Sunday, January 19, 2014

Prairie Kitchens - Haggis

Great chieftain o' the pudding race! That's the salute of poet Robbie Burns to the most celebrated of Scottish foods, the noble haggis, the centerpiece of Robbie Burns Day celebrations on January 25. The haggis is brought to the table with a bagpipe escort and a toast of scotch.

This recipe comes from Marj Scharf of Saskatoon, whose father George Galoway came to Canada in 1906 at the age of five. Marj oversees production of 100 lbs of haggis for the annual Robbie Burns Day supper in Saskatoon. Her recipe is found in the cookbook A Taste of Time by the Saskatoon Council on Aging.

Haggis
1 large pot roast
Equal portion by weight of beef liver or heart
3 cups pinhead oats (steel-cut oats)
3/4 cup chopped onions
3/4 cup suet
2 tbsp salt
1 tbsp pepper
1/8 tsp cayenne
1 tbsp celery seed (optional)

Roast beef in oven and boil liver or heart. (Marj uses a pressure cooker.) Cool meat and refrigerate overnight, reserving the stock.

The next day, mince beef, liver and onions in a food processor. Roast oats in 350F oven for 10-15 minutes. In a bowl, blend meat mixture, oats, spices and reserved stock. Mix well. Taste and adjust spices to your taste, if necessary. Stuff mixture into a roasting oven bag. Place haggis in roasting pan with a covering of water. Cook at 300F for 3 hours.

Haggis is traditionally served with tatties and neeps - mashed potatoes and turnips. And did I mention scotch?

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