Scottish Winter Warmer
One of our resident Scotsmen , Allan Asquith , suggested our readers might like some Scottish Winter warming dishes . We ’ ve already shared three of them in previous issues . Here is the piece de resistance :
Haggis
Ingredients
1 Stomach bag of sheep 100g Sheep ’ s liver 1 Sheep ’ s heart 2 Onions 50g Beef suet 75g Toasted oatmeal 250ml Gravy from liver Salt Black pepper
Method
Wash the stomach bag thoroughly , first in cold water then , scraping , in hot water . Leave to lie overnight in a bowl of cold salted water . Wash again carefully and place in a pan of boiling water to cover , with the windpipe hanging over the side . Add 1 tsp salt and boil for 2 hours . Remove from pan and cut away the windpipe and any gristle .
Clean the liver and the heart , washing well , and boil with the onions for about 30 minutes or until tender . When cool , mince the meat , onion and seasoning . Add the oatmeal and enough liquor from the meat to make a soft , droppable consistency .
Fill the bag , just over half full , leaving space for the mixture to expand . Sew up the hole with strong thread and cook haggis in a large pan of boiling water for 3 hours . Prick occasionally with a skewer to prevent it from bursting .
Should the haggis be made some time before it is wanted , reheat in boiling water , boiling without the lid for 1.5 hours .
Note : There is many a legend connected with the origin and ingredients of the haggis . However , it is - and always will be - Scotland ’ s greatest national dish , piped in with great ceremony at Burns suppers everywhere . It is served with neeps and tatties ( turnips and potatoes ) and washed down with nips of whisky .
St Margaret ’ s News 12 June 2018