Haggis anybody?
Discussion
justin220 said:
Haggis En Croute is usually my go to dinner to cook. Bit like a beef wellington
This! A very enjoyable way of eating the wee animal, if, of course you can catch it first.Everyone, remember to address it properly when you bring it to the table, it’ll taste far better for it too
Cotty said:
Mercdriver said:
Yuk, not for me minced offal only good for cattle food, sorry but no way!
Yes its a pass from me.Edited by TheInternet on Sunday 14th January 17:22
Apart from Haggis, Neeps and Tatties
Chicken Balmoral is ny favourite way to eat Haggis
Its a chicken breast stufed with haggis wrapped in smoked streaky bacon.
Cook the chicken parcel in the oven 190c tightly wrapped in tin foil for about 30 mins.
Unwrap and drain off any excess. Put back in the oven to crisp up the bacon.
Serve with veg, potatoes and a whisky cream sauce.
Chicken Balmoral is ny favourite way to eat Haggis
Its a chicken breast stufed with haggis wrapped in smoked streaky bacon.
Cook the chicken parcel in the oven 190c tightly wrapped in tin foil for about 30 mins.
Unwrap and drain off any excess. Put back in the oven to crisp up the bacon.
Serve with veg, potatoes and a whisky cream sauce.
Haggis was a cheap staple when I was kid in 50s/60s Glasgow,. We had them regularly but it was very different then. The EU bureaucraps put paid to the real McCoy.
Mrs. 404 is (or was) an adventurous cook and, despite being English, has occasionally made it from scratch, which is not a sight for the faint hearted. Delicious though.
The hard part was getting the right bits and pieces and we have not been able to get them at all since our traditional independent butcher hung up his cleaver.
I've never tried the Haggis en Croute mentioned upstairs there, but I'm intrigued by the idea. I think I might give it a go. These days I do most of the cooking and I suppose we should move with the times.
Neeps and tatties traditional of course, as is Skirlie (yummy) but I have discovered recently how great Swede chips are.
They need cutting pretty thin and parboiling about three minutes. Allow to cool and dry off, salt them and cook in the air fryer or similar. (I use a Ninja cooker).
Very nom indeed.
Mrs. 404 is (or was) an adventurous cook and, despite being English, has occasionally made it from scratch, which is not a sight for the faint hearted. Delicious though.
The hard part was getting the right bits and pieces and we have not been able to get them at all since our traditional independent butcher hung up his cleaver.
I've never tried the Haggis en Croute mentioned upstairs there, but I'm intrigued by the idea. I think I might give it a go. These days I do most of the cooking and I suppose we should move with the times.
Neeps and tatties traditional of course, as is Skirlie (yummy) but I have discovered recently how great Swede chips are.
They need cutting pretty thin and parboiling about three minutes. Allow to cool and dry off, salt them and cook in the air fryer or similar. (I use a Ninja cooker).
Very nom indeed.
Just picked up a MacSween haggis from Tesco. My wife really isn’t a fan, and made some funny faces,, so the compromise was buying the vegetarian one!!!! We’ll see….
There was also a ‘chocolate Haggis’ …. To give a haggis like experience for those that would prefer a sweet option. Basically a fruit pudding.
There was also a ‘chocolate Haggis’ …. To give a haggis like experience for those that would prefer a sweet option. Basically a fruit pudding.
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