Burns Night celebration in Midsomer Norton and Haggis recipe

January 25 marks Burns Night when the life

and  poetry of Robert Burns is celebrated

and this Friday, it is being celebrated at St John’s Church in Midsomer Norton with

a four-course meal and at The Old Down Inn in Emborough.

Even

though Burns suppers are most common in Scotland and Northern Ireland, Burns

Night is a good reason to celebrate with a traditional Scottish meal.

Anyone can celebrate Burns Night, but

there are some essential elements. The haggis, with neeps (swedes) and tatties

(potatoes) are a must.

Suppers

prove to be very entertaining as poems are read, Whisky served and some include

a bagpiper who pipes in the haggis

Tickets

for St John’s Burns’ Night costs £15 and are available from 01761 412118 or

413414. To book dinner at the Old Down Inn call 01761 232398

And

if you prefer to stay at home, why make your own Haggis from this traditional

recipe.

 

Ingredients.

500g dry oatmeal 

225g chopped mutton suet 

225g lamb or venison liver, boiled and minced 

225ml stock 

sheep pluck (heart, liver, lungs, windpipe), boiled and minced 

1 small chopped onion 

½ tsp cayenne pepper 

½ tsp allspice 

½ tsp salt 

½ tsp freshly ground black pepper 

1 cleaned sheep or lamb's stomach bag

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in

cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. Gently simmer the

pluck for approximately 2 hours or until it is tender and then leave the pluck

to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about

half a pint of the liquor in which the pluck was cooked (or use a good stock).

Add the seasonings, suet and onions, ensuring everything is well mixed.

Fill the stomach with the mixture, leaving enough room for the oatmeal to

expand into. Press out the air and then sew up the haggis. Prick the haggis a

few times with a fine needle. Place the haggis it in boiling water and simmer

for approximately 3 hours.