Hairy Bikers Mum Knows Best

The_Mighty_Gusset

moggylover wrote: »

What I want is a tried and trusted recipe for actually making Haggis because the ones available this far south of the border are sad, tiny little things which are very expensive for what they are (all sort of "designer brands":rolleyes:).

Ah ! Well you wouldn't have got that off the Hairy Berks programme - they used a shop bought Haggis.
Modern Haggis, even supposedly 'traditional' ones from the likes of McSween are nothing of the sort - often containing pork or beef mince and offal and odd herbs and spices such as coriander - and God Alone knows what 'Vegetarian Haggis' is all about !
It seems to me that Haggis these days has been messed about with to appeal to people who like Brains Faggots (which in turn taste nothing like proper faggots) !

Here's a proper authentic recipe for Haggis - Good Luck sourcing the ingredients !

Ingredients:
1 Sheep's Stomach
Salt Sheep lights (lungs)
Sheep liver
Sheep heart
8oz Mutton suet
Mug Scottish oatmeal
Salt and pepper to taste
Method:
Take your Sheep Stomach and wash the bags in several waters, rubbing them well with salt.
Then scald them in boiling water, and scrape them carefully with a knife.
Soak them in a strong brine for 12 hours, trimming off any sinewy parts or pieces of gristle.
Meanwhile, wash the lights, liver, and heart, and hang them up to dry for 12 hours; then put them in a saucepan with plenty of water and boil them gently.
Take the small stomach bag with the windpipe attached, and wash it free from the brine.
Put it into another saucepan with plenty of water, with the windpipe hanging outside of the pan, and boil it slowly for about two hours.
Rub about a third of the liver through a wire sieve.
Chop the small stomach bag and mutton suet rather coarsely.
Mix these with the liver, adding 1 heaped mug Scottish oatmeal.
Season the mixture with salt and pepper to taste, and moisten with about 1 mug of the liquor in which the lights, etc. were boiled.
Let stand for a half hour, stuff it into the large stomach bag, and sew it up securely using a strong thread.
Place the haggis into a large saucepan of boiling water, and place a plate underneath to prevent it from sticking to the pan. Boil it quickly for 1/ hours, pricking the bag occasionally with a skewer to prevent it from bursting; add more boiling water as needed.

Cheap and Tasty - just how Haggis should be.

Peartree

I saw the latest Be-Ro book in Morrison today, next to the flour, for 99p. I noticed it and wondered if it was time to get a shiny new one. If you're not familiar with it, it is more of a sort of thick pamphlet than a big book.

I was chatting to a very old friend a little while ago and we were recalling a time when we were teenagers. Her parents both had to go away due to a family illness and she was allowed to stay at home if I want to stay with her. The main thing she remembers about it (thirty years ago now!) is that my Mum sent over corned beef pie with me for our dinner and she loved it. Both her parents were wonderful cooks themselves, she's now a wonderful cook, so it is quite a complement that it is so well remembered! The HB programme reminded me that I've been meaning to make her one myself.

rachbc

Gigervamp wrote: »

There's meant to be a layer of oil on top of pesto. It helps to preserve it.

I know but normally is a mm or 2 this was more than a cm, the pasta was slicked with oil even after pouring it off the top. Now I know why it was only 49p in BM

MrsE_2

The_Mighty_Gusset wrote: »

Ingredients:
1 Sheep's Stomach
Salt Sheep lights (lungs)
Sheep liver
Sheep heart
8oz Mutton suet
Mug Scottish oatmeal
Salt and pepper to taste

:eek::eek::eek::eek::eek::eek::eek:
_pale__pale__pale__pale__pale__pale__pale__pale__pale_

moggylover

The_Mighty_Gusset wrote: »

Ah ! Well you wouldn't have got that off the Hairy Berks programme - they used a shop bought Haggis.
Modern Haggis, even supposedly 'traditional' ones from the likes of McSween are nothing of the sort - often containing pork or beef mince and offal and odd herbs and spices such as coriander - and God Alone knows what 'Vegetarian Haggis' is all about !
It seems to me that Haggis these days has been messed about with to appeal to people who like Brains Faggots (which in turn taste nothing like proper faggots) !

Here's a proper authentic recipe for Haggis - Good Luck sourcing the ingredients !

Ingredients:
1 Sheep's Stomach
Salt Sheep lights (lungs)
Sheep liver
Sheep heart
8oz Mutton suet
Mug Scottish oatmeal
Salt and pepper to taste
Method:
Take your Sheep Stomach and wash the bags in several waters, rubbing them well with salt.
Then scald them in boiling water, and scrape them carefully with a knife.
Soak them in a strong brine for 12 hours, trimming off any sinewy parts or pieces of gristle.
Meanwhile, wash the lights, liver, and heart, and hang them up to dry for 12 hours; then put them in a saucepan with plenty of water and boil them gently.
Take the small stomach bag with the windpipe attached, and wash it free from the brine.
Put it into another saucepan with plenty of water, with the windpipe hanging outside of the pan, and boil it slowly for about two hours.
Rub about a third of the liver through a wire sieve.
Chop the small stomach bag and mutton suet rather coarsely.
Mix these with the liver, adding 1 heaped mug Scottish oatmeal.
Season the mixture with salt and pepper to taste, and moisten with about 1 mug of the liquor in which the lights, etc. were boiled.
Let stand for a half hour, stuff it into the large stomach bag, and sew it up securely using a strong thread.
Place the haggis into a large saucepan of boiling water, and place a plate underneath to prevent it from sticking to the pan. Boil it quickly for 1/ hours, pricking the bag occasionally with a skewer to prevent it from bursting; add more boiling water as needed.

Cheap and Tasty - just how Haggis should be.

Many thanks for that - and I would probably be able to source all of those things from my local butcher, or alternatively wait until I next buy a lamb or a half piggy from one of my smallholder friends:D

Not sure how I will stand up to washing the stomach - not too great with really gooey jobs:o - but love Haggis so might have to give this a go.

Mrs E. is going to pass out at the thought of this though:rotfl:

moggylover

MrsE wrote: »

:eek::eek::eek::eek::eek::eek::eek:
_pale__pale__pale__pale__pale__pale__pale__pale__pale_

Told you so:rotfl::rotfl::rotfl::rotfl:

Gigervamp

Bearing in mnd I don't eat meat, I was doing quite well reading this recipe, until I got to this bit!

The_Mighty_Gusset wrote: »

Take the small stomach bag with the windpipe attached, and wash it free from the brine.
Put it into another saucepan with plenty of water, with the windpipe hanging outside of the pan, and boil it slowly for about two hours.

It's the picture I get in my head of the windpipe hanging over the edge of the pan. Watched too many horror films I think!:rotfl:

Hello Gus, haven't seen you for years. I used to hang out over at INEBG. Nice to see you again.

Jools

moggylover

Actually, I came back to see if Gusset could confirm that they had actually tried and liked their recipe - cos I did say "tried and tested";):D

janeym8

love the bikers and watch everything they do
i cant say any particular recipe from last weeks prog. jumped out at me
there wasnt anything i dont make really except the samosas oh and the clootie dumpling but ive always fancied making one but no-one else here likes it so would have to eat by myself-not very scottish slimmers friendly lol
i will wait to see the book in the flesh so to speak as im not really keen on how they lay out their books-too much chat and you have to search for the recipes

just read back what ive written and it doesnt look like i do like what they do but i can assure you i do lol

got prog on series link with Sky

janey xxx

tara747

I just love them, I would watch their show even if there was no cooking! In fact, I think they should be given their own chat show and TW's Radio 2 breakfast slot as well!!! :beer: