Simplified Haggis Recipes

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.

HAGGIS, NEEPS & TATTIES

Steps:

• Peel and quarter the potatoes and turnips or swedes.
• Place the haggis in a large pan of boiling water and cook according to the packet instructions.
• Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
• Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
• Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
• Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.

ULTIMATE VEGAN HAGGIS

Steps:

• Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
• Add in the finely diced mushrooms and cook for another 3-4 minutes.
• Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
• Preheat the oven to 180°C (360°F).
• To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
• After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
• Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
• Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

HAGGIS BAUBLES

Steps:

• Cook the haggis first according to manufactures instructions, open and set aside
• Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
• Mix the haggis with the vegetable mash
• Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
• Make small balls about the size of a walnut from your haggis/veg mixture. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
• Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
• serve on sticks with dip of choice

SIMPLIFIED HAGGIS

Steps:

• Preheat the oven to 350F/175C.
• Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
• Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
• Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
• Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
• Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
• Cover the dish and put in the oven for 30mins.
• Remove the lid and cook another 10 mins.
• Serve with mashed potatoes and mashed rutabaga/swede.
• Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.

TRADITIONAL SCOTTISH RECIPES - HAGGIS

Steps:

• Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool. Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin. Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whiskey over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.

HAGGIS

Steps:

• 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.
• When cooked, strain off the stock and set the stock aside.
• Mince the lungs, heart and trimmings.
• 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.
• 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.
• 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.
• To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).