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New Game.....Alphabetical Foods


Ann

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HAGGIS!

(Oh, how positively yummy!)

Recipe from The Scots Book of Lore & Folklore

For this, the greatest of Scots savouries, is required: a sheep's bag, and the small bag, the pluck complete (lights, liver, and heart), beef suet, onions, and oatmeal, with seasoning of salt and black pepper. Thoroughly clean the bag, and soak in cold salted water for at least twelve hours. Turn the rough side out. Wash the pluck and the small bag, cover them with cold water, an set to boil with the windpipe hanging over the side of the pot to let out impurities. Boil for an hour and a half, or two hours. Then take out, and cut away all gristle and pipes. Half the liver only will be required, grate this, and mince the heart and lights. Make a mixture of this and half a pound of minced suet, a couple of finely chopped onions, and a large cupful of previously toasted oatmeal, all well moistened with some of the liquid in which the pluck was boiled. Put the mixture into the large bag, leaving plenty of room to swell. Sew the bag securely, and put it to boil in a large pot of hot water. Prick the bag all over with a darning needle as soon as it begins to swell, to prevent the possibility of its bursting. Boil steadily for three hours with the lid off the pot. Serve immediately.

A form of Haggis may be made without the sheep's bag, by putting the mixture into a buttered basin, and steaming it for about four hours.

For the vegetarians, like our RY:

Baked onions with vegetarian haggis

6 medium unpeeled onions, trimmed

50g sunflower margarine

50g organic rolled oats

50g pinhead oatmeal

50g chopped mixed nuts

1 onion, finely chopped

100g mushrooms, finely chopped

1 carrot, finely chopped

200g can red kidney beans, drained and chopped

50g vegetable suet

1 teaspoon yeast extract

1 teaspoon ground black pepper

2 tbs. chopped mixed fresh herbs

pinch of grated nutmeg

juice of 1 lime

1 tbs. whisky

seasoning

chopped fresh chives and parsley, to garnish

Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190C (375F). To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.

Serves 6.

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