Burns Night, held in honour of Scotland’s most famous poet Robert Burns (writer of Old Lang Syne), is celebrated at the end of January every year. We are joining in the celebration with a Burns Supper haggis feast; Uuni style.
The tradition started a few years after the poet’s death in 1796, when his friends commemorated his career on the date of his death.
So began the Burns Supper, and more than two centuries later it is has become a nationwide event with recitals of the poet’s works and a haggis dinner.
A Burns supper traditionally consists of haggis, mashed tatties (potato) and neeps (turnips) with plenty of Whisky – of course!
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.
– The Selkirk Grace, a prayer traditionally said prior to toasting Robert Burns (try saying it with a Scottish accent without laughing!)
Burns Supper: Haggis & Potato Wood-Fired Pizza
What do you need? (per pizza)
160g Pizza dough
Potato, thinly sliced
Cheddar Cheese (the Scottish way!)
1. Insert pizza stone & preheat Uuni for 10-15 minutes
2. Preheat two sizzler pans for 1 minute, add potato slices & haggis, cooking for 2-3 minutes (or cooked separately if using the one pan)
3. Prep the base with pizza sauce
4. Once cooked, layer the potato and haggis onto the pizza base, topping with cheddar cheese
6. Slide the pizza into your Uuni and cook for 60 to 90 seconds.
7. Enjoy with a nip of whisky! (don’t tell Kristian that we’re breaking into his 12yo Glengoyne)
Sláinte Mhath / Happy Burns Night!
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