Thursday, 26 January 2012

Leftover Haggis?

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm. 
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead. 
His knife see rustic Labour dight,
An' cut ye up wi' ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich! 
Then, horn for horn, they strech an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent like drums;
Then auld Guidman, maist like to rive,
'Bethankit!' hums. 
Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner? 
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bluidy flood or field to dash,
O how unfit! 
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll make it whissle;
An' legs, an' arms, an' heads will sned,
Like taps o' thrissle. 
Ye Pow'rs wha mak mankind your care,
And dish them out their bill o 'fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a Haggis!
(Address To a Haggis, by Robert Burns)

Last night, Burns Night, the Husband and I enjoyed gluten free haggis from Findlays of Portobello.  Today we were faced with the question: what to do with the leftovers?  If you are wondering what to to with yours, I'd recommend a haggis toastie or this haggis-y version of bubble and squeak.

This is so easy!  Just combine your leftover haggis, swede and potatoes (neeps and tatties) and place the lot in a frying pan, press flat and fry on a medium heat for about 5 minutes.  Turn the whole thing over (I like to turn it out on to a plate then slide back into the pan) and cook for a further 5 minutes.  You'll have lovely crispy edges with a soft inside, a perfect lunch!

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