Last night was Robbie, sometimes pronounced Rabbie, Burns Night, so I decided to have a Burns Night dinner. I've never actually been to one, I don't care for haggis or for scotch either so I doubt I'd ever go to an actual dinner. I do like some of Robbie Burns' poems though. I'm sure most of us in North America and much of Europe, I would think, know Auld Lang Syne but the first poem of Robbie Burns that I can recall that I really liked was My Heart's in the Highlands.
I found a blog post that had a recipe that stacked mashed potatoes and mashed turnip (rutabaga to some of you) on a slice of canned haggis and I thought I could do that but without the haggis. I had some pork sausage and some hamburger that I mixed together with some dry onion soup, cinnamon and nutmeg. The blog post used the haggis can to build the stack and then pushing the stack through. I couldn't get the bottom of a can cut off so I decided to use the silicone rings I have for cooking eggs. It worked rather well. I only had mini potatoes so had to do a rustic mash for the top.
This haggis, neeps and tatties stack is served with a whiskey sauce. I wasn't sure I had Scotch but it turned out I did have a couple small bottles. Neeps and tatties are Scottish slang for turnip and potatoes. The sauce was more like a gravy and consisted of sauteed onions, beef broth, whiskey and cream. It was very good.
I decided to make this a fancy dinner night so I set my table and got myself dressed for the occasion. I had no tartan to wear so I fashioned a sash to wear with my dress shirt with some pins I got in Scotland set off with a brooch that belonged to my mother. The sash is actually a pashmina that Amawaterways presented to each of the ladies at the end of our river cruise.
|Formal but casual|
The wine was from Chile, I'm not even sure they make wine in Scotland. I know there are lots of distilleries. Anyway I thought the name of the wine sounded somewhat Scottish.