Burns Night for kids

January 25th is the birthday of Scotland's renowned poet, Robert Burns. Many Burns Night suppers will be taking place all over the world to commemorate his memory and his work. Will you be marking the occasion with your family?

by Steven McKinnon, Mindful Mum, 23rd January 2012

Who was Robert Burns?

Robert Burns, affectionately known as ‘Rabbie’ Burns, was a Scottish farmer, poet and lyricist in the 18th century.

A pioneer of the Romantic movement, and famous for incorporating the Scots dialect into his work, Burns is celebrated over the world as the ‘Bard of Ayrshire’ and ‘Scotland’s favourite son’.

The recurring theme of freedom and the spontaneous, humorous nature of his works, as well as his humble beginnings as a farmer, have led to Burns becoming an icon of liberalism and socialism in not only his native Scotland, but also in countries like America and Russia, where he is known as the ‘people’s poet’.

Some of his notable works include: Address to a Haggis, To a Mouse, A Man’s A Man for A’ That, Scots Wha Hae, Ae Fond Kiss, Tam O’Shanter, and The Battle of Sherramuir.

Perhaps his most famous work is Auld Lang Syne, though Burns himself is on record as saying that this was an existing song that he simply wrote the words down for.

Burns supper

Burns suppers are traditionally held on the 25th of January, the poet’s birthday. These can be simple meals at home or more lavish affairs, such as the ones that take place at official Burns Clubs and Scottish Societies.

Official Burns suppers often have a welcome speech by the evening’s host, before saying the Selkirk Grace:

“Some hae meat and canna eat,

And some wad eat that want it;

But we hae meat, and we can eat,

And sae let the Lord be thankit.”

After this, a soup course is served, typically Scotch Broth. After this is the the main course, a traditional Scottish haggis. Everyone stands for the entrance of the haggis, which is commonly accompanied with a bagpipe player, who may play A Man’s a Man for A’ That or The Star O’ Robbie Burns.

The host, or another speaker, then recites Address to a Haggis before the meal is served, usually with neeps and tatties (swede and potatoes). A dessert course may be served, usually consisting of a traditional Scottish recipe such as whisky trifle or cranachan.

Speeches are given after the meal, commemorating Burns’ memory, and ladies and gentlemen toast each other. Some of Burns’ songs and poetry may be recited as well, before everyone joins hands and sings Auld Lang Syne, bringing the evening to an end.

Are you and your family having your Burns supper at home? Here’s a traditional meal for you to try!

Scotch broth recipe

Ingredients:

250g of carrots, peeled and diced
250g of turnips, diced
2 onions, peeled and diced
1 celery stalk, diced
1 leek, sliced
75-125g of pearl barley
125g of dried peas, soaked in water for 4-5 hours and drained
2.3litres of lamb or mutton stock
80g of kale, chopped (or a small cabbage, chopped)
Salt and freshly ground black pepper

Method:

Heat all of the ingredients in a large saucepan, and bring to the boil
Reduce the heat and simmer for 2-3 hours, or until the barley and peas are soft
Add the kale or cabbage to the pot and stir it for 10-15 minutes, or until it’s soft
Use the salt and pepper to season, and serve!

Haggis, neeps and tatties recipe

For the haggis, you can simply buy one from the shop (generally sold in 1kg packs).

For the neeps & tatties

Ingredients:

250g of swede/turnip, quartered
200g of butter
1 tablespoon of double cream
450g of potatoes, quartered
Salt and pepper to season

Method:

Bring a large pan of water to the boil and add the haggis, then simmer for 75 minutes. Be careful to reduce the heat straight away, as boiling water may cause the case to burst. Buying a haggis that comes with a cook-in bag helps prevent this problem.
For the neeps and tatties, boil 2 pots of salted water, then add the potatoes and swede/turnip (in separate pots!) and simmer for 20-25 minutes.
When the vegetables are tender, drain the water and return to the pot, then mash each with half of the butter, seasoning to your liking.
When the haggis is ready, cut into desired portions and serve with the neeps and tatties. Feel free to add gravy or a whiskey sauce!

Cranachan recipe

This dish contains whisky, so if your children are enjoying a Burns supper with you, why not serve them Scottish shortbread with ice cream as a dessert?

Ingredients:

60g of oatmeal
300g of fresh raspberries (preferably Scottish!)
475ml of double cream
3 tablespoons of malt whisky
1 tablespoon (or more if you want!) of Scottish heather honey

Method:

Heat a large frying pan until hot
Add the oatmeal, making sure to stir them until the start to change colour. Be careful, as oatmeal is easily burned!
Remove the oatmeal from the pan and place to the side
Put 45g of the raspberries into a food processor, creating a thick purée
Whisk the cream and whisky in a large bowl
Put the cream into your serving dishes, then place the raspberries on top, followed by the oatmeal. Repeat for as many layers as you like!
Cover the dishes with film and chill for an hour.
Serve with the whole raspberries and honey drizzled on the top