|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) last year, 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 meat)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
ground black pepper
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain & cool 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 40 minutes and cool. Keep 300ml stock from this cooked meat.
4. Give the porridge oats a rough chop and toast them in a hot pan or under a grill, shaking occasionally to make sure they don't burn.
5. Mix all the ingredients together with the stock and transfer to a well greased casserole dish and cover 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 and serve immediately. I like to stack mine up for presentation.
|A modern version of the traditional Haggis - simple food but tasty!|
2 tsp wholegrain mustard
1 tbls Dijon mustard
2 tsp Irish whiskey
ground white pepper
3 tbls chopped scallions
Oh! And here is my Photo-shopped version
of what a Haggis animal (if there were such a thing) may look like!
|A real-live Haggis spotted, browsing, on Ben Nevis! (He!He!)|