25/01/17 Rabbie Burns Blog
Looking out over a weak Monet-esque sunrise through the silver birch as they are buffeted by yet another strong westerly as one finds in the Scottish Highlands three things suddenly spring to mind. Firstly, I need to get out of bed and stop staring at the immense beauty captured as it were, through a frame in time. Secondly… its Robert Burns Day. This requires immediate action, where are my marigolds!
Thirdly, God help me, I am starting a blog in conjunction with Carolyn that will detail our journey through the seasons and what the Scottish Mother Nature has to provide for our table. Accompanying us on this quest will be two stalwart creatures of unenviable teenage disposition, Napolean and Nora the Rabbits
For those of you that don’t know, or dare I say, are yet to be enlightened; Burns Night is as much a celebration of his resplendent visceral works as it is about an Iconic figure that all Scottish folk can relate to regardless of class, caste and creed.
In a quick trip down the halls of history…….This was a time when Bonnie Prince Charlie and the Jacobite Uprising was still a fresh palpable memory and the demise of the traditional highland feudal way of life marked the end of not only an era but a national identity. Scotland as a country had witnessed Civil Unrest and Genocide on a scale that could make the devil blush in shame. In its wake she needed someone or something to fill the void and bring a sense of pride back to proceedings.
Enter Rabbie Burns….
Robert Burns had a gift in his ability to make verses flow, with an outstanding handle on the national matters he voiced his opinions and waxed lyrical.
Through his work Burns managed to elevate the poetic bar with his seamless ability to catch the imagination of not only the people who populate Gods little acre (Scotland) but the major domo’s such as Russia, Canada and the USA.
I must apologise for digressing, yes it is Burns Night, and yes we are celebrating, but in order to do so we must turn our attentions to the essential vittles and uisge beatha.
As is the case throughout the longitudes and lattitudes of the world wherever you might find a Scotsman hiding there is one course that sits proud on the table for Rabbie Burns Night…..Haggis Neeps and Tatties.
“Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race! Aboon them a’ yet tak your place, Painch, tripe, or thairm: Weel are ye wordy o’a grace” – Burns address to the Haggis
The Mighty Haggis, an animal of mystical legend, lost in the mists of time and culled by the Order of Golden Gillies. The Distinguished Turnip, chief culprit for trouser burps. Last but not least The Resilient Potato… it needs no drumroll as its track record speaks for itself.
With such hale and hearty fare there is a multitude of manners in which this dish can be cooked. As it is January there are specific vegetables in season which should be added to garnish the Potatoes, or the Whiskey Sauce.
Cabbage, Leeks, Parsnips are the most versatile vegetables for this and being in season the taste and textures will leave the most cynical amongst you demanding more.
For the adventurous amongst you that are looking for a Scottish fruit that is in season to incorporate into a Starter or Dessert I will begin with don’t be stupid this is Scotland and finish with a hint – Apples & Pears. Now is when you bless your old grannies kilner jars. January through Feburary is usually when preserved fruit is at its best having had time to mature and coincidently at its end as Spring is now fast approaching and its time to look towards next years harvest.
Regarding Herbs at this time of year there are two main contenders, Dandelion and Garlic Mustard (aka Jack-by-the-hedge) either of which can be used to enrich Mashed Potato or Sauce. You may also want to provide a light dandelion leaf salad. If you look out into the garden you will see young shoots sprouting.
Last but not least by any manner of speaking is the Aqua Vitae, being a prude and an amateur alcoholic I have to stand by old faithfuls. Caol Ila and her big sister Lagavulin. These are both in season all year round, and God Bless, in plentiful supply.
Wild Food Scotland