A (very) late Burns supper on Friday night ...
... as always triggered by my desire to get my moneys worth from the kilt which I bought for my wedding, a splendid thing in the traditional McStuffy tartan. A starter of filo tartelets
, stuffed with haggis under a brioche and herb crust, Collops of venison (from these chaps) with a sloe gin sauce, served with Rumbledethumps (that's neeps/tatties and shredded savoy cabbage) followed by Cranachan Parfait, a recipe supplied by the chef from Ackergill Tower, scene of the magnificent Stuffy nuptials a few years hence.
I've been informed by my lovely spouse that I was drunk, argumentative and rude to our guests.
So, got the hang of the Scots thing then!
posted by Stuffy @ 3:00 pm
4 Comments:
Steve.
Thanks for the comment. Do you remember Cleo trying to climb the chimney at the BBBS and leaving sooty paw prints across your floor one evening of Mah Jongg? I might have to comment that to my own postiing.
Mark
Hi Steve, it all sounds absolutely delicious, but what are neeps?
Neeps, for the Sassenachs amongst ye, are swede, which I think is Rutabaga in the US.
Neeps and tatties is a classic Scottish dish, baking them with a little cabbage or spinach, and some grated cheese makes, ()to my mind) a more attractive dish. By the way I did a celeriac and swede gratin today, delicious !!!
On the vexed question of neeps: The Scots call the orange things turnips, not swede (in fact, "neeps" is probably a short form of "turneeps"). We call the nasty bitter little white things swedes (no offence intended to any inhabitant of Scandinavia, by the way).
Post a Comment
<< Home