Baked Haggis Recipes
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.
BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE
First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme.
Provided by French Tart
Categories Sauces
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- CUMBERLAND WHISKY SAUCE:.
- In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
- Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
- Add the redcurrant jelly, salt, and cayenne, and stir well.
- Cook until thickened, about 2 to 3 minutes.
- Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
- HAGGIS:.
- Preheat the oven to 200C/400F/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 and a half hours.
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.
Nutrition Facts : Calories 253.1, Fat 0.1, Sodium 114, Carbohydrate 41.9, Fiber 0.8, Sugar 30.5, Protein 0.3
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