Haggis Pakora Recipes

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HAGGIS PAKORA



Haggis Pakora image

East meets West, in a delicious combination of a Scottish traditional dish given an Indian 'twist'.

Provided by philipallan

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First, make the dip. Mix all the Chilli sauce dip ingredients in a small saucepan, bring to simmer, stirring until the cube has dissolved. Pour into individual serving bowls, and set aside to cool.
  • Boil the haggis in its 'skin' according to the recommendations on the packaging (normally around 30-40 minutes although there are now 1 minute haggises for the microwave! Open the haggis, scoop out all the 'meat' and discard the skin. Break up the meat with a fork.
  • Mix dry ingredients (chilli powder,cumin, salt) through the flour then add the yoghurt and lemon juice and mix into a thick batter.
  • Heat the oil in a pan or deep fat fryer.
  • Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
  • Serve immediately with a dipping sauce.

HAGGIS



Haggis image

Provided by Alton Brown

Categories     main-dish

Time 5h42m

Yield Depends on how much you throw

Number Of Ingredients 10

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

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.

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