Haggis

[Jockey]

Pity ye cannae gat any in Hua Hin. Burns night an aw tae. Aw weel. Ahll post the recipe - then mibee somebody might make some fur me? BTW - anyone know what a beef bung is?

Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold

[Wanderlust]

Jockey,
Haggis is available at Crawfords Cha Am tonight! See the Burns night Supper thread.

[jambo]

a beef bung is part of the cows intestines

i have seen mace sold in thailand mainly in tins but be aware this creates more tears than chillis

this link shows where the beef bung is situated

http://www.insca.org/faq/faq6.htm

let us know your results if you try the recipe

chok dee
jambo

[JD]

Jockey,
Beef Bung is a sack, part of the intestinal track of the animal, the caecum, it lies between the small and large intestine, this is the casing in which all the ingredients are stuffed before cooking.

Brings back memories of working in Eskdalemuir in the Borders many years ago, helping a friend make over 200 for Burns Night, Your recipe sounds OK but every Butcher in Scotland has his own special recipe for Haggii. In Thailand you would have trouble finding good quality pluck, bung and Beef Suet.

I declined an offer to make these last year for a hotel in Bangkok because of this, I saw the chef from the hotel after, he said the hotel ordered them from a Thai company, on the night the haggis was hissing and spitting more than the piper. Recipes are easily read but this one does require a little practice to get right. I like to make a mince beef gravy to go with the mashed tatties and neeps.

Don't forget to toast the Haggis with a good nip of single malt before eating.

[richard]

Oh Sh1t

I seem to recall going through all this up country. Issan style of course

[Guess]

Are Yorkshire, Isan and Scotland all in the same area? It rather a coincidence that they all seem to like the same things.

I know that South America and Africa were once joined and I wondered if there was any evidence that Yorkshire, Scotland and Isan had at one time been joined. I do remember seeing a seeing a statue of the great Sir William Wallace in Buri Ram once and I have seen girls from that region wearing tartan school uniforms. I also remember eating Padt Cao Nioa that was very much like my granny's Yorkshire Puddings. The gravy was much more watery and spicy though and no peas.

[richard]

Interesting concept Guess

My understanding is that Yorkshire pudding actually was originally from mid France just as Lasangua (sp) was originally from England and of course the original Balti Indian curry was from Birmingham. Pizza? Chicago or Naples??

[VincentD]

i have seen mace sold in thailand mainly in tins but be aware this creates more tears than chillis

I have bought blades of mace and the nutmeg seeds from a Chinese medicine shop. Freshly grated nutmeg is always better than the canned, powdered variety.

[Guess]

Interesting concept Guess

My understanding is that Yorkshire pudding actually was originally from mid France

Quite right Richard. It was original delicacy was called Poudin Dijon and was used to accompany the local mustard.

The English archers brought it back to Yokshire and made a complete gastronomic ceremony of it after the hundred years war. They would bring in the captured French pudding chefs and have them prepare the puddings for the whole brigade and they would be cooked with ovens fired by the remains of the French troops.

There ceremony would involve the seating at a table of about twenty guys who would then pig out on the puddings with plenty of mustard on. When finished the archers would all stand up and fart in unison, stick ther two bow fingers in the directtion of the French armies and ahout F**k the French.

So this gave rise to two English csutoms in one event. The eating of Yorkshire Puddings, as they were later renamed, and the sticking up of the two bow fingers as a gesture of ill will.

The peas and gravy only got added when the troops returned to the civilisation of Yorkshire and sent the missus to the chippy.

PS I forgot to mention. Haggis actually originates from Finland. BG may be able to give an explanation of what it means in Finn.