**Haggis Curry: A Unique and Flavorful Scottish Dish**
Haggis curry is a hearty and flavorful dish that combines the traditional Scottish haggis with the aromatic spices of a classic curry. The haggis, a savory pudding made with sheep's pluck, oatmeal, and spices, provides a rich and complex base for the curry. The curry sauce, made with a blend of aromatic spices such as cumin, coriander, and turmeric, adds a layer of warmth and depth to the dish. This unique and delicious combination creates a culinary experience that is sure to satisfy even the most discerning palate.
**Recipes Included:**
* **Classic Haggis Curry:** This recipe provides a traditional approach to haggis curry, using basic spices and ingredients to create a classic and flavorful dish.
* **Spicy Haggis Curry:** For those who enjoy a bit of heat, this recipe incorporates additional chili peppers and spices to create a spicy and tantalizing curry.
* **Vegetable Haggis Curry:** This vegetarian-friendly version of haggis curry uses a combination of vegetables, such as lentils and mushrooms, to create a hearty and flavorful curry that is perfect for those who prefer a meatless option.
* **Haggis Curry with Coconut Milk:** This recipe adds a touch of creaminess and richness to the curry with the use of coconut milk. The coconut milk helps to balance the spices and create a smooth and velvety sauce.
* **Haggis Curry with Apples:** This unique recipe incorporates apples into the curry, adding a touch of sweetness and crunch to the dish. The apples help to balance the savory flavors of the haggis and curry, creating a well-rounded and delicious meal.
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
HAGGIS, NEEPS & TATTIES
Enjoy a traditional Scottish meal of haggis, neeps and tatties - it's perfect for any Burns Night dinner or simply when you fancy something comforting
Provided by Ailsa Brown
Time 45m
Number Of Ingredients 6
Steps:
- Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
- Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
- Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.
Nutrition Facts : Calories 782 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.08 milligram of sodium
VEGAN HAGGIS
Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 16
Steps:
- Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
- When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
- Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.
Nutrition Facts : Calories 313 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.22 milligram of sodium
VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
Tips:
- Soak the haggis in milk: This will help to remove any bitterness from the haggis.
- Use a good quality curry paste: This will make a big difference to the flavour of the curry.
- Add vegetables to the curry: This will make the curry more nutritious and add extra flavor.
- Cook the curry slowly: This will allow the flavours to develop.
- Serve the curry with rice or naan bread: This will make a delicious and satisfying meal.
Conclusion:
Haggis curry is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your curry mild or spicy, there is a recipe in this article that is perfect for you. So next time you are looking for a new and exciting curry recipe, give haggis curry a try.
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