Don your tartan and get ready to feast on Scottish cuisine with our scrumptious Burns Night menu.
Each January 25, Scots raise a glass to famed poet Robert Burns, who gave the world Auld Lang Syne and many much-loved poems. In Scotland, the poet’s birthday is marked with lots of whisky, bagpipes, poems and of course, haggis.
Here, we’ve put a Canadian twist on the traditional Scottish celebration, with dinners hosted from coast to coast. In Newfoundland, Scottish heritage societies hold roast beef suppers for the community. While in Vancouver, haggis-filled dumplings are served for Gung Haggis Fat Choy, a melding of Chinese New Year and Burns Night.
Whether you have Scottish heritage or just appreciate good poetry, make January 25 a little extra special with a Scottish-inspired dinner.
A Scottish classic, this comforting chicken and dumpling soup is a delicious start to Burns Night dinner. Prunes may seem like an odd ingredient but a touch of sweetness balances out the soup.
This traditional Scottish dish is the star of the night. Haggis is quite an endeavour to make but worth the effort. The meaty pudding is made by filling a sheep’s stomach with minced heart, liver lungs and suet. Onions, oatmeal and dried herbs are tucked inside and the stomach is boiled, creating a mouthwatering main. The fun comes when you present the haggis to your guests. Make it extra special by reading Robert Burn’s famed ode to the dish, Address to a Haggis and stabbing it with a knife as traditionally done. For a Canadian twist, try this recipe for deer haggis.
You might know them better as turnips and potatoes, these root veggies are boiled and mashed and served alongside the haggis.
Kale is a nutritious and hearty veggie that thrives in cool weather, making it a great winter green and a staple in Scottish diets. This salad is the perfect mix of sweet and tart, making it a great addition to your menu.
A twist on a trifle, your guests will be delighted with a little bit of sherry, brandy or whisky in their dessert. Try soaking your sponge cake or ladyfinger cookies in a bit of booze as you layer the trifle and let chill in the fridge before serving.
This simple shortbread is a sweet way to end the meal. So get the kettle going serve these light biscuits with a cuppa tea.