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    You are in: Home / Recipes / Burns Night Baked Highland Haggis With Whisky Cumberland Sauce Recipe
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    Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

    Burns Night Baked Highland Haggis With Whisky Cumberland Sauce. Photo by French Tart

    1/3 Photos of Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    French Tart's Note:

    First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme.

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    Ingredients:

    Servings:

    Units: US | Metric

    HAGGIS

    • 650 g fresh haggis

    CUMBERLAND and WHISKY SAUCE

    Directions:

    1. 1
      CUMBERLAND WHISKY SAUCE:.
    2. 2
      In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
    3. 3
      Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
    4. 4
      Add the redcurrant jelly, salt, and cayenne, and stir well.
    5. 5
      Cook until thickened, about 2 to 3 minutes.
    6. 6
      Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
    7. 7
      HAGGIS:.
    8. 8
      Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
    9. 9
      To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

    Ratings & Reviews:

    • on January 26, 2009

      Sorry French Tart, but this just does not work. I tried it out on Burns Night. No problem with the instructions but it is way too sweet to eat with haggis. Imagine having a runny jam with your haggis and you are not far wrong!! I used an Islay Malt which also gave a little peatiness but the sweetness of the orange and redcurrant is OTT. So sorry but no stars. Next time I will go back to my old Cream and Whisky which is a doddle to make and very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

    Serving Size: 1 (87 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.1
     
    Calories from Fat 0
    48%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 113.9 mg
    4%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 0.8 g
    3%
    Sugars 30.4 g
    121%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    haggis

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