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Haggis
Haggis is traditionally served at Burns suppers which were
started by Burns clubs to honour and celebrate the memory of Robert Burns. One custom of Burns suppers is to recite his famous
Address To The Haggis, which can be found on the Robert Burns Page of this site
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Directions
Clean the stomach bag thoroughly and soak overnight. In the morning
turn it inside out
Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage
of the impurities
Mince the heart and lungs and grate half the liver
Chop up the onions and suet
Warm
the oatmeal in the oven
Mix all the above together and season with the salt and pepper. Then add the cayenne
Pour
over enough of the pluck boiled water to make the mixture watery
Fill the bag with the mixture until it's half full
Press
out the air and sew the bag up
Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing
up!) without the lid on
Serve with neeps and tatties
Stovies
Left over beef diced up
4 large potatoes partially boiled and
sliced
1 thinly sliced onion
1 tablespoon of dripping from the cooked beef
A wee bit of beef stock
Salt and
Pepper
Directions
1. Add a small piece of lard to a pot and gently cook the onions
until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper
2. Cover with potato slices and
cover with the stock depending on how moist you prefer the meal
3. Simmer on the hob for about an hour or cook in the oven at 190c
for about 50 minutes
4. Serve piping hot with oatcakes & beetroot
Kedgeree
350g rice
2 smoked haddocks (crumbled)
50g butter
salt and pepper
2 teaspoons of tomato ketchup
4
hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1
bay leaf
300ml milk
Directions
1. Melt the butter in a saucepan and add the
onion
2. Stir in the rice to coat it
3. Add the chicken stock and bay leaf and bring to the boil
4.
Cook at 180c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddocks in the milk for 5 minutes
whilst the rice is cooking
5. Break up the fish and add to the cooked rice along with the other ingredients
6.
Add the cayenne/curry powder
Scottish Stew
1.1kg stewing steak cut into cubes
1 chopped onion
1000ml
stock
700g potatoes cut into chunks
25g plain flour
75ml vegetable oil
1 teaspoon of Worcestershire sauce
salt and pepper
450g carrots cut into chunks
2 leeks cut into chunks
1 swede cut into cubes
3 parsnips
cut into cubes
Directions
1. Coat the steak with the
flour, keeping any leftover flour
2. Heat the vegetable oil in a large pot
3. Add the steak and cook
until brown then remove the steak and reduce the heat
4. Add the onion
and slowly cook until the onion is tender. Add the remaining flour
5. Slowly stir in the stock, add the Worcestershire
sauce, salt and pepper and continue to cook, stirring until all the ingredients in the pot are blended together and the mixture
gets thicker
6. Put the steak back into the pot, reduce the heat and simmer for about two and a half hours
7.
Add the vegetables, stirring well and bring back to the boil. Reduce the heat, cover and simmer for about 30 minutes or until
the steak and vegetables are lovely and tender
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