Monthly Archives: February 2011
Traditional Scottish Recipes
It is a shame that the “Great chieftain o’ the puddin’ race” should be regarded (by some) with such a mixture of horror and humour. The vision of sheep’s stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.
One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher’s shop! Certainly, these days haggis can even be ordered online (see the Rampant Scotland Food Links). Finding a butcher who can supply sheep’s heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep’s stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.
Set of sheep’s heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon maceMethod:
Trim off any excess fat and sinew from the sheep’s intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.
Serve hot with “champit tatties and bashit neeps” (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis – Drambuie is even better! Don’t go overboard on this or you’ll make the hggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns’ “Address to the Haggis“ recited over it.
Tablet is a traditional sweet confection which, if you like sugary things, is irresistable! You can add some flavouring from essence/extract as well, if you wish.
Ingredients (for 4 pounds/1.8kg tablet):
Butter or margarine – half pound (225g)
Sweetened condensed milk – one pound (450g)
Castor sugar – 4 pounds (1.8kg)
Water – 1 pint (half litre)
Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin.
Scots gathered in campbellton on Saturday night to Honor the birthday of Robbie Burns, Scotland’s national poet, at the Annual Dinner put on by the Carletonian society of Restigouche at the Campbellton Curling Club.
Scottish settlers have been in the Restigouche area since 1773, and the Caledonia society of Restigouche is one of the oldest Scottish society’s in the Province. It has Honored burns night for years. Burns was actually born on Jan.25, but it is common to host dinners honoring him on the weekend before the actual date so more people can attend.
although fully capable of writing in excellent standard Scottish English, burns wrote mostly in his native Scottish Language.
He is best known perhaps for writing Auld Lang Syne, Universally sung at New Years Eve to the tune of an old scottish Folk song. He also wrote to a Mouse, from which we get the saying “the best laid Schemes o’ mice an’ Men gang aft agley”.
Man other of his poems have been put to music and have become Scottish folk music standards.
As is common on burns night, the haggis was piped in. A haggis is a traditional Scottish Dish, with the Traditional recipe calling for sheep’s Hart,Liver and Lungs. with oatmeal,suet spices,and salt, Cooked in a sheep’s stomach. The address to the haggis written by burns, was read buy Robbie McLeod.
While the haggis was divvied up and served to any one who wanted a taste, The Main Course was Roast Pork Blood Budding and Veggies.
The Selkirk Grace was said by rev Joel Gagnon, and Entertainment was provided by Luanne Mann’s North Shore highland Dance Club. guest Speaker for the even was campbellton-Restigouche east MLA Greg Davis. Mistress of Ceremonies was Maria Thompson