Beth
01-25-2005, 06:58 PM
As disgusting as I think Haggis sounds, it really does taste ok if you can get past the *gulp* animal organs and *bleck* suet. Anyway, I love traditional Scottish and Irish recipies even if I rarely cook them. They are so rustic. Here is whatcha need if you are gonna do the Burns (http://www.bbc.co.uk/scotland/history/burnsnight/) Night thing. :yup:
Traditional Haggis
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,10193,6139,00.html?
If you're feeling brave this January, try your hand at making your own haggis. Here's a traditional recipe dating from 1856
Dish Details:
INGREDIENTS:
500g dry oatmeal
225g chopped mutton suet
225g lamb or venison liver, boiled and minced
225ml stock
sheep pluck (heart, liver, lungs, windpipe), boiled and minced
1 small chopped onion
½ tsp cayenne pepper
½ tsp allspice
½ tsp salt
½ tsp freshly ground black pepper
1 cleaned sheep or lamb's stomach bag
PREPARATION:
1. Toast oatmeal slowly and evenly under the grill until crisp.
2. Mix all the remaining ingredients (except for the stomach bag) together.
3. Pack the mixture into the stomach bag to just over half full, press out the air and sew up securely with kitchen string.
4. Prick the haggis all over with a large pin to prevent it bursting. You can wrap it with foil if the stomach appears weak in places. Drop into a large pot of cold water, bring to the boil, reduce the heat and simmer gently for about 3 hours.
5. Serve with clapshot: mashed potatoes and turnips.
PREP/COOK
INFORMATION:
Prep time: 30 minutes
Cook time: 4 hours Serves: 4
Haggis with Bashed Neeps and Champit Tatties
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,10193,6140,00.html
The 'great chieftan o' the pudding race', served with mashed turnips and potatoes (known as 'clapshot'), is the standard fare for a Burns Supper. Here, we use a pre-prepared haggis... just add whisky
Dish Details:
INGREDIENTS:
1 large haggis, pre-prepared or home-made (allow 200g per person)
900g potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
salt
900g turnips, peeled
25g butter
2 splashes of milk (or double cream, although this can be too rich for some people)
whisky (optional)
PREPARATION:
1. Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
2. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15–20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.)
3. Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.
4. Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.
PREP/COOK
INFORMATION:
Cook time: 3 hours Serves: 6
Source: Craig Glenday
Traditional Haggis
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,10193,6139,00.html?
If you're feeling brave this January, try your hand at making your own haggis. Here's a traditional recipe dating from 1856
Dish Details:
INGREDIENTS:
500g dry oatmeal
225g chopped mutton suet
225g lamb or venison liver, boiled and minced
225ml stock
sheep pluck (heart, liver, lungs, windpipe), boiled and minced
1 small chopped onion
½ tsp cayenne pepper
½ tsp allspice
½ tsp salt
½ tsp freshly ground black pepper
1 cleaned sheep or lamb's stomach bag
PREPARATION:
1. Toast oatmeal slowly and evenly under the grill until crisp.
2. Mix all the remaining ingredients (except for the stomach bag) together.
3. Pack the mixture into the stomach bag to just over half full, press out the air and sew up securely with kitchen string.
4. Prick the haggis all over with a large pin to prevent it bursting. You can wrap it with foil if the stomach appears weak in places. Drop into a large pot of cold water, bring to the boil, reduce the heat and simmer gently for about 3 hours.
5. Serve with clapshot: mashed potatoes and turnips.
PREP/COOK
INFORMATION:
Prep time: 30 minutes
Cook time: 4 hours Serves: 4
Haggis with Bashed Neeps and Champit Tatties
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,10193,6140,00.html
The 'great chieftan o' the pudding race', served with mashed turnips and potatoes (known as 'clapshot'), is the standard fare for a Burns Supper. Here, we use a pre-prepared haggis... just add whisky
Dish Details:
INGREDIENTS:
1 large haggis, pre-prepared or home-made (allow 200g per person)
900g potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
salt
900g turnips, peeled
25g butter
2 splashes of milk (or double cream, although this can be too rich for some people)
whisky (optional)
PREPARATION:
1. Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
2. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15–20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.)
3. Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.
4. Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.
PREP/COOK
INFORMATION:
Cook time: 3 hours Serves: 6
Source: Craig Glenday