My Heart's In the Highlands
Jan. 26, 2011 9:17 am
Updated: Jan. 29, 2011 5:13 pm
The Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.
January 25th marked Robbie Burns day, a celebration of the life and works of the great Scottish poet Robert Burns. Traditionally a great supper is held consisting of haggis, neeps(turnips) and tatties(potatoes), fine scotch and other Scottish dishes.
I have a great deal of Scottish heritage and have always loved the Burns' poetry. My great grandmother and namesake, said the Selkirk Grace before every meal and used to sing My Heart's in the Highlands to me as a child. I now sing the same song as a lullaby
to my own children and remember her fondly. She gifted me with not only my name but also my red hair, fair skin, and love of Robert Burns.
To mark this day and to teach my children a part of their very mixed heritage we held a very informal Burns supper last night. I made simple Scottish comfort food: bannock
, peas with a little
butter and stovies: a dish of leftover shredded meat (or sausage, or corned beef), onions and potatoes that varies from region to region. I decided against making a haggis because I honestly believe that I could not convince my children to look at it let
alone taste it! I have never made stovies before but I think my take on it would have made my great grandmother proud.
2 cups leftover deer roast, shredded
4 cups sliced tatties
1 large onion, chopped
2 cloves garlic, minced
1 tbsp canola oil
1 cup gravy
1 tsp sage
salt and pepper to taste
1 cup beef stock
Sautee onion and garlic in oil until transparent but not browned, about 5 minutes, add shredded meat, sage, salt, pepper, and gravy and mix well, pour into a roasting pan, top with potatoes.
Pour stock over dish, cover and bake at 350F until potatoes are tender, about 40 minutes.