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make haggis like a scottish chef

How to Make Scottish Haggis

Haggis is world-famous as a Scottish delicacy. A lot of people talk about it but not everyone knows exactly what it is or how much work goes into making the perfect haggis. This famed dish is made with offal, oats, onion and spices. The mixture is stuffed into a sheep’s stomach and then served with ‘neeps and tatties’ (translated from the Scottish, that means swede, turnip or rutabaga and mashed potatoes). This is a traditional Burn’s Night supper. Burn’s Night falls on January 25 – Robert Burns’ birthday. He was Scotland’s bard and wrote a poem ‘Address to a Haggis’ because he loved this unusual dish.

Depending where you live, some of the ingredients might be hard to find. Not everyone has access to offal, so you might have to visit an ethnic shop and buy a readymade haggis if you cannot find the pieces needed to make this homemade version. The idea of haggis might not be immediately appealing, but if you like meat, you will probably enjoy its nutty texture and hearty, meaty flavour.

Haggis is believed to date back to ancient times, when as many parts of the animal as possible would be used after the hunt to make a meal. Today, a ‘dram’ (of Scotch whisky) is the traditional accompaniment to haggis, neeps and tatties, whether you are making it for Burn’s Night, another special occasion, or just to see what all the fuss is about and enjoy something unusual for your dinner. ‘Vegetarian haggis’ has been sold since the 1960, using pulses, vegetables and nuts instead of meat, but we suggest making the authentic kind at least once. After all, can over 5 million Scotsmen be so wrong? Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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