My Heart'S In The Highlands - From The Witch's Kitchen Blog at - 219522

From The Witch's Kitchen

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.
  -Robbie Burns

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.

Sarah's Stovies
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.
Serve hot.

stovies 1
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Stovies 2
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Jan. 26, 2011 9:41 am
looks great Sarah, I could listen to Sam McGee for hours. We attended many Robbie Burns nights, the haggis has been updated to a recipe many people will eat.
Jan. 26, 2011 9:42 am
I love that you're teaching your children about their heritage. And what a creative way to do it through food!
Jan. 26, 2011 10:01 am
Thanks RnG, I've yet to attend a formal Burns supper but one of these years we're going to make it to one, hubby would be in his glory :).
Jan. 26, 2011 10:03 am
Thank-you Paula, I have a long way to go if I'm going to do all of it! My children are Scottish, Cree, English, French, Irish, and Lakota.
Jan. 26, 2011 1:33 pm
Now I have a craving for bannock... ;) Thanks! What a nice reminder to Robbie Burns Day :)
Jan. 26, 2011 2:12 pm
Sarah-May. Good fun that! I voted for your bannock pic earlier... Did I miss the Stovies?
Jan. 26, 2011 2:29 pm
Always happy to help Gitano! Would you like me to send you the leftover bannock? ;)
Jan. 26, 2011 2:30 pm
Thanks Marvel! You didn't miss them, they're upoaded as personal photos and so aren't in the voting today.
Jan. 26, 2011 5:11 pm
I toured Scotland in 1997. Everywhere we went the Scots would ask us if we had tried their Haggis. My only reply to the question was that I wasn't man enough to eat it. That seemed to satisfy them hilariously and I didn't step on their pride- even though I threw ny own under the bus!
Jan. 26, 2011 6:21 pm
Thanks for dropping by Mike Harvey! I'd love to go to Scotland but I don't know if I've got it in me to try the haggis. I think I'll stick to the vegetarian stuff ;)
Jan. 26, 2011 11:26 pm
Ht Sarah, Good Post. I'm a scot in exile. If you search under Don or Marbella, I've posted traditional recipes for stovies, bannocks and skirlie. The trifle to come. Haggis is great to eat with agood spicy taste. Never made it though. If I can help with your food etc, just get in touch. Cheers.
Jan. 27, 2011 3:05 am
I'd never seen that Selkirk grace before! I like it. I should celebrate my Scottish heritage more! I just love the bagpipes! I found my Bannocks recipe the other day, I should make it this weekend.
Jan. 27, 2011 5:29 am
Thanks Don :D, I'm good to go on the bannock I may check out your skirlie though.
Jan. 27, 2011 5:31 am
Thanks sueb. We're a bagpipe household too, hubby even more than me. Go for the bannock it's easy and really good :).
Jan. 27, 2011 5:40 am
YUM. Looks so good!
Jan. 27, 2011 6:34 am
Thanks Sarah Jo, I always want to call you tatt ;)
Jan. 28, 2011 6:11 am
I know I'm very late to this feast, but you reminded me, for the first time I had Haggis at our scotish friends...YummY!
Jan. 28, 2011 7:39 am
What did it taste like love to cook? I've only ever eaten the vegetarian stuff and a very small taste of some canned stuff that hubby bought on a whim (blech). The vegetarian is yummy but I really dislike organ meats, the texture bothers me.
Jan. 29, 2011 11:11 am
Sarah, my dads side of the family all comes from Ireland. Several years ago he and my step-mother went to Ireland and the British Isles for about 3 weeks. They brought back souvenirs from each country they visited. From Ireland I got Belleek china, some beautiful coasters with the Union Jack from England, and a can of Haggis from Scotland. Surely there is something that better represents Scotland than that. Agree with Paula that keeping your heritage alive and something to be celebrated through food and events is something they will cherish as adults.
Jan. 29, 2011 11:12 am
And do you have a recipe for the vegetarian Haggis? Post if you do.
Jan. 29, 2011 5:12 pm
Thanks Avon! There are so many things that better represent Scotland than canned haggis, how about a kilt? Or anything made of tartan!!!
Jan. 29, 2011 5:13 pm
Oh and here's the vegetarian haggis recipe I use, I do walnuts for all of the nuts in it and I add garlic and use caraway and sage and sometimes other savory herbs for the spice mixture.
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About Me
I'm a self/family taught cook. I love to try new recipes and experiment with exotic ingredients and spices. I have 4 young children and I've been married for 6 years.
My favorite things to cook
I love curries, yeast breads, (any kind of baking actually) and anything different.
My favorite family cooking traditions
The pre-Christmas appetizer party that I've started throwing for just my mom and step-dad, my family and my little brother and his family. Chinese Christmas eve at Grandma's, The Harvest feast we throw in September.
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