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Author Topic: Haggis.  (Read 957 times)

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Amigo

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Haggis.
« on: 28 December 2010, 19:25:06 »
I know we spoke about this while back but i'm cooking the "Halls"....best i could do.... tonight & wondered if anyone could give me some inspiration. I could do Mum's lasagne as i have the ingredients & can make a white sauce. I fancy it sliced with a large cheesey jacket tatey & maybe some mushrooms & eggs?
    What so you? Guy. :P
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Lizzie_Zoom

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Re: Haggis.
« Reply #1 on: 28 December 2010, 19:32:23 »
Quote
I know we spoke about this while back but i'm cooking the "Halls"....best i could do.... tonight & wondered if anyone could give me some inspiration. I could do Mum's lasagne as i have the ingredients & can make a white sauce. I fancy it sliced with a large cheesey jacket tatey & maybe some mushrooms & eggs?
    What so you? Guy. :P

Lasagna done properly takes some time Guy and so is no quick meal.  How about some cheese sauce over the mushrooms in the jacket potato, with the eggs alongside? ::)

Quick, simple, and delicious!! 8-) 8-)
« Last Edit: 28 December 2010, 19:32:59 by Lizzie_Zoom »
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hotel21

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Re: Haggis.
« Reply #2 on: 28 December 2010, 19:42:46 »
Chicken breast stuffed with haggis, served with a white creamy (mild cheese if you like) sauce.  Good with boiled spuds and seasonal veg.

When I do haggis, turnips and mashed spuds (haggis, neeps and tatties) I always add a wee splash of cooking whisky to the haggis when I mash it up for serving.  Makes even a cheaper haggis (not that I include Halls in this, I find it quite good) most presentable.

Remember the fresh ground pepper as well.  Makes all the difference....   :y

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hotel21

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Re: Haggis.
« Reply #3 on: 28 December 2010, 19:47:33 »
To clarify, I make a cut into the chicken breast to create a pouch then force the haggis into the 'ole.  Skewer closed with cocktail sticks.

Posh menu version is Chicken Balmoral.

Following recipe is served with clapshot spuds.

Quite nice, really....

http://scotland.stv.tv/food-drink/recipes/79176-scottish-recipe-balmoral-chicken/
« Last Edit: 28 December 2010, 19:47:54 by hotel21 »
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hoofing it

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Re: Haggis.
« Reply #4 on: 28 December 2010, 19:51:20 »
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Chicken breast stuffed with haggis, served with a white creamy (mild cheese if you like) sauce.  Good with boiled spuds and seasonal veg.

When I do haggis, turnips and mashed spuds (haggis, neeps and tatties) I always add a wee splash of cooking whisky to the haggis when I mash it up for serving.  Makes even a cheaper haggis (not that I include Halls in this, I find it quite good) most presentable.

Remember the fresh ground pepper as well.  Makes all the difference....   :y

mmmmmmm yum yum ;)
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Welung666

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Re: Haggis.
« Reply #5 on: 28 December 2010, 19:53:15 »
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To clarify, I make a cut into the chicken breast to create a pouch then force the haggis into the 'ole.  Skewer closed with cocktail sticks.

Posh menu version is Chicken Balmoral.

Following recipe is served with clapshot spuds.

Quite nice, really....

http://scotland.stv.tv/food-drink/recipes/79176-scottish-recipe-balmoral-chicken/

I've not long had my tea but that has made me hungry again! Bookmarked for future use :y
« Last Edit: 28 December 2010, 19:53:50 by Welung666 »
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Amigo

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Re: Haggis.
« Reply #6 on: 28 December 2010, 22:24:16 »
Lizzie, the cheese sauce is a lovely idea which i will bear in mind but have had a couple of voddies now so would end up with flour everywhere!!!
   Broocie, i'd never thought about a dash of scotch in the haggis. The only scotch i have in the house is an unopened bottle of Jamesons irish which is a prezzie for my old Pops. Not going down south til feb/march now so i suppose it would'nt hurt to open it? I always have freshly ground black pepper! :y
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millwall

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Re: Haggis.
« Reply #7 on: 28 December 2010, 22:29:25 »
always fancied trying haggis but never seen it for sale  is it any good
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jerry

