"You Get What You Get Don't You Mummy?"

"You Get What You Get Don't You Mummy?"
"You Get What You Get Don't You Mummy?". Family food ideas for families who want to eat yummy food

Sunday, 20 January 2013

Burns Night Friday 25th January

Whether you are Scottish or not there is no reason why you can’t join in the festivities for Burns Night. A celebration, a tribute to the poetry of the legendary Robbie Burns, the haggis is the beast which is slain and eaten as part of the meal. If you’ve not tried it before, give it a go, you might be surprised. The taste is savoury, peppery and meaty. I suppose similar to the flavours of a sausage. Traditionally served with buttery neeps and creamy tatties, I like this with a whisky, pepper sauce. If you’re not inclined to make your own a very fine ready made alternative is The Sauce Queen’s ‘Peppered Private Reserve’, order online http://www.thesaucequeen.co.uk/shop/meat-sauces/  You will not be disappointed!

Of course you need a tipple to wash it down with. The number one choice of course is a fine single malt. For those of you who like earthy, peaty whiskys then Ardbeg is a delicious choice. An easier, softer flavour can be found with Aberlour. An oily, subtly orange flavour can be found here. There are many whiskys though, some far more expensive, so if you have a favourite, now is the time to crack it open.

The cooking of the haggis is another topic of interest. Some prefer boiling (low and slow) and others prefer to wrap in foil and roast in the oven. If boiling the guidelines are around 35-40 minutes per 450g/1lb. There are some varieties which can be microwaved. However you choose to cook your beastie, remember to be careful with the casing. This should not be broken until you are ready to serve and stab your beastie whilst addressing it correctly using the words of Robbie Burns. This, I am reliably informed should be done humorously and not seriously! However if I have offended anyone’s seriousness of the occasion, I apologise.

Your haggis CANNOT be hunted as often suggested but must be bought from a good butcher. Only a good butcher will ensure, like their sausages that it is made correctly, from quality ingredients and flavoured to perfection. Contact http://pimlotts.co.uk/ without delay!


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