Who eats haggis?

[Mike1]

I'll side up with Caledonian Kitchen haggis, as well. It's the closest I've found to the real thing and a very acceptable substitute.

[Pour1Malt]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

[Mattg]

That looks really good! I think I'm going to order a Haggis from oatmealsavage.com!

[Kilted KT]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

if that is what haggis is supposed to look like, then I've never had it. what I had looked like grey lard with a few white specs...

[Pour1Malt]

some haggii ai'v had has been maire like pate or liverwurst... not enough oatmeal...

if you buy wan like this dae yursel a BIG favour-

make some Skirlie to go along with it...

here is mai recipe....

Skirlie Ferintosh…

Serves 4-6

2 large onions, roughly chopped
85g (6 tablespoons) drippings or butter
200g (1 cup) medium oatmeal
finely grated zest of 2 lemons
juice of 1 lemon
10ml (2 teaspoons) chopped fresh thyme
2 shakes of Tabasco
5 ml (1 teaspoon) nutmeg
pinch salt
lots of black pepper

1. Melt fat in frying pan, add onion and cook till browned.
2. Stir in oatmeal. Then add lemon zest, thyme, nutmeg, Tabasco. Continue to cook and stir for about 7-10 minutes. Serve hot. Can be kept warm in oven for up to an hour.

[Pour1Malt]

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

[Mike1]

P1M, some people here in North America are only familiar with rolled oats (remember them?) and not the pin-cut oatmeal that you have there.

Likely why KT thought his haggis had 'white specks' in it.

[Kilted KT]

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

that sounds really good....

[TheSp8]

Ya'll are making me hungry. We had haggis while visiting Scotland a couple of years ago and really enjoyed it. As soon as we get back to the states I'll be able to make my own, since I do most of my own slaughter. Thanks to P1M I now have a couple more recipes in my collection to try out. We'll have to try the Caledonian Kitchens haggis. Mmmm, haggis.

YMOS,
Tony

[Pour1Malt]

P1M, some people here in North America are only familiar with rolled oats (remember them?) and not the pin-cut oatmeal that you have there.

Likely why KT thought his haggis had 'white specks' in it.

or it was wee bits o fat...