In a week’s time, Scots around the world will be raising a glass to Rabbie Burns and piling into the haggis to celebrate Burns Day.
While haggis has become Scotland’s national dish, several very similar foods have long been eaten in parts of the world that might have surprised Burns.
At Stravaigin,the kitchen is going even more international than usual on Burns Night and introducing a flight of haggis which features Spanish chireta and Mexican Montalayo alongside their own, homegrown recipe.
The Spanish haggis is made from lamb, cured ham, rice, parsley, garlic and cinnamon. It is a traditional Aragonese dish, originating in the Pyrenees and has a warm, round flavour.
In Mexico, a haggis called Montalayo has been eaten for centuries. Montalayo uses ancho-guajillo chillies, onions, garlic, ginger, cumin, marjoram, and oregano, lots of black pepper, vinegar, potatoes and peas. Montalayo can be bought across North Mexico and is hotter than traditional haggis.
Stravaigin’s haggis is made with local mutton and includes their secret award-winning blend of spices and herbs.
Colin Clydesdale, of Stravaigin, said, ‘Worldwide, haggis has a million variants. Universally it is a humble dish of the people, with offal being far cheaper than other cuts of meat. Scottish haggis has evolved over the generations. Ours is a family recipe honed over 40 years, a beautiful combination of age old Scottish ingredients mixed with some very exotic spices and seasonings thanks to Scotland’s links with the spice trade.’
Stravaigin’s flight of haggis is available from 5pm on the 25th of January and costs £10.
If the haggis doesn’t appeal but you want to see why Stravaigin was awarded a Michelin Bib Gourmand last year then they are currently running their Celtic Connections Dinearound Deal which offers three courses for £15.95.
Glasgow’s newest Brazilian restaurant, Viva Brazil, is also experimenting with haggis for its Viva BraBurns Supper.
Taking place on Wednesday 25 January, the BraBurns Supper will see the restaurant’s authentic Brazilian buffet table serve traditional Scottish accompaniments such as neeps and tatties; smoked salmon and tablet.
The Passadors serving staff will also be serving Macsween haggis on the evening while the the restaurant’s Capoeira dancers will swap their traditional Brazilian attire for kilts as they perform their mesmerising stunts.
Since opening late last year, Viva Brazil has proved popular with 5pm diners. So far, you’ve given it a very healthy combined score of 4.4/5.
They are currently running their two course January sale menu at £12.