What To Do With Haggis

[cecil39]

I have been given a haggis ( a friend says he shot it in the Grampians) but I don't know what to do with it, and he is no help, so , how do you eat yours?

[anneasquith]

pluck it. slow roast with onions, garlic. lemon juice. baste at regular intervals. serve with neeps/tatties.... enjoy

[Mamyalynne]

I take the legs off first , they are nice braised - make pasties.

[Davethedog]

You can fry it, boil it, bake it. I love it

http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/

[Barmaid]

Or you could use it to stuff chicken breasts and serve with a whisky cream sauce. I think it is called Balmoral Chicken.

[mccfluff]

bin it

[rockyracoon]

That sounds lovely BM.

I just bake it in the oven.

[LochNessMonster]

Hit in the Grampians you say, poor wee laddie.

Take the skin off cut it into pieces of diced Haggis and put in microwave container without lid. 10mins on full power then just taste and add more time if required.

Your friend is not getting me !

Nessie :-p

[albaqwerty]

boil it, boil neeps and tatties, mash neeps and tatties and then burst the skin of the haggis and enjoy.

BM, that sounds lush.

is it a boy or girl haggis? differing boiling temperatures are required.

[anneasquith]

dave, cecil has a fresh one.

[hellywelly4]

Their legs are not all the same length you know. It's caused by the fact that they live on the mountainside and can only go one way round

[Davethedog]

anneasquith so I see, but I think he should take it round Barmaids and invite us. :-)

[bert_h]

Where do these other oddball ideas come from ?

You cannot remove a haggis from its skin until AFTER it has been cooked. The simplest way is to simmer it in boiling water for about 40 minutes. Then put it on a platter, and cut the skin open. Be careful, in case it spurts a bit - some brands of haggis are quite runny, while some are drier and crumbly. Serve with mashed potatoes, basshed turnips/swedes, and a glass of single malt whisky to help it go down.

[cecil39]

thanks, it sounds great, I will be testing it out tonight, I like the sound of stuffed chicken breast, maybe I should have a wee dram with it as well.

[anneasquith]

och.............alba its not in its skin , its a fresh one , newly shot in the Grampians,

[albaqwerty]

cecil, if you can stop at a wee dram, then it's not done properly :-D

You'll need a few, one prior, three during and at least the rest of the bottle afterwards, just for quality control purposes.

[albaqwerty]

Anne, I never have liked being shot in the Grampians, come to think of it, being shot in the borders isn't much fun either :-)

[anneasquith]

ive been shot in my milingavie !!!!!!!!!!!!!!! and wounded in auchtermurchty

[slinky.kate]

if fresh it makes a lovely summer soup(google recipe)the rest when taken out of soup,leave to cool and put it into cooked pasta and fried egg,black pudding--delicious.Oh and a glass of pear cider

[Barmaid]

I served that once at a NYE party to a couple of Scots. It was considered a resounding success!!!! Dead easy as well.

[Uriah Heep]

Skin it and stuff chicken breasts with it, wrap in Parma hame and roast. Serve with new potatoes, vegetables and sauce of your choice (mushroom works well).