Posts Tagged ‘Haggis’

Haggis Bubble

Sunday, January 30th, 2011

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A big haggis = lots of leftovers, but what do you do with them?As we had ours with ‘neeps’, ‘tatties’, and cabbage we had all the makings of a bubble and squeak, and I thought I’d add some haggis into the mix and see what happened. Turns out it was a pretty good idea. Made into patties and fried in a little oil, they made a great dinner, but reckon they’d make a good breakfast too.

Ingredients

400g cooked haggis

150g cooked cabbage, shredded

150g potato, smashed

150g swede, smashed

1 onion

Salt and pepper

Eggs (optional)

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Burns Night Feast

Monday, January 25th, 2010

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The 25th of January means that it’s Burns Night chez Hand To Mouth. Despite my name I’m not Scottish, and neither of us are huge poetry fans, but we both love a bit of haggis so we celebrate Scotland’s favourite son with a bit of haggis and a drop or two of whiskey.

People get a bit squeamish about haggis as it’s made with sheep offal (lungs, liver and heart) and (traditionally) cooked in a sheep’s stomach. These days most haggises are sold in artificial casings, and there’s really nothing to worry about as all the contents are mashed up and mixed with onion, oatmeal, beef fat, spices and salt.

When it’s liberated from the casing the haggis it warm, sticky, hearty and really tasty. We have ours with neeps (mashed swede – still no idea why it’s called neeps), greens, and and intense onion and whiskey gravy.

Tradition dictates that you welcome the haggis to your table with one of Burn’s most famous poems ‘Address To A Haggis’. It’s pretty tricky to read, but it’s a bit of fun.

Ingredients

Serves 2

1 small haggis

1 medium swede

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