Recipes for Left Over Haggis
Our thanks to Jim Wallace for sending this in
Cooking with mathNEWS
Welcome to another
exciting episode of "Cooking with mathNEWS".
Happy New Year to all! We'll be featuring the best of Oriental cooking
in an upcoming issue, but this issue, as promised, I'll introduce you to
the pleasures of re-cooked haggis.
Let me begin by
explaining what haggis is, for the gastronomically unenlightened amongst
you. Haggis is a dish of Scottish origin, consisting of oatmeal, spices,
and ground-up beef or sheep heart and liver—and occasionally other body
parts—boiled up in a sheep or cow stomach or intestine. While this may
seem revulsive to you, let me remind you that these are—minus the
oatmeal—the typical ingredients of your hot dog wiener.
Why the Scots created
this dish is a bit of a mystery... My speculation is that it would be a
good way of preserving food, the reasoning being that nothing and no-one
but a Scotsman (or Scotswoman, I guess) would actually eat it; not
insects, not bacteria... you get the idea. Despite its dubious
reputation, I find haggis an excellent delicacy. I usually add a bit of
salt and pepper because it otherwise tends to be a bit on the bland
side. Some people add copious amounts of scotch; this makes it into
scotch-flavoured mush and I would personally recommend against it.
Given its the tasty
nature, it may come as a surprise to you that recently, my roommate and
I, as a result of an otherwise-successful potluck dinner, ended up with
a large quantity of leftover haggis. However this was indeed the case;
what were we to do? They say, "When life gives you lemon, make
lemonade." We decided to follow the same line of thinking: "When life
gives you haggis, make haggis-burgers!"
The excellent recipes in
this installment come from the personal cookbook of my roommate Matt,
who is to be commended on his spirit of creativity and innovation.
Bravo! Only from the mind of a mathie could come such "original"
thinking... So, here they are:
There's nothing like the
smell of haggis first thing in the morning; makes me bolt right out of
bed and to the kitchen. A haggis omelet also makes an excellent lunch
dish. You'll need:
1/3 cup milk
1/4 cup haggis, cooked
mozzarella cheese, grated
salt, pepper and other spices
Beat the eggs until
whites and yolks are well-combined. Whisk in the milk and mix in the
haggis. Add salt and spices, to taste. Cook as any omelet: in a greased
or non-stick frying pan over medium heat. When the omelet is cooked all
the way through (the top is no longer liquid), sprinkle the mozzarella
onto it and fold the omelet.
Matt suggests enjoying
the omelet with toast and ketchup. As a lunch disk, you may want a
slightly more substantial side dish, such as rice or pasta.
Scottish Macaroni and Cheese
As a sort of addition to
last issue's macaroni and cheese showcase, let me present to you yet
another KD elaboration: Scottish-style. Ingredients are:
one package of macaroni and cheese
2/3 cup haggis, cooked
Prepare the macaroni and
cheese as directed. Stir in the haggis. As I said last issue, the "white
cheddar" KD has a more delicate flavour and works better in combination
with other ingredients. Mmm-mm.
Essentially, this is
"haggis on a bun"; how fast can you say, "Two all-haggis patties,
special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun"?
Actually, it's not much of a departure from your favourite sandwich from
Chez Ronald: the latter has got plenty of filler such as
oatmeal or sawdust, and when they say "all-beef" patties they don't
actually tell you what part of the cow is used; I'm betting
it's not prime sirloin cut. Here's how to re-create that fine dining
experience with our favourite Scottish dish:
100-150 grams haggis, cooked
kaiser or hamburger bun
1 slice cheese (optional)
your choice of garnishings
I hope it's not necessary
to go into the details of how a hamburger or cheeseburger is assembled;
basically, throw everything between the two halves of the bun. The order
and placement of ingredients is a bit of a religious debate, so we'll
let the Imprint waste paper and ink on that hot
Pâté au haggis
When I lived in Québec's
Saguenay region (Lucien Bouchard's neck of the woods) I would enjoy—very
occasionally—something called cretons, basically ground-up pork
bound together into a pâté with lard. Delicious on toast or French
baguette. In comparison, haggis is an equally delicious but considerably
more healthy substitute. You'll need:
one or more slices of bread
Toast the bread to your
liking. Spread the haggis on top, and add salt and pepper. By adding a
few more ingredients you can also make this into a delicious sandwich.
This fine dish will have you saying, "Yo
quiero Haggis Bell!" Here's what goes into it:
hard or soft taco shells
green pepper, diced
cheddar cheese, grated
Re-heat the haggis in the
microwave or on a frying pan. Add salt and pepper, to taste. For more of
a Mexican flavour, add chili powder. Prepare the tacos as you please; I
usually put in the haggis, tomato, green pepper, lettuce, salsa, and
cheese in that order, because I think it helps keep the ingredients
neatly contained within the taco shell while I eat it. Order of assembly
is your prerogative, though, so be creative... Make a run for the
Well, that's all for our
exclusive all-haggis issue. I hope that this installment of "Cooking
with mathNEWS" has
expanded your ideas about that great traditional dish of the Scots. It's
great, and it is oatmeal!
This comment system requires
you to be logged in through either a Disqus account or an
account you already have with Google, Twitter, Facebook or
Yahoo. In the event you don't have an account with any of these
companies then you can create an account with Disqus. All
comments are moderated so they won't display until the moderator
has approved your comment.