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Posted on January 22, 2016 There have been 0 comments

Great chieftain o' the puddin'-race

Happy Friday! Burns’ Night is literally just around the corner (25th January for those not in the know…that’s Monday) and we're quite excited. So, you could just buy a Macsweens Haggis, followed by Cranachan and a wee dram of something delicious. OR you could do it the Muddy Boots way and make your own haggis this weekend. Go on, be Brave(heart)!

Homemade Haggis

This is such a delicious, good-value and nutritious meal. I love the full tradition with the offal and stomach casing, but they’re not always easy to source, so this has an alternative version to achieve an equally delicious flavour and texture.

75 g/2½ oz. lamb’s liver

100 g/3½ oz. each of lamb’s heart and lamb’s lungs or 200 g/7 oz. lamb mince/ground lamb

100 g/3½ oz. beef suet or vegetable shortening

A big pinch of allspice

A pinch of cayenne pepper

1 small red onion, finely chopped

1 garlic clove, finely chopped

A big pinch of freshly chopped parsley, plus extra to garnish

1 tablespoon white wine vinegar

30 g/2 tablespoons tomato purée/paste

120 g/¾ cup old-fashioned rolled oats

salt, to season

1 sheep’s stomach (alternatively, use baking parchment)

‘NEEPS AND TATTIES’

1 swede/rutabaga

2 baking potatoes

A large knob/pat of butter

Black pepper, to taste

Butcher’s string/twine

SERVES 2

Pre-heat the oven to 160°C (325°F) Gas 3.

Finely chop the liver, heart and lights/lungs, if using, or chop the liver and mix it into the lamb mince/ground lamb. Transfer to a mixing bowl and add the chopped suet/vegetable shortening, allspice, salt, cayenne pepper, onion, garlic, parsley, white wine vinegar, tomato purée/paste and oats.

Then either stuff into the stomach and seal the end with butcher’s string/twine or squeeze into a tight ball. Place into the centre of a square of baking parchment and twist or tie the ends to lock it in.

Wrap in a layer of foil and place into 1 cm/ inch of water in the bottom of an ovenproof pan. Set a lid on top and cook in the preheated oven for 2 hours. Remove the haggis from the casing, season with salt and slice it to serve.

‘Neeps and Tatties’

While your haggis is cooking, you can make your ‘neeps and tatties’, the accompaniments for this famous Scottish meal. Peel and chop the swede/rutabaga and potatoes into small dice. Boil separately (or together, if you prefer), drain and mash with the butter and freshly ground black pepper.

This recipe is taken from Modern Meat Kitchen by Miranda Ballard. For more cooktchery tips and tutorials, why not check out our videos with Miranda on The Pantry YouTube channel.


This post was posted in Featured, News, Recipes, UK, What's new and was tagged with New Year, savoury, Miranda Ballard, recipe for the weekend, tomato, Burns Night, Scotland, 2015, meat, Modern Meat Kitchen