Haggis Colorado Usa Version Recipes

SIMPLIFIED HAGGIS

Steps:

• Preheat the oven to 350F/175C.
• Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
• Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
• Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
• Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
• Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
• Cover the dish and put in the oven for 30mins.
• Remove the lid and cook another 10 mins.
• Serve with mashed potatoes and mashed rutabaga/swede.
• Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.

HAGGIS

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.

HAGGIS, COLORADO, USA VERSION

Steps:

• Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
• Chop the onions and add all the herbs and oats, mix well.
• Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
• Mix the meat with the rest of the ingredients.
• Divide the mixture between the Reynolds oven bags.
• Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
• Boil the bags of Haggis for a further 1 hour.
• Serve with bashed neeps and tatties.
• This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
• Yields approx 75 lbs cooked.

BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE

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.

NORTH AMERICAN HAGGIS

Steps:

• Heat oven to 350 degrees.
• Grease an 8 1/2 x 4 1/2 inch loaf pan.
• In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
• Add the remaining half of the lamb and the oats, process until well combined.
• Spoon lamb mixture into greased pan, pat surface to level.
• Bake 45 to55 minutes or until centre feels firm when gently pressed.
• Cool 5 minutes in pan, unmold onto platter, slice and serve.

HAGGIS

Steps:

• In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
• Boil the liver (or other organ meat) in this mixture for five minutes.
• Drain and put aside to cool.
• Cut the scrapple (chilled) into thick slabs.
• Boil scrapple in broth for two minutes.
• Drain and put aside.
• Do not discard the remaining broth mixture.
• Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
• Grind the liver or organ meat (I recommend using the same method as for the suet, above).
• Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
• Using your hands, mix thoroughly.
• The objective is to produce a mixture that is thoroughly moist but not wet.
• If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
• If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
• Cut the sausage casing into 12-inch strips.
• Stuff the haggis mixture into each strip of sausage casing.
• It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
• This is absolutely necessary to allow the oats room to swell during the cooking process.
• Leave the ends of the casings open- do not tie or otherwise close them.
• Place the haggises in a steamer and cover and steam them for three hours.
• If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
• Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
• I suggest only filling the pan about 2/3 full.
• If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
• Steam the mixture for three hours.
• Repeat the cooking process with any remaining mixture.
• In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
• The cooked haggis may be refrigerated or frozen.
• I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
• I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.