And now for the less messy Haggis, tastes almost as good but just isn’t the real thing for me. Enjoy it anyway.
- 1/4 lb beef liver
- 4 Ounces oats
- 1/2 lb Lamb mince
- 1/2 lb Beef mince
- 1/2 lb butter, softened
- 2 Medium onions, coarsely grated
- 2 Garlic cloves, crushed
- 1/2 Teaspoon grated nutmeg
- 1/4 Teaspoon ground coriander
- 4 Fluid Ounces beef stock
- salt and pepper to taste
Preheat oven to 200°C.
Place the liver in a pot half filled with cold water; bring to a boil and simmer for 5 minutes, then set aside to cool.
Once cool enough to handle, finely chop the liver.
Toast the oatmeal in a dry pan set over medium heat until pale golden and fragrant.
Place in a medium pot with 2 cups water or stock, bring to a boil and cook for 40 minutes, until tender. (basically, make porridge)
In a large bowl, combine the cooked oats, liver, lamb, beef, butter, onions, garlic, nutmeg, coriander and beef stock; season with salt and pepper and mix everything well using your hands.
Transfer to a buttered oven-proof glass or Pyrex bowl and cover tightly with foil.
Place in a roasting pan and pour in water until it comes three-quarters of the way up the side of the bowl and cook for 3 hours.
To serve, remove the foil, place a plate over the bowl and flip it over; serve haggis in wedges, with neeps and tatties
It’s an easier way to make it and it will go down just as well with a glass of whisky believe me.
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