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How to celebrate Burns Night at home

Photo credit: visit scotland
Photo credit: visit scotland

From Town & Country

Every year on 25 January, Scotland’s national bard Robert Burns is celebrated on what was his birthday. Despite lockdown, Scots and visitors alike can toast his legacy by creating their own Burns Night supper, attending virtual events and enjoying deliveries of traditional fare.


Tune into a virtual event

The famous Celtic Connections winter festival will be online for the first time. From 15 January to 2 February – with a special highlight on Burns Night – enjoy performances by some of the biggest names on the Scottish music scene and beyond.

Or celebrate from your living-room with National Trust Scotland and their Burns Big Night In event. On 23 January from 7.30pm, this virtual festival will present music from the Scottish folk band Talisk; a cocktail masterclass courtesy of the Glenlivet; some exclusive insights into the life of Robert Burns; plus special guests who will bring the traditional Burns Supper to life, including the world-famous Address to the Haggis.

Lastly, Scotland’s largest contemporary celebration Big Burns Supper will be online from 7pm on 25 January. Marking the event’s 10th anniversary, the comedian Janey Godley will host from her home as she prepares a Burns supper while introducing performances by KT Tunstall, Dougie Maclean, Donovan and festival favourites Le Haggis during this free broadcast.


Enjoy an at-home feast

Sip a wee dram from Glasgow Distillery and Once Upon a Whisky during their virtual tastings on 21, 25 and 28 January. For £35 you can try five premium home-delivered whiskies from the Glasgow Distillery Company and discover the secrets behind the first whisky distillery in Glasgow.

You can also discover a true taste of Scotland with Mac & Wild’s Burns Night Taco Kit, which showcases incredible produce from the Highlands – from a Haggis recipe e-book to wild venison and lamb haggis, a cocktail minibar and a Burns Night Haggis taco kit. Plus, they will deliver to your door.


How to make haggis

This modern twist on traditional haggis, neeps (turnips) and tatties (potatoes) uses the French confit method to cook the turnips with duck fat. Here, Callum Gilmour, the head chef at the Saint in St Andrews, reveals his recipe for homemade haggis with mash, turnip confit and beef sauce.

Ingredients

Serves 4

For the haggis:
1 kg lamb plucks
220g pinhead oats
400g white onions, diced
300g beef suet
10g cayenne pepper
10g nutmeg
20g garlic powder
30g ground all spice
30g cracked black pepper
30g ground sea salt

For the mash:
8 white potatoes
20ml double cream
30g unsalted butter

For the confit turnip:
½ a whole turnip, cut into squares
50g duck fat
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
4 cloves of garlic, roughly crushed

For the beef sauce:
200ml beef stock
50ml red wine
20ml whisky
20ml cream

Method

Place the lamb plucks in a pot and cover with water – bring to boil and simmer for around one hour. Take the lamb plucks out of the water and leave to cool. Fry onions in a pan until golden and add all the spices and pepper. Add the oats and enough to cooking liquid from the lamb to cover the oats. Grate the lamb plucks and add to the pan. Mix together thoroughly and season with salt and pepper. Take off the heat and leave to cool. Wrap in clingfilm and shape into rugby ball.

Next, make the mashed potato. Peel the potatoes, place in a pot and cover with cold water. Boil until soft and then drain. Add butter and the cream and then mash with a potato ricer or hand-held masher. Season with salt and pepper.

To make the confit turnip, warm the duck fat until it has turned to a liquid. Place the turnip, herbs and garlic in a tray and cover with fat. Cover with tin foil and put in the oven at 120°C and cook for around 40 minutes. Baste the turnip twice, once after 15 minutes and again after 30 minutes.

Next, make the beef sauce. Place the wine and beef stock into pan, bring to boil then reduce on a low heat for five to eight minutes. Add the cream and reduce until the sauce starts to thicken. Add whisky and season to taste.

To serve, first place the mash and confit turnip on the plate before topping with the haggis and finally the beef sauce.

For more information go to www.visitscotland.com.