ChatterBank2 mins ago
Haggis
25 Answers
maybe a bit late asking this - as burns night has already been and gone !
but other than haggis neeps and tatties
what else can you do with haggis - chilli or a curry perhaps ???
but other than haggis neeps and tatties
what else can you do with haggis - chilli or a curry perhaps ???
Answers
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Some recipes.... http://
More recipes... https:/
And don't throw away !...I'll have the leftovers :-) :-)
More recipes... https:/
And don't throw away !...I'll have the leftovers :-) :-)
You can actually buy curried haggis (in cans). I've had it from B&M Stores and it's rather tasty (but keep the heartburn tablets handy!).
So currying haggis is certainly a possibility.
I've had haggis in red wine in London pub (and I've tried it at home as well). It seems to work best with a very small amount of wine (rather than flooding it). You can then eat it as normal or put it in a dish with a layer of mashed potato (and preferably cheese as well) on top, to create a variation on cottage pie.
Haggis and baked beans, mixed together with some chilli powder thrown in and consumed with some nice crusty bread, works quite well too.
So currying haggis is certainly a possibility.
I've had haggis in red wine in London pub (and I've tried it at home as well). It seems to work best with a very small amount of wine (rather than flooding it). You can then eat it as normal or put it in a dish with a layer of mashed potato (and preferably cheese as well) on top, to create a variation on cottage pie.
Haggis and baked beans, mixed together with some chilli powder thrown in and consumed with some nice crusty bread, works quite well too.
Minty Haggis Recipe. Guaranteed - Hic and Hoc
Step 1. Go buy a Haggis, one with a sheep's stomach as the lining.
Step 2: Pour a generous scotch take a drink of the nectar.
Step 3: Place 4 eggs in a pan of cold, salted water over a high heat and bring to the boil. Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.
Step 4: Take another 2 drinks of the scotch while waiting, another one when peeling the eggs.
Step 5: In a bowl, mix the sausage meat, haggis and parsley, and season with salt and pepper and a dram of the scotch. Divide into 4 and flatten out on a clean surface, shaping them into ovals 12cm long and 7cm at the widest point. Wrap one completely around each egg, ensuring the outside is smooth. Drink another grass.
Step 6. Set the degree at 375 ovens and a slurrrp to celebrate.
Step 7: Turn oven the on - another gulp, pour full glass.
Step 8: Preheat the oven to 180C/gas 4. Spread the flower over a tray if you can find one. beat the remaining 2 eggs in a shallow fish with a splash of milk, scotch and tip the breadcrumbs into a bowl. Dip each scotch err-egg in flour, then egg wash roughly, then roll in the crumbs to coat. 3more gulps.Repeat with the egg wash and the breadcrumbs, so that each egg is thickly coated, throw some more scotch over them
Step 9: Burp
Step 10: Heat the oil in a heavy-bottomed pan until it reaches 180C. Stick oil in thermometer - when you think it says 180 or 200, deep-fry the scotch eggs for 2 minutes, until golden.Take care, Scotch ignites.
Step 11. Whiskey another bottle of get
Step 11: Using a shotted sphoon, remove eggs and rain on kitchen paper. Pop on a baking tray and bake for 8–10 minutes, even 15 minutes if you can remember - until the meat is cooked and crumbs are broon.
Step 12: Glass yourself a pour of another whisky. Coool and surve.
Step 13: Remember to take bottle out of oven
Step 14: Open broon sauce and splatter over haggi.
Step 15: Carry to table, don't let haggi fall off playte. Hold'em tight.
Slepp 16: Get yourself another scottle of botch
Step 17: Tet the sable and pour yourself a glass of haggis
Shep 18: Bless the saying, pass and eat out!
Step 1. Go buy a Haggis, one with a sheep's stomach as the lining.
Step 2: Pour a generous scotch take a drink of the nectar.
Step 3: Place 4 eggs in a pan of cold, salted water over a high heat and bring to the boil. Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.
Step 4: Take another 2 drinks of the scotch while waiting, another one when peeling the eggs.
Step 5: In a bowl, mix the sausage meat, haggis and parsley, and season with salt and pepper and a dram of the scotch. Divide into 4 and flatten out on a clean surface, shaping them into ovals 12cm long and 7cm at the widest point. Wrap one completely around each egg, ensuring the outside is smooth. Drink another grass.
Step 6. Set the degree at 375 ovens and a slurrrp to celebrate.
Step 7: Turn oven the on - another gulp, pour full glass.
Step 8: Preheat the oven to 180C/gas 4. Spread the flower over a tray if you can find one. beat the remaining 2 eggs in a shallow fish with a splash of milk, scotch and tip the breadcrumbs into a bowl. Dip each scotch err-egg in flour, then egg wash roughly, then roll in the crumbs to coat. 3more gulps.Repeat with the egg wash and the breadcrumbs, so that each egg is thickly coated, throw some more scotch over them
Step 9: Burp
Step 10: Heat the oil in a heavy-bottomed pan until it reaches 180C. Stick oil in thermometer - when you think it says 180 or 200, deep-fry the scotch eggs for 2 minutes, until golden.Take care, Scotch ignites.
Step 11. Whiskey another bottle of get
Step 11: Using a shotted sphoon, remove eggs and rain on kitchen paper. Pop on a baking tray and bake for 8–10 minutes, even 15 minutes if you can remember - until the meat is cooked and crumbs are broon.
Step 12: Glass yourself a pour of another whisky. Coool and surve.
Step 13: Remember to take bottle out of oven
Step 14: Open broon sauce and splatter over haggi.
Step 15: Carry to table, don't let haggi fall off playte. Hold'em tight.
Slepp 16: Get yourself another scottle of botch
Step 17: Tet the sable and pour yourself a glass of haggis
Shep 18: Bless the saying, pass and eat out!
