Posted in Kafevend Blog

Tomorrow comes a big celebration in Scotland, namely Burns Night. Robert or Rabbie Burns didn't live a long life; he was only 37 when he died. Nevertheless, he produced a body of poetry that strikes both a personal and nationalist chord and for this he is remembered on the anniversary of his birth in 1759 each and every year with a celebratory meal known as the Burns Supper. The celebration includes readings of some of Burns' famous poems, including 'Address to a Haggis', which brings us to our main interest on the blog – the food and drink aspect of the proceedings!

  • Cock-a-leekie soup – This is a common starter to the meal and takes its name from two of the chief ingredients, chicken and leek.
  • Haggis – As a child I really did believe that the haggis was a dear little Highland creature, but alas this was just a joke to fool the innocent; haggis is really a mix of sheep's offal, suet, oats, onion, herbs and spices cooked in a sheep's stomach.
  • Neeps and tatties -  Swedes and potatoes are the traditional accompaniment to the haggis.
  • Clootie Dumpling – This is a suet pudding steamed in a cloth. A clootie or cloot means cloth, hence the name of this sweet dish.
  •  Typsy Laird – An alternative sweet which is essentially an alcoholic trifle. If you're holding a Burns Night supper and need to cater for children, just get some Tunnock's caramel wafers in!
  • Whisky – As might be expected this is a meal accompanied by drams of whisky rather than cups of tea. Single malt is the product of a single distillery. Though made from just barley, yeast and water, it contains great depth of flavour.

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