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Author Topic: Haggis  (Read 2379 times)

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Amigo

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Haggis
« on: 04 February 2010, 19:39:53 »
I think this was mentioned recently along with various other regional dishes but i have to share this one with you, courtesy of my Mummy!!!.
    Haggis Lasagne:-

   Start with a layer of tinned toms in your oven dish, add some fried onions & m'rooms, sprinkle with garlic granules or sliced fresh, add a layer of crumbled haggis, white sauce, sheets of lasagne, keep building til the top then finish with the last of the white sauce, sliced fresh tomatoes, grated cheese & smoked paprika. Bake @ 180 for 30 minutes.
     This is only a guideline, you can add/omit/modify to suit your tastes, i sometimes add a sliced courgette etc.
    Taste the haggis before adding salt/pepper as they do vary seasoning wise, rather' lovely though, serve with garlic bread, salad, jacket spud, anything really!! :P 8-)
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Mr Skrunts

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Re: Haggis
« Reply #1 on: 04 February 2010, 19:41:13 »
 :P :P :P  I want some please..   :y
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sexydaz

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Re: Haggis
« Reply #2 on: 04 February 2010, 19:42:19 »
mmm haggis is somat ive always wanted to but never tried
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STMO999

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Re: Haggis
« Reply #3 on: 04 February 2010, 19:42:56 »
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mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
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hotel21

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Re: Haggis
« Reply #4 on: 04 February 2010, 19:49:11 »
Quote
Quote
mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
Nope....  Its the bits before it gets turned into shite, otherwise known as 'the pluck'.....

 :P
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STMO999

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Re: Haggis
« Reply #5 on: 04 February 2010, 19:50:02 »
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Quote
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mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
Nope....  Its the bits before it gets turned into shite, otherwise known as 'the pluck'.....

 :P

The one I had tasted like liver and paxo.
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hotel21

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Re: Haggis
« Reply #6 on: 04 February 2010, 19:51:59 »
Quote
Quote
Quote
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mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
Nope....  Its the bits before it gets turned into shite, otherwise known as 'the pluck'.....

 :P

The one I had tasted like liver and paxo.

close.... liver, heart, lungs and other bits and bobs, mixed with oatmeal and assorted seasonings.  Agreed, an aquired taste, but better than some of the other regional cack I have endured over the years....   ;D
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STMO999

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Re: Haggis
« Reply #7 on: 04 February 2010, 19:56:27 »
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Quote
Quote
Quote
Quote
mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
Nope....  Its the bits before it gets turned into shite, otherwise known as 'the pluck'.....

 :P

The one I had tasted like liver and paxo.

close.... liver, heart, lungs and other bits and bobs, mixed with oatmeal and assorted seasonings.  Agreed, an aquired taste, but better than some of the other regional cack I have endured over the years....   ;D
That's what I said :P
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Andy B

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Re: Haggis
« Reply #8 on: 04 February 2010, 20:02:16 »
Quote
mmm haggis is somat ive always wanted to but never tried

Delicious!!!!!  :y  :y  :y  :y

Infact we had it the other night for tea.  :y  :y
« Last Edit: 04 February 2010, 20:03:05 by Andy_B »
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tunnie

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Re: Haggis
« Reply #9 on: 04 February 2010, 20:03:27 »
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mmm haggis is somat ive always wanted to but never tried

Delicious!!!!!  :y  :y  :y  :y

had it in small amounts, is quite nice. Could not eat that much of it though
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STMO999

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Re: Haggis
« Reply #10 on: 04 February 2010, 20:06:30 »
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mmm haggis is somat ive always wanted to but never tried

Delicious!!!!!  :y  :y  :y  :y

Infact we had it the other night for tea.  :y  :y


Deep fried mars bar for afters?
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Debs.

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Re: Haggis
« Reply #11 on: 04 February 2010, 20:13:17 »
My dear boy; isn`t it the closed season for Haggis.....


The Shooting Season in England and Scotland
Species         England, Wales      Scotland
Pheasant         Oct 1 - Feb 1             Oct 1 - Jan 31
Partridge         Sep 1 - Feb 1             Oct 1 - Jan 31
Grouse           Aug 12 - Dec 10     Aug 12 - Nov 30
Ptarmigan     (Scotland only)       Aug 12 - Dec 10
Haggis           Aug 12 - Dec 10     No closed season
Oiks/Peasants   No closed season     Bounty offered
Blackgame       Aug 20 - Dec 10       Not currently available
Capercaillie                               Oct 1 - Jan 31
Common Snipe       Aug 12 - Jan 31       Sep 1 - Jan 31
Jack Snipe       Protected at all times       Sep 1 - Jan 31
Woodcock       Oct 1 - Jan 3       Oct 1 - Jan 31
Woodcock -      Scotland       Sep 1 - Jan 31
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Amigo

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Re: Haggis
« Reply #12 on: 04 February 2010, 20:15:14 »
For the less adventurous palette cut a slice from the middle, fry it,& stick in a burger roll with an egg, no sauce though, you'll ruin the taste! :y
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albitz

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Re: Haggis
« Reply #13 on: 04 February 2010, 20:17:01 »
Quote
Quote
Quote
Quote
Quote
mmm haggis is somat ive always wanted to but never tried


I wouldn't. It's sh!te. :y
Nope....  Its the bits before it gets turned into shite, otherwise known as 'the pluck'.....

 :P

The one I had tasted like liver and paxo.

close.... liver, heart, lungs and other bits and bobs, mixed with oatmeal and assorted seasonings.  Agreed, an aquired taste, but better than some of the other regional cack I have endured over the years....   ;D
Earoles,Rsoles and eyeballs. ::) :y ;D ;D
« Last Edit: 04 February 2010, 20:18:19 by albitz »
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hotel21

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Re: Haggis
« Reply #14 on: 04 February 2010, 20:20:53 »
Sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour.

tastes braw!!   ;D
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