Toast the lassies with ‘gallantry’ and ‘farce’ on Burns Night
Burn’s Night falls today, January 25, so why not celebrate Scottish poet Robert Burns the proper way, by whipping up some baked haggis? You can eat haggis whenever you like, but it is almost always dished up on Burns Night for Scots. Haggis contains sheep’s pluck, as we all know, but the meat is also minced with delicious onion, oatmeal, suet, spices and salt. Express.co.uk talks you through BBC Good Food’s Haggis recipe.
Several tonnes of haggis are exported throughout the world to celebrate Burns Night.
Most people get their haggis from a butcher, and recipes will differ from person to person.
However, it’s important to get the basics right.
READ MORE- How to celebrate Robert Burns – Burns Night celebrations
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How to cook haggis
Get your haggis from a traditional butcher and make sure it’s moist, firm and flavoursome
To serve eight people, you’ll need about 450g of haggis.
Haggis takes about an hour to cook using this easy method.
Preheat the oven to fan 180C/conventional 200C/gas six.
Remove the outer packaging from the haggis then prick all over with a fork.
Wrap in foil like a baked potato and bake in the oven for an hour
To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
Neeps and tatties are swedes or turnips and potatoes.
You’ll need to prep the neeps and tatties before you start on the haggis, and this will take about two hours.
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Neeps and tatties recipe
To serve eight people, you will need:
- 8 large baking potatoes, washed, peel left on and cut into 2cm x 4cm chunks
- 6 tbsp light olive oil or sunflower
- 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
- 50g butter, plus extra for serving
The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7.
Put the potatoes into a pan of lightly salted water, return to the boil and cook for five minutes.
Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot.
Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
Cook the swede in boiling salted water for 50 to 55 minutes, or until very soft. Drain and add to the roasted potatoes.
Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
To serve, preheat the oven to fan 180C/conventional 200C/gas 6.
Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25 to 30 minutes, stirring now and again until piping hot. Serve with lots of butter.
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