Saturday, January 14, 2012

haggis recipe

i was asked for the haggis recipe so this is it.

you will need some millet (cooked). to cook, toast the millet in a dry pan. once it has gone a little golden, add some vegetable stock , about 2 and a half times the volume of millet, and simmer until most of the stock has been absorbed. turn off the heat and put on a lid. leave for 30 minutes and it should cook in its own heat.

some puy lentils: cook as per packet instructions.

finely chop and onion and a couple of carrots. fry until soft. finely chop a few mushrooms and add to the pan. once the mushrooms have released their water, add a teaspoon of cayenne (less if you prefer), a teaspoon of ground all spice, a pinch of rosemary, thyme and lemon thyme (all dried). fry for a minute then add 150g of pinhead oatmeal (you can buy this in the spice of life shop, just off albany rd) and some stock (try 300 ml to start). cook for ten minutes, then turn off cover and allow to steam. season.

to make the haggis use in the following proportions. 2/5 of the mix should be the oatmeal and 3/10 each of millet and lentils. place in a bowl and mix well. add to this mix 150g of potato starch and 2 teaspoons of agar agar powder (if you cannot get this, add a sachet, or two, of vegegel (available in sainsbury's)). mix well. your mix should be neither dry nor wet but should drop off a spoon but not that easily.

now comes the hard part. take some clingfilm, about 14" and place on the surface. take some of your mix and place in the middle of the clingfilm. now, by moving the mix back and forth, form the mix into a sausage shape and put towards the top end of the clingfilm, in the middle about 5" long. bring the top of the clingfilm over and roll the sausage in the clingfilm, just like a cracker. tie off both ends and continue until all the mix is gone. bring some water to the boil and poach your haggis for 15 minutes. cool quickly by running cold water over the haggis.

allow to cool in the fridge and then take the clingfilm off. bake in the oven for ten minutes to serve.

sorry, bit involved that one.



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