Wee timourous beasties... Burns Night Celebrations

Have you ever heard of a Shakespeare night, or a Wordsworth day?
But mention Robert Burns and the whisky glasses are raised, the pipes skirl and a nation goes into a night of sentimental reflection of a true legend. Robert Burns, or 'Rabbie' Burns as he is known in Scotland, was born in the small Ayrshire village of Alloway on the 25th of January 1759, and every year thousands across the world celebrate the birth of the greatest poet that ever lived. But in Scotland the man is more than a legend, he is an institution, a part of the fabric of the nation, like whisky, tartan and the weather. While other poets are seen by the masses as obscure and irrelevant, Robert Burns appeals to everyone, not only his amazing poetry, but there is something very endearing about the character of the man himself.

Every year on 25th January his poem, “To a Haggis" is proudly recited at Burn's nights around the world. Below is the opening verse!

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

To say farewell to this awful month we have a mini ‘do it yourself’ to get friends and family involved in whisky and poetry!

Food: Haggis (immortalised in the verse above), tatties and bashed neeps.This recipe is courtesy of Simon Rimmer.
http://www.bbc.co.uk/food/recipes/haggiswithneepsandta_90856

1 x 1 kg/2¼lb haggis
For the neeps and tatties
250g/9oz swede/turnip, cut into quarters
200g/7oz unsalted butter
1 tbsp double cream
salt and freshly ground black pepper
450g/1lb potatoes, quartered
200ml/7fl oz ready-made gravy, to serve
For the haggis, bring a large pan of water to the boil, carefully add the haggis, then reduce the heat to very low and simmer the haggis for 75 minutes, topping up with water if necessary.
Meanwhile, for the neeps and tatties, bring a separate pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.
Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.
Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
To serve, cut the haggis open and place 200-250g/7oz-9oz into the centre of each of four serving plates. Spoon the neeps and tatties alongside. Drizzle over the gravy.

Drink: Whisky – for something that would make the tipsy bard turn in his grave a whisky sour!

For 2… so double up rapidly!
1 free-range egg white
1 lemon, juice only
40ml/1½fl oz golden grapefruit juice
4 tsp sugar syrup
100ml/3½fl oz bourbon
2 scoops ice
8 drops whiskey bitters, to serve

Décor: Tartan tablecloths or napkins. Heather and bracken with thistles artfully scattered for the flowers!

Entertainment: Reeling– if not from the whisky there is nothing like a dashing white sergeant and a confusing eightsome reel to cause a bit of chaos in the kitchen. If space is an issue it could be fun to get hold of some Robert Burns poetry and have everyone try out their best Scottish accent!