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Re: Haggis.
« Reply #8 on: 28 December 2010, 23:28:13 »
me, i quite like haggis, normally with the traditional "neeps and tatties", though it goes as an accompanyment to roast chicken and veg quite well too. To my mind, if you like black pudding you will like haggis and halls is normally easily gotten from the major supermarkets
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Welung666

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Re: Haggis.
« Reply #9 on: 28 December 2010, 23:33:22 »
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always fancied trying haggis but never seen it for sale  is it any good

Have yourself a daytrip up here, I'll do you Haggis, neeps 'n' tatties :y
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albitz

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Re: Haggis.
« Reply #10 on: 28 December 2010, 23:41:44 »
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Lizzie, the cheese sauce is a lovely idea which i will bear in mind but have had a couple of voddies now so would end up with flour everywhere!!!
   Broocie, i'd never thought about a dash of scotch in the haggis. The only scotch i have in the house is an unopened bottle of Jamesons irish which is a prezzie for my old Pops. Not going down south til feb/march now so i suppose it would'nt hurt to open it? I always have freshly ground black pepper! :y
Thats far to good to waste on a haggis. get some of that Scotch stuff which is only distilled twice. Proper (Irish) whiskey is triple distilled, and therefore much more refined and suitable for being sipped by conneissuirs rather than tipped over a lump  of sheeps brains (or whatever is in haggis ). ;) ::) ;D ;D
« Last Edit: 28 December 2010, 23:42:28 by albitz »
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hotel21

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Re: Haggis.
« Reply #11 on: 28 December 2010, 23:55:53 »
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Lizzie, the cheese sauce is a lovely idea which i will bear in mind but have had a couple of voddies now so would end up with flour everywhere!!!
   Broocie, i'd never thought about a dash of scotch in the haggis. The only scotch i have in the house is an unopened bottle of Jamesons irish which is a prezzie for my old Pops. Not going down south til feb/march now so i suppose it would'nt hurt to open it? I always have freshly ground black pepper! :y
Thats far to good to waste on a haggis. get some of that Scotch stuff which is only distilled twice. Proper (Irish) whiskey is triple distilled, and therefore much more refined and suitable for being sipped by conneissuirs rather than tipped over a lump  of sheeps brains (or whatever is in haggis ). ;) ::) ;D ;D

Triple distilled?? Thats to try and get rid of the crud thats in there from day one and fails miserably.....   :P

Get some good Scots stuff and its right first time.....   ;D

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Amigo

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Re: Haggis.
« Reply #12 on: 29 December 2010, 00:16:58 »
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Lizzie, the cheese sauce is a lovely idea which i will bear in mind but have had a couple of voddies now so would end up with flour everywhere!!!
   Broocie, i'd never thought about a dash of scotch in the haggis. The only scotch i have in the house is an unopened bottle of Jamesons irish which is a prezzie for my old Pops. Not going down south til feb/march now so i suppose it would'nt hurt to open it? I always have freshly ground black pepper! :y
Thats far to good to waste on a haggis. get some of that Scotch stuff which is only distilled twice. Proper (Irish) whiskey is triple distilled, and therefore much more refined and suitable for being sipped by conneissuirs rather than tipped over a lump  of sheeps brains (or whatever is in haggis ). ;) ::) ;D ;D

Triple distilled?? Thats to try and get rid of the crud thats in there from day one and fails miserably.....   :P

Get some good Scots stuff and its right first time.....   ;D

Now now. I love the tipples Broocie brings to a meet but they stick in the throat like acid indigestion. I still appreciate the taste & the warming feeling when it finally does go doon! I've always found Irish whiskey easier going, ie Jamesons & J&B. That said i'm a soft southerner & proffess to know nothing of such.
   The haggis was kept simple tonight & the Jamesons uopened. Cheesey onion Jacket tatey with peppered onion haggis. Skipped the eggs & mushrooms, plate was full. YUM :)
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millwall

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Re: Haggis.
« Reply #13 on: 29 December 2010, 01:05:43 »
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always fancied trying haggis but never seen it for sale  is it any good

Have yourself a daytrip up here, I'll do you Haggis, neeps 'n' tatties :y
thanks welung if im ever in your neck of the woods will take you up on your kind offer  in the meantime ive asked the mrs to get me some :y
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