Haggis

*Keith* · 6th-November-2002, 06:09 PM

Any tips on cooking haggis?
I'm in the middle of cooking a Haggis & wondered if any of you professionals could offer any advice.
Answers will be required within the next 30 mins 'cos I'm very very hungry.
In eager anticipation
Keith

P.S Took me 15 mins to catch the little b----r! :sorry

*Heather* · 6th-November-2002, 06:19 PM

I usually buy mine at Marks and Sparks, I cut it open and stick it in a microwavable dish then zap it for about 5mins.
Alternatively you can boil it in the skin for about anhour in a pan of water!!!!!!

Heather

Dancing Veela · 6th-November-2002, 06:19 PM

Well I skin mine, cut it in half, put it in a bowl, cover it and cook in the micro on full power for 6mins, then take it out, stir it up a bit, re-cover and cook on full again for another 5 mins.

I don't know if you can cook all haggis like this - but it's how i do my Hall's one!!!! (as per the instructions on the packet!!!!)

You weren't joking were you??? Just had a thought that this may be a wind up ????????? Oh well too late if it is!!!

Dancing Veela · 6th-November-2002, 06:21 PM

Heather - go home or you'll be late for Ceroc!!!

Wendy · 6th-November-2002, 06:23 PM

Read the instructions on the packet he heeeee

OK enough.

Or one way I know is so wrap it in tin foil and pop it in a very large pot of boiling water. Not sure how long for. Depends on the size of your haggis

.

Wx (not being much help there then !!!)

*Keith* · 6th-November-2002, 06:30 PM

Ok the boil in the bag bit I'm ok with, I'm after the extras like sauces & that personal touch, from the home country.
Common girls tell me your secrets
Keith

*Keith* · 6th-November-2002, 08:05 PM

Ok guys your time is up.
Went with a madeira, mushroom & peppercorn, red wine sauce.

Keith

**LilyB** · 7th-November-2002, 12:28 AM

Quote:

Originally posted by Keith

Went with a madeira, mushroom & peppercorn, red wine sauce.

Yummmm!!!!!!!!! You can cook for me anytime, Keith! I'll do you a fab Chinese in return. My place or yours?

LilyB

PS Just don't tell David - he hates haggis - but then he's an Englishman!.........Wait a minute.... so are you Keith!

**Tiggerbabe** · 7th-November-2002, 12:30 AM

Quote:

Originally posted by Keith
Ok guys your time is up.
Went with a madeira, mushroom & peppercorn, red wine sauce.

Keith

Sauce! with a Haggis? - the only way to eat Haggis is with tatties and neep (oh, and with a fork of course). Hope you enjoyed it

I'm with you DV - definitely Halls

CJ · 7th-November-2002, 03:25 AM

Great thread, Kieth, and I hope you enjoyed your haggis.

Not convinced about sauce though.

That aside, where the hell did you manage to get a haggis so far out of hunting season?

*Keith* · 7th-November-2002, 09:21 AM

It was one I'd captured when we came to the comp.
It had started to get restless so we decided it was time to eat it!
Are there any other varieties? This was the 3-legged one!
Keith
Oh yeh, sauce wasn't bad, as it had an edge to it, not sickly.
Chinese sounds good

Keith

**philsmove** · 24th-January-2007, 07:45 PM

Just taken mine out of the freezer

I’m am told we should start with a soup

Any one got a good tradition (vegetarian) soup recipe

I am leaving the Cranachan to an expert

TheTramp · 24th-January-2007, 08:02 PM

Quote:

Originally Posted by philsmove

Just taken mine out of the freezer

You froze him?? Poor little thing!

**Beowulf** · 24th-January-2007, 08:02 PM

Can't beat good ol' scotch broth.

Carrot turnip onion leek and a cup full of scotch broth mix.

Cook the haggis whatever way you like (I tried making a whiskey sauce once.. was absolutely disasterous.. but it's nice when it works)

I normally make Cranachan as a pudding afterwards it's really easy

coarse oatmeal
double cream
Drambuie
fresh raspberries

Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal ,Drambuie and rasps Serve in tall glasses

Chill before serving

purpleheather · 24th-January-2007, 09:45 PM

For non-alcoholic cranachan, you can skip the Drambuie (BTW, it doesn't have to be Drambuie, simple whisky will suffice). And to make it look pretty, mix the oatmeal with the cream and whisky and layer it with the rasps.

