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Kilts, Haggis and Burn’s Night | Shamrock and Peach

Burn’s night suppers are held all across the world on Jan 25th to honor Scotland’s legendary poet Robert Burns. A night to pull out the Tartan and gather with friends for an annual celebration. The poet is most known by the famous song we sing on New Year’s Eve “Auld Lang Syne’ . Robert Burns was born in the 18th century in Scotland and his influence lives on each year on his own special day. Over the years I have been both a guest and also a guest of honor at Burn’s Suppers. For those of you who have never attended a Supper before it is a rare experience with an organized schedule that includes an address to the to the Haggis and piping in of the Haggis. So, what exactly is Haggis… you dare may ask? Such a mystery…!! But today I will not reveal…so instead…. I give to you my “Vegetarian Haggis” recipe. The traditional side is “Neep’s and Tatties” that is carrots and turnips and mashed potatoes. It’s also typical to enjoy ‘a wee dram’ too of whisky!

Vegetarian Haggis

4-6 Tbsp. butter

8 oz. mushrooms (chopped)

2 cups onions (chopped finely)

3 cloves of garlic

1 cup celery (finely chopped)

2 Tsp Thyme and Rosemary (chopped)

1 bay leaf

1/4 cup tomato paste (plus 2 tsp sugar)

2 1/2 cups of green lentils

7 cups of vegetable broth

2 Tbsp. soy sauce

2 tsp salt and 1/2 tsp white pepper

How to make it:

  1. To make the vegetable base heat 3-4 Tbsp of butter in a large skillet over medium high heat. Add the mushrooms in a single layer and cook them undisturbed until the bottom side is golden brown.  Season the salt and pepper, toss, and turn them over to let continue to brown on both sides. Transfer to a separate bowl.  In the same saucepan that the mushrooms have been cooked add the remaining oil and add the onion to the pan and cook until they are translucent.  Add the chopped celery and garlic and cook until they are fragrant.
  2. Add the lentils, stock, tomato paste, sugar, soy sauce, thyme and bay leaf and simmer slowly for 45 minutes or until the lentils are soft.  Add back the mushrooms, season with salt and pepper and remove the bay leaf.


Shamrock and Peach (Judith)