat the oil in the casserole dish and gently cook the onion, carrots & celery until soft.
- Stir in the spices and cook for 1 min.
- Stir in the beans, tomatoes, lentils & 2/3 of the haggis.
- Bring to the boil, cover and simmer gently for 20 mins until thickened.
- Pre-heat oven to 200 C/ Gas 6
- Mix together the remaining haggis and breadcrumbs and scatter over casserole dish.
- Bake for 15 mins until crusty and golden.
As always WINNS takes delight in celebrating the customs and traditions of all. If you would like more information on our celebrations planned for the year please contact Keri Barfoot, Office Manager, on 01702 713100 or email keri.barfoot@winnsservices.co.uk