The Frugal Gourmets Haggis Recipes

THE FRUGAL GOURMET'S HAGGIS

Steps:

• Place the beef heart in a 4-quart covered pot and just cover with cold water.
• Simmer, covered, for 70 minutes.
• Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
• Remove the contents of the pot and cool.
• Reserve 1 cup of the liquid.
• Grind everything coarsely.
• In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
• Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
• Drain them and rinse very well, inside and out.
• Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
• Two will have to be tied on just one end, but the third piece will be tied on both ends.
• Prick the Haggis all over with corn holders or a sharp fork.
• Place in a steamer and steam for 80 minutes.
• Serve, sliced, with beef or lamb gravy.
• Don't forget the bagpipes!

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.

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.

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.