Inspired by: Robert Burns
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Haggis Neeps 'n Tatties
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In celebration of Robert Burns day my friend Bern and I made a pilgrimage to a British food store 20 minutes north on El Camino where we had reserved a frozen haggis. Last year in Edinburgh we both had haggis for the first time and enjoyed it greatly, this time we made our own. Wikipedia sez:
"Haggis is a traditional Scottish dish.
There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.""
The proper trimmings are neeps 'n tatties which is mashed rutabagas and potatoes. I had never prepared or eaten a rutabaga before but they turned out scrumptious with butter, milk, and some nutmeg for good measure. This is a picture of the resulting plate. Boy was it delicious! And I had fun trying to convince my housemates to eat the leftovers.

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