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February 05, 2009

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Ros

A lovely idea. The problem I normally have with haggis is that it can be a bit too rich and heavy. I've tried lightening it by layering it with veg in a moussaka or just using it as a stuffing but this is true genius.

My favourite haggis used to be one I got from Borough- ~I don't know the name but I know exactly where to find it! perhaps it was McSweens....?

I had veggie haggis at school for the first time last week. Nice but nothing compared to the real thing!

Joshua Armstrong

The veggie stuff seems to be a nut roast in a bag, nice and peppery but, like you say, it isn't the real thing. I was pleasantly surprised by it though.

I bought an award-winning (not sure what award) haggis from a Borough market stall one year and upon inspection noticed the most prevalent ingredient was beef liver. MacSweens seems to be in nice butchers and supermarkets alike so may well be at Borough too.

I know what you mean about richness, it's good to have something to cut through it. I find a nice peaty single malt works well.

How to Cook Haggis

nice idea...
i always prepare haggis with traditional recipe..

the last time i prepare veg haggis was not up to the expectation. but i think this recipe will help me to prepare a delicious dish..

Martin

Just thought I'd let you know I tried this (using small quantities) as a starter for a New Years Eve meal, and extremely successful it was - even with the 4 kids present, one of whom is quite a picky eater. Followed up with a rosemary sorbet, then lamb fillet on cabbage/carrots with mashed potato sauce, a al Gary Rhodes. All very