The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: MrsJ on October 23, 2009, 04:35:16 pm
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Having just butchered 6 lambs, we're going to have a go at this. My recipe says "Cook the tops". I am assuming that we boil them as I also need stock but can anyone confirm this please?
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Yes cook the plucks and then mince them. Tetain the water that you cook them in, (we used to call it the bree) then add that to the mix instead of water.
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Thanks Andrew. Well, we now have 3 2lb and 8 1lb haggis boiling on the stove. At least it takes my mind of missing cattle!
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yuck
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yuck
So you're a renegade are you Paul? ;) or are you English? ;D ;D ;D
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yup english. the joke was i liked haggis until we got our first sheep back. now i have no ploblem with heart liver kidneys and whatever the lungs however are very off putting. being english i do have issues with the scottish blackpudding. way to many spices a real bury pudding thats diffrent.
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Paul, you should try stornoway black pudding, it's not as spicy as some others and is similar to the Bury puddings I've tasted but none of them come close to a good Haggis. Yummy!!!
Gordon.
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Stornoway Black Pudding is just the best!
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the joke is we can't get real black pudding just the cheap frying stuff. now fried black pud is fine but boiled is ten times better. i like haggis just now i see drained lungs. same with tongue love the taste but when your faced with a full tongue with taste buds. its off putting. wimpy i know
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I'm doing Burns Night tonight. So, have the haggis that we made, but have no idea how long to cook it for (I usually do what it says on the label, but we forgot to put a label on it!!!) Can anyone help?
If you're interested, we're starting with smoked scottish salmon (smoked in our smoker), after the haggis, is Burns Burgundy Beef (ours of course) and finally, Cranachan, made with raspberries that I rescued from the pig food we're given by the local green grocers! All washed down with copious samples of whisky......... Anyone know any good hangover cures?
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Sound delish MrsJ. Can we come? ;D
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Yum yum
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I went to a (belated) Burns Night supper on Thursday and instead of the traditional Haggis we were treated to Haggis Samosas. They certainly took my mind off the contents. I'm a little squeamish when it comes to Offal.
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I love Haggis but do not like to know what is in it!! mind you, I would still eat it, love Black pudding too yummmmy
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I was brought up on black pudding, haggis, white pudding, heart, liver, kidneys, rabbits & ducks shot on the canal. My dad ate some real strange meals when I was younger. I eat the same stuff now lol. I have never had a home made haggis, always one from the supermarket. I am pretty new to all this, but will hopefully have pigs, chickens, ducks, geese & maybe more before too long. I take hare, rabbit, pheasant, partridge & even the odd deer where I live & my freezer is always full of things made with them. People eat with their mind instead of taste. They don't know what their missing :)
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I love Haggis but do not like to know what is in it!! mind you, I would still eat it, love Black pudding too yummmmy
Two more things we have in common, Sandy! ;D ;D ;D
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I have a genetic problem................I love food!!! we had Haggis and mixed veg last week and I loved that meal, why is it that Hagiis is not popular down South, m kids love it too!!
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I have a genetic problem................I love food!!! we had Haggis and mixed veg last week and I loved that meal, why is it that Hagiis is not popular down South, m kids love it too!!
I love Haggis and Im English, kids wont eat it but if there is any left the dogs go nuts for it ;D
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I really ought to try it. Never really had the inclination to. Not tried brawn before either.
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I really ought to try it. Never really had the inclination to. Not tried brawn before either.
You should try it...its really good, I like braun as well
and I used to like chitlins and Jot untill the EU banned it (dont get me started on those idiots ;D)
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I love brawn.... my granny used to make it with pigs heads which were free from the butchers then because no one wanted them. You can't beat the food people used to make years back.... yummy :yum: :yum:
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Never tried chitlins either, but what in the world is jot? I've had tripe, which is nice if cooked well.
Mickyork - I definitely agree. I collect old recipe books, and I love the fact that they don't waste anything!
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Jot is similar to tripe and Braun is called Pork Cheese down ear ;D
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I'm assuming jot is not from cows then? I'd probably like it, if it's similar to tripe.
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I never heard of chitlins and Jot......... Got a few old old books also, couple of cookery books & some animal books. Got an excellent chicken book which even has drawings & instructions on how to build coops. Interesting book :)
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Mick if you go to recipes you will find I posted a recipe for souse (brawn) it is an aquired taste though and very tasty.Like all good food takes some time and care to do properly :farmer: