a wee tip oan cooking a haggis... arr Haggii!

Quote Originally Posted by Pour1Malt View Post
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!