Gordon Ramsay Shows How To Make Haggis | Gordon, Gino and Fred's Road Trip
Gordon Ramsay Shows Fred & Fred how to make Haggis on toast.
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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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Scottish Haggis our Favourite Family Recipes for Burns Night
Here I have two family recipes using traditional Scottish haggis. These recipes are family favourites and are loved by the kids. They are both really easy to make and involve little prep time. They are delicious served on Burns night or in the days after using leftover haggis. You can also enjoy them at any time of the year.
The haggis pie is enjoyed hot but can be eaten cold as my wee one enjoys! I prefer it hot though. The loaded neeps and tatties are delicious served up as a starter or you can double the recipe to serve as a main. I hope you enjoy these as part of your burns celebrations or at any other time.
I can't get haggis - don't worry I have a recipe fo ra very basic crofters pot haggis using liver and oatmeal that you can make at home or you could try using beef mince with vegetables and oatmeal. Experiment and let me know how you get on. Any questions just drop me a line. Take Care Angie x
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AD Information - I love sharing my family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share and paid to create recipes for products. This recipe contains no gifted products or paid promotional material. I always work with relevant brand and products I love.
Haggis Hoagie: A Non-Traditional Scottish Recipe
Ingredients
- maris piper potatoes
- vegetable oil
- 1/2 x turnip
- salted butter
- haggis
- white wraps
- mozzarella cheese
- cheddar cheese
- Indian style cabbage salad
Peppercorn Sauce
- 1 x tbsp red wine vinegar
- 8g cracked black pepper
- 20g salted butter
- 1 or 2 x shallots
- 1/2 x tsp dijon mustard
- 1 x chicken stock pot in 175ml water
- 200ml double cream
Method
1. Peel potato’s, chop into uniform chip shapes (see video), parboil in salted water & put in fridge/freezer to cool down, then fry chips straight from fridge/freezer in hot oil until golden & crispy (homemade chip video is already on my page)
2. Peel & chop turnip into cubes, boil until soft in salted water, then mash with butter
3. Peppercorn Sauce: add butter, red wine vinegar, grated shallot, black pepper & dijon mustard into a pot & fry for a few minutes, add chicken stock and simmer on med/high heat for 5 mins before adding double cream & simmering for a further 2 mins
4. Assemble wrap: wrap, mashed turnip, haggis, chips, peppercorn sauce, cheese blend & cabbage salad
5. Cook in grill until cheese has melted and serve with a side of some cabbage & extra peppercorn sauce for dipping!
Haggis - The Most Scottish Thing You Can Eat
For non-locals, this dish might sound a bit out-there, but in its homeland of Scotland, haggis is an absolute classic. Haggis is inexpensive, tasty, and very nourishing. The savory pudding is prepared with minced sheep's pluck, oatmeal and spices. In Scotland it was once a typical rural meal, but these days haggis is often served up with no small ceremony – even to bagpipe accompaniment! – particularly on Hogmanay, the Scottish New Year.
We took a closer look at the ingredients, how it's served, and the myths surrounding it.
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CREDITS
Report: Dina Osinski
Camera: Scott Johnson
Edit: Steffie Prietzsch
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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**
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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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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not.
Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish food, culture and traditions to those who have an interest in Scotland.
***This recipe does not include paid promotional material or gifted products.***