Burn’s Supper

Burns Supper is one of the most celebrated events in the Scottish cultural calendar, not just in Scotland but throughout the entire world.  A Burns supper is a celebration of the life and poetry of the poet Robert Burns (1759-1796), author of many Scots poems. The suppers are normally held on or near the poet's birthday which is the 25 January and is also known as Robert Burns Day or Burns Night. This supper has been celebrated for over 250 years and has become an icon of Scotland & Scottish identity.

The following is a broad list of the key elements of a Burns Supper:-

1)      A traditional Burns Supper menu

2)      A Chairman or Chairwoman

3)      Speakers

• ·         The Address to the Haggis
• ·         The Immortal Memory
• ·         Toast to the Lassies
• ·         Reply from the Lassies

4)      Entertainers -

• ·         Piper (or appropriate music)
• ·         Recitals of Burns poetry
• ·         Singers - ballads & songs of Burns
• ·         Musicians - playing traditional Scottish music

The Meal

Starter

Traditional cock-a-leekie soup;

Main Course  

  Ingredients Serves: 12

• ·         500g lamb's liver
• ·         1 large onion, chopped
• ·         500g suet
• ·         1kg oats
• ·         1/2 teaspoon cayenne pepper
• ·         salt and black pepper to taste
• ·         1 sheep's pluck (stomach)

Preparation method Prep: 1 hour Cook: 6 hours

1. In a saucepan, place the liver and cover with water. Bring to the boil and simmer vigorously for 30 to 45 minutes, until cooked through. Remove liver and mince once cool enough to handle. Reserve stock.

2. In a large frying pan, cook onion over a low heat with some suet. Once tender and translucent, chop the onion finely and mix with remaining suet.

3. Toast the oats in a dry pan over medium heat, stirring frequently.

4. Combine all ingredients in a large mixing bowl. Moisten the mixture using the liver stock as necessary. Fill the sheep's pluck with the mixture, pressing it down to remove all the air. Sew together with kitchen string. Prick the haggis in several places so that it does not burst.

5. Place the haggis in a large saucepan of boiling water. Boil gently for 4 to 5 hours.

Neeps and Tatties

·         Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste

·         Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste

Dessert - Clootie Dumpling or Typsy Laird (a Scottish sherry trifle)

The Drink

Liberal lashings of wine or ale should be served with dinner and it's often customary to douse the haggis with a splash of whisky sauce, which, with true Scots understatement, is neat whisky.

Equipment Needed

• ·         Crockery Set – (recommended choice ) - 72pc Crockery & Dinner Set (6 Covers)
• ·         Pan Set - (recommended choice ) - Gino D'Acampo 3 Piece Pan Set
• ·         Frying Pan – (recommended choice )- 10" Black Iron Frying Pan
• ·         Knife Set -  (recommended choice )- Swisstech 9pc Knife Set & Case
• ·         Mixing Bowl - (recommended choice )- Mason Cash Cane Mix Bowls Set of 3
• ·         Masher - (recommended choice )- Catering Masher
• ·         Dessert bowls - (recommended choice )- Coupe Sundae Serving Dish - 12 Pack
• ·         Wine Glasses - (recommended choice )- Polycarbonate Wine Glasses x 12

Chinese New Year or Spring Festival (Chun Jie)

23^rd January 2012

The Year of the Dragon

Chinese New Year marks the start of the Lunar Calendar.

Originally this marked the beginning of spring in China.

Myth

An ancient legend has it that a dragon called Nian would come on the first day of the new year to eat livestock, crops and sometimes the occasional child!

One day people noticed Nian was scared of loud noises and feared the colour red.

Celebration

Since then every New Year people dress up in red and costumes and make as much noise as possible to ‘scare’ away Nian!

Food

To help get you in the spirit of the Chinese New Year, why not try some cooking some Chinese dishes? Chinese food is easy to cook and traditionally wholesome!

Check out our Crispy Pork recipe below.

Equipment needed.

-          Oven – Recommended choice :  Lincat Opus Six Burner Gas Oven Range

(cooking for the masses? : Professional LPG Spit Roast Machine )

-          Roasting tin – Recommended choice : Vogue Large Roasting Tray

-          Mixing Bowl – Recommended choice : 13" Stainless Steel Mixing Bowl

-          Knives – Recommended choice : 9pc Samurai Knife Set

Ingredients

-          1.3kg Boned Pork Belly

(Make sure you leave the skin on!)

-          2tsp Chinese five-spice powder

-          2tsp Salt (Preferably Sea Salt)

For the Dipping Sauce

-          4 tbsp soy sauce

-          Small knob of fresh root ginger

-          1 tbsp Thai sweet chilli sauce

-          1 Spring onion

1)      Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

2)      To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

(Recipe derived from the BBC Good Food Website)