Burns Night 2021

[Christel]

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

[shugie]

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.

[dromia]

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."

[shugie]

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.

[ovenpaa]

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.

[shugie]

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.

[Alpha1]

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

[daman]

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!

[Polchraine]

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.

[dromia]

My all up favourite is my own home made Staggis.

But usually go the more traditional route for Burns night.