I don't mean to go on about the Scots but I stumbled upon several interesting things while browsing around Burns websites. For one thing, it is not for the weak-of-stomach when you see what is in the haggis let alone if you were to follow the cooking method!
Ingredients (according to scottishrecipes website):
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy.
Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties.
Now I can only suppose that a lot of people don't really know what's in one or the sales of haggis would not be increasing as they are. Yes, dramatically increasing! It seems that because of the credit crunch, which has been making itself felt for several months now, the sales of haggis which is seen as a cheap meal have grown by between 25% - 35% in Scotland and England. Increases in demand are reported by M&S, Tesco, Asda and Sainsbury's. Aparently several renowned butchers north of the border from Edinburgh and Perthshire are cashing in as a result of the demand for the humble "Great Chieftain o' the Puddin' Race"!
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