Great Scot is celebrated

Sheldon

CUISINE SCENE

HAIL TO the Haggis! Burns? Night supper is Jan. 25.

Wednesday, Jan. 25 celebrates the birth of Robbie Burns, Scotland's great poet of the people.

_ Vancouver's great contingency of ‘Scottish clans will be celebrating in high gear. |

Place your order now for the superb house-made haggis in full , production tight now over at Peter ‘ Black’s, in Park Royal South's mar- ketplace (phone 923-S116).

Although available from Peter year .

-*round, the haggis reign supreme ‘this. month at this most Scottish of “local butcher shops.

Peter himself arrived for our,

photo in full kilt, beaming with

pride and boasting about his native .

. birthplace in Ayrshire (home of the . ‘esteemed Robert Burns himself).

~. He previewed for us the first batch . of. the celebratory haggis — and _ added a bit of insider’s lore, for color,

“This year,.we have entered into a rare breeding program ... having ‘worked quite closely (Scottish tongue in cheek) with Agriculture ‘Canada and the fine folks over at ‘customs.’ We've bred the free-run ‘Central-Lowland: Ayrshire Haggis “witha special . breeding haggis _ which:we've brought in from the

* Highlands and Inverness. The result”: ‘isa much Sweeter haggis, due to the ; razing: grounds’ of ‘the -

ariety.’ with ‘the tush “fi elds of abundant Jocal heather.”

So, when ordering, ask for this Raré'1994 Coveted Edition Bonnie Bred Haggis by name.

' The traditional Burns’ Supper “makes a terrific meal to. share with “family: cand friends in this nippy ~ weather. Real comfort food, to say the least. :

re Supper begins with a reading aloud of “Selkirk Grace,” from the

wt Seorr

poet Burns:

Some hae meat, and canna eat, Aad some wad cat that want it,

But we hae meat and we can eat, And sae the Lord be thaukit,

Traditional accompaniments include Cock-A-Leckie Soup to start, Haggis with Chappit and Bashed Neeps, a roast beef added to some meals, and a grand Tipsy Laird (Trifle) 10 finish, Throughout the meal, serve neat whiskey and Drambuie.

By the way, al our photo ses- sion, Peter Black finally answered the age old question — “Wiat 1S worn under the kilt?" His wry reply — “Shoes and sacks!"

COCK-A-LEEKIE SOUP

This most famous of Scottish soups is traditionally found on a true Burns’ Supper menu, preceed- ing the main event — the Haggis! Serves 6-8

I farge stewing or boiling chicken

1 bay leaf

{ farge veal or beef marrow bone .

3-4 thick slices smoky bacon, chopped

12 whole medium washed and sliced wise into 1” (2.5 cm) pieces

2 qts (2 L) chicken stock

water (just to cover)

{ bunch fresh parsiey and thyme bouquet

Ic. (250 mL) dried prunes, soaked to plump

Salt and freshly ground black

leeks, cross

- pepper

1 tbsp (15 mL) Minced fresh parsley :

Fresh lemon juice (optional)

In a large stock pot, place the whole chicken, bay leaf, marrow bone and bacon. Add 10 of the lecks (reserving final two).

Tuck in the herb bouquet and

stock or water to just cover,

Bring mixture to a-simmer, par- tially covered. Cook gently 2-3 hours, skimming surface of soup to remove any excess fat. :

_ Discard the marrow bone. Lift chicken from pot. When coo! enough to handle, discard bones and skin. Pull pieces of chicken

‘meat off into generous serving

pieces (do not cut), and return meat to soup along with the soaked prunes and the remaining two sliced leeks.

Season soup.to taste with salt

. (preferably seasalt) and generous

grindings of black pepper. Add the lemon juice (optional!) and heat soup through, about 15 minutes. Ladle soup into heated wide soup.bowls and garnish with

minced Cresh parsley. Serve piping hot (no Scouish pun intended).

THE HAGGIS

Place whole Haggis in an open roasting pan ina 350°F (180°C) oven and roust about 45 minutes, uncovered, until outer skin glistens and is golden brown in color.

Serve on a silver platter at the table. Slash haggis open and add a wee dram of Drambuie to interior before scooping out and serving.

Serve the haggis, hot from the oven, with the traditonal accompa- niments of Mashed Tatties (pota- toes) and Bashed Necps.

BASHED NEES

Bashed (mashed) neeps, more familiarly known as yellow turnips, tutabagas, or swedes, are the tradi- tional accompaniment to haggis. No recipe really, just follow these sug- gestions.

Boil peeled and cubed turnips in salted water to cover, until quite tender and softened.

Drain, and mash in a deep crock- ery bowl with of unsweetened but- ter and a dash of cream. if desired.

Season to taste with scasalt, gen- crous grindings of black pepper and a pinch of mace or grated nutmeg.

Serve piping hot, with a lump of good butter on top of cach serving,

TIPSY LAIRD

This luscious dessert uses Scotland’s own liqueur, Drambuic. Best prepared at least 24 hours in advance for best flavor. Serves 6-8.

6 sponge cakes

8 oz (250 ar) raspberry jam

34e (7s mL) Drambuie (or sweet Sherry) liqueur .

2-1/2 ¢. (625 mL) rich pre- pared vanilla custard (home- made or packaged); still warm

1c. (250 mL) heavy cream

2 Tbsp. (30 mL) Drambuie

M3 c. (75 mL) toasted slivered

almonds

Split the sponges in half. Spread each piece generously with raspber- ry jam and place in a shallow glass trifle dish in base and up sides.

Generously sprinkle the liqueur over the sponges.

Pour the still-warm prepared custard over the sponge cakes, Cool completely, covered in plastic wrap, and chil overnight,

Before serving, whip the cream

with the Drambuie to heavy peaks

(not dry or stiff). Spread cream over chilled trifle, to edges of dish. Decorate top with the almonds.

Serve directly from the dish at the table, after presenting trifle to guests.

NEWS photo Mike Wakotiold MASTER BUTCHER Peter Black, of Peter Black and Sons at Park Royal's marketplace in West Vancouver, proudly pre- on Jan. ‘his year’s traditional haggis — ready for Burns’ Supper on Jan

EDGEMONT VILLAGE Coiner of Edgemont Bivd, + Queens 983-9330

We reserve the right to limit quantities. Prices in effect from Wed, Jan. 19-Tues. Jan, 25/94

Retailers of Over 1 640, 000 Grams of Haggis

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