making a haggis

[Alan H]

twa weel cooked Haggii Ferintosh!

OCH, mine are about 1/3rd that size! those look *great*!

All right, lessons learned....

1. split the load into two smaller haggi so that the tube isn't strained in my kettle and the strain doesn't cause it to break. The "unbroken' one was a lot more tasty that the stuff I sieved out of the water, or the stuff I got out of the innards of the one that broke.

2. chop up the liver a lot finer. I chopped it into a lot of 1/4 inch cubes this time and they should be even smaller.

3. a bit more suet. I tried to keep the fat to a minimum, but then it doesn't hold together as well. I won't douse the next one in pounds of it, but will use a bit more than what I grated in there, this time.

4. MORE WHISKY!!

5. more salt, in fact, more spices, generally. These were a bit on the bland side. Hmmm...P1M and Emma put fruit in theirs. Hmmmm.... that's a thought.

however, it all got eaten! I made an announcement to the crowd, generally, that there was haggis available to taste, what it is and why I had made it. I think about a dozen folks who aren't X-Markers came 'round for a forkful or two.

ok, now I see that P1M's recipes calls for BAKING the haggis. Most of the online recipes I've come across call for boiling it. I hate boiling stuff like this, it just yanks all the taste out of it, and these were rather bland. hmmmm..... gonna have to look into this.

[auld argonian]

I remember seeing Jacques Pepin on TV once and he was describing the physical changes that occur when things are cooked different ways...it was pretty remarkable.

Suprised, though, that no one over here in the 'States hasn't figured out a way to either toss the things on the grill or knock one up in one of those turkey deep-fryers.

WARNING!!!! As I think of it, a haggis would probably EXPLODE if you tried to cook it in a freestanding deep-fryer!!!! IT WAS A JOKE!!!! DON'T TRY IT!!!

Best

AA

[Frank McGrath]

I remember seeing Jacques Pepin on TV once and he was describing the physical changes that occur when things are cooked different ways...it was pretty remarkable.

Suprised, though, that no one over here in the 'States hasn't figured out a way to either toss the things on the grill or knock one up in one of those turkey deep-fryers.

WARNING!!!! As I think of it, a haggis would probably EXPLODE if you tried to cook it in a freestanding deep-fryer!!!! IT WAS A JOKE!!!! DON'T TRY IT!!!


AA

I love my deep fat fryer. Several turkeys have been sacrificed to the peanut oil. But whatever you fry, Must be dry. Water or other liquids are the bane to the fry pot. Be Careful. the recipe for Haggis sounds like there is too much fluid to be deep fried. But.....can the recipe be modified?