This is a simpler version of the traditional haggis. I have taken out the heart and lungs and you don't need to stuff it into a stomach bag, all of these elements were used simply for texture and frugality, they also made a lot of people afraid to try our national dish, especially the sassenachs. I am sure if you try it you will love it. This recipe feeds 16 as a starter or 8 as a main course.
Pan haggis
ingredients;
500g/1lb minced lambs liver (ask your butcher to do this)
1 kg/ 2lb minced lamb shoulder
500g/1lb finely diced onion
250g/8oz butter
3-4 tablespoons cracked black pepper
salt
1.5 ltr/3 pints strong lamb stock (made with cubes is okay)
500g/1lb pinhead oatmeal
1 teaspoon ground allspice (optional)
method;
- fry onions in butter until soft
- add lamb and liver and brown thoroughly
- pour in oatmeal and cook for 3-4 minutes stirring frequently to prevent sticking
- pour in hot stock. The mix will look runny but don't worry.
- Add pepper a little at a time until the mix has the correct amount of spiciness to your taste, remember that the spice will get stronger during cooking.
- Pour into deep oven tray and cover tightly with tinfoil. Bake at gas mark 6 / 230c until stock is absorbed and mix is quite sticky. About 2 hours. Taste and at salt to taste. If mix is to dry then add a little water and place back into oven to soften oats. If mix is too wet then place back in oven covered with greaseproof paper until moisture has evaporated.
- Serve with creamy mash and turnip purée. Add a drop of whisky to serve.
If you like a stronger haggis simply substitute venison for lamb and veal or venison stock.
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