NORTH AMERICAN HAGGIS
I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.
Provided by Derf2440
Categories Beef Organ Meats
Time 1h15m
Yield 1 haggis in a pan
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease an 8 1/2 x 4 1/2 inch loaf pan.
- In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
- Add the remaining half of the lamb and the oats, process until well combined.
- Spoon lamb mixture into greased pan, pat surface to level.
- Bake 45 to55 minutes or until centre feels firm when gently pressed.
- Cool 5 minutes in pan, unmold onto platter, slice and serve.
HAGGIS
Traditional Scottish haggis contains lung (which is commercially banned in the US) and is boiled in a sheep's stomach lining (which can be hard to come by and tricky to work with). As such, this version omits the lung and stomach lining steps but still retains much of the authentic flavors in the final product. Any good butcher should be able to source the heart, tongue, liver and suet without too much trouble.
Provided by Food Network
Categories appetizer
Time 4h
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
- Peel the onions and dice into 1-inch chunks.
- Separate the suet from the sinew and finely chop the fat, discarding the sinew.
- Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
- Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
- Grind the mixture using a hand grinder or electric mixer attachment.
- For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
- Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
- Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
- Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
- Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
- To serve: For a traditional haggis supper, serve with "neeps" (turnips), "tatties" (potatoes) and a generous neat single-malt whiskey.
- For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
HAGGIS, COLORADO, USA VERSION
I have developed this recipe from 18 yrs of making the Celtic Comestible for Burns Suppers, Scottish Games and the like here in Colorado, USA. Certain well-known ingredients such as lungs and sheep stomachs are not prepared for human consumption here, but for presentation purposes, cows stomach, or tripe, is available and looks just the thing!!
Provided by IANWATT65
Categories Healthy
Time 8h
Yield 75 pounds, 600 serving(s)
Number Of Ingredients 13
Steps:
- Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
- Chop the onions and add all the herbs and oats, mix well.
- Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
- Mix the meat with the rest of the ingredients.
- Divide the mixture between the Reynolds oven bags.
- Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
- Boil the bags of Haggis for a further 1 hour.
- Serve with bashed neeps and tatties.
- This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
- Yields approx 75 lbs cooked.
Nutrition Facts : Calories 80, Fat 2.1, SaturatedFat 0.7, Cholesterol 95.8, Sodium 36.9, Carbohydrate 7.6, Fiber 1.2, Sugar 1, Protein 7.5
VEGETARIAN HAGGIS
A great vegetarain version of scottish haggis. Good hot and cold: try a 'Bagpipe bun' creating a sandwich with any left-overs, piccallilli and salad in a bun'. Adapted from the vegan-cookbook website.
Provided by David GM
Categories Vegan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
- Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
- Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
- Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
- Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
- Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
- When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.
Nutrition Facts : Calories 643, Fat 29.4, SaturatedFat 6.6, Cholesterol 15.3, Sodium 487, Carbohydrate 81.5, Fiber 14.7, Sugar 11.2, Protein 16.7
HAGGIS
"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the "true" ingredients of a Scottish haggis recipe are officially considered "unfit for human consumption" by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking "real" haggis.
Provided by Millereg
Categories Breakfast
Time 4h
Yield 3 pounds, 8 serving(s)
Number Of Ingredients 22
Steps:
- In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
- Boil the liver (or other organ meat) in this mixture for five minutes.
- Drain and put aside to cool.
- Cut the scrapple (chilled) into thick slabs.
- Boil scrapple in broth for two minutes.
- Drain and put aside.
- Do not discard the remaining broth mixture.
- Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
- Grind the liver or organ meat (I recommend using the same method as for the suet, above).
- Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
- Using your hands, mix thoroughly.
- The objective is to produce a mixture that is thoroughly moist but not wet.
- If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
- If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
- Cut the sausage casing into 12-inch strips.
- Stuff the haggis mixture into each strip of sausage casing.
- It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
- This is absolutely necessary to allow the oats room to swell during the cooking process.
- Leave the ends of the casings open- do not tie or otherwise close them.
- Place the haggises in a steamer and cover and steam them for three hours.
- If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
- Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
- I suggest only filling the pan about 2/3 full.
- If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
- Steam the mixture for three hours.
- Repeat the cooking process with any remaining mixture.
- In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
- The cooked haggis may be refrigerated or frozen.
- I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
- I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
Nutrition Facts : Calories 473.7, Fat 32.1, SaturatedFat 15.3, Cholesterol 77.6, Sodium 456.4, Carbohydrate 30.6, Fiber 4.8, Sugar 2.5, Protein 15.9
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