This coming Saturday is perhaps the biggest day of the year for Scottish cooking – Burns Night is the day in which the Scots skill for bashing turnips and squeezing minced sheep offal into an animal’s stomach bag is celebrated the world over. An absolute culinary essential to any Burns Night supper is the mighty haggis, a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, and salt, and finally encased in a sheep stomach, or as is more common today, sausage casing. In preparation for Burns Night on Bletherskite, last week I talked all about the supper itself, and this week it’s all about the fare..

Before I came to Scotland I wasn’t quite sure on which side of the Haggis fence I stood. I’m partial to mutton, and I absolutely love oats. However I was also a vegetarian for just over ten years, so the thought of the insides of a sheep minced together in a stomach sack was enough to have me feeling just a little queezy/traitorous. But I’m also not usually one to turn my nose up at something new to try, so low and behold within my first week of being in Scotland the famous delicacy was on offer at dinner at a friends house. My first experience was quite an odd one – I was served carbonara where the pancetta was substituted with haggis. And I absolutely loved it.

Since then I’ve had haggis on pizza, haggis nachos, haggis crisps, vegetarian haggis served on top of a roasted portobello mushroom, and last but not least, the kingpin of traditional Scots fare, ‘Haggis, Neeps and Tatties’. And I’m not alone in my love for this unlikely delicacy – demand is enormous inside and outside of Scotland, and goes through the roof when Burns Night approaches at the end of each January. UK sales of haggis have steadily increased for a number of years, rising from £6.387m to £8.778m in just two years from 2007 to 2009.

In an interview with BBC Food, leading haggis producer Jo Macsween of Macsweens of Edinburgh said they do about 30% of their annual haggis turnover in two weeks, with 50% of their stock heading south of the Scottish border. “We’ll be doing about 2 million portions of haggis in January alone… There’s a very high predominance of Londoners loving haggis, people say, ‘that’s because there are a lot of Scots in London’, well, there can’t be that many… Outside Edinburgh, London is the next biggest haggis eating city in the UK.”

Cosmo Tamburro Jnr face to face with his Burns haggis pizza

Consumers are also becoming increasingly more adventurous in their haggis consumption – Edinburgh based Cosmo Products Ltd recently added a ‘Haggis Pizza’ to its range of luxury pizzas. It’s the UK’s only retail haggis pizza, and is topped with Macsweens Haggis, alongside the more traditional Italian toppings of tomato and mozzarella. Upon launch of the pizza, Cosmo paid tribute to Robert Burns in its own inimitable style, with a one-off pizza portrait of the bard fashioned in haggis.

Generally regarded to be as Scottish as it comes, the origins of Haggis are surprisingly a hotly contested issue. Last year an English Historian made headlines when he declared the meal an English delicacy, claiming the origins of the dish are as made up as tartan. Others believe the dish is French in origin and stems from the time of the Auld Alliance, with the name ‘haggis’ coming form the French word ‘hachis’ which means ‘minced meat’. However most agree the word come from the Scots word ‘hag’ which means to chop or to hack.

Finally below, a quick roundup of the best of Haggis on the web. Whatever your plans for Burns Night this year, we hope it’s a good one! Slàinte mhòr!

• How to Make your Own Haggis – Recipe which includes a step by step photo guide by The Guardian
• Recipe for Vegetarian Haggis – sounds like an oxymoron, but it’s surprisingly gaining in popularity!
• Where to find the best Haggis in the UK – a guide by USA Today
• Buying Haggis in the USA – Haggis is currently banned from import to the states, however the ban looks likely to be lifted later this year.

The post Burns Night Prep – All Things Haggis appeared first on ScotClans | Scottish Clans.

Burns Night came about a few years after the bard’s death, when a few of his pals decided to honour olde Rabbie’s memory with a supper. Today Burns Suppers are held annually on the 25th of January, and involve much merriment that I’m sure the bard would have approved of, including lashings of food, whisky, poetry and dancing.

This will be my first Burns Night in Scotland – last year I was visiting Norway at this time of year and missed out entirely. So since I’m rather new to all this Burns business, I decided to do a bit of research for all of you out there who, like me, will be honouring the bard for the first time

WHO IS ROBBIE BURNS?

