Burn’s Supper

Burns Supper is one of the most celebrated events in the Scottish cultural calendar, not just in Scotland but throughout the entire world.  A Burns supper is a celebration of the life and poetry of the poet Robert Burns (1759-1796), author of many Scots poems. The suppers are normally held on or near the poet's birthday which is the 25 January and is also known as Robert Burns Day or Burns Night. This supper has been celebrated for over 250 years and has become an icon of Scotland & Scottish identity.

The following is a broad list of the key elements of a Burns Supper:-

1)      A traditional Burns Supper menu

2)      A Chairman or Chairwoman

3)      Speakers

• ·         The Address to the Haggis
• ·         The Immortal Memory
• ·         Toast to the Lassies
• ·         Reply from the Lassies

4)      Entertainers -

• ·         Piper (or appropriate music)
• ·         Recitals of Burns poetry
• ·         Singers - ballads & songs of Burns
• ·         Musicians - playing traditional Scottish music

The Meal

Starter

Traditional cock-a-leekie soup;

Main Course  

  Ingredients Serves: 12

• ·         500g lamb's liver
• ·         1 large onion, chopped
• ·         500g suet
• ·         1kg oats
• ·         1/2 teaspoon cayenne pepper
• ·         salt and black pepper to taste
• ·         1 sheep's pluck (stomach)

Preparation method Prep: 1 hour Cook: 6 hours

1. In a saucepan, place the liver and cover with water. Bring to the boil and simmer vigorously for 30 to 45 minutes, until cooked through. Remove liver and mince once cool enough to handle. Reserve stock.

2. In a large frying pan, cook onion over a low heat with some suet. Once tender and translucent, chop the onion finely and mix with remaining suet.

3. Toast the oats in a dry pan over medium heat, stirring frequently.

4. Combine all ingredients in a large mixing bowl. Moisten the mixture using the liver stock as necessary. Fill the sheep's pluck with the mixture, pressing it down to remove all the air. Sew together with kitchen string. Prick the haggis in several places so that it does not burst.

5. Place the haggis in a large saucepan of boiling water. Boil gently for 4 to 5 hours.

Neeps and Tatties

·         Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste

·         Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste

Dessert - Clootie Dumpling or Typsy Laird (a Scottish sherry trifle)

The Drink

Liberal lashings of wine or ale should be served with dinner and it's often customary to douse the haggis with a splash of whisky sauce, which, with true Scots understatement, is neat whisky.

Equipment Needed

• ·         Crockery Set – (recommended choice ) - 72pc Crockery & Dinner Set (6 Covers)
• ·         Pan Set - (recommended choice ) - Gino D'Acampo 3 Piece Pan Set
• ·         Frying Pan – (recommended choice )- 10" Black Iron Frying Pan
• ·         Knife Set -  (recommended choice )- Swisstech 9pc Knife Set & Case
• ·         Mixing Bowl - (recommended choice )- Mason Cash Cane Mix Bowls Set of 3
• ·         Masher - (recommended choice )- Catering Masher
• ·         Dessert bowls - (recommended choice )- Coupe Sundae Serving Dish - 12 Pack
• ·         Wine Glasses - (recommended choice )- Polycarbonate Wine Glasses x 12