How do i cook HAGGIS?!

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How to cook Haggis

Step-by-Step Cooking Instructions:

The haggis is already cooked and just needs some careful re-heating until it is piping hot. It may seem obvious, but it is essential to defrost before cooking if the haggis hasn’t been bought fresh.

Pan method
1. Bring a pan of water to the boil.
2. Place the haggis in the pan and turn the heat down immediately. The water should only simmer, not boil as this may burst the case…resulting in a culinary disaster and a ‘murdert haggis’. Some haggis come in a ‘cook-in bag’ to avoid this problem – otherwise wrapping it in foil would help to protect the contents. The length of time it should be gently poached depends on the size of your haggis. As a guide, a 1kg haggis takes around 75 mins.

Oven
1. Remove outer plastic bag and wrap in aluminium foil.
2. Place in a casserole dish with a little water and cook in a pre-heated oven at 180 degrees C (Gas Mark 6) for around an hour, depending on the size of your haggis. To be on the safe side, test with a cooking thermometer to a minimum of 63 degrees Centigrade.

Microwave
1. Remove outer bag and skin.
2. Cut into evenly-sized slices and heat on medium for around eight minutes – or as instructed on the haggis.
3. Halfway through cooking, mash with a fork to ensure an even temperature throughout.

Neeps

1. Peel and quarter the turnip and boil for 25 mins or until soft.
2. Drain and mash with a little butter. Add a teaspoon of caster sugar and season to taste with salt and pepper.

Tatties
1. Peel and quarter the potatoes and boil for 20 mins or until soft.
2. Drain and mash with a little butter and milk to get a smooth, creamy consistency. Season to taste with salt and pepper.
GH************************************…

Steam the Haggis, in pan with a metal steamer trivet, I like to slice it and fry it like a sausage patty from Scotland, I am a former chef from Canada, I have made it several times from scratch (I used a beef intestine for the lambs stomach) in the years I was chef for a major Canadian Hotel chain, when I worked for them years ago.

I also had it in a very unique way in Glasgow, back in the 1980's on a trip to the UK, I was out with some chef mates, we were coming home from the pubs, I got it battered and deep fried in a chippy shop, smothered in curry sauce, and this was at 3 am, as the Haggis cooked a gentle warming is best the steam is as gentle a way to do it, a bit of water, a bay leave, a bit of onion and a few cloves in the water make it nice this way.

a huge amount of haggis sold (especially in supermarkets) are already cooked
so they need to be re-heated thoroughly

normally a haggis is boiled
submerged in water

however, the very best way to cook a haggis
is to slice it, up to an inch thick
and fry it in a little oil
fry slowly over a low heat, until each side is crispy & brown, and has a slight crunch to the outside

i assume you are good with the neeps & tatties?

A twist on haggis is once it is boiled, pan it in a little duck fat, and brown it off in the oven. It looks beautiful and adds some richness of flavor.

Haggis is traditionally boiled whole.

ew.don't bother!!

its gross!:)x