With Burns Night next week, we thought we’d dig out this recipe for haggis from our archives which was created by the Edinburgh School of Food & Wine and includes a whole bottle of our Tushkar Oatmeal Stout!
We’d absolutely love to see your photos if you give this recipe a go, and we’d of course recommend using Shetland lamb!
INGREDIENTS
1 Lamb heart
1 Lamb lungs
1/2 Lamb liver
4 Diced onions
200g Suet
500g Oats
100ml Chicken stock
1 bottle of Tushkar Oatmeal Stout
2 tsp Salt
2 tsp Pepper
1 tsp Allspice-
METHOD
Place the lamb heart, liver and lungs (the pluck) in a large pot and cover with cold water. The windpipe should be hung over the side of the pot with a bowl beneath it to catch any drips. Gently simmer the pluck for a 2 hours then leave the pluck to cool.
Toast the oatmeal in the oven at 180c till golden then allow to cool.
Mince the pluck meat and then mix it with the oatmeal. Then add the Tushkar and the stock. Add the seasonings, suet and onions and mix well.
Wrap the mixture in catering clingfilm, leaving enough room for the oatmeal to expand into(ensure it is well wrapped. Bring a pan of water to the simmer. Prick the haggis a few times with a fine needle. Place the haggis in to the boiling water and simmer for 3 hours.
Serve with mashed neeps and tatties.