|A Traditional Haggis with Neeps and Tatties & a Wee Dram!|
|Robert Burns - Celebrating the poets birthday made the Haggis world famous!|
|That's me (the chef) where I was asked to assist with a Burn's Supper |
put on by the members of the local Ulster-Scots community. It was an honour to be asked
and a sign of the changes being achieved in Irish historical relationships.
500g minced lamb
500g minced beef
125g suet (beef or vegetable)
500g beef liver
100g of porridge oats
300ml of meat stock (strain this from the boiled beef and lamb)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
a few twists of sea salt
a few twists of ground black pepper
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain away the liquid and then chop the liver with the onion, in a blender or on a board, as finely as you can.
3. Cover the lamb & beef mince with water and bring to the boil in a large pot. Cook out for approximately 30 minutes. Keep 300ml stock from this cooked meat.
4. Give the porridge oats a rough chop and toast them on a hot pan or under a grill, shaking occasionally to make sure they don't burn.
5. Now mix all the ingredients together with the stock and transfer the mix to a well greased casserole dish. Cover and seal with a layer of tin-foil.
6. Place in a bain marie (a water bath) using a pan large enough to accommodate the dish and add boiled water around it, to come ¾ of the way up the dish. Check this from time to time and top up the water level. Cook for about 2½ hours.
|Invite your friends around and make your own home-made Haggis for a Burns' Night Supper!|
2 tsp wholegrain mustard
1 tbls Dijon mustard
2 tsp Irish whiskey
ground white pepper
3 tbls chopped scallions
Spoon out the Haggis, accompanied with mashed turnips and potatoes and drizzle with the whiskey sauce. I like to stack the Haggis, using a serving ring for presentation and drizzle the sauce around it. If you have to heat it up again, do so in a microwave on full power and make sure it's piping hot!
|Oh! And here is my photo-shopped version of what a Haggis animal may look like!|