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- - Haggis (https://www.accringtonweb.com/forum/f69/haggis-47014.html)

Quote:

Originally Posted by Benipete (Post 706776)

The Haggis shooting season starts on the 12th of August I believe.:hidewall::uzi:

The only trouble is Beni you can't use a shotgun as when they're cooked those little round shots get stuck in your teeth:rolleyes:

Getting mine delivered on Friday to the office.It's not what you know.:tongueout

Quote:

Originally Posted by Benipete (Post 706852)

Getting mine delivered on Friday to the office.It's not what you know.:tongueout

Didn't know they delivered to the Railway Beni:D

JaySay that is his home address of course they deliver
and its coming all the way from Booths in Preston special courier

I have looked on Mysupermarket.co.uk and found haggis onsale at Tesco, Asda and Sainsburys.
Here are the pics from the sites
1st one from Tesco, 2nd one from Asda and Sainsburys

Quote:

Originally Posted by MargaretR (Post 706964)

I have looked on Mysupermarket.co.uk and found haggis onsale at Tesco, Asda and Sainsburys.
Here are the pics from the sites
1st one from Tesco, 2nd one from Asda and Sainsburys

I would'nt reccomend the Halls one!! Despite what it says on the packet!

Best Regards - Taggy

Quote:

Originally Posted by mick (Post 706963)

JaySay that is his home address of course they deliver
and its coming all the way from Booths in Preston special courier

and i wonder who could be delivering that then :rolleyes: lol

Quote:

Originally Posted by Taggy (Post 706967)

I would'nt reccomend the Halls one!! Despite what it says on the packet!

Best Regards - Taggy

Maybe they spelled it wrong:D

Instead of buying a ready made one you COULD try this recipe hehe

Preparation time overnight

Cooking time over 2 hours

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

Quote:

Originally Posted by mick (Post 706963)

JaySay that is his home address of course they deliver
and its coming all the way from Booths in Preston special courier

Does that include police outriders mick:D

Well, i had my Haggis and Mashed Spuds for tea last night, yum yum, really enjoyed it too!

Best Regards - Taggy

Quote:

Originally Posted by flashy (Post 706969)

and i wonder who could be delivering that then :rolleyes: lol

who would ya guess at?

Quote:

Originally Posted by Taggy (Post 708348)

Well, i had my Haggis and Mashed Spuds for tea last night, yum yum, really enjoyed it too!

Best Regards - Taggy

What about the neeps Taggy did you forget about them? :eek:

Quote:

Originally Posted by SPUGGIE J (Post 708366)

What about the neeps Taggy did you forget about them? :eek:

ok what the hells neeps?:confused: