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Old 11-02-2010, 01:47 PM   #1
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Talking Haggis and Mash

Iv'e just done my first Autumn meal of the year, family classic brought up to my kitchens style - growing up we had Haggis Mash & Beans as special occasions (even though it's cheap and easy to make and delicous) but i digress -

-Haggis (sizes can vary)
-Mushrooms
-Parsnips
-Leeks
-Carrots
-Onion
-Garlic

-Potatoes

Heat some butter and oil in big cast iron pan
add finely chopped onion, carrot, leeks & mushrooms untill all soft
slice up the haggis and add stirring constantly - should take about 3/5 mins to break down and stir well
add roughly chopped parsnips leeks carrots mushrooms (and anything else you fancy) salt and pepper to taste
-Boil the potatoes in seperate pan for Mash topping.
-Put the main in deep sided pie dish and cover with mash-serve with gravy and yorkshire puds or dumplings.



If i'm feeling rich i like to make a special bacon and black olive broth as the sauce instaed of gravy and add this under the mash.

Heat some butter in a pan add some finely chopped black olives and finely sliced leeks simmer till soft then remove from the butter, add well chopped up bacon and cook till done but not crispy sprinkle some plain flour in and stir well, re-add the olives and leeks and add white wine and water of your own proportions as i think with this everyone is individual, simmer for 5 mins and pour this in before adding the mash topping - This is very good with a variety of things and is my personal favourite at present.

P.S- i don't really work with measurements with dishes like this as you can kind of run free and it's not going to be affected much.

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Old 11-06-2010, 06:21 PM   #2
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Hi, sorry but what is haggis
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Old 11-06-2010, 07:06 PM   #3
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Quote:
Originally Posted by nanie View Post
Hi, sorry but what is haggis
Haggis is a primarily Scottish dish: Sheep's intestine stuffed with diced heart, lungs, etc. plus oatmeal, barley and onions, then sealed and boiled in a broth. It's appearance is round, about twice the size of a softball.

It's an acquired taste.
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Old 11-06-2010, 07:36 PM   #4
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It's an acquired taste.
Och aye.
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Old 11-07-2010, 12:48 AM   #5
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Quote:
Originally Posted by Selkie View Post
Haggis is a primarily Scottish dish: Sheep's intestine stuffed with diced heart, lungs, etc. plus oatmeal, barley and onions, then sealed and boiled in a broth. It's appearance is round, about twice the size of a softball.

It's an acquired taste.
I'll say. I doubt I would ever acquire the taste for over cooked liver
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Old 11-07-2010, 03:02 AM   #6
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Fair Fa' your honest,sonsie face,
Great Chieftan O' the pudding-race.

My birthday is on the 25th of Jan, because of that people think I must like Haggis, I dont.
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Old 11-08-2010, 12:24 PM   #7
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Yeah the taste is personal, lots of people would never even try it as they just think of the sheeps stomach that it's traditionally cooked in, but it's just the same as sausage casings. The main flavour is fropm the herbs to be fair and you don't have to boil it for hours you can slice it and fry it which is one of the best ways to have it IMO.

Thats a bit silly now isn't it Bolas De Fraile-who are these people who assume such things? lol.
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Old 11-08-2010, 06:44 PM   #8
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Tastes pretty much like a good lamb sausage. I've never had any trouble scarfing it down :)
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Old 11-08-2010, 07:38 PM   #9
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I bought a haggis from a specialist butcher and liked it very much. However, now I know its ingredients including lungs, naturally I feel a bit squeamish. Similarly, black pudding, but I won't go there.
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Old 11-08-2010, 09:31 PM   #10
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I only had it once, so maybe I should give it a try another time. I don't mind the ingredients, except the pervasive taste of over cooked liver.
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