How To make Homemade Haggis
INGREDIENTS: 1 lb Boneless lamb shoulder or
-breast, cut into Pieces, or use ground lamb 1/2 lb Lamb liver, cut into pieces
1/2 c Water
1 sm Onion, coarsely chopped
1 lg Egg
3/4 ts Salt
3/4 ts Ground black pepper
1/2 ts Sugar
1/4 ts Ground ginger
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 c Old fashioned rolled oats
Servings: 6 Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes. DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes
in pan; unmold onto platter; slice and serve. Source: Country Living, March, 1991
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How to Make Haggis
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Today is Burns day, Scotland's national holiday celebrating the life of the poet Robert Burns. This holiday isn't just an excuse to get blasted. It's also a culinary tribute where revelers toast to the Scottish wordsmith over clinked glasses of Scotch whiskey while feasting on haggis—a savory pudding stuffed with oats, spices, and sheep's rumen, lungs, heart, and liver. Robert Burns was a huge fan of haggis, so much so that he even wrote a poem about it that mentions something about stabbing the innards with a knife as they get pulled out like the steaming entrails of a beast. Mmm.
We had no idea how to make haggis from scratch, so we called up our friends at the Nordic Food Lab, a non-profit culinary research institute based in Copenhagen, Denmark, to get the full monty. Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walked us through the labor of lamb love in the Nordic Food Lab's houseboat kitchen.
After oats, spices, four-day-smoked blueberries soaked in alcohol, a couple of hearts, and sheep's rumen, liver, lungs, diaphragms, kidneys, tongues, fat, and blood were mixed together and cooked, the warm pudding was ready for some culinary poetry. Ben brought it over to the Mad Symposium—an annual gathering where international chefs and culinary minds meet to eat, drink, and discuss topics in food—and shared it with the symposium's participants.
No haggis can be consumed without the help of a sharp knife and a healthy carbon dioxide-blowing bagpiper to appease the ghost of Burns himself. Or in the words of Ben Reade, Who wants to eat French balls? This is how we want it in Scotland.
Cheers to you, Robert Burns.
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How to Bake a Haggis
James and Lynne walk you through the steps of baking a haggis in the oven. Perfect for celebrating Burns Night with a Chieftain Haggis.
Haggis, Neeps and Tatties | This Morning
To celebrate Burns Night, Michelin-starred Scottish chef Michael Smith has travelled all the way from The Three Chimneys restaurant on the Isle of Skye to make a traditional Burns supper.
Scottish Haggis Balls and Clapshot Recipe for Burns Night
These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. They are perfect for Burns night. I'm serving my haggis balls up with some clapshot in this recipe as they work so well together.
**FULL RECIPE AVAILABLE HERE**
Scottish Haggis Balls -
If you are looking for something different for burns night these are perfect and work really well with the clapshot. Clapshot is a classic dish from Orkney and is quite simply turnip and potato mashed together with butter and cream.
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Haggis Wellington | Haggis in pastry | Burns night supper
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Hi folks! Tonight I made something a wee bit different for Burns night. We’d typically have haggis, neeps & tatties…and we did this year too :D but popped the haggis into pastry! It was absolutely delicious! Make up a creamy sauce that you like for over the top and you won’t be disappointed :)
Everything I used will be listed below.
-Cheryl x
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Serves 4-5
Mushrooms - 350g (12 oz)
Onion - 1 Medium
Garlic - 2 cloves
A knob of butter for frying
Sage - 1/2 teaspoon
Rosemary - 1/2 teaspoon
Puff pastry - 350g (12 oz)
Haggis - 500g (18 oz)
Egg - 1 beaten
**Serve with a creamy sauce of your choice :) Mustard, peppercorn or whisky all work well**
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Homemade HAGGIS Recipe with Neeps & Tatties | My Harry Potter Kitchen | Chamber of Secrets (Ep. 34)
Learn how to make Haggis - the traditional Scottish dish - with a lightning bolt Harry Potter twist!
Haggis is an extremely popular dish in Scotland but you might struggle do find the traditional recipe elsewhere due to some of the traditional haggis ingredients. This homemade Haggis is an easy twist on the traditional haggis recipe using lamb, liver and sausage skins which makes the ingredients easier to find so you can create your own haggis at home in no time. And of course - being My Harry Potter Kitchen, I've got a quick trick to serve them up Lightning Bolt style!
Haggis is traditional served with neeps and tatties! What are Neeps and Tatties? I hear you ask... Mashed potato and suede so in this week's Harry Potter recipe I'll be showing you how to make neeps and tatties too!
If you've ever wondered what Scottish Witches & Wizards eat - now you know!
Have you ever tried haggis before? If not, will you be giving this homemade haggis recipe a go? Let me know in the comments below!
Jump to the main steps of the recipe:
0:00 - My Harry Potter Kitchen Intro
2:07 - What is haggis made from?
3:00 - How to make haggis recipe
6:57 - How to make neeps and tatties recipe
Harry Potter Haggis Recipe Ingredients & Instructions -
Last week's recipe for Harry Potter Fish & Chips Recipe -
Harry Potter and the Chamber of Secrets Recipe Playlist -
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat!
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I'll be back next week with another magical Harry Potter recipe!
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Filmed & Edited by Ian Yarwood