If you want quantities of rasps, oatmeal, etc I do have a recipe somewhere.....

Genie · 24th-January-2007, 10:28 PM

Haggis is nice with a whisky and mushroom sauce, served with neep and tatty mash :-) If you make it again, give me a shout and I'll type up the recipe.

**SteveK** · 24th-January-2007, 11:35 PM

Quote:

Originally Posted by Keith

Any tips on cooking haggis?
I'm in the middle of cooking a Haggis & wondered if any of you professionals could offer any advice.

I reckon the most important thing with the cooking is start with a decent quality one. Halls etc. are ok, but if you happen to be passing Dingwall, you have to make a detour to Cockburns Butchers. Their haggis are legendary - they are really nice and juicy, and sauce additions would be just a waste....

(I tended to use the microwave technique - if you are boiling them up in a saucepan, wrapping the haggis in tinfoil reduces the likelihood of bursting).

**Lory** · 25th-January-2007, 12:36 AM

Quote:

Originally Posted by Keith

Any tips on cooking haggis?

I had the same question a while back Keith, see HERE

**drathzel** · 25th-January-2007, 12:45 AM

mmmm haggis, tatties and neeps. I wanna burns supper

(happy burns day to all my scottish muckers)

**Dreadful Scathe** · 25th-January-2007, 08:09 AM

Quote:

Originally Posted by Lory

I had the same question a while back Keith, see HERE

er...no you didnt

Keiths post is from 2002, your link goes to your post of 2004

6th-November-2002, 06:09 PM	#1 (permalink)
Keith Commercial Operator Join Date: Oct 2002 Location: Manchester Posts: 178 Rep Power: 3 Reputation Total: 50	Haggis Any tips on cooking haggis? I'm in the middle of cooking a Haggis & wondered if any of you professionals could offer any advice. Answers will be required within the next 30 mins 'cos I'm very very hungry. In eager anticipation Keith P.S Took me 15 mins to catch the little b----r! :sorry

6th-November-2002, 06:19 PM	#2 (permalink)
Heather Commercial Operator Join Date: Jan 2002 Location: Dundee Posts: 1,079 Rep Power: 4 Reputation Total: 276	Cooking Haggis I usually buy mine at Marks and Sparks, I cut it open and stick it in a microwavable dish then zap it for about 5mins. Alternatively you can boil it in the skin for about anhour in a pan of water!!!!!! Heather

7th-November-2002, 03:25 AM	#10 (permalink)
CJ Senior Member Join Date: Apr 2002 Location: Fife. Posts: 4,983 Rep Power: 6 Reputation Total: 1744	Haggis Great thread, Kieth, and I hope you enjoyed your haggis. Not convinced about sauce though. That aside, where the hell did you manage to get a haggis so far out of hunting season? __________________ Grant me the serenity to accept the things I cannot change, the courage to change the things I can and the wisdom to know the difference. www.readitandweep.net Risk more than others think safe; dream more than others think practical; care more than others think wise; desire more than others think possible.. ... then the Universe is yours.

24th-January-2007, 07:45 PM	#12 (permalink)
philsmove Senior Member Join Date: Apr 2004 Posts: 1,698 Rep Power: 3 Reputation Total: 603	Re: Haggis Just taken mine out of the freezer I’m am told we should start with a soup Any one got a good tradition (vegetarian) soup recipe I am leaving the Cranachan to an expert __________________ “Where the man goes, the lady must follow...” Liz , Strictly Ballroom

24th-January-2007, 08:02 PM	#14 (permalink)
Beowulf Senior Member Join Date: Jul 2003 Location: London Posts: 7,027 Rep Power: 5 Reputation Total: 1742	Re: Haggis Can't beat good ol' scotch broth. Carrot turnip onion leek and a cup full of scotch broth mix. Cook the haggis whatever way you like (I tried making a whiskey sauce once.. was absolutely disasterous.. but it's nice when it works) I normally make Cranachan as a pudding afterwards it's really easy coarse oatmeal double cream Drambuie fresh raspberries Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal ,Drambuie and rasps Serve in tall glasses Chill before serving __________________ "Be careful whose advice you buy, but, be patient with those who supply it. Advice is a form of nostalgia, dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it’s worth"