Born on January 25, 1759 in Alloway, Ayrshire, Robbie Burns has an extra special place in Scotland’s heart. You’ll already know what is considered his most famous work, Auld Lang Syne. It’s recognised by the Guinness Book of World Records as one of the top three most sung songs in the English language, alongside Happy Birthday and For He’s a Jolly Good Fellow. Just to show you how mad about him the Scots are, a 2009 STV poll voted Burns as the Greatest Scot of All Time, narrowly beating William Wallace to the post.

While his early life was hardly prosperous, Burns was given a rounded education which enabled him to develop a love for literature and song. As a young man he worked long and hard hours on the family farm, also developing an appetite for drink and the opposite sex. As well as bringing a huge creative output of poems into the world (including Tam O’ Shanter, Ae Fond Kiss and To a Mouse), Burns was also known for his numerous love affairs, fathering a total of 12 children. It is said the poet has over 600 living descendents, of which American fashion designer Tommy Hilfiger claims he is one.

Burns sadly died at the young age of 37 in 1796 as a result of alcoholism and the after-effects of long periods of physical labour in his early life. After Queen Victoria and Christopher Columbus, he has more statues dedicated to him around the world than any other non-religious figure. Finally, in yet another nice piece of synchronicity between Scotland and my home, the New Zealand town of Mosgiel was named after Robert Burns’ family farm in Ayrshire.

WHAT HAPPENS ON BURNS NIGHT?

A formal Burns Supper full of pomp and circumstance has a particular running order, starting with a piper who welcomes the guests. If you don’t have a piper handy then some traditional music will do. The chair will then begin the evenings proceedings by assembling the guests and introducing the evenings entertainment.

A short but important prayer is then read, authored by none other than Mr Burns. The Selkirk Grace is read in Scots, and goes like this:

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.

Then, the main event. Guests stand for Piping in the Haggis. The dinner’s star attraction should be delivered on a silver platter, followed by a whisky-bearer to ensure guests and vessels are well lubricated. An honoured reader, with a knife at the ready, will then give a lively and spirited rendition of another Burns classic, Address to a Haggis:

Fair fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin’, rich!

Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as wither’d rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro’ bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thrissle.

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!

Before everyone digs in, the crowd then normally toasts the haggis by raising a glass and shouting ‘The haggis!’ in the last line of the poem. Now you’re allowed to eat, drink and be merry. You can find out more about Burns Supper fare below.

Dinner is followed by the Toast to the Lassies, which was once a speech given by a male guest to thank all the women who had prepared the meal. Now, it’s a much more amusing, informal affair and is followed by a Toast to the Laddies, where the women reciprocate with a speech of their own. Recitals of the works of Burns, and much drinking and nibbling will continue well into the night. The chair will close proceedings by inviting guests to stand and belt out a rousing rendition of Auld Lang Syne. The company joins hands and sings as one, having made sure to brush up on those difficult later lines.

 WHAT’S A HAGGIS?

The centrepiece of any good Burns’ Supper menu is the iconic haggis, or as the bard himself described it, the ‘great chieftain o’ the puddin’-race’. Haggis is a dish made of beef suet, beef fat (although some will prefer lamb), lamb pluck (heart and liver), oatmeal, onions and plenty of spices, all wrapped in sheep’s stomach. I swear, it’s absolutely beautiful. You can buy this from your local butcher, deli, supermarket or nearest Scottish store if you live overseas.

Traditional accompaniments to the haggis are neeps and tatties or as they are more commonly known – turnip and potatoes. These are normally served mashed. For a starter, Cock a Leekie soup is a good shout. And for desert, you can’t go wrong with Clootie Dumpling. You can find recipes for both of these in my Scots Christmas Fare post from last year.

WHAT TO WEAR?

Don’t forget our store over at ScotClans has everything you need to ensure you look the part this Burns Night. It’s definitely recommended that you wear at least a little bit of tartan! We’ve got loads of sashes, ties and bowties in stock and ready to ship now. But make sure you get your orders in quick – especially if shipping overseas. Click here to visit our store.

Best of luck for your respective Burns Night celebrations – and don’t forge it’s not cheating to use some modern technology to help you through any unfamiliar parts – the Burns app is a phone-sized guide to everything you need to know, while the Rhyme with Rabbie Burns online game can get you started on creating your own verses.

The post A Beginners Guide to Burns Night appeared first on ScotClans | Scottish Clans.

