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.
VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
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.
MOCK HAGGIS
Make and share this Mock Haggis recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scottish
Time 3h15m
Yield 1 haggis
Number Of Ingredients 10
Steps:
- Boil the liver in water for 5 minutes.
- Toast the oatmeal in a frying pan until it turns a light golden colour.
- Peel and chop the onions and mince the liver.
- Mix ingredients together and add some of the water in which the liver has been boiled.
- Add seasonings.
- Mixture should be thoroughly moist but not wet.
- Place ingredients into top of a large double boiler, and place over boiling water.
- Cover and steam for 3 hours.
- Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).
Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5
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