How do I prepare canned Haggis?

[Kilted KT]

It was my good fortune to run into the folks from the Caledonian Kitchen whilst I was at the games here in Tulsa. Of course, I bought a an of been haggis and two of the lamb ( they cut me a deal b/c it was raining english and frenchmen outside).

So, now that I have said canned haggis, how on earth do I prepare it so I don't scare the dog away, have the fire department and coroner's office called on me, and disolve my cookpot?

[Mike1]

As you are opening the can, determine the warming method of your choice. A skillet on medium-low heat, popping it into the oven for a while, etc. You just need to warm it up, so it's not rocket science. Then again, you might want to eat it straight from the can.

Of course, you are already steaming or boiling up the neeps and tatties to serve with it, right? And do not fall into the trap of thinking that turnips are the acceptable substitute for neeps. Think rutabega. Once you get them fork tender, serve them as is, or bash them with sinful amounts of butter, salt and pepper.

Or scramble a couple eggs and serve them on toast with a generous serving of the haggis over the top.

[auld argonian]

When it comes to the rutabaga try that thing of mashing them with butter or margerine...I usually skip the salt and pepper. I do this during the holidays and people are amazed at how good it is and swear that they have never liked rutabaga before but this changes their minds. Try cutting a little sliver of rutabaga and nibble on it raw...they're suprisingly sweet.

I haven't had the pleasure of dealing with any haggis, let alone the canned, but a couple of threads here have tempted me. Pour1Malt's thread showing his Scottish breakfast with haggis in place of sausage patties looked tasty as did Freelander Sporrano's shot from his Burns Dinner. You might loo9k them up for inspiration.

Best

AA

[Colin]

As you are opening the can, determine the warming method of your choice. A skillet on medium-low heat, popping it into the oven for a while, etc. You just need to warm it up, so it's not rocket science. Then again, you might want to eat it straight from the can.

Of course, you are already steaming or boiling up the neeps and tatties to serve with it, right? And do not fall into the trap of thinking that turnips are the acceptable substitute for neeps. Think rutabega. Once you get them fork tender, serve them as is, or bash them with sinful amounts of butter, salt and pepper.

Or scramble a couple eggs and serve them on toast with a generous serving of the haggis over the top.

When you are boiling the neeps, make sure you add a few carrots in the mix. Biol 'em up than mash 'em. Do the tatties (potatoes) seperately.

When serving the meal, have the neeps on one side of the plate, the tatties on the other, and the haggis (the inside meat, not the outter wrapping) in the middle.

Enjoy. I you feel the need, make sure to address the haggis (good practise for Robbie Burns' day) http://www.rabbie-burns.com/thepoems/address.htm

[turpin]

make sure to address the haggis

And don't forget the stamp. If you do, it won't be proprly delivered and may return.

[Kilted KT]

Or scramble a couple eggs and serve them on toast with a generous serving of the haggis over the top.

As I've no idea what neeps and tatties are, the eggs sounds great...

[The Supreme Canuck]

Neeps: I always thought they were turnips, but are apparently rutabaga.
Tatties: Potatoes.

[Pour1Malt]

aye neeps are turnips arr tumshie here...

but in north 'merica ya ca' them rutabaga...


an ai think ta ca' tatties- taters... :rolleyes:

KT- ya may want tae whip oop some whisky cream sauce tae gae along wi' yur tinned haggis...

ai posted a recipe oan this threid--

http://www.xmarksthescot.com/forum/s...ghlight=haggis

[Mechamaniac]

Leave it in the can! :rolleyes:

I brought home a can o' haggis from Scotland years ago, and it was fantastic. Recently, I bought a can o' haggis from a local specialty shop and it tasted like the **** end of a highland cow, nasty!

Best haggis I ever had was in Scotland (shocker) at a pub on the Royal Mile in Edinburgh. I know it was the canned variety, but it was great, and the tatties and neeps were literally SWIMMING in butter. Butter make Homer droool.....