What food sounds nice to you?

[chickabator]

I ate cottage cheese and a peice of bread with butter. tummy not feeling too good been sick all night.

 

[Highlander]

Quote:
Isn't haggis some kind of organs and stuff?

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 and tatties .

Mmmmm. I promise you it tastes wonderful. In fact, how about a challenge? It is Burns night here in Scotland on 25th January. A night when we celebrate the life of Robert Burns. We eat the above and drink lots of whisky! Who is up for making a haggis on that day with me and posting pics of them trying it? Anyone brave enough?



Is nobody going to take me up on the challenge??

 

[ams3651]

cold snowy and windy tonight still, grilled cheese and tomato soup for us

and me Im going to make some hot tea later

 

[OrpingtonManor]

I don't think I could get the ingredients for making haggis. If someone else was making it, I would dare to try a bite.

I think we should all go to Rosalind's house. No matter what she's making, it's gonna be good. Anyone who can make a list like that knows how to cook.

After reading this thread, I got inspired to actually fire up the oven last night. We had pork chops with apple stuffing and baked winter squash and a syrah. It wasn't as tasty as I was imagining. I forgot to open the jar of homemade apple sauce.

For breakfast, we tried a frittata recipe from my neighbor (the one who rounds up the chickens when they run amok.) It had sausage, red potatoes and green onions in it. That, and some good coffee. It was delish.

I could get fat hanging out here...

 

[debilorrah]

I have a pork tenderloin in the oven and we are having green beans and roasted rose potatoes. YUM!

 

[bwebb7]

How about I name one of the roosters "Haggis" and eat him with dumplings on the 25th of Jan?

 

[Lunachick]

Quote:

 

[Lunachick]

Quote:

I agree, this place inspires me to take out the ol' cook book. But some of these posts are really getting to me!

Sorry about the double post thinga ma jig......

 

[Robin'sBrood]

Quote:
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 and tatties .

Mmmmm. I promise you it tastes wonderful. In fact, how about a challenge? It is Burns night here in Scotland on 25th January. A night when we celebrate the life of Robert Burns. We eat the above and drink lots of whisky! Who is up for making a haggis on that day with me and posting pics of them trying it? Anyone brave enough?



Is nobody going to take me up on the challenge??

I'm not.... sorry, but

at the thought of that dish.

 

[jnjross]

arby's turkey bacon club toaster