tag:blogger.com,1999:blog-5260519.post-107186841109308962003-12-19T15:13:00.000-06:002004-03-26T09:52:48.186-06:00Although I can't take credit for this recipe (it appears on <strong><a href="http://www.visitdunkeld.com/haggis.htm">Scottish Cooking.com</a></strong>, bless their bonny hearts), I wanted to share it with you because one of my longstanding secret culinary ambitions has been to prepare a homemade haggis. Not wanting to bother with the traditional sheep's stomach and "lights" (heart, lungs, etc.) I was very grateful to find this recipe. I have an extra day off this New Year's, so I may just prepare Simple Haggis for Hogmanay 2004 (<strong><a href="http://www.edinburghshogmanay.org/">Edinburgh's Hogmanay celebration</a></strong> will be a blast this year, featuring a performance by techno-dance duo <strong>Erasure</strong>). <br /> <br />"For those of you who don't really wish to take the effort to produce the 'real thing', here's another recipe for a "simple haggis".<blockquote>1/2 lb. liver in a piece <br />4 oz. chopped suet <br />1/2 lb. cooked tripe <br />4 oz. chopped onion <br />4 oz. finely ground oatmeal <br />salt and black pepper</blockquote>Boil the liver in a saucepan with just enough water to cover it for 15 minutes (this is just long enough to 'set' it). Grate it or put it through a mincer; mince the cooked tripe also. <br /> <br />Mix all the ingredients, seasoning well with the pepper and salt. Make it into a moist dough with some of the water in which the liver was cooked. Boil in a cheesecloth or cotton cloth tied into a bag for 2 hours, or steam in a bowl for 3 hours." <br /> <br />Although I have not tried it yet, I suspect a food processor might make short work of grinding the liver and tripe, and I might add a little sage, thyme and a dash of whisky for authenticity...<em>arrrggh!</em> That'll be my excuse to purchase a nipster bottle. "It's for the Haggis!"Lenkahttp://www.blogger.com/profile/05897151468257242033noreply@blogger.com