Haggis1

Recipe of the month :

February 2007

Haggis

According to the Scots the Haggis (which is a traditional recipe basically made of the meat from the sheep) is the aphrodisiac of the 21st Century. Just like oysters, caviar and ginger, the sheep's stomach would have an erotic effect.

Scots use everything of the sheep. The offal along with oatmeal, onions and spice are cooked in the sheep's stomach to make the Haggis. The wool is used for kilts and pullovers etc.

We perform at Scottish activities, that can start off with a Haggis Ceremony, the Haggis being piped in and then followed by pipes & drums and Highland Dance.

Ingredients

The stomach bag and pluck (heart, liver and lights) of a sheep, 2 onions peeled, 12 oz pinhead oatmeal (2 cups), 8 oz shredded suet (1 2/3 cups), salt and pepper, a trussing needle and fine string.

Haggis recipe

Thoroughly wash the stomach bag in cold water. Turn it inside out and scald it, then scrape the surface with a knife. Soak it in cold salted water overnight. Next day remove the bag from the water and leave it on one side while preparing the filling.

Wash the pluck. Put it into a pan, with the windpipe hanging over the side into a bowl to let out any impurities. Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to the boil. Skim the surface, ten simmer for 1,5 to 2 hours. meanwhile parboil the onions, drain, reserving the liquid, and chop them roughly. Also toast the pinhead oatmeal until golden brown.

Drain the pluck when ready and cut away the windpipe and any excess gristle. Mince half the liver with all the heart and lights, then stir in the shredded suet, the toasted oatmeal and the onions. Season well with salt and pepper. Moisten with as much of the onion or pluck water as necessary to make the mixture soft.

With the rough surface of the bag outside fill it just over half full - the oatmeal will swell during cooking - and sew the ends together with the trussingneedle and fine string. Prick the bag in places with the needle. Place the haggis on an enamel plate and put it into a pan of boiling water. Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered.

Serve with the traditional accompaniment of Tatties-an'-Neeps - mashed potatoes and mashed turnips.

Revised: maart 11, 2007