I Really Don't Have Much Going On This Morning
Haggis.
Haggis is a traditional Scottish dish.
There are many recipes, most of which have in common the following ingredients: 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 three hours.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour." (p592)
Most modern commercial haggis outside Scotland is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
It is often asserted (e.g., on the packaging of MacSween's haggis) that the dish is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes; these are boiled and mashed separately) and a "dram" (ie. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.
Dang, I missed it!-
The Scottish Saint Andrew's Society of Springfield'sRobert Burns Supper
When: Saturday, January 12 2008
Venue: The Hawthorn Park Hotel, 2431 North Glenstone, Springfield, MO
Time: Cocktails/social hour begins at 6.00 pm, the program will begin at 6.45 pm and will last approximately 2 - 2 1/2 hours.
Cost: Tickets are $37.50 per person
The Burns Supper is an annual celebration in honor of Robert Burns, Scotland's national poet, and includes traditional Scottish food, music, dancing, bagpipes, kilts, and other forms of Scottish culture. A cash bar will be available for those wishing wine, beer or spirits with their meals. Haggis will be served. Formal/business or Scottish dress is requested, but not required.
Haggis is a traditional Scottish dish.
There are many recipes, most of which have in common the following ingredients: 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 three hours.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour." (p592)
Most modern commercial haggis outside Scotland is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
It is often asserted (e.g., on the packaging of MacSween's haggis) that the dish is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes; these are boiled and mashed separately) and a "dram" (ie. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.
Dang, I missed it!-
The Scottish Saint Andrew's Society of Springfield'sRobert Burns Supper
When: Saturday, January 12 2008
Venue: The Hawthorn Park Hotel, 2431 North Glenstone, Springfield, MO
Time: Cocktails/social hour begins at 6.00 pm, the program will begin at 6.45 pm and will last approximately 2 - 2 1/2 hours.
Cost: Tickets are $37.50 per person
The Burns Supper is an annual celebration in honor of Robert Burns, Scotland's national poet, and includes traditional Scottish food, music, dancing, bagpipes, kilts, and other forms of Scottish culture. A cash bar will be available for those wishing wine, beer or spirits with their meals. Haggis will be served. Formal/business or Scottish dress is requested, but not required.
posted by Unknown at 8:55 AM
4 Comments:
I enjoyed haggis enough to order it several times over the course of a few weeks spent in Scottland...many years ago.
Vegetarian haggis? What a very silly idea.
Did I miss sonething? Vegetarian haggis. Couldn't be done and still be haggis, right?
I guess i might try it if I were in Scotland proper. Making it from scratch would be a whole different thing...
I don't think i could enjoy anything made with sheep's pluck, orneeps or tatties either. It sounds lke something I might enjoy more if I hadn't asked what it was.
i dont think i could choke that down.
any of it.
even if i were in scottland. i'd probably spit it in my napkin...blech.
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