Address to a Haggis



Burns Supper - Haggis, Neeps and Tatties

I admit it, I didn't recite the Robbie Burns poem when I came face to face with a plate of the Famous Scottish dish ... I was too focused on mustering up enough courage to taste it! 

We went out to Sir John's Public House (pronounced Hoose in Scotland, say it ... it makes you feel Scottish!) last night to celebrate Robbie Burns Day and we were delighted with the food.  I was hesitant to order the four course Burns Supper in the beginning, but I figured I had enough other options to choose from should the Haggis course go terribly wrong! 

The first course was a Scotch Broth soup that was quite lovely and full of flavour.  The perfect soup starter for this hearty meal (no pun intended) that I was about to eat.  The second course was the Haggis .... unfortunately it wasn't piped in but it's arrival at the table didn't need extra fan fair, I was already nervous enough!  So there I was .... Haggis, Neeps and Tatties sitting in front of me .... and you know what?  It wasn't that bad.  Since it's cooked with seasoning and oats it took my mind and my taste buds off of what I was really eating!  The flavour was mild and I actually enjoyed it but didn't splurge on the neeps and tatties as I didn't want to fill up!  Next came the roast beef, more tatties and my fav, Yorkshire Pudding!!!  It was delicious but the meat portion was enormous, I knew I couldn't make it all the way through so I didn't even try.  I had to save room for the Steamed Whisky pudding, it was very sweet but super moist and full of raisins, and currants.  It was no cheesecake but given the meal and the setting, it was perfect!

We had a great night with a couple of pints and a few laughs.  Steve ordered up a Tennents as it's the only pub in Kingston that has it on tap and I stuck with one of our at home favs, Bellhaven.  Both are great Scottish beers that are tops on our list.  Steve's brother Dave stuck with a Keith's which was an ok choice .... it's from Nova Scotia, New Scotland right????  It was a great night, in a great Kingston pub that is full of history, who wouldn't like a Scottish pub named after Canada's first Prime Minister who was a Scot himself?  The pub is even at what used to be Sir John's law office ... talk about history!

A good night was had by all.

My Guinness Chili

If you put beer in it, they will come!  My Guinness Chili has become a favourite at our workplace Chili Fest over the past couple of years.  Even if people aren't Guinness fans they can't resist the offer of beer in food. 

This chili has some heat to it, followed by a wonderful smokey flavour .... pair this with the full bodied taste of the famous Irish stout and you have a winner. 

Be sure to allow the meat enough soaking time in the beer, start this well in advance of meal time or even the day before!

Ingredients - Where's the Beef ... and Bacon?!?
2 cans of Guinness
1 lb of stewing beef, cubed
1 lbs of extra lean ground beef
3-4 links of mild sausage, removed from casing and divided into small bite size pieces
1/2 of smoked bacon

Place stewing beef in a large sauce pan, open cans of Guinness, add 1 1/2 cans of the beer to the pan and drink the rest!
Cut bacon into thin slices and brown in pan, once cooked add to large sauce pan in the Guinness soak
Brown ground beef and add to the sauce pan
Remove casings from the sausage links and section into bite size pieces, cook and add to the Guinness soak
Allow meats to soak in the lovely stout for at least one hour!

Ingredients -Spice it Up!
1/2 tsp of smoked paprika
4-5 tbsp of McCormick's Chili Blend powder
1/2 can of Chipotle Peppers in Adobo sauce .... I ended up using the whole can but it's up to you
1 6oz can of tomato paste
1 can of diced tomatoes
1 large Spanish onion, chopped
1 can of white kidney beans (don't drain)
1 can of navy beans (don't drain)
1 can of black beans

Once the meat has soaked, add the can of tomato paste and stir until it is somewhat mixed in
Add chili powder, chipotle peppers (diced up) and tomatoes ... it's going to start to become a pasty mess but keep going!
Add chopped onion and cans of beans
Mix well and cook over medium heat for 8-10 minutes 
Reduce heat to low and simmer, keep on low for several hours on the stove or place in a slow cooker on low for the day, I make it in the evening and let it simmer overnight so it's full flavoured for the Chili Fest at noon.

It makes a big batch but freezes well.  Enjoy!!!

Erdinger Weibbier & Erdinger Dunkel ... aka 'Dinger & Dunkle

Okay, I admit it ... I am straying from my theme of family recipes by discussing beer ... but this blog is also about all things tried and true so it only seems fitting that I open a section on beer.

Yes I am Canadian, but I am not a fan of many Canuck brews, unless of course it is a full bodied beer that comes from a quaint microbrewery that deserves a nod not only for the quality of craftsmanship, but also for incorporating beer into a money making venture.  Brilliant as far as I am concerned!

There are many types of beer that are on my list of favourites and while Guinness is my "go-to/must have" I thought I would introduce a lesser known beer that is tops on my list ... Erdinger Weibbier.  I refer to this unique beer simply as "Dinger", a quality wheat beer that is brewed in accordance with the traditional Bavarian Purity Law.  It is a bottle fermented brew that has visible sediment in each bottle but if poured properly you are left with something quite extraordinary.  This is the champagne of wheat beers in my opinion and stands in a class all it's own.
Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/weissbier.html

'Dinger's equally tasty Uncle is a dark wheat beer that also follows strict brewing traditions while using different ingredients to produce a darker, spicier flavor.  As in all dark beer, malt is used to add colour and flavour.  Keep in mind that this is also a bottle fermented beer that can leave less than desirable particles floating in your brew.  Be sure to pour Dinger and Dunkel into a tall glass leaving about an inch of beer in the bottle, swirl it around a few times and pour the remainder into your glass.  The result is a gorgeous tall beer ... pretty enough for a picture!  Full of flavour this is sure to never disappoint.  My dad and I have been enjoying this beer for a couple of years now and I have a cousin who even refers to him as "Dunkel John" .... kinda funny :)  Cheers!!!

Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/dark.html