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.
POTTED HOUGH DELICIOUS STARTER FOR A HAGGIS SUPPER
This is from my Grandmothers hand written recipe book. Have not made this yet but do remember eating it and it was good! Hough is an old Scottish word for shank of beef but is used up here now for ham as well.
Provided by lindseylcw
Categories Lunch/Snacks
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- place the meat and bone in a large pan and add enough cold water to just cover.
- tie the bay leaf and spices in a piece of muslin and add to the pot.
- bring to the boil, skim and simmer for 3-4 hours.
- drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
- place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
- pour the mixture into moulds or small bowls and leave to cool.
- Chill and serve with oatcakes and a good strong mustard or piccalilly.
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
BAKED HAGGIS
Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 1h
Number Of Ingredients 1
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 6 grams protein, Sodium 1.1 milligram of sodium
THE FRUGAL GOURMET'S HAGGIS
This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag
Provided by Lennie
Categories Beef Organ Meats
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place the beef heart in a 4-quart covered pot and just cover with cold water.
- Simmer, covered, for 70 minutes.
- Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
- Remove the contents of the pot and cool.
- Reserve 1 cup of the liquid.
- Grind everything coarsely.
- In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
- Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
- Drain them and rinse very well, inside and out.
- Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
- Two will have to be tied on just one end, but the third piece will be tied on both ends.
- Prick the Haggis all over with corn holders or a sharp fork.
- Place in a steamer and steam for 80 minutes.
- Serve, sliced, with beef or lamb gravy.
- Don't forget the bagpipes!
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