January 22nd, 2010
As promised, last night I ventured into the unknown world of the Haggis. I realise that for many of you this will be a monthly or evenly fortnightly jaunt, but shamefully until last night I had made a quarter century without tasting this potential culinary delight.
And so, here in Technicolor glory, is my Haggis making attempt! If you fancy giving it a go, particularly if its your first time, let me know how you get on and I’ll post any pics I receive. Don’t forget to click on the previous link to the Address to the Haggis for the full Burn’s supper experience!
For the purpose of this recipe I used Simon Howie’s Original Haggis, but there are many options out there including vegetarian, extra spicy, venison and so on. So just pick something to suit your taste. Haggis instructions are on the back of all the packets, but most can be either boiled or oven cooked, and some can be cooked in the microwave.
I covered my Haggis with tinfoil and boiled for about 45 minutes.
Boiling the haggis
Meanwhile, I peeled and chopped eight tatties (to feed 3-4 people) and put into salted boiling water until tender. In a separate pan, I put peeled and chopped turnip and carrot into water and also boiled until tender.
Once cooked I removed the potatoes and mashed with butter and a little milk. I then removed the turnip and carrot and drained, seasoned with salt and pepper to taste and added one tsp of ground nutmeg. I blended this in a food processor, but results are just as good by hand. I removed the Haggis from the water, removed the foil and served on a bed of the neeps and tatties.
Turnip & Carrot
I was actually surprised by how simple it was to cook Haggis, and how tasty the result was. I would definitely give it another go, and would encourage you all to try it. Good luck!
January 13th, 2010
The first entry on our culinary calendar this year is the legendary Burn’s night supper, with Haggis, neeps and tatties of course being the traditional fare.
Thankfully, for many of us, the ways in which Haggis can be prepared have changed over the years, and we no longer have to include lines like ‘…take one properly cleaned sheep’s stomach and stuff with the prepared liver, lungs and heart. Boil’ ! Although the option is still there if that’s what you want….
Our NFU Scotland President, Jim McLaren, will certainly be joining in the festivities and has recorded Burns’ famous Address to a Haggis for us, the perfect accompaniment to any Burn’s night supper!
Address to a Haggis
For those of you who have never cooked a Haggis, come back to the blog on Friday and see the results of my first ever attempt at rustling some up…
We hope you enjoy the evening, and as ever would encourage you to support your local farmers and producers by making sure you try some Haggis, bashed neeps and tatties. And perhaps even follow it all up with a wee dram…
January 8th, 2010
I hope you all enjoyed our Christmas Campaign and were inspired to try some Scottish fare. Here at NFU Scotland Head Office we certainly enjoyed catching up with the farmers and hearing about what they were up to – and sampling some of the goods of course!
Just before the Christmas break, we met with the Cyrenians to support their Good Food Tackling Homelessness appeal by donating a hamper containing some of the produce highlighted throughout the campaign.
Pictured: Jim McLaren, NFUS President, David Lacey from the Good Food Programme, James Withers NFUS Chief Executive.
We hope to work closely with the charity in the coming months.
Keep an eye out here for the latest What’s on your plate? activity.
Wishing you a prosperous 2010.