Sometimes, when you get tired of national cuisine, you should turn to something new and extravagant. That is why today we will consider the recipe for haggis - a national Scottish dish whose taste will not leave anyone indifferent who at least once tastes it. First we’ll try to prepare a dish in the original presentation, and then consider the classic version of Scotland.
Meat Layer Ingredients
The basis of the Scottish haggis recipe is the meat layer. To cook it, you will need the following products:
- lamb kidneys - 100 g;
- broth (you can use just water) - 200 ml;
- lamb tongues - 100 g;
- pearl barley - 2 tbsp. l .;
- lamb heart - 100 g;
- garlic - 2 cloves;
- lamb lungs - 100 g;
- onion - 1 pc.;
- mutton fat - 100 g;
- oat groats - 2 tbsp. l .;
- salt is added as desired.
It is important to carefully select the ingredients, to ensure that they are fresh and of high quality, especially for lamb.
Mashed Potato Ingredients
According to the classic haggis recipe, the second layer of the dish is mashed potatoes. To prepare it, you need to prepare the following products:
- fresh potatoes - 300 g;
- butter - 20 g;
- spices (rosemary) - taken to taste;
- salt and pepper.
According to the classic haggis recipe, rosemary is an indispensable ingredient, however, if desired, it can be excluded.
Ingredients for Pumpkin Puree
If you look at the image of the dish - haggis, you can see that the second layer is pumpkin puree. To prepare it, you need:
- fresh pumpkin - 300 g;
- salt pepper;
- fat cream - 30 ml.
Haggis recipe
First of all, it is necessary to chop finely lamb offal. Peel the onion and chop into thin slices. Then you should heat the pan, pour the mutton fat on it and pour onions. Fry until golden brown. After you add the lamb offal. Cook for about 10 minutes.
We also peel the garlic and grind it in the garlic, add it to the pan. Pour the broth there, salt if necessary. Now you need to reduce the temperature, cover the pan with a lid and simmer for about 10 minutes. At the same time, boil pearl barley and oatmeal. They should be slightly undercooked. After adding the cereal to the pan. Without increasing the temperature, simmer for another 20 minutes. It is important to mix everything thoroughly.
While the lamb giblets reach readiness, we will prepare potato and pumpkin puree. To do this, peel the potatoes, boil, and then knead with a mortar, transfer to a blender, add butter, rosemary and beat at high speed.
We also cook pumpkin puree. Cut the pumpkin into small slices, put in a blender bowl, add cream and beat. The puree in either case should be thick so as not to spread and keep in shape.
After using a special form, put on a plate the first layer of lamb offal with cereal, then mashed potato and the third layer - pumpkin puree. Haggis can be sprinkled with a small amount of greenery.
Haggis Recipe in a Pork Stomach
There is another option for making Scottish haggis. To prepare the dish you will need to take the following products:
- veal - 400 g;
- boiled buckwheat groats - 200 g;
- garlic - 2 cloves;
- pork stomach - 1 pc.;
- vegetable oil - 2 tbsp. l .;
- marjoram - 1/2 tsp;
- pork liver - 400 g;
- onions - 2 pcs.;
- pork belly - 100 g.
First of all, according to the haggis recipe, it is necessary to thoroughly rinse and cure the pork stomach. Rinse preferably several times, and then leave overnight in a cold room or in the refrigerator.
We cut beef or pork liver, as well as veal and pork belly into small slices, mix, season with salt and pepper. Garlic, as well as onions, need to be peeled, finely chopped with a knife. After fry in oil. The total cooking time is not more than 3 minutes. Add buckwheat, as well as marjoram. Mix everything thoroughly, and after 5 minutes remove from the stove.
Put in a deep container, add meat, liver and again mix everything thoroughly. Gently transfer the filling into the pork stomach. It is important to note that the smooth side should be outside, after which the stomach should be sutured with a strong thread, leaving a small hole through which 1 glass of water gradually pour. Sew the stomach with threads to the end, carefully shift into a baking dish.
Preheat the oven to 170 ° C. Place the haggis on a baking sheet and cook for about 180 minutes. Spray a little water every twenty minutes. Then get the haggis and cut into circles.
The dish seems quite exotic, however, it tastes very much like beef paste. Be sure to try it!