Last night was Burns night - a celebration of the life and poetry of of Robert Burns.
Its a Scottish celebration that involves fun, whiskey and Haggis!
Haggis scares a lot of people as it involves a sheep's heart, lungs, kidneys and liver boiled in a sheep's stomach!
So I made a simplified version that captured the spirit of the dish.
Its a bit rough and ready as I'm hacking the recipe apart.
1 lb minced lamb
1 lb rolled oats
1 cup of suet (beef/pork/lamb fat, although lard is a good substitute)
1 large onion finely chopped
2 tablespoons dried mixed herbs (Basil, parsley, sage)
1 1/2 tablespoons black pepper
1 1/2 tablespoons salt
Basically mix everything together, wrap in cheese cloth (tightly tied to keep it together) and boil in salted water for 2 hours (160F+ internal temp).
Serve with mashed neeps (turnip) and tatties (potatoes)
Hints
Freeze the beef fat as it makes it easier (and a lot less messy!) to cut into small pieces.
Serves 6 - 8
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