Burns Night - celebrating the life and work of Scotland's national poet “The Life of Robert Burns”, Scotland's national poet, is celebrated every year on 25th January. Burns was a noted raconteur and wordsmith of the highest order.
The first Burns Supper was organised by his friends after his death in 1796 and is a tradition that continues to this day. Be it a smart, formal affair or relaxed family gathering, the star of any Burns Supper is the haggis.
Join Club Vivanova with the British Association of Monaco at 7pm on Tuesday 25th January 2022 at the Fairmont Monte Carlo and raise a glass to the haggis at our Burns Supper - link to event.
What Is Haggis and What’s In It?
Scotland's national dish provokes huge curiosity.
Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, but this is the way our Grandfather made it and we think it’s the best tasting recipe there is! Our vegetarian haggis is a combination of healthy fresh vegetables, mushrooms, pulses, oats, onions and seeds. It is approved by the vegetarian society and is suitable for vegans, but is loved by meat-eaters too.
What Are Its Origins?
The biggest myth of all, in a way, is that haggis belongs to Scotland alone. Haggis is actually a very ancient, global dish. Going back thousands of years, when hunters returned with their kill they would cook-up the parts of the animal that needed eaten first. The fresh offal would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made saucepan (the stomach). Hey presto – the first haggis. Many cultures actually had haggis made from different animals depending on what was being hunted and we like to think of haggis as the celebratory dish that everyone shared after the big hunt!
A Haggis Recipe
Whilst 25th January is an important date, don’t forget that haggis can be eaten on any day of the year.
Gluten Free Haggis Larb Lettuce Cups
250g MacSween Gluten Free Haggis
200g pork mince
2 tsp vegetable oil
2 stalks lemongrass, finely chopped
1 large red chilli, finely chopped
2 cloves garlic, crushed
1 banana shallot, finely chopped
2 tsp palm sugar or brown sugar
2 tbsp fish sauce
1 lime, juiced
small bunch fresh coriander, chopped
1/2 cucumber, seeded and sliced
2 spring onions, sliced
2 baby gem lettuce
handful of peanuts
Method
Heat the oil in a large frying pan or wok over a medium heat and fry the lemongrass, chilli, shallots and garlic for 2 minutes. Add the haggis and pork mince, continue to cook for another 6-8 minutes, stirring all the time. Keep cooking until the mince is fairly dry.
Add sugar and fish sauce and let the mixture bubble for a minute then stir in the lime juice and most of the coriander.
Divide the between the lettuce leaves and garnish with cucumber, spring onion, coriander, peanuts, chilli slices and a final squeeze of lime.
Join Club Vivanova with the British Association of Monaco at 7pm on Tuesday 25th January 2022 at the Fairmont Monte Carlo and raise a glass to the haggis at our Burns Supper - link to event.
