Nigel Slater’s haggis recipe

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Haggis presented an affordable chef in the most innovative place. The least attractive part of the animal (I mean, have you ever seen a sheep’s lungs?) Made so deliciously something that came to celebrate with the bagpipes. I can not imagine someone doing their thing at home. (Chop the lamb’s liver, heart and lungs, mix it with the oats, season it, stuff it into the stomach of a washed, wet sheep, stitch and simmer). Well-crafted recipes from generation to generation, fiery scenes.

Seasonings – Thyme, cloves, mace and king peppers – what makes this visceral diet worth eating. And, just like any sausage, non-meat additions are crucial: in this case, the oatmeal makes the texture of the fillings light and brittle. You either love it or you do not love it. Maybe Scottish gourmet gems will get more admirers if we think of it as a rather grand breakfast cracker. As Rabbie Burns put it: “The chieftain chieftain!” The Haji are the king of sausages.

This week is the glorious moment of haggis. Thursday is a night of burn, the life of a Scottish poet is celebrated, often with an old-fashioned dinner of mashed potatoes and butter desserts and many (many) whiskeys. Instead of eating it all, I used this week’s Haggis as a condiment, first as a filling for the Sunday roasts, followed by a sweet white and white scallop, Bake until crispy and chewy, with a soft buttercups powder.

Guinea chicken, roasted Swedish and haggis stuffing
If guinea fled you, the chicken would do it. 4 people.

Onion 1
4 tablespoons olive oil
3 sage leaves
Haggis 450 grams
400 grams of Swedish
400 grams of potatoes
Thyme twig 10
Guinea fowl (or chicken)
Butter 30 grams

Peeled, roughly chopped onions. Put half a dozen olive oil in a shallow pan, stir in the onion, and chop the saint, stir until soft golden. Set oven temperature to 200C / gas mark. 6. Peel sugar cane and potatoes, and then cut into thin slices, each disc is not thicker than coins. Put the vegetables in the baking tray, add the remaining olive oil, the leaves of most thyme leaves and salt and pepper. Stir the dessert gently with the potatoes to make sure they are coated with oil and seasonings.

Take the goat bacteria, separate the shells, pour the filling into the softened onion, then insert the guinea fowl and loosely pack it into the body cavity.

Place the guinea fowl on the chopped vegetables, rub the skin with butter, and season with salt, pepper and the remaining thyme. Bake for 50 minutes or until the skin is crisp and golden, and the juices become clear when the meat is pierced with the skewers in the thickest part.

Remove the roast chicken from the pan and place it on a warm plate loosely covered with kitchen foil. Put the vegetables back in the oven and gently wipe for a few minutes before serving.

Baked haggis and Swedish scallops
A rather nice surf and turf version, roast lamb (or if you like boiled), bake until quite crisp and then scattered on hot scallops and swedish mud. 4 people.

Haggis 450 grams
Swedes 600 grams
Butter 40 grams
For scallops:
25 grams of butter
2 tablespoons olive oil
Big scallop 12
Coriander large number (chopped)

Grilled lamb chops according to the manufacturer’s instructions. They will be slightly different, but most suggest wrapping foil with paper at 190 ° C / gas scale 5 for about 45 minutes with a little water in the tray.

Peel Swedes, then cut into about 3 cm large pieces. Cook or boil for about 20 minutes until tender to tip. Stir with butter and 200 ml of cooking water using a blender (or using a bar blender) to produce a soft buttery paste. Check and correct seasoning.

After baking for about 45 minutes, cut the chopped pieces, scrape the filling onto a baking tray, spread it thinly and evenly and put it back into the oven for about 20 minutes until crispy.

For scallops, use a shallow pan to heat the butter and olive oil. When it bubbles, add scallops (note that they may splash) and cook for a minute or two until their edges are golden. Turn the scallops and continue cooking, just a few minutes and sprinkle the butter anytime, anywhere.

Place the sweet soft clay on four warm plates and place the scallops on top. Chop the chopped coriander over the roasted lamb, then sprinkle it on the scallops and Swedes.

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