Happy Robbie Burns Day
- Thread starter ulsterpaddy
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When planning to celebrate the birthday of Robert Burns on January 25 below are some traditional dishes that you'll need to serve:
HAGGIS
After you have removed the heart, liver and lungs from the sheep you'll need to parboil them for a few minutes then pour the water out and get some fresh. Continue boiling for another half-hour and remove the heart and continue cooking the liver until it will grate easily. Trim away all skin from heart, cut liver in half (set back the other half for later).
Mince together liver, heart and lungs and add a pound of beef suet. Take the other half of liver and grate. Add chopped onions, some dry toasted oatmeal (cook in oven until it's a light brown color). Add two teaspoonfuls of meal and spread the mince on a board and scatter the meal lightly over it with a generous seasoning of salt, pepper, a little cayenne and marjoram, well mixed.
Have a clean sheep's stomach waiting, stuff with meat and about half-pint of beef gravy. You have to allow the meat room to swell so be sure not to fill the bag too full. Press out the air with your hands and sew up the bag. When it first swells up in the pot go ahead and prick it with a large needle to prevent it from erupting. Let it cook slowly for three hours.
RECIPE FOR BAGLESS HAGGIS
1/2 lb. Beef liver
3/4 lb. Lamb shoulder
2 lamb kidneys
1/4 lb. Beef suet
1 cup oatmeal
1 cup stock
2 onions, chopped
sald & pepper
*Boil all meat for about an hour. Let cool and grate liver. Chop up rest of meat & suet. Toast oatmeal in oven, shaking occasionally. Mix meats, onions, oatmeal and suet together with a cup of stock in which liver and meats cooked. Add salt and a generous amount of pepper. Put into greased bowl or small pan. Cover with two layers of foil and steam on a rack in a pan of boiling water for approximately 2 hours. Serves 6.
HAGGIS
After you have removed the heart, liver and lungs from the sheep you'll need to parboil them for a few minutes then pour the water out and get some fresh. Continue boiling for another half-hour and remove the heart and continue cooking the liver until it will grate easily. Trim away all skin from heart, cut liver in half (set back the other half for later).
Mince together liver, heart and lungs and add a pound of beef suet. Take the other half of liver and grate. Add chopped onions, some dry toasted oatmeal (cook in oven until it's a light brown color). Add two teaspoonfuls of meal and spread the mince on a board and scatter the meal lightly over it with a generous seasoning of salt, pepper, a little cayenne and marjoram, well mixed.
Have a clean sheep's stomach waiting, stuff with meat and about half-pint of beef gravy. You have to allow the meat room to swell so be sure not to fill the bag too full. Press out the air with your hands and sew up the bag. When it first swells up in the pot go ahead and prick it with a large needle to prevent it from erupting. Let it cook slowly for three hours.
RECIPE FOR BAGLESS HAGGIS
1/2 lb. Beef liver
3/4 lb. Lamb shoulder
2 lamb kidneys
1/4 lb. Beef suet
1 cup oatmeal
1 cup stock
2 onions, chopped
sald & pepper
*Boil all meat for about an hour. Let cool and grate liver. Chop up rest of meat & suet. Toast oatmeal in oven, shaking occasionally. Mix meats, onions, oatmeal and suet together with a cup of stock in which liver and meats cooked. Add salt and a generous amount of pepper. Put into greased bowl or small pan. Cover with two layers of foil and steam on a rack in a pan of boiling water for approximately 2 hours. Serves 6.
Or you can just call the Haggis lady down in Dallas I think, she cans an outstanding Haggis.
What the heck was the name of that place? They used to set up a booth at all the Highland Games,.....Celtic Kitchen or something like that.
*edit*
Got it!!
http://www.caledoniankitchen.com/catalog/
What the heck was the name of that place? They used to set up a booth at all the Highland Games,.....Celtic Kitchen or something like that.
*edit*
Got it!!
http://www.caledoniankitchen.com/catalog/
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