Haggis

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#1
With Burns night on Wednesday, time to think about the Great Chieftan o' the Pudding Race!

Or more specifically what to have with it.

Am currently torn between tradional neeps and tatties or going for it Orcadian style with clapshot and mince.

And maybe a wee dram or several!
 
#3
Bit hard to get over here. Had to arrange a last minute tinned delivery as not paying 30 quid to courier it over. Wife does not like it anyway so more for me.


Doing it with a finger or two,eyes scrunched a bit near the screen, trying to make sure I don't make a mess or mistake in the process.
 
B

Boozy

Guest
#4
I always had it with tatties neeps AND mince. What is clapshot though? Never heard of it!

Chicken stuffed with haggis is also lovely, had it in a restaurant in Aberdeen.
 

Auld-Yin

ADC
Kit Reviewer
Book Reviewer
Reviews Editor
#5
I wonder how many of our English brethren who wish Scotland to remain tied to England will be joining us in partaking of our national dish?

Many, I hope, as it is a wonderful and wholesome meal.
 
#6
.What is clapshot though? Never heard of it!
IIRC it is an Orcadian recipe, a mixture of mashed potato, turnip and swede plus various herbs and condiments.
 
#7
Clapshot - chapped neeps and tatties with a good dose of pepper to taste. Turnip - if you can get one that has been nipped by frost it should be sweeter.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#8
Clapshot - chapped neeps and tatties with a good dose of pepper to taste. Turnip - if you can get one that has been nipped by frost it should be sweeter.
Even better and cheaper if lifted straight from the field and one that's not had a yow chewing on it!
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#9
IIRC it is an Orcadian recipe, a mixture of mashed potato, turnip and swede plus various herbs and condiments.
Tatties, neeps, butter and pepper.

Sorry, potatoes, turnip, butter and pepper.
 
#10
I seem to remember it being peppery, but we didnt call it that. Neeps tatties, lots of pepper and some salt, just went a treat with Haggis. I asked my english mrs to buy some haggis on our first family trip to Skye, she put one grapefruit size haggis each in the trolley, I told her its very filling and kept 1, we ate it over the course of two nights.

From Robert Burns Country: the official Robert Burns site

Wee, sleekit, cow'rin, tim'rous beastie,
O, what a panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!
I wad be laith to rin an' chase thee,
Wi' murd'ring pattle!

I'm truly sorry man's dominion,
Has broken nature's social union,
An' justifies that ill opinion,
Which makes thee startle
At me, thy poor, earth-born companion,
An' fellow-mortal!

I doubt na, whiles, but thou may thieve;
What then? poor beastie, thou maun live!
A daimen icker in a thrave
'S a sma' request;
I'll get a blessin wi' the lave,
An' never miss't!

Thy wee bit housie, too, in ruin!
It's silly wa's the win's are strewin!
An' naething, now, to big a new ane,
O' foggage green!
An' bleak December's winds ensuin,
Baith snell an' keen!

Thou saw the fields laid bare an' waste,
An' weary winter comin fast,
An' cozie here, beneath the blast,
Thou thought to dwell-
Till crash! the cruel coulter past
Out thro' thy cell.

That wee bit heap o' leaves an' stibble,
Has cost thee mony a weary nibble!
Now thou's turn'd out, for a' thy trouble,
But house or hald,
To thole the winter's sleety dribble,
An' cranreuch cauld!

But, Mousie, thou art no thy lane,
In proving foresight may be vain;
The best-laid schemes o' mice an 'men
Gang aft agley,
An'lea'e us nought but grief an' pain,
For promis'd joy!

Still thou art blest, compar'd wi' me
The present only toucheth thee:
But, Och! I backward cast my e'e.
On prospects drear!
An' forward, tho' I canna see,
I guess an' fear!

--------------------------------------------------------------------------------
 
#12
I like to jazz up the neeps and tatties - as you suggest, Clapshot for the neeps and Champ, or indeed Colcannon instead of plain spuds. Add one of Mr McSween's finest haggis, throw in a bottle of Deuchars, some 18th century doggerel and enjoy.....
 