6th-November-2002, 06:19 PM	#3 (permalink)
Dancing Veela Registered User Join Date: Sep 2002 Location: Dundee Posts: 218 Rep Power: 3 Reputation Total: 29	Well I skin mine, cut it in half, put it in a bowl, cover it and cook in the micro on full power for 6mins, then take it out, stir it up a bit, re-cover and cook on full again for another 5 mins. I don't know if you can cook all haggis like this - but it's how i do my Hall's one!!!! (as per the instructions on the packet!!!!) You weren't joking were you??? Just had a thought that this may be a wind up ????????? Oh well too late if it is!!!

6th-November-2002, 06:21 PM	#4 (permalink)
Dancing Veela Registered User Join Date: Sep 2002 Location: Dundee Posts: 218 Rep Power: 3 Reputation Total: 29	Heather - go home or you'll be late for Ceroc!!!

6th-November-2002, 06:23 PM	#5 (permalink)
Wendy Registered User Join Date: Mar 2002 Location: Versailles (yeah, in the chateau itself !) Posts: 1,458 Rep Power: 4 Reputation Total: 270	Read the instructions on the packet he heeeee OK enough. Or one way I know is so wrap it in tin foil and pop it in a very large pot of boiling water. Not sure how long for. Depends on the size of your haggis . Wx (not being much help there then !!!)

6th-November-2002, 06:30 PM	#6 (permalink)
Keith Commercial Operator Join Date: Oct 2002 Location: Manchester Posts: 178 Rep Power: 3 Reputation Total: 50	Ok the boil in the bag bit I'm ok with, I'm after the extras like sauces & that personal touch, from the home country. Common girls tell me your secrets Keith

6th-November-2002, 08:05 PM	#7 (permalink)
Keith Commercial Operator Join Date: Oct 2002 Location: Manchester Posts: 178 Rep Power: 3 Reputation Total: 50	Ok guys your time is up. Went with a madeira, mushroom & peppercorn, red wine sauce. Keith

7th-November-2002, 09:21 AM	#11 (permalink)
Keith Commercial Operator Join Date: Oct 2002 Location: Manchester Posts: 178 Rep Power: 3 Reputation Total: 50	It was one I'd captured when we came to the comp. It had started to get restless so we decided it was time to eat it! Are there any other varieties? This was the 3-legged one! Keith Oh yeh, sauce wasn't bad, as it had an edge to it, not sickly. Chinese sounds good Keith

24th-January-2007, 09:45 PM	#15 (permalink)
purpleheather Registered User Join Date: Dec 2006 Location: Growing on Scottish hillsides. Posts: 260 Rep Power: 1 Reputation Total: 127	Re: Haggis For non-alcoholic cranachan, you can skip the Drambuie (BTW, it doesn't have to be Drambuie, simple whisky will suffice). And to make it look pretty, mix the oatmeal with the cream and whisky and layer it with the rasps. If you want quantities of rasps, oatmeal, etc I do have a recipe somewhere.....

24th-January-2007, 10:28 PM	#16 (permalink)
Genie Registered User Join Date: Mar 2006 Location: Aberdeen Posts: 665 Rep Power: 2 Reputation Total: 182	Re: Haggis Haggis is nice with a whisky and mushroom sauce, served with neep and tatty mash :-) If you make it again, give me a shout and I'll type up the recipe.

25th-January-2007, 12:45 AM	#19 (permalink)
drathzel Ceroc N.I. Franchise Owner Join Date: Aug 2004 Location: Bangor, Northern Ireland Posts: 7,681 Rep Power: 4 Reputation Total: 1312	Re: Haggis mmmm haggis, tatties and neeps. I wanna burns supper (happy burns day to all my scottish muckers) __________________ I pulled Under Pars groin! But they werent my knickers

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