Text 26966, 101 rader
Skriven 2009-08-03 21:33:00 av Dave Drum (1:124/311)
Ärende: Haggis Not Scottish
===========================
August 3, 2009

Food historian Catherine Brown's claim that the most Scottish of dishes,
haggis, originated in England has prompted consternation from Aberdeen to
Inverness. But former world champion haggis maker Robert Patrick is having none
of it.

"As simple as apple pie is American ... haggis is Scottish," he tells Melissa
Block. "End of story."

Haggis, a mixture of sheep innards — heart, liver and lungs — mixed with
oatmeal, fat and spices, and cooked, ideally, in a sheep's stomach, is so much
a part of Scottish tradition that the poet Robert Burns wrote an Address to a
Haggis in 1786.

Brown, who is herself a Scot, says she has found a reference to haggis in an
English cooking guide from 1615, predating any Scottish reference by more than
a century.

"So she claims, anyway," says a skeptical Patrick, who won the haggis-making
world championship in 2004 and was runner-up in 2007. "As we all know, Scots
are a well-traveled nation. A lot of phrases in America come from Scottish
origins. So it could quite easily be that somebody's been down there [to
England] with their cookbook and dropped it."

http://tinyurl.com/haggisy

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Haggis
 Categories: Offal, Grains, Lamb/mutton, Beef, Traditional
      Yield: 999 servings
 
      1    Sheep's heart, lungs & liver
           - cleaned by a butcher
      1    Beef bung (intestine)
      3 c  Fine chopped suet
      1 c  Medium ground oatmeal
      2 md Onions; fine chopped
      1 c  Beef stock
      1 ts Salt
    1/2 ts Pepper
      1 ts Nutmeg
    1/2 ts Mace

  Trim off any excess fat and sinew from the sheep's intestine
  and, if present, discard the windpipe.

  Place in a large pan, cover with water and bring to the boil.
  Reduce the heat and simmer for an hour or possibly longer to
  ensure that the meat is tender. Drain and cool.

  Some chefs toast the oatmeal in an oven until it is thoroughly
  dried out (but not browned or burnt!)

  Finely chop the meat and combine in a large bowl with the suet,
  oatmeal, finely chopped onions, beef stock, salt, pepper,
  nutmeg and mace. Make sure the ingredients are mixed well.
  Stuff the meat and spices mixture into the beef bung which
  should be over half full. Then press out the air and tie
  the open ends tightly with string. Make sure that you
  leave room for the mixture to expand or else it may burst
  while cooking. If it looks as though it may do that, prick
  with a sharp needle to reduce the pressure.

  Place in a pot and cover with water. Bring to the boil and
  immediately reduce the heat and simmer, covered, for three
  hours. Avoid boiling vigorously to avoid bursting the skin.

  Serve hot with "champit tatties and bashit neeps" (mashed/
  creamed potato and turnip/swede).

  For added flavor, you can add some nutmeg to the potatoes
  and allspice to the turnip/swede. Some people like to pour
  a little whiskey over their haggis — Drambuie is even
  better! Don't go overboard on this or you'll make the
  haggis cold. 

  NOTE: Although it's not traditional, some chile added to
  this would be especially nice. Like two fairly "peppy" Big
  Jim/NuMex or a pair if Sandia chilies, seeded, stemmed, in
  a medium-fine dice. - UDD

  Compliments of RampantScotland.com.
  
  Meal Master Format by Dave Drum - 02 August 2009

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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