#13
Having done many's a Burns night in the Mess, i still would love just to pop down the chippy and get a Haggis Supper, with salt and Broon sauce and vinegar mix. Shame i'm several hundred miles south of a chippy that has Haggis!!!
 

Trans-sane

LE
Book Reviewer
#15
I wonder how many of our English brethren who wish Scotland to remain tied to England will be joining us in partaking of our national dish?

Many, I hope, as it is a wonderful and wholesome meal.
Quite like the stuff. Although (sacrellidge maybe???) the best I've ever eaten was by an ENGLISH butcher. But then again many of your countrymen thought the same as they kept giving him prizes and awards for it before he retired ;)
 
#16
Chicken stuffed with haggis is also lovely, had it in a restaurant in Aberdeen.
Sadly, some version of "Kilted Chicken" or "Tartan Chicken" ( you get the idea of the naming convention, usually highly original...not) seems to appear on the menu in every bar and restaurant locally. Cheap as chips to make and easy too. Get your 2nd Chef to take a pack of chicken breasts, they'll already be sliced open. Insert a small amount of Haggis. Roll a bit of ( nasty dutch) bacon around the lot, place in oven tin. Add 30-40 more of the same, till the tin is full. Meanwhile have your kitchen porter empty a jar of cheap grain mustard into a litre of cheap mock veg-oil cream and stir it about a bit. Empty over the assembled chicken bits. To add a further 50p to the cover price tip in a shot of the cheapest whisky the bar stocks. Cook till the centre ain't pink. Serve with little boiled spuds and some green veg. £11.95 to you sir..... Those you don't sell at lunch can be frozen easily and will perk up nicely with a bit of a ping for Dinner - £13.95 to you sir.... Working in a kitchen rather spoiled the "Fine Dining" experience for me :-(

...a decent Chef will probably have got the portion cost down to about 50p.
 
#18
My favourite would be a good traditional Haggis, Neeps an Tatties with some decent malt. Not too much poetry, preferably delivered by some-one sober and of an artistic bent, stand-by for a decent "Response from the Ladies" etc.

...and some other bugger driving home.

We're invited out to a local Burns Night, table of 8 good companions from the village. I'm rather looking forward to it.
 
B

Boozy

Guest
#19
Sadly, some version of "Kilted Chicken" or "Tartan Chicken" ( you get the idea of the naming convention, usually highly original...not) seems to appear on the menu in every bar and restaurant locally. Cheap as chips to make and easy too. Get your 2nd Chef to take a pack of chicken breasts, they'll already be sliced open. Insert a small amount of Haggis. Roll a bit of ( nasty dutch) bacon around the lot, place in oven tin. Add 30-40 more of the same, till the tin is full. Meanwhile have your kitchen porter empty a jar of cheap grain mustard into a litre of cheap mock veg-oil cream and stir it about a bit. Empty over the assembled chicken bits. To add a further 50p to the cover price tip in a shot of the cheapest whisky the bar stocks. Cook till the centre ain't pink. Serve with little boiled spuds and some green veg. £11.95 to you sir..... Those you don't sell at lunch can be frozen easily and will perk up nicely with a bit of a ping for Dinner - £13.95 to you sir.... Working in a kitchen rather spoiled the "Fine Dining" experience for me :-(

...a decent Chef will probably have got the portion cost down to about 50p.
Fook, the one I had wasn't that expensive! It was only about £5.50 - 7 quid max! Illicit Still, Broad Street Aberdeen, pretty decent pub grub. We used to go on mondays, because monday was "hot waiter day". :)
 
#20
Fook, the one I had wasn't that expensive! It was only about £5.50 - 7 quid max! Illicit Still, Broad Street Aberdeen, pretty decent pub grub. We used to go on mondays, because monday was "hot waiter day". :)
Yea Gods - we were getting £7.95 a portion nearly 15 years ago ! I wonder if the problem is city centre competition - or tight Aberdonians ?
 
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