Burns Supper

Rayburn Celebrates Burns Night 

Traditional food served at a Burns Night Supper is haggis, neeps and tatties - neeps being what England calls swede, but in Scotland turnip - always good for a discussion with Scottish friends or colleagues!



If you have bought a haggis with a plastic outer cover then remove and wrap the haggis in foil.  Place in a pan of simmering water and cook for about an hour, or as a general rule about 40 minutes per 450g (1 lb) in weight.

Remove from the water, discard the foil and place the haggis on a warmed plate.  Split open with a knife, sword or pair of scissors and I like to pour over a 'wee dram' of whisky before serving.


Tatties And Neeps                                                                                         

These can be cooked on the hotplate as normal.  However if your Rayburn oven is just above idling these can be steamed in the Main Oven. 

Alternatively if your Rayburn has a cast iron Lower Oven and the Main Oven is 200°C (400°F) Gas Mark 6 or above, the oven steaming method leaves you more room on the top of the Rayburn and produces a perfect result, without constant attention.

For the tatties, peel and cut the potatoes into chunks, place into a Rayburn saucepan, barely cover with water and add salt, if liked, bring to the boil and boil for 5 minutes then drain.  Replace the lid and put the pan into the oven to steam the potatoes for about 25-35 minutes until the potatoes are tender.  Mash with butter and a little warmed milk.

The neeps, (note I'm not committing myself to swede or turnip) are cooked in the same way as the tatties but for a shorter time about 20-25 minutes.  Mash the neeps with butter, warm milk and season with black pepper or a little nutmeg.

A garnish of chopped parsley would not go amiss.