Burns Supper: Adoration of the Haggi

Our wonderful hosts improve on the traditions of the Burns Supper every year.

The Cock-A-Leekie soup was rich and aromatic, with a couple of prunes like sweet, dark treasures.

 The Haggis was piped in and toasted brilliantly. There had been "an incident" during the boiling stage but an understudy had been thoughtfully prepared. It was sent in without a hitch and a star was born. And then eaten.

The Piping In and Brian's Address To A Haggis

A serving of the Great Chieftan, topped with a cranberry and thyme sauce which was as delicious as it sounds and looks.

A hearty winter's feast, including the tasty and wonderfully named "bashed neeps" at the bottom left.

 The Cranachan was particularly good this year with thick whipped cream and tangy raspberries.

There was wine, of course, but some of us actually paired the whole meal with only the golden grains, moving with careful pours from the sherry-steeped highlands down to the dark, smoky peat bogs of Islay, where it's warm and sleepy.

Glenfiddich 12
McClelland's Speyside
Lismore 21 The Legend
Abelour A'bunadh
Talisker 10
Jura Superstition
Finlaggan Old Reserve

 The readings and toasts were both fun and a welcome reminder of the evening's namesake. Greg, the maker of haggi, is seen here in the spotlight performing his paper-craft stage reading of What Will I Do Gin My Hoggie Die? This man sets the bar so high we have to take his word that it's still up there somewhere.

One-night-only sideburns were very much in fashion; a trend we hope to see continue. Apologies to those not photographed. We don't like the camera to intrude, and the low lighting (as it should be) sadly didn't allow for many successful snaps.

With such good friends, great food and readings, it was as wonderful a Burns Supper as anyone could dare to wish.

Burns Supper: Preparing the Haggis

There is a man named Greg who knows how to do things, or at least knows enough to act confidently when setting out for parts unknown.

When last year's wee, brave haggis had been had, the question was floated: "shall we make one next year?"

Greg, who, for all we know, has been making haggis for decades and quietly releasing them into the wild, answered without a moment's hesitation, "yes, we shall." And so the job was his.

And when the winter solstice was once again four weeks behind us, he gathered his dark materials, alerted the authorities, positioned us that we might observe but not intrude, and set out with actions deft and bold.

Diced onions and so on were put on to sweat.

Steel cut oats were gently toasted.

The liver, kidneys and heart were lifted from their boiling broth...

and diced with lamb confit.

All the above were invited in, with a generous dollop of duck fat.

The stomach knotted...

stuffed...

and knotted again.

And there it suddenly was: a thing of beauty!

Greg did all this while regaling us with tales of the mystical East and mixing cocktails of his own invention until we ran out of hyssop. If our memory is correct, and we are quite sure it isn't, he then bundled us into his barouche and bid his manservant take us home.

Next: The Adoration of the Haggi

Burns' Supper and Whisky Tasting

We were very happy to attend our first Burns' Supper at the home of a wonderful couple, who cleverly paired the evening with a whisky tasting.

Our amazing hosts introduced us to the protocol of the classic event and produced a fantastic feast, including a most delicious haggis. We've heard many a horror story about haggis, but we've had it now at two dinners throughout the world and each was more delicious than the last. This one came from the famous Windsor Packing Co. on Main Street, as do so many good things.

Some guests had been asked to give the traditional Addresses to both the Lassies and the Lads and these were both well prepared and very well delivered. There was also a short biography of Burns, and each guest was invited to read one of Burns' poems. Aya found a source of Burns' works in Japanese and read a translation of Auld Lang Syne.

The guests were some of the most interesting and erudite with whom we've ever had the pleasure of sharing a dinner. We felt very lucky to be included.

Cock-a-Leekie and the Menu

Wee Haggis!

Champit Tatties, Bashed Neeps, Sausage, Salmon and Gravy. Delicious!
(Note the handmade place name. Very impressive.)

Cranachan

(raspberries, whisky, cream and oats toasted with brown sugar)

Sideburns from an old theatre make-up kit.

Hats by Watts Costume Rentals.
Photoshopping by Keith.

There may be more about the whiskies in another post if we can get a list of the ones we tasted. A grand time was being had, and few notes were taken. Or, if taken, were soon lost. We gambled on a new (to us) bottle and were definitely not disappointed. You can read a little about the mysterious Finlaggan here.