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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:32 pm    Post subject: Haggis Reply with quote

I decided to explore www.recipezaar.com for haggis recipes. I found several, including some vegan recipes. How could haggis ever be made vegan?

So I decided to post some of them for those who wish to try them.



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Last edited by RABallantine on Thu Apr 20, 2006 7:35 pm; edited 1 time in total
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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:33 pm    Post subject: Reply with quote

North American Haggis #17789
recipe by Derf

I have not tried this Haggis recipe, but could not resist posting it. Apparently it is difficult to get proper ingredients in North America for the real Haggis, this is supposed to be a 2nd best.
1 haggis in a pan
1 hour 15 minutes 20 mins prep
1 lb boneless lamb shoulder or lamb breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 cup water
1 small onion, chopped
1 large egg
3/4 teaspoon salt
3/4 teaspoon pepper, black
1/2 teaspoon sugar
1/4 teaspoon ginger, ground
1/8 teaspoon cloves, ground
1/8 teaspoon nutmeg, ground
1 cup old fashioned oats

Heat oven to 350 degrees.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
Add the remaining half of the lamb and the oats, process until well combined.
Spoon lamb mixture into greased pan, pat surface to level.
Bake 45 to55 minutes or until centre feels firm when gently pressed.
Cool 5 minutes in pan, unmold onto platter, slice and serve.



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Ann

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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:33 pm    Post subject: Reply with quote

The Frugal Gourmet's Haggis #14795
recipe by Lennie

This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag
10 servings
4 hours 30 minutes 1 hr 30 mins prep
1 lb beef heart, cut into 2-inch strips
1 lb beef liver
1/2 lb lamb stew meat, cut into 1-inch pieces
1 1/2 cups peeled and finely chopped yellow onions
4 tablespoons Scotch whiskey
2 cups toasted oatmeal (, toasted on a cookie sheet at 375F for 10 minutes)
SEASONINGS
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon freshly grated nutmeg
THE CASING
3 beef caps, available from a sausage shop
1 cup distilled white vinegar
1/2 tablespoon salt, for soaking

Place the beef heart in a 4-quart covered pot and just cover with cold water.
Simmer, covered, for 70 minutes.
Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
Remove the contents of the pot and cool.
Reserve 1 cup of the liquid.
Grind everything coarsely.
In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
Drain them and rinse very well, inside and out.
Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
Two will have to be tied on just one end, but the third piece will be tied on both ends.
Prick the Haggis all over with corn holders or a sharp fork.
Place in a steamer and steam for 80 minutes.
Serve, sliced, with beef or lamb gravy.
Don't forget the bagpipes!



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Ann

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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:33 pm    Post subject: Reply with quote

Alton Brown's Haggis #106505
recipe by Chef Hanzo

There is no serving amount because alton said it depends on how much you like haggis.... I know i won't try this recipe..but maybe some bold soul will.
1 whole haggis
5 hours 42 minutes 42 mins prep
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 lb suet, minced
3 medium onions, minced
1/2 lb dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground dried parsley

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.



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Ann

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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:34 pm    Post subject: Reply with quote

Haggis #16442
recipe by Mille® ™

"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the “true” ingredients of a Scottish haggis recipe are officially considered “unfit for human consumption” by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking “real” haggis.
8 servings 3 pounds
4 hours 1 hr prep
3-4 ounces liver (or other organ meat)
6 ounces scrapple
4 ounces spicy sausage
4 ounces ground veal or ground lamb
4 ounces ground fowl (such as Cornish hen, pheasant, duck, or goose. Turkey may be used, but does not have as strong a fla)
8 ounces kidney beans, cooked and mashed (Can substitute refried beans)
1 1/2 cups beef broth
2 teaspoons Kitchen Bouquet (or any other browning/seasoning sauce)
1 1/2 teaspoons Pickapeppa Sauce (or other peppery spicy thick sauce)
2 medium onions, peeled and finely chopped
8-10 ounces old-fashioned oatmeal (** DO NOT USE instant or 1-minute oatmeal)
6 ounces suet, shredded or ground,and divided into 4- and 2-oz batches (I recommend freezing the suet in small chunks, then processing in food processor fitted with metal b)
salt or salt substitute
1 tablespoon garlic powder
1 1/2 teaspoons seasoned pepper
1/2 teaspoon nutmeg, grated
1/4 teaspoon cayenne pepper (or more, to taste)
2 teaspoons sage
1/2 teaspoon red pepper flakes (or more, to taste)
Tabasco sauce
peppery dry spices
96 inches pork sausage casings, thoroughly cleaned (If you can't get sausage casing, don't worry - keep going)

