25th January 2016
ULTIMATE HAGGIS is Burns’ Night special from Phantom Power Films that features Chef David Taylor as he creates a truly authentic haggis, a dish that symbolises much about Scotland’s lost food culture.
Chef David Taylor considers that great chieftain of the pudding race:
Haggis – it’s not just for Burns night We choose to celebrate The Bard once a year with this tradition as the focal point, the world looks on as our amber beads glisten but sadly it’s also the dish that is testament to how much we’ve since forgotten. A culture of food that was once a staple across Scotland has since been lost. The Haggis itself is very popular all year round today, a tantalising hint into our conscience of what exactly food was then. We preserved, we enjoyed the cheaper cuts of meat and turned them into something delicious & special. That skill is rare now. Most of a slaughtered animal is wasted. Discarded like the tartan napkins that will sit on our laps as we dine, or at best used to feed the beasts we think of as lesser.
We have the world’s greatest seafood, from shellfish to salmon yet send 95% of it away to other countries and our vegetables are held to ridicule by the supermarket criteria that demands only a 180 degree carrot or a smooth Apple is fit for our shelves. The rest squandered to our shame. Taste is key for me, not if a parsnip is straight enough. A bigger worry starting now, with some butchers, is to no longer butcher, but to buy in pre-made cuts of meat from “meat packing factories” to keep costs down. Why? Because we have lost our way a little.
It’s time now in this austerity driven world that we taught ourselves again how to make the best of what we have and can afford. Haggis is the great lighthouse in that vision, it’s using the most undesirable, unfashionable parts of an animal and making something which is delectable, appetising and delightful and I intend to show you how to make the best from as little as possible!
So come join me and lets rediscover our food & savour our ability in the kitchen! @dtaylor5633
1 sheep’s pluck (the liver, heart and lungs)
1 Ox bung
390g of dried beef suet, grated or chopped finely
240g of pinhead oatmeal
2 onions, finely chopped
250ml of rich beef stock
1 tsp salt
1 tsp of pepper
1 tsp ground nutmeg
1/2 tsp of mace
1 tsp cayenne pepper (optional but gives a good kick)
Most Ox Bungs will require cleaning before use. To do this just simply wash under a luke warm tap then place in a bowl of cold water for a few hours or even overnight. Place the pluck into a pot of cold water (if the windpipe is still attached hang it over the edge of the pot into a smaller pot, this allows impurities to flow out). Bring to boil then turn heat down to low and simmer for 1-2hrs with the lid on. Whilst the pluck is cooking, measure out your quantities for the oatmeal, suet and put beef stock on to heat gently. Chop your onions and add to a large mixing bowl with the oatmeal and suet. After the pluck is cooked remove from the pot and allow to cool. Then remove the liver using a sharp knife, carefully take out the large arteries and discard. Chop it into chunks (if you aren’t going to mince then chop as fine as possible). Remove heart from the pluck, trim off the fat from around it and chop. Remove the lungs, then take the arteries out from them and discard. Chop into chunks or finer if you don’t intend to mince. Mix your chunks of chopped meat, then place into mincer and mince into a fine grain. Once you have minced the meat add it to your large bowl with the other ingredients. Add your spices and seasoning and mix thoroughly. Slowly add your beef stock whilst mixing. Now start stuffing your Haggis mix into the Ox Bung. Ensure that once all your Haggis mix is stuffed, that you squeeze out the remaining air and tie the open end tightly to close. Cut and discard any leftover Ox Bung. Place into Pot, cover with water and bring to boil. Once boiling turn the heat down to a slow simmer. Checking your Haggis to ensure it wont burst. If it appears it might, pierce a small hole in the top. After 2.5 – 3hrs your haggis will be done. Serve with mashed tatties and mashed neeps.
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