Potted Hough Delicious Starter For A Haggis Supper Recipes

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

Steps:

• For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
• Peel the onions and dice into 1-inch chunks.
• Separate the suet from the sinew and finely chop the fat, discarding the sinew.
• Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
• Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
• Grind the mixture using a hand grinder or electric mixer attachment.
• For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
• Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
• Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
• Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
• Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
• To serve: For a traditional haggis supper, serve with "neeps" (turnips), "tatties" (potatoes) and a generous neat single-malt whiskey.
• For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.

MOCK HAGGIS

Steps:

• Boil the liver in water for 5 minutes.
• Toast the oatmeal in a frying pan until it turns a light golden colour.
• Peel and chop the onions and mince the liver.
• Mix ingredients together and add some of the water in which the liver has been boiled.
• Add seasonings.
• Mixture should be thoroughly moist but not wet.
• Place ingredients into top of a large double boiler, and place over boiling water.
• Cover and steam for 3 hours.
• Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).

HAGGIS POTATO CAKES

Steps:

• Boil the potatoes in a pan of salted water for 10-12 mins. Drain and leave to steam-dry, then mash until smooth. Season to taste.
• Meanwhile, cook the haggis following pack instructions. Tip into a bowl and break into chunks with a fork, then fold through the mash with three quarters of the spring onion and leave to cool. Form into four potato cakes using your hands.
• Put the breadcrumbs in a food processor and blitz until fine. Tip onto a plate, then coat the cakes in the crumbs. Chill for 15 mins.
• Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato cakes for 5-6 mins on both sides, or until golden.
• Heat a large pan of water until just boiling. Crack one of the eggs into a small bowl. Swirl the water to create a whirlpool, then gently tip the egg into the centre of the pan. Cook for 2-3 mins until poached to your liking, then repeat with the remaining eggs.
• Serve the cakes topped with the eggs and remaining spring onions.

HAGGIS, NEEPS & TATTIES

Steps:

• Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
• Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
• Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

BAKED HAGGIS

Steps:

• Preheat the oven to fan 180C/conventional 200C/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 hour.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.