In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth.
Boil the liver (or other organ meat) in this mixture for five minutes.
Drain and put aside to cool.
Cut the scrapple (chilled) into thick slabs.
Boil scrapple in broth for two minutes.
Drain and put aside.
Do not discard the remaining broth mixture.
Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown.
Grind the liver or organ meat (I recommend using the same method as for the suet, above).
Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices.
Using your hands, mix thoroughly.
The objective is to produce a mixture that is thoroughly moist but not wet.
If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved.
If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved.
Cut the sausage casing into 12-inch strips.
Stuff the haggis mixture into each strip of sausage casing.
It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled.
This is absolutely necessary to allow the oats room to swell during the cooking process.
Leave the ends of the casings open- do not tie or otherwise close them.
Place the haggises in a steamer and cover and steam them for three hours.
If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening).
Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking.
I suggest only filling the pan about 2/3 full.
If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth.
Steam the mixture for three hours.
Repeat the cooking process with any remaining mixture.
In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it.
The cooked haggis may be refrigerated or frozen.
I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides.
I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.



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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu Apr 20, 2006 7:34 pm    Post subject: Reply with quote

Mock Haggis #162130
recipe by Northern_Reflectionz

As close as it gets to the real thing!
1 haggis
3 hours 15 minutes 15 mins prep
1/2 lb beef liver
1/2 lb ground beef
2 medium onions
6 ounces oatmeal
6 ounces beef suet
1 teaspoon salt
pepper
1 pinch of grated nutmeg
1/2 cup water (in which liver has been boiled)
1 pinch cayenne pepper

Boil the liver in water for 5 minutes.
Toast the oatmeal in a frying pan until it turns a light golden colour.
Peel and chop the onions and mince the liver.
Mix ingredients together and add some of the water in which the liver has been boiled.
Add seasonings.
Mixture should be thoroughly moist but not wet.
Place ingredients into top of a large double boiler, and place over boiling water.
Cover and steam for 3 hours.
Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).



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Ann

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Jennifer Hicks
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Joined: 11 Mar 2006
Posts: 704
Location: Montana, USA

PostPosted: Thu Apr 20, 2006 10:42 pm    Post subject: Reply with quote

Hi Ann,

I might even try some of those recipes Smile The idea of frying it up with an egg is interesting.

Thanks for posting them!

In kinship,
Jennifer


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Holly T



Joined: 21 Mar 2006
Posts: 22
Location: Eagle River, Alaska USA

PostPosted: Fri Apr 21, 2006 6:00 pm    Post subject: Reply with quote

Ann, you're my hero!
Thanks, I'll just substitute Elk for the lamb in some of these...can you make salmon haggis??? I tried some of those "other" kinds of Haggis while in Scotland at a couple of those "posh" little gourmet places to eat...not too bad!
Holly



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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Sun Apr 23, 2006 6:41 pm    Post subject: Reply with quote

Greetings

This is a test.
I have had real trouble posting lately for some reason.
If this post works, I will put up the "Atholl Highlanders"
Haggis recipe.


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Tue Apr 25, 2006 12:30 am    Post subject: Reply with quote

Greetings Kinsmen & Kinswomen

I have been making the "Band" Haggis for our
Burns night celebration for the past six years.
I have a couple of tips before the recipe.

Please do NOT use oatmeal in any form to make your Haggis.
It will come out mushy, a not too pleasent texture.
What you want are "Steel Cut" oats or "Pin Head" oats
They are sold at health food stores and any place that sells whole grains.

Here in Atlanta it is just about impossible to find a stomach.
The modern solution to this problem is Reynolds Large Oven bags
They work really well in getting the proper texture and helping the Haggis keep it's shape.
By the way, nice job Ann on gathering the recipes
I've seen a couple of them before.

At any rate, my next post will be the recipe

In Kinship
JamesT


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Mon May 08, 2006 3:59 pm    Post subject: Reply with quote

Greetings Kinsmen and Kinswomen.

OK lets give this a try.
I'm going to do this in two posts:
One will be to make Lamb Stock,
and the other will be the Haggis.
You don't have to use Lamb stock (beef will do) but it
does really influence the Flavor.

Lamb Stock:

2lb Lamb Shanks (3-4)
4 cloves Garlic
1onion
1-2 parsnips
1tsp Rosemary
2Tbsp Olive oil
1tsp Sea Salt
2-3-qts water (enough to cover the Shanks

Heat the Oil
Brown the Shanks
Add onion & garlic (sweat)
Add water,parsnips,Rosemary, and salt
Bring to a Boil
reduce to a fast simmer (or slow boil)
cook 2-2.5 hours
Keep Lamb Shanks to munch on
Strain stock and reduce (about a half hour)

There is the Lamb Stock
This can also be frozen and used for stews etc.etc.


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Thu May 11, 2006 4:25 pm    Post subject: Reply with quote

The Atholl Highlanders USA Haggis


Ingredients:

Lamb hearts 2
Lamb kidneys 2-3
Lamb Tongue 2-3
Lamb Liver 1/2 lb (1/2-1 cup)
2 cups "Steel Cut or Pin oats ( wherever whole grains are sold)
Black Pepper 1 tbsp (1.5tbsp for hot)
Cayenne 1tsp (hot recipe only)
allspice 1 tsp
Coriander 1 tsp
Mace 1tsp
Nutmeg 1 tsp
ginger 1 tsp
Worcestershire Sauce 2-3 Tbsp
1/2 cup Suet or ground beef fat (Freeze suet before food processor)
1-2 Sweet Vidalia onions or something similar

Clean and quarter the hearts (cut away fat and veins)
cut tongues and kidneys into smaller pieces
You can combine these into any proportions you want
you will need 1.5-2 cups of the ground meat for the recipe
Cover all the meats in water and slow boil for 1.5-2 hours
boil liver seperate about an hour
Drain and let cool meats
Chop (food processor recomended) the meats
chop Suet
chop onion
Toast Oats ( hot pan , NO oil or anything) just until you smell a wonderful nutty smell
Bring Lamb Stock (remember the Lamb Stock?) to room temperature
You are now ready to assemble the Haggis

In the largest bowl you have
combine Oats, Meats, lLiver, Onions
combine the Spices with the worcestershire sauce (this will come out as sort of a paste)
Add the Spices to mixture and mush around until well combined
Slowly add the Lamb Stock until you can form a Ball that more or less keeps its shape
Now it's time for the LARGE reynolds oven bags
Add entire mixture to the Bag using one corner as the bottom
until you more or less have the 'Ball" shape in the bag (It's never perfect so don't worry about it)
Close the bag with twist ties about three inches above the mixture
Poke holes in top of bag above the mixture (allows steam and expansion)

In a LARGE pot put some kind of rack on the bottom you don't want direct heat on the Haggis
Place Haggis on the rack in the pot and add water until Haggis is at least Half covered. You can fiddle with the water level, the important thing is not to cover the vent holes.
Bring to a Boil and reduce heat to a Fast simmer/slow Boil
I cook them two at a time for between 2.5-3 hours
There you have it!!

At this point if you Haven't had several Drams it's time to start.
The Haggis can be reheated in the microwave
Watch out for wire covered Twist ties!!


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jamesT



Joined: 31 Mar 2006
Posts: 16

PostPosted: Thu May 11, 2006 4:32 pm    Post subject: Reply with quote

Note on the recipe:
The amount of the "Meats" in the recipe usuall makes enough for Two Haggis

Enjoy!!
JamesT


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RABallantine



Joined: 11 Feb 2006
Posts: 29
Location: Cape Canaveral, FL

PostPosted: Thu May 11, 2006 4:56 pm    Post subject: Reply with quote

Very Happy Thank you, James, for posting your haggis recipe. Since it makes so much, I think I will wait until I am at my brother's and let him help me.



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Ann

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JimT



Joined: 07 Feb 2006
Posts: 20

PostPosted: Mon Jan 22, 2007 2:21 am    Post subject: Reply with quote

It is almost time for 'Burns" night.
I thought to bring this thread back to the top.
I'll be making Haggis
and reading McGonnagal on Burns night again!!

Cruach Mor!!
JimT


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