scottish foods, who's tried...

**madmacs** · 28th January 11, 03:54 PM

Originally Posted by Lime

re plain loaf: just pop it down twice and put loads of butter on it. Mmmmm might go have a slice now.

I had planned to make some over xmas, along with some coconut ice, ended up with merengues and eccles cakes though... oh well maybe sometime...

**Downunder Kilt** · 28th January 11, 04:07 PM

Whilst I enjoy a good haggis, I really love a Forfar Bridie. We have a british butcher, quite close by, who specialzies in meats and cheeses from Scotland, England and Wales.

**Mikilt** · 28th January 11, 06:21 PM

Had my first haggis this week at a Burns Supper!

I am hooked!

**piperdbh** · 28th January 11, 06:35 PM

I fixed neeps and tatties for Thanksgiving, and everybody really liked them.

**madmacs** · 28th January 11, 06:38 PM

Originally Posted by Downunder Kilt

Whilst I enjoy a good haggis, I really love a Forfar Bridie. We have a british butcher, quite close by, who specialzies in meats and cheeses from Scotland, England and Wales.

I tried explaining bacon to a butcher over here... he just didnt get it...

Did find that the spod in st charles supposedly has... along with pork pies... not sure i want proper bacon at $9 a lb though...

**Joshua** · 28th January 11, 07:09 PM

Originally Posted by madmacs

I tried explaining bacon to a butcher over here... he just didnt get it...

You could make your own "rashers" pretty easy. I eat "loin bacon" prepared this way a couple times a month.
http://thepauperedchef.com/2010/04/a...h-rashers.html

P.S. -> DIY'ing about 4lbs of "mostly" beef haggis tomorrow. Went to the grocer tonight and they had beef heart and liver, and some lamb "stew meat" which will get thrown in for taste (it's the recipe I personally like the most when working with beef liver and heart). Got natural and collagen "bologna" casings (I'll test on the collagen casings before using the more expensive and troublesome natural ones). This time tomorrow... God willing, I'll be eating it.

**madmacs** · 28th January 11, 08:05 PM

Well now i can take that down to the meat market and ask them to cut it for me...

I have to admit that haggis isnt a favourite of mine... dont mind most offal, but liver just doesnt work for me

**MacGuffin** · 28th January 11, 08:52 PM

I've tried Irn Bru and I really like it (reminds me of Big Red soda). Kinda taste like fruity bubblegum.

**BEEDEE** · 29th January 11, 07:36 AM

If butteries are baps, then I've eaten everyone, except tunnocks caramel wafers.

And BTW, baps are one of my "goto" bread roll recipes when I back rolls.

Brian

**Joshua** · 29th January 11, 12:12 PM

It almost deserves it's own thread (although I was thinking of a recipe thread in DIY - but then didn't because it's not something you wear).

Here's the result of my first cased haggis.

Warm, reekin', rich!

recipe is simple...
1lbs heart
1/2lbs liver
1lbs mince
1/2lbs suet
1.5 cup oats
1 large onion
16oz broth (I used oxtail broth for the gelatin) + 1 cup water + 1 tsp salt
1 tsp fresh grated nutmeg
1 tsp fresh cracked black pepper
1/2 tsp smoked paprika
1/2 tsp cayenne
1 tsp fresh ground dry rosemary
1 tsp salt

soak/prep your casing of choice (in the US you pretty much have collagen bologona casings (as shown) or beef bung.
toast oats for 10min in an oven heated to 350*
boil heart and liver for 30min with the broth, water, and 1tsp salt
grind the cold suet first, followed by the heart and liver, go ahead and run the onions through the grinder too, add broth until the mixture is a "goop" then add the oats and spices. Mix it well (I used a dough hook in the mixer), and pack it into your casing, leaving about 2/3rds volume "loose" so the end product doesn't pop during the boil.

Gentle boil for 1 1/2 hours.

Eat.