Recipe swapping

[cookingkilted]

I have noticed a lack of recipes on this forum. We are supposed to talk about food in the pub section are we not? I propose that we start sharing some of our favorite dishes as well with recipes as well as any questions one might have about cooking techniques. That way I feel I am doing my name justice on this forum haha.

[CDNSushi]

Being a chef, can you give us a recipe for molecular deconstructed haggis, cooked sous-vide?

[cookingkilted]

Actually yes I can but the question is do you have the equipment to do it? And also why would you want it deconstructed the best thing about a haggis is the meld of all the flavors of the different "meats" and seasonings slowly cooked.

[marypenny]

Meats? Ha. Parts! I looked at the ingredient list...chuckle.

[cookingkilted]

That's why it was in quotations lol.

[bwat]

Meats? Ha. Parts! I looked at the ingredient list...chuckle.

That's why it was in quotations lol.

Hmmm people in America making fun of haggis......

Haggis is really nice and eaten quite often in Scotland not just on Burn's night - there can't be a chippie in the land that doesn't do a haggis supper. I'm not offended by what you write but at the same time I really can't see the humour.

[Pleater]

Is the onion pudding the suet pastry one?
4oz flour 2oz suet, mix together and add water to make a stiff paste, roll out into a rectangle about 1/4 inch thick and cover with 1/2 lb of finely chopped onion which has been fried for a few minutes in butter. Do not brown, just cook gently until golden. Roll up the pastry like a swiss roll and press the ends together, wrap in greaseproof paper with the ends folded up and steam for 1 and 1/2 hours over the boiled beef.

Anne the Pleater

[Stitchwiz]

WOW!
That sounds like it's very similar - it's been almost 50 years since I heard my Grandma and mom talking about it as it was being made - I can remember the smell of the onions cooking on the stove. I think she used parchment paper - have lots, use it all the time for sewing/crafting.

I'll give it try Friday (working away from home tomorrow).

Thank you, Anne!

[cookingkilted]

That sounds good, I was thinking more of a custard style pudding. With egg yolks and cream with a sauted onion mixed in.

[Laird_M]

It would seem that someone has 'borrowed' my Yorksire cookbook so I won't be able to provide a recipe...