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Happy Burns Night to all which was yesterday, can't believe no one has mentioned it...

Christel wrote:Happy Burns Night to all which was yesterday, can't believe no one has mentioned it...

We celebrated last week for no particularly good reason, sans neeps, as 70% of our turnips come from the EU and haven't.

Both real and veggie haggis were served, there was no pipiing.

MacSween haggis, Dromia grown Kerrs pinks mashed with mustard, white pepper, Dromia grown parsley, and butter. Dromia grown swedes and carrots mashed with butter all washed down with a few nippy sweeties of Clynelish. Accompanied by a fine rendition of "Lament for the Iolaire".

"But pleasures are like poppies spread.
You seize the flower, its bloom is shed."

dromia wrote:MacSween haggis, Dromia grown Kerrs pinks mashed with mustard, white pepper, Dromia grown parsley, and butter. Dromia grown swedes and carrots mashed with butter all washed down with a few nippy sweeties of Clynelish. Accompanied by a fine rendition of "Lament for the Iolaire".

"But pleasures are like poppies spread.
You seize the flower, its bloom is shed."

Mashed with mustard? Will try that.

I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.

Ovenpaa wrote:I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.

Brown sauce? You vile heathen. But correct on mustards.

I have only had haggis the once it was OK. I agree about the mustard. Late I know but Happy Burns night

At the risk of sounding heretical - we had both the MacSweens and the Simon Howie Haggis this year... and I preferred the Howie!

Mind you the neeps, tatties and a few drams of single malt were great too!

Ovenpaa wrote:I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.

The best Haggis I have ever eaten came from a small butcher in Buckpool/Buckie - Bob Sutherland. He would make hundreds through the year and freeze them to ensure he could meet the demand for Burns night and comparing fresh with frozen - you could not tell the difference They ranged in size from around 250g up to massive 2kg+ all done in sheep stomachs. Add to that, his version of Skirly and Stornaway Black Pudding - excellent.

Unfortunately, Bob passed away at the end of October last year - however a memorial BBQ is s scheduled for Speyside in March.

My all up favourite is my own home made Staggis.

But usually go the more traditional route for Burns night.