Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
Sae the Lord be thankit.
The preceding is an old Selkirk Grace used often in celebrating Robbie Burns Day.
Scottish people have been celebrating Robbie Burns’ birthday for more than 200 years now, not a small feat considering the man himself never lived to see his 38th birthday.
Robert Burns was born Jan. 25, 1759 in Ayr, Scotland, the son of a poor peasant farmer. It has been said that Burns took to writing poetry as an alternative to working in the fields, a rather clever ploy I figure, since working in the harsh Scottish highlands was not an easy life. Besides the poetry of Robert Burns, Scotland has brought the world its whisky, bagpipes, kilts of every tartan available, shortbread, and recipes unique to its land.
A traditional Robbie Burns Day supper always begins with the piping in of the haggis, followed by dishes like the ones below. Desserts can be bread puddings, shortbreads, sometimes oatcakes, to name a few, and everything is washed down with their famous whisky. Today’s recipes are traditional Robbie Burns Day supper recipes and even though I had to persuade these guys to try something new, we all enjoyed the change.
Cock-a-Leekie Soup
2 tbsp. vegetable oil
2 cups sliced leeks* white and light green parts only
2 boneless skinless chicken breasts, cubed
6 cups chicken stock
3/4 cup long grain rice
1 strip lemon peel (2-inches/5 cm long)
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped fresh parsley
In a large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened. Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside. Add chicken stock, rice, lemon peel, bay leaf, salt and pepper; bring to a boil. Reduce heat and simmer for about 20 minutes or until rice is tender.
Discard lemon peel and bay leaf. Ladle into warmed bowls; sprinkle with parsley.
Note * Dirt can hide in between the layers of leeks; chop leeks and then place in a large sieve to wash thoroughly.
Garlic Horseradish Sirloin Roast
3 lb. top sirloin premium oven roast
4 cloves garlic, slivered
1/4 cup light mayonnaise
2 tbsp. prepared horseradish
1/2 tsp. dried sage
1/2 tsp. each salt and pepper
4 onions, sliced
1 cup beef stock
1/2 tsp. Worcestershire sauce
1 tbsp. cornstarch
With sharp tip of knife, cut about 40 slits all over roast. Stuff each with garlic slivers. In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper; brush all over roast. Place onions in centre of roasting pan; place roast on onions. Roast in 325 F oven until thermometer registers 160 F (70 C) for medium, about 2 hours. Transfer to cutting board, and tent with foil; let stand for 10 minutes before carving.
Skim fat from pan juices. Pour in beef stock and Worcestershire sauce; bring to a boil, stirring and scraping up brown bits. Whisk cornstarch with 1 tbsp. water; whisk into pan and cook, whisking until thickened and glossy, about 2 minutes. Strain and serve with beef. Serve strained onions as a side dish.
Apple Neeps au Gratin (Rutabaga with Apples)
1 small rutabaga
1 tbsp. cornstarch
1/2 cup water
2 apples, peeled and grated
1/2 tsp. salt
1 pinch pepper
1 pinch dried savory
Gratin:
1/2 cup coarse fresh bread crumbs
1 tbsp. chopped fresh parsley
1 tbsp. melted butter
Peel and cut rutabaga in half lengthwise. Cut each half lengthwise into quarters; thinly slice crosswise (I cubed mine into 1/2-inch cubes). In saucepan of salted boiling water, cover and cook rutabaga until almost tender, about 10 minutes. Drain and set aside.
In a large bowl, whisk cornstarch with water until smooth. Add apples, salt, pepper and savory; toss to coat. Add rutabaga; toss gently. Spread in 8-inch square glass baking dish.
In a small bowl, toss together bread crumbs, parsley and butter; sprinkle over rutabaga mixture. Bake, uncovered, until tender, about 20 minutes. Broil until topping is golden, 3-4 minutes. Serves 6.
Chappet Tallies with Leeks (Smashed Leek Potatoes)
6 Yukon Gold potatoes
3 tbsp. butter
2 leeks, white and light green parts only
3/4 tsp. each salt and pepper
1 pinch dried thyme
1-1/3 cups buttermilk
Scrub potatoes (peel if desired) then cut into 2-inch cubes. Place in a large saucepan of boiling salted water; cover and cook until tender, about 15 minutes. Drain and return to pot.
Meanwhile, in a small skillet, melt 1 tbsp. of the butter over medium heat; fry leeks, adding a pinch of salt, pepper and thyme; fry for about 5 minutes until tender.
Add buttermilk and remaining butter, salt and pepper to potatoes; smash with potato masher until smooth, with a few large pieces remaining. Stir in leek mixture. Serve hot.
