TIPSY LAIRD ?

 

January 25th is probably the next most important date in the Scots’ calendar after Hogmanay. So if you’ve never tasted haggis, or you just fancy taking a day off the diet, a Burns Supper is the perfect excuse The Scottish tradition of the Burns Supper celebrates the life of the gregarious, romantic and sharp-tongued Ayrshire bard Robert Burns. Born on 25 January 1759 to farm labourers, Burns spent most of his life working the land and charming the ladies. But it was his passionate and beautiful songs and poems that granted the ‘Scottish Bard’ his immortality. This traditional order of events is known as the Bill of Fare, which you should follow for a traditional Burns Supper. As for dress, the top table are traditionally expected to be turned out in full evening wear (preferably Highland), although asking your guests to wear a bit of tartan is fine. Technically, you also need a bagpiper on hand to pipe in the haggis, but a fiddler will do if you can’t find a ober piper on 25th January (or you could just buy a CD of bagpipe or fiddle music), and don’t forget the couple of bottles of whisky     THE BILL OF FARE The Selkirk Grace Some hae meat and canna eat; And some wad eat that want it: But we hae meat and we can eat And sae the Lord be thankit. oOo Cock-a-leekie or Cullen Skink oOo Address to the Haggis   Address To A Haggis     Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o' a grace As lang's my arm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o' need, While thro' your pores the dews distil Like amber bead. His knife see rustic Labour dight, An' cut you up wi' ready sleight, Trenching your gushing entrails bright, Like ony ditch; And then, O what a glorious sight, Warm-reekin, rich! Then, horn for horn,  they stretch an' strive: Deil tak the hindmost! on they drive, Till a' their weel-swall'd kytes belyve, Are bent lyke drums; Then auld Guidman, maist like to rive, "Bethankit!" 'hums. Is there that owre his French ragout Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect sconner, Looks down wi' sneering, scornfu' view On sic a dinner? Poor devil! see him ower his trash, As feckless as a wither'd rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro' bloody flood or field to dash, O how unfit! But mark the Rustic, haggis fed, The trembling earth resounds his tread. Clap in his walie nieve a blade, He'll mak it whissle; An' legs an' arms, an' heads will sned, Like taps o' thrissle. Ye Pow'rs wha mak mankind your care, And dish them out their bill o' fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu' prayer, Gie her a haggis!   Haggis with Champit Tatties and Bashed Neeps oOo Tipsy Laird oOo Selection of Scottish Cheese oOo Toast to the Monarch oOo The Immortal Memory oOo Songs, readings and poems (including the ‘Toast to the Lassies’  and ‘The Reply’)   Auld Lang Syne "%"%"%"%"%"%"%"%   I would nt dream of insulting all the cooks out there so I will only give you the trifle receipe     Tipsy Laird Known to Sassenachs as sherry trifle, this whisky-soaked Scottish dish  is the traditional dessert at a Burns Supper.

INGREDIENTS: 1 large sponge, sliced, or 6 individual sponge fingers 2–3 tbsp raspberry jam 6 digestive or ratafia biscuits 1 dram sweet sherry 1 dram whisky or Drambuie handful fresh raspberries (optional) 1 banana, sliced (optional) 250ml double cream 1 tbsp caster sugar more whisky or Drambuie (optional) flaked almonds, toasted, to decorate For the custard: 2 medium egg yolks 50g caster sugar 3 or 4 drops vanilla essence 250ml milk 150ml double cream