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Eddie View Drop Down
Chalfont Star
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Joined: 11 January 2005
Location: United Kingdom
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Points: 3334
Direct Link To This Post Topic: Burns Night
    Posted: 24 January 2005 at 10:52pm
Fair fa your honest sonsie face,
Great Chieftan 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 you up we’ready slight,
Trenching your gushing entrails bright
Like one ditch;
And then, O what a glorious sight,
Warm, reekin, rich!

Then, horn for horn they strecth 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 rise,
Be thankit hums.

Is there that owre his French ragout,
Or Olio wad straw a sov,
Or fricasse wad make her spew
Wi perfect scummer,
Looks down wi sneering, scornfu' view
On sic a dinner?

Poor devil! See him over 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 whistle;
An’ legs an’ arms, an’ heads will sned
Like taps o’ thristle

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 you wish her gratefu’ pray’r
Gie her a Haggis!

 
 
Cock-a-leekie soup
1 small chicken
8 soaked prunes: stones removed and saved
100g diced bacon
500g leeks: washed and thinly sliced
2 litres of water
1 teaspoon chopped tarragon
salt and pepper
Remove the skin from the chicken and place in a large pan, together with the bacon and prune stones. Cover with water and bring to the boil. Keep covered and simmer for two hours. Strain off the liquid, remove the stones and roughly chop the chicken. Add the chopped chicken, leeks, tarragon, salt and pepper to the liquid and bring to the boil. Simmer for 20 minutes. Add prunes at the end of cooking time and serve.

Haggis, neeps and tatties
Haggis
A one kilogram haggis should be boiled in a large pot for approximately 20 minutes. For larger sizes, consult the label for boiling time. Vegetarians should look out for the many variations of vegetarian haggis.

Neeps
4 large turnips
50g butter
2 teaspoons caster sugar
1 teaspoon salt
Peel and quarter the turnips. Boil for 25 minutes or until soft. Drain and mash, adding the butter, sugar and salt.

Tatties
6 large Maris Piper potatoes
70 g butter
milk
salt and pepper
Peel and quarter the potatoes. Boil for 20 minutes or until soft. Drain and mash. Scold the milk by bringing it to the boil. Remove from the heat and add the butter. Add the milk mixture to the mash until preferred consistency. Season to taste with salt and pepper.

Cranachan
6 heaped tablespoons porridge oats
3 tablespoons honey
1.5 pints of double cream
150g raspberries
2 teaspoons caster sugar
Cover a baking tray with parchment. Preheat oven to 160°C. Mix the honey and oatmeal thoroughly, spread the mixture on the parchment into 10 thin round shapes. Cook for 10-20 minutes until golden brown. Allow to cool. These will become wafer like when cold. Whip the cream and sugar together, add the raspberries and two of the wafers broken up. Gently stir the mixture to create a marble effect. Spoon into a cold bowl or glass dish and place a wafer on top.

Bannocks
2 cups of porridge oats
1 cup of flour
2 pinches of salt
butter or margarine
half a cup of boiling water
Pre-heat your oven to 200°C. Take a bowl and mix together the dry ingredients (you can add an optional pinch of soda bicarbonate to make them rise a little). Using a knife, cut three-quarters of a cup of butter or margarine through the dry ingredients until it looks like coarse bread crumbs. Add the boiling water and mix thoroughly until it forms a dough. Take a rolling pin and roll the dough into a thin sheet. Cut the dough into small round sections (about 7cm across) and place on a greased baking tray. Finally, cook your portions in the preheated oven for around 10 minutes.


They say Kesey's dead; But never trust a prankster;even underground.
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chris View Drop Down
Chalfontonian
Chalfontonian
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Joined: 12 January 2005
Location: United Kingdom
Status: Offline
Points: 1401
Direct Link To This Post Posted: 24 January 2005 at 11:04pm
sorry what was that.cannot read scots............
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