Where can get a mean haggis recipe?!
Answers:
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
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!.Www@FoodAQ@Com
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
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!.Www@FoodAQ@Com
Haggis!.
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results!.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
1!. Wash the lungs, heart and liver (if using)!. Place in large pan of cold water with the meat trimmings and bring to the boil!. Cook for about 2 hours!.
2!. When cooked, strain off the stock and set the stock aside!.
3!. Mince the lungs, heart and trimmings!.
4!. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning!. Mix well and add enough stock to moisten the mixture!. It should have a soft crumbly consistency!.
5!. Spoon the mixture into the sheep's stomach, so it's just over half full!. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking!.
6!. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid!. Keep adding more water to keep it covered!.
7!. To serve, cut open the haggis and spoon out the filling!. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)!.Www@FoodAQ@Com
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results!.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
1!. Wash the lungs, heart and liver (if using)!. Place in large pan of cold water with the meat trimmings and bring to the boil!. Cook for about 2 hours!.
2!. When cooked, strain off the stock and set the stock aside!.
3!. Mince the lungs, heart and trimmings!.
4!. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning!. Mix well and add enough stock to moisten the mixture!. It should have a soft crumbly consistency!.
5!. Spoon the mixture into the sheep's stomach, so it's just over half full!. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking!.
6!. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid!. Keep adding more water to keep it covered!.
7!. To serve, cut open the haggis and spoon out the filling!. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)!.Www@FoodAQ@Com
Haggis:
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
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!.Www@FoodAQ@Com
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
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!.Www@FoodAQ@Com
epicuriousWww@FoodAQ@Com