It’s Burns Time Again

The 25th of January marks the 252nd anniversary of the birthday of the Scottish poet, Robert (Rabbie) Burns. He wrote many poems that we are very familiar with today such as Auld Lang Syne and My Love is Like a Red, Red Rose. Every year I try to do something to celebrate but it usually just amounts to a glass of wine and a nod in his direction. The last time I had a big do was 2003, several months before my son was born. I ordered haggis and invited some friends over, including one who played the bag pipes. We piped in the haggis (a little parade from the kitchen, through the dining room, into the living room and back again) and I believe it was I who read the Address to a Haggis before digging in. I still have fond memories of that evening.

So fond, in fact, I managed to round up another group of friends…of mainly Scottish heritage…to join me for another dinner tonight. We’ve got a proud selection of Wallace, Anderson, Montieth, and McDonald. I also have a whopping four pound haggis…they must have had a heck of a time wrestling it to the ground. We’re lacking a piper but I’m sure an extra sip of fine Glenfiddich will fix that (what else can we do?). Along with the haggis we’ll have neeps and tatties (turnips and potatoes), and a delicious cock-a-leekie soup (chicken/leek soup) as a starter.

Cock-a-leekie soup is a lovely soup for eating in the winter. The combination of chicken and leeks is very tasty as well as healthy and comforting. So I dug out my old Scottish cookbook aptly named The Highlanders Cookbook: Recipes from Scotland and thought I would write the original recipe here for you.

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Cock-a-Leekie Soup

1 plump old cock (or fowl) and giblets (love this: I would suggest getting chicken rather than rooster though)
2 quarts of water
1 bay leaf
1 sprig of parsley
Salt and Pepper

8 leeks, sliced
2 tablespoons rice (optional)
1 dozen whole prunes (optional – I’ve never tasted it with prunes)

Clean and truss fowl. Clean giblets. Place in a large pot with water, bay leaf, parsley, salt and pepper, and two of the leeks. Simmer one hour. Skim off the fat, remove the fowl and giblets, and strain the soup. Add the remaining leeks.

Many cooks like the addition of rice although it is not strictly traditional. The addition of whole prunes is traditional, but not everyone likes them.

Simmer gently until leeks (and rice or prunes, if used) are tender, perhaps a half hour. A little of the breast meat of the fowl may be minced and added to the soup. Serves 6.

– – – – – –

As a finale, I have a song written by Robert Burns called Scots Wha Hae (Scots who Have) and beautifully sung by a group called Scocha. Go here for the translation.

Scots Wha Hae – Scocha

Slainte! (To your health)

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6 thoughts on “It’s Burns Time Again

    1. I wish you could join us too. You certainly don’t have to be Scottish to enjoy the fine taste of haggis! 🙂 One of my very good friends who is joining us is of Chinese descent, so there’s definitely room for Peruvian! You just have to be enthusiastic!

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  1. Beyond the inherently humorous article I’m delighted to learn more about Robert Burns and his poetry.

    Some years ago a dear Scottish friend enjoyed our homemade Asheh http://goo.gl/s5BhD so much during his visit to Tartous he promised to return the “favor”. On his next trip, he brought the haggis with him all the way from Scotland and I must admit that it was one of the most delicious dishes I’ve ever tried.

    Enjoy your dinner, the Glenfiddich and the good company.

    Ith gu leòir! 🙂

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    1. Thank you, Abufares! I’ll probably eat far more than I should! 🙂

      And you have just proved my point to Gabriela. You don’t have to be Scottish to appreciate haggis. I’m glad you’ve tried it and enjoy it.

      I remember having the Asheh/Haggis discussion with you some time ago. Perhaps it was on your blog! Someday I hope to try the Asheh. I’m sure it’s delicious.

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  2. As a half Scot I can only say slainte! Have you ever had haggis for breakfast? With scrambled eggs and Iron-Bru it cures a hangover! Not the healthiest breakfast admittedly, but far better than that pancakes and sausage nonsense.

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    1. Slainte mhath! I’m going to say something that might surprise you, Paul!

      I agree with you! 😉

      I think haggis would be great for breakie. I’ve never tried it, but I think I should. Thanks for the idea!

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