Burns Night

scot_flag“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”

Excerpt taken from  “address to a Haggis” by Robert Burns.  It is, of course, Burns night again on 25th January when we celebrate the famous Scottish poet’s birthday.  It seems to be the one time of year that the whole nation eats Haggis (there is even a vegetarian alternative)

Although I love the traditional Haggis, neeps and tatties, I have taken to eat something different over the last few years; the flying Scotsman.  Still served with neeps and tatties, it is a chicken breast, stuffed with haggis and wrapped in streaky bacon served with a creamy mushroom and whiskey sauce.  But why have haggis at all?  There are some people out there that don’t like haggis, so below is a recipe for a lamb casserole:

Lamb Stew and dumplings

Ingredients
Serves 6
2 sticks of celery, diced
2 medium onions, diced
2 carrots, diced
1 Swede, diced
3 sprigs of fresh rosemary
olive oil
500g diced stewing lamb, approximately 2cm cubes
1 heaped tablespoon plain flour
500ml lamb stock or red wine
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper

Dumplings
2oz Beef Suet
4oz Self raising flour

Method

  1. Heat the oil in a large pan, and sweat the onion, celery, carrots, and swede.
  2. Add the lamb and continue cooking until browned all over. Add the flour and cook out.
  3. Add the stock or wine and the chopped tomatoes and bring to the boil, stirring well.
  4. Reduce heat and simmer for about an hour until the lamb is tender. Transfer to an ovenproof dish and make the dumplings.  Top the stew with the dumplings and cook in a moderate oven (180˚C/ gas 4) for 20 mins until the dumplings are cooked.

If you like, you can also add some crumbled black pudding to the mix to add a bit more flavour

If you have any ideas you would like to share, get in touch in the usual ways

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