A Haggis To Stomach…or a Burning Supper

“Puddin” it together in easy steps

This should all be done in a kilt to create an “inkling” of a highland fling. Make sure you have enough “dough” in your sporran. With rising food prices you don’t want to be caught “shortening” the party.

Having the following ingredients would be ideal:

1 sheep, bleat free Lots and lots of Gaelic 1 bagpipe (bag), with piper will help Plenty of whiskey, can’t leave the guests wanting 3 sticks celery, trim and diced 2 Spanish onions, chopped with no tears 3 table spoons of virgin olive oil 8 sprigs of thyme will help 8-heaped teaspoons of allspice, ground pepper and cloves Pinches of sea salt 500 grams of home range steak 500 grams of quality shoulder of lamb (mutton will do, no need to dress it up) 250 grams of chicken (“hen”) livers 1 kg of couch potatoes (“tatties”) 1 kg of Swedish turnips (“neeps”) 10 fresh bay leaves for hiding any offensive tastes 1.5 liters of stock(y) beef, a beguiling broth 500 grams of coarse oatmeal, to swear by 1 lemon and orange 2 tablespoons of Worcestershire sauce to tickle the tastes Begin by extracting from the sheep the following “intimmers” namely the heart, liver, lungs, kidneys and stomach. A good “jorum” or two of whiskey will help. Surgically remove any sinewy bits.

Halve the kidneys and rinse them, the sheep bits (“withoot” stomach) and livers in a bowl of cold water. Avail yourself of that whiskey if need be. Add the steak and lamb (or mutton) – the pieces of “mait”. Drain and then give it a whirl in the processor once or twice. Do not puree them.

In a big pan placed over medium heat add a good slug of virgin olive oil. When it begins to sizzle and pop add ground nutmeg, cloves, spices, salt, and pepper and a good dollop of Gaelic. Stir and set aside.

At this point add the “mait”, bay leaves and the stock. Cover pan with lid and leave to bubble away for around 3 hours, stirring now and then to make sure it doesn’t burn. Add a splash of ice if need be, to the whiskey that is.

This is a good time to warm up the bag. Notice how all other forms of life in the house vanish.

After 3 hours spoon the haggis mixture (“withoot” the bay leaves) into a bowl adding the chopped onions, thyme, and celery. Beat to a smooth consistency in the cleaned food processor.

Spread the oatmeal or “skirlie” on a baking tray and roast in the oven until golden.Stir into the haggis mixture then add the stock. Simmer with the lid off for 30 or 35 minuets.

Continue cooking until you have a nice thick consistency. Turn the heat off. Correct the seasoning to push it to the point of perfection. Stir in the remainder of the whiskey or open another bottle if need be. Add the gratings of lemon and orange with a dose of Worcestershire sauce.

Toss the mixture into the cleaned sheep’s stomach and a “jorum” of that whiskey into yours.

For the “Neeps” and “Tatties” fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Add chunks of the peeled swede and couch potatoes into the boiling water. Cook for 30 minuets. Drain and leave to steam dry for a minute, then “mashie”, following through with a pinch of white pepper and a knob of butter.

Put lid on and leave until you are ready to serve with the chanter and drones of the bag.

Open another bottle of whiskey and join the guests. Here’s “tae ye”. P.S. (after supper ??) There will be a lot of leftovers so place them in a Tupperware container for freezing. Add to next year’s “puddin”. Posted by Scriber at 8:09 AM No comments: Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest

Labels: Gastronomic