Over the last couple of months we have been looking at how we in Canada celebrate special times of the year, such as Christmas, New Year’s and Ukrainian Christmas. One of the next special days on our calendar is Robert Burns Day. My Scottish grandma was pleased to have her birthday on Jan. 25, the same day Robert Burns was born in 1759.
The following story of Burn’s life gives us a glimpse into why he is Scotland’s best loved poet and singer of long ago.
Robert Burns was the eldest of seven children. His father was a poor tenant farmer and Burns spent his youth working his father’s farm. In spite of his poverty, he was well read, at the insistence of his father who employed a tutor for Burns and younger brother Gilbert.
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At 15, Burns was the principal worker on the farm and this prompted him to start writing in an attempt to find “some kind of counterpoise for his circumstances.” It was at this tender age that Burns penned his first verse, My Handsome Nell, which was an ode to the other subjects that dominated his life, namely scotch whisky and women.
When his father died in 1784, Burns and his brother became partners in the farm. However, he was more interested in the romantic nature of poetry than the arduous craft of plowing. He also had some misadventures with the ladies resulting in several illegitimate children, including twins to the woman who would become his wife, Jean Armour. He planned to escape to the safer, sunnier climes of the West Indies.
However, at the point of abandoning farming, his first collection Poems, Chiefly in the Scottish Dialect, Kilmarnock Edition (a set of poems essentially based on a broken love affair), was published and received critical acclaim.
This, together with pride of parenthood, made him stay in Scotland. He eventually arrived in Edinburgh, where he mingled in the illustrious circles of artists and writers. They were impressed with his work and in a matter of weeks he was transformed from a local hero to a national celebrity, fussed over
by the Edinburgh literati of the day.
This resulted in Jean Armour’s father allowing her to marry him, now that he was no longer a lowly wordsmith. Alas, the trappings of fame did not bring fortune and he took
up a job as an excise man to supplement the meagre income.
While collecting taxes he continued to write hundreds of poems and songs.
The last years of Burns’ life were devoted to writing poetic masterpieces such as The Lea Rig, Tam O’Shanter and A Red, Red Rose. He died aged 37 of heart disease exacerbated by
the hard manual work he undertook when he was young.
His death occurred on the same day as his wife Jean gave birth to his last son, Maxwell.
On the day of his burial, more than 10,000 people came to pay their respects. However, his popularity then was nothing compared to the heights it has reached since.
On the anniversary of his birth, Scots at home and abroad celebrate Robert Burns with a supper where they address the haggis, the ladies and whisky. It’s a celebration that would undoubtedly make him proud.
Scottish dishes
On Robert Burns Day or on any day of the year, whether you are a bit of Scots or not, you might like to try these traditional Scottish dishes.
Our friend Norma grew up in Scotland and likes to serve Scottish dishes at her home. We were recently there for her husband’s birthday party and had some of these tasty dishes.
A Robert Burns Day menu could include the following dishes: stovies, oatcakes, clapshot and flapjacks. Give them a try on Jan. 25.
Traditional Scottish dish
Stovies is traditionally a leftover Scottish dish from the Sunday roast, using the tatties (potatoes), meat and dripping leftovers, all thrown into one pot. Norma said her mother always made stovies on washday Monday. The word stovies comes from combining the two words, stove and potatoes. When Norma recently visited Scotland, her friend asked her what she would like to be served, and Norma’s answer was stovies.
Stovies can be cooked on the hob (stovetop) or in the oven. The latter gives a nice browned crispy coating. There are various recipes depending on taste. The amount of stock used varies in each recipe and really depends on how moist you prefer the dish. Meat used includes chicken, beef and lamb. Some people use tinned corned beef. Some recipes use very little meat and some more.
Stovies
1 thinly sliced onion
leftover beef, diced up
salt and pepper
4 large tatties (potatoes), partially
boiled and sliced
1 tablespoon of dripping from
the cooked beef 15 mL
a wee bit of beef stock
Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used, if preferred). Add salt and pepper, to taste. Cover with tattie slices, and then with the drippings and stock.
The amount of stock depends on how moist you prefer the meal. Add a wee bit and top up as required. Simmer on the hob (stovetop) for about an hour or in the oven at 375 F (190 C) for about 50 minutes. Serve piping hot, with oatcakes.
Source: www.scottishrecipes.co.uk.
Scottish oatcakes
2 cups all-purpose flour 500 mL
11/2 cups rolled oats 375 mL
1/2 cup brown sugar 125 mL
1 teaspoon salt 5 mL
1/2 teaspoon baking soda 2 mL
3/4 cup butter 175 mL
1/2 cup water or milk 125 mL
Mix together flour, oats, sugar, salt and soda. Cut in butter with a pastry blender or two knives. With a fork, stir in water or milk.
The dough should just cling together. Divide into three portions. Roll out each very thin 1/8 to 1/4 inch (0.32 to 0.5 cm) on a lightly floured surface. Cut into two inch (five cm) squares or in triangles. Place one inch (2.5 cm) apart on an ungreased baking sheet. Bake at 375 F (190 C) for 10 to 15 minutes.
Adapted from The Laura Secord Canadian Cook Book, 1966.
Clapshot
Clapshot originated in the Orkney Isles of Scotland and is now considered a national dish. It is made of tatties (potatoes) and swede (yellow turnip) and is usually served with haggis, stew or stovies.
Norma’s clapshot recipe
1 pound potatoes 500 g
1 pound turnips 500 g
3 tablespoons butter 45 mL
2 tablespoons chives, optional 30 mL
salt and pepper
- Shallots or chopped green onion tops can be used instead of chives.
Peel potatoes and turnips. Cut the potatoes into larger chunks than the turnips since they will cook more quickly. Place in a saucepan. Boil until cooked. Drain.
Add butter and mash well. The secret is to mash until the potatoes and turnips look like one colour. Stir in chives and season with the salt and pepper. Serve hot.
Flapjacks
Oatmeal dessert biscuit recipe to make
12-16 flapjacks.
1/3 cup butter or margarine 75 mL
1/3 cup light brown sugar 75 mL
1 tablespoon golden syrup 15 mL
11/2 cups rolled oats 375 mL
Put the butter or margarine, sugar and golden syrup into a saucepan and stir over a low heat until the fat and sugar have melted. Add the oats and blend thoroughly.
Press into a well greased eight inch (20 cm) square baking pan. Bake in the centre of a moderate oven at 350 F (180 C) for 20 minutes or until evenly golden brown.
After about five minutes or while still warm, cut into squares or fingers. Allow to become almost cold in the pan before removing. Source: www.scottishrecipes.co.uk.
Sak’s lentil soup
I am often asked about my favourite lentil soup. One is this recipe developed by pulse crop grower Don Sakundiak, hence the name Sak’s Lentil Soup.
The original recipe was printed in Alice Jenner’s The Amazing Legume, which the
Saskatchewan Pulse Crop Growers’ Association published in 1984.
4 bacon strips, chopped
1/2 pound ground beef 250 g
6 cups soup stock or water 1.5 L
1 cup lentils 250 mL
19 ounce can tomato juice 540 mL
1/2 cup carrots, thinly sliced 125 mL
1/2 cup onions, chopped 125 mL
1/2 cup celery, sliced 125 mL
1/2 cup cabbage 125 mL
1 potato, chopped
1 garlic clove, minced or
1/4 teaspoon garlic powder 1 mL
1 tablespoon soy sauce 15 mL
1/2 teaspoon oregano 2 mL
1/4 teaspoon black pepper 1 mL
salt, to taste
Brown chopped bacon in large heavy saucepan. Remove from saucepan and set aside.
Brown ground beef in the saucepan and set aside. Sauté onion and garlic. Return browned bacon and beef to the saucepan and mix with the sautéed onion and garlic. Add soup stock or water and the lentils. Simmer for 30 to 40 minutes before adding the rest of the ingredients. Simmer for an additional 30 minutes or more. Adjust seasonings, serve and enjoy. Yield: 10 to 12 servings.
- The ground beef can be omitted and a few more lentils added, if you wish.
Cookbook: A Holiday Collection
Varieties of cucumbers
In the Sept. 15, 2005 issue we mentioned that the Amira and Cool Breeze varieties of cucumbers may not be good for pickling. Thanks to those of you who wrote regarding your experience with these cucumbers.
If you have had good luck with pickling Amira, perhaps it is because of the particular recipe you are using, since they may not be as good for pickling as other varieties. Cool Breeze, however, is recommended for pickling.
As a further explanation, and also when ordering your spring garden seeds, keep in mind the following types of cucumbers. Yes, the seed catalogues are out and so spring must be just around the corner.
- Burpless varieties. They lack the enzymes that tend to produce that reaction. They are also spine-free, fleshy and virtually seedless to boot. They have soft skins and would not be suitable for pickling.
- Slicing varieties. This class is considered to be the finest flavoured and most crisp of all cukes, but they are limited in their application. They may pickle poorly and should be enjoyed fresh whenever possible. A popular variety is Amira, another is Sweet Alphie.
- Pickling varieties: Pickling needs a particular type of cucumber that will stand up to the heat of extensive processing and still emerge quite crisp from a jar. They have thicker skins and dense flesh, often warty and spiny.
Alma Copeland is a home economist from
Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