The move was described as a “massive breakthrough” by Scottish ministers. However there are a few technical issues to iron out, meaning it will be early 2014 before exports to America can resume.

Rural Affairs Secretary Richard Lochhead said he was delighted about the trade barrier lift, stating the announcement could mean the resumption of exports on other Scottish products such as Scotch lamb and haggis. “Scotch Beef has been off the menu in the USA for far too long and the reopening of an extremely lucrative market is a tremendous opportunity to expand our beef exports and one which I am keen for the industry to grasp.

Mr Lochhead added that it was “vitally important” to Scotland’s red meat industry that the UK government started to put procedures in place now to avoid unnecessary delay.

Anne MacColl, chief executive of trade promotion agency Scottish Development International, said: “Scottish Beef was among the first European red meat products to be awarded the coveted Protected Geographical Indication (PGI) status over 25 years ago and is recognised as being world class.

“The US continues to be the largest single export market for Scottish goods and services and food and drink exports to the US increased by 30% in 2012 to just under £1bn.

“The opportunity for Scotland’s beef industry is therefore significant and we will continue to work with Scottish producers to support their growth into new markets and capitalise on global opportunities.”

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Hands off the Haggis

An English food historian has declared Haggis as an English delicacy, claiming the Scottish origins of the dish are as “made up” as tartan. Peter Brears has described Haggis as a ‘fine English dish’ in his new book Traditional Food in Northumbria, stating the food was made throughout England from the late 14th Century.

Brears said the earliest recipe he found was from a English book dated 1390 called The Forme of Cury, which means ‘the art of cooking’.  Traditionally made from a mixture of oatmeal, liver, heart and lungs, the south of the border version is quite different. “Newcastle haggis has got fruit, oatmeal, suet and meat in and you could get this in the Grainger Market.”

He also said that the Scots decided they would make Haggis their own when they needed a national identity. He said: “Basically, the Scots association with Haggis is as authentic as the tartan. With the revival of Scotch culture, tartan designs were brought back, which were said to be authentic, but in reality they had been newly invented. The association of haggis as the Scottish national dish is really a product of the Scottish revival of the 1820s.”

Haggis expert, Jo Macsween from the renowned haggis producer Macsween of Edinburgh, said the dish was a global phenomenon with a rightful place in Scottish culture. “When I talk to people around the world about haggis, I get the same reply – ‘Oh, we call it la la in our country because it equates to something indigenous’. I do not think it is English per se – it is global.”

She added: “No one in Scotland can claim to have invented haggis, but we made it was it is today. We put it on the map.”

This is not the first time England and Scotland have battled over Haggis. In 2008 Scottish Haggis makers leapt to the defence of the national dish when another English food historian named Catherine Brown claimed she found references to the dish in a book called The English Hus-Wife from 1615. She said the first mention she could find of Scottish Haggis was in 1747.

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His world record was set in 1984 when he threw a 1lb 8oz haggis 180ft and 10in on the island of Inchmurrin on Loch Lomond.

But the retired school janitor, from Saltcoats, Ayrshire, fears he may see his long-standing record being beaten.

He said: “People are trying to beat my record all the time, all over the world, but my competitive days are over.”

Alan was at the Bearsden and Milngavie Highland Games in 2011 when Lorne Colthart, 22, appeared to smash the record.

But officials realised that Lorne’s 217ft throw was invalid because the haggis was 4oz less than the regulation weight of 1lb 8oz.

Lorne, from Blair Atholl, Perthshire, is tipped as a likely record-breaker.

Alan said: “An official came over and told me that my world record had been broken. Then he came back and said the haggis wasn’t heavy enough so my record still stands.

“Lorne returned to the same games last year and threw a haggis of the correct weight and it only went something like 160ft.

“But Lorne’s a good athlete who takes part in the heavy sports at Highland games across the country and I think, if he sets his mind to it, he – or someone else – could break my record for real.”

Today, Alan’s record will be in the sights of competitors taking part in the haggis hurling event at the Robert Burns Birthplace Museum in Alloway, Ayrshire.

Event organiser Stuart Cochrane said: “We are hoping that some stout lads and lassies will come along and try to make history as part of our celebrations for Burns’ birthday.”

Haggis hurling is also played at Highland games across the globe.

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