Haggis, neeps & tatties

I am sending my column this week from Scotland, where we are busy sampling local fare.
Today we were in Stirling where we spent a few very interesting hours at Stirling Castle, a pivotal spot in many Scottish battles throughout history and the home to many well known monarchs. We even got to tour the great kitchens where they prepared the food for the people at the castle, armies and royals. (More about that in future columns.)
It was exciting to envision another time and what it must have been like but I was happy to head to a more modem place for lunch.
We stopped at a pub called Micky Tams (a Scottish expression denoting your going-out duds, as in "this is a place you could wear your Micky tams!").  The barman was most gracious and made us feel quite cozy. He recommended a local beer called Bitter and Twisted which was lovely, just like the humour on the label. That really put us in the mood for Scottish fare so it seemed appropriate to have "haggis, neeps & tatties". For those of you who are not familiar with the Highland brogue, this refers to a traditional blood sausage served with mashed turnips & potatoes. For dessert, we shared a "cranocken". It was a delightful and whimsical dish that mixed raspberries with a whiskey-infused whipped cream and crumbled shortbread, then topped with a few roasted oats. It made me hum :)
As I sampled this taste of Scotland and thought about tradition, I remembered as a child eating Mom's meatloaf with mashed turnips and potatoes. I wondered, was this some modern variation on a theme? And didn't she make a dessert too, that was about taking strawberry jam and whipped cream with graham biscuits?  It seems to me she used to say it was a favourite recipe of my Gran's (great grandma) - she made it when my Gramps was little. 
So are we taking bits of our culinary heritage along whether we like it or not? My Mom's family, the McMurchys, left Scotland eight generations ago. My Gran was a pioneer, but in Canada, living in a mud house on the prairies when she was a young married woman. It doesn't seem all that far fetched though, to think that all those generations before her would have looked to create similar meals if possible, and likely found some comfort in an adaptation of an old favourite. 
I felt strangely warmed to know that perhaps I had completed a sort of culinary circle of time. Food is always a wonderful combination of having an adventure and coming home, and I had managed to do all of that in one meal. I bet tonight if I concentrate (or perhaps after a glass of good scotch)  I may even see an ancestor or two in a back booth of the pub. 
If you are interested in more of my culinary posts from my trip, "like" Happy Gourmand on Facebook or follow my blog. 
NOTE: The barman at Micky Tams said there is an old fellow who haunts one of their back booths; the felllow's granddaughter (now aged 80) was in the pub one day and mentioned that her grandad had been a regular and had in fact passed away one afternoon right in the middle of drinking his pint at lunch.  Perhaps the beer is just good enough to make people believe such things... Or perhaps it is the power of the haggis, neeps and tatties :)

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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