If You Wear a Kilt, You Gotta' Have Haggis!

[McGurk]

Other than Burns night, anyone eat Haggis?

I do, though I've never actualy had it on burns night. My favorite is with boiled tatties and neaps.

However, I most usualy eat it battered and deepfried with chips from the local chippy. Haggis n chips is common faer around here.

[Coinneach]

I don't think I've told this story yet...but over the Christmas holidays, our little community south of Savannah had it's annual "covered dish" dinner. I wore my Black Watch SWK with a red shirt, keeping the holiday colors in mind. About 10 minutes after I arrived, an elderly (to me) woman came up to me and said, "I'd like to ask you a question."

I thought to myself, no...she's not going to ask "the question" at a holdiay gathering in front of lots of people, including my family.

She continued, "do you REALLY eat haggis?"

Quite relieved, I answered honestly, "I have it on good authority that many people do!"

[berserkbishop]

Being very close to Fallbrook California, (The self named Avocado Capital of the World) and a participant in their Avocado Festival every year, I think we should strat a new trend. We could just stuff a pigs bladder full of the green quac stuff and we would be happy...... and of course the chips to dip into it!!!

By the way, you really need to try deep fried avocados sometime.

hmm. Deep fried avocados, that sounds tasty. sorry for hijacking the haggis thread with guac.

BACK TO THE HAGGIS!!!!

[McGurk]

Well, after reading this thread I couldnt stop myself, so at lunch time I headed for the chippy and got a haggis and chips (chips in the UK mean, steak fries in the US)

I know that around this time of year, it is customary pipe the haggis in and to to adress the haggis with the words written by Burns, but forgive me, I did neither. Much as I would have like to visit a burns supper this year, I didnt think poetry would be apreciated by a creature that had recently been ground up and stuffed into its own stomach.

However, It was filling and tasty and left me wishing I had more!

[scoutniagara]

Opies on the "Mountain" in Hamilton, Ontario makes a delicious haggis and supplies the Niagara Peninsula and beyond, all year.

[Pour1Malt]

'merica has nay real haggis... it is against the USDA rules...

the 'Oatmeal Savage' (in Oregon) makes a guid substitute.... but ai found it a bit heavy oan the 'liverish' meat and no enough oatmeal ar spice... so ai always opened his oop and stuffed in maire oatmeal an spices when ai made it....

if it tasted like liverwurst it wasnae made richt.... if it tastes bland- it wasnae made richt!

REAL Haggis is terrific stuff... it is very spicy...very oaty... wunnerfool!

ai cook slices o it every mornin' for breakfast at Ferintosh an eat it a couple times a week mysel....

the tinned stuff ai'm afeart o' an have no tried it....

oor butcher has won many awards fair his haggii (an other meats)

ai hav a amazin'ly tasty recipe fair cooking a 'hale haggii... (w/ prunes and apricots and lots o whisky ....) which ai cook fair Burns Suppers.... everyin (an ai mean everyyin) who has tried it has luv'd it!

[Pour1Malt]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

[Pour1Malt]

some haggii ai'v had has been maire like pate or liverwurst... no enough oatmeal...

if you buy yin like this- dae yursel a BIG favour-

make some Skirlie to go along with it...

here is my recipe....

Skirlie Ferintosh…

Serves 4-6

2 large onions, roughly chopped
85g (6 tablespoons) drippings or butter
200g (1 cup) medium oatmeal
finely grated zest of 2 lemons
juice of 1 lemon
10ml (2 teaspoons) chopped fresh thyme
2 shakes of Tabasco
5 ml (1 teaspoon) nutmeg
pinch salt
lots of black pepper

1. Melt fat in frying pan, add onion and cook till browned.
2. Stir in oatmeal. Then add lemon zest, thyme, nutmeg, Tabasco. Continue to cook and stir for about 7-10 minutes. Serve hot. Can be kept warm in oven for up to an hour.

[Pour1Malt]

the traditional way of cooking haggis is boilin' 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!

[Pour1Malt]

here is yin oi' my sauces...

Whisky Cream Sauce

1 beef stock cube
1/2 cup peated malt whisky (Laphroaig, Lagavulin, Ardbeg, Caol Ila)
2 oz butter
1/2 cup double cream
ground pepper

boil whisky over low heat for a couple minutes (you do not want the alcohol- use high heat and boil it off)

at the same time melt the butter in a hot skillet (the skillet, you just browned the meat in, works best)

add whisky and 1 beef cube to butter, stir well and scrape meat juices from skillet, then add cream, stir and scrape more, give a good few grinds of pepper, heat until sauce just starts to boil- then remove from heat and serve...