CHRISTMAS OFFER Subscribe to EADT Suffolk today CLICK HERE

Celebrate with the Scots

PUBLISHED: 12:32 29 December 2015 | UPDATED: 12:45 29 December 2015

David Gillingwater Suffolk Piper

David Gillingwater Suffolk Piper

David Gillingwater Suffolk Piper

Mark the life of Scotland’s national poet Robert Burns, with a traditional feast and of course haggis, neeps and tatties too

Burns Night celebrations at the White Lion Hotel in AldeburghBurns Night celebrations at the White Lion Hotel in Aldeburgh

Those looking to celebrate this traditional event, can join the folks at The White Lion Hotel in Aldeburgh on January 25. The evening will begin with a piper leading in the haggis and a Scottish toastmaster giving a dramatic rendition of Burns’ ‘Address to a Haggis’, followed by toasts involving generous amounts of whisky.

Head Chef, Ben Hegarty, and his team are busy putting together a delicious four-course meal for the evening.

Last year, the menu included a cock-a-leekie soup, a smoked haddock and potato soup, lemon and parsley with something similar expected for this year’s event.

The main course of haggis, neeps and tatties will of course be at the heart of this Scottish evening.

“Guests stand as a piper leads in the chef carrying the haggis and Burns’ famous poem ‘To A Haggis’, is recited with great enthusiasm by the toastmaster,” explained an organiser. “When the line “an cut you up wi’ ready slight” is reached, he plunges a sharp knife into the haggis and cuts it open” they added. “Everyone applauds and drinks a glass of whisky toasting the haggis.”

After the haggis, guests will be treated to a pudding with a strong Scottish theme which may inlcude tipsy laird trifle or perhaps Dundee cake with whisky sauce, plus coffee and whisky truffles will complete the meal.

Tables must be booked in advance, to reserve a place visit www.whitelion.co.uk.

The event starts at 7pm and costs £30 per person including the four-course meal and entertainment.

How to make haggis

by Ben Hegarty

Ingredients

1 sheep’s stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water; heart and lungs of one lamb; 450g/1lb beef or lamb trimmings, fat and lean; 2 onions, finely chopped; 225g/8oz oatmeal; 1 tbsp salt; 1 tsp ground black pepper; 1 tsp ground dried coriander; 1 tsp mace; 1 tsp nutmeg; water, enough to cook the haggis; stock from lungs and trimmings

Preparation method

1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

2. When cooked, strain off the stock and set the stock aside.

3. Mince the lungs, heart and trimmings.

4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

5. Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.

6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other EADT Suffolk Magazine visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by EADT Suffolk Magazine staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique EADT Suffolk Magazine account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Suffolk

Fri, 17:47

A typical part of the Suffolk village scene is the village sign, standing tall in a prominent part of the area and succinctly giving you an insight into the area’s history. Here are 15 Suffolk town or village signs and what they mean

Read more
Thu, 13:17

A converted chapel in the heart of Constable Country makes a spacious, light-filled home . . . and an intimate concert hall | Words & Photos: Tony Hall

Read more
Tue, 13:42

If you’re looking for someone to enjoy a few days in Suffolk this festive period then look no further than these 6 gorgeous locations

Read more
Tue, 13:35

Enjoy a festive tipple from the comfort of your own Suffolk home with these Christmassy cocktail recipes

Read more
Tue, 09:44

Christmas is a wonderful time to spend with loved ones and there’s no better place to do that than Suffolk, with its outstanding natural beauty, charming villages and festive foodie delights

Read more
Mon, 13:45

With so much going on around Suffolk this weekend, it’s not easy to decide what amazing events you’ll be attending. Allow our handy guide to 5 things to do make that decision a little easier!

Read more
Friday, November 30, 2018

We’ve teamed up with Grand Illusions to give one lucky reader the opportunity to win a £250 gift card with the stylish homeware brand

Read more
Thursday, November 29, 2018

There is a lot to consider when deciding on an educational facility. Here are some excellent places in Suffolk that might be the perfect fit for your child

Read more
Wednesday, November 28, 2018

What makes the perfect Christmas? For most of us it’s good food, good drink and good company, wherever we call home. And in Suffolk we’re lucky to have some great people in the food and drink industry who ensure we always have a great time | Words: Jayne Lindill

Read more
Wednesday, November 28, 2018

From Waveney and the Suffolk coast to Dedham Vale, these 19 pictures are guaranteed to get you exploring the beautiful towns and countryside of Suffolk this winter

Read more

Newsletter Sign Up

EADT Suffolk Magazine weekly newsletter
Sign up to receive our regular email newsletter

Our Privacy Policy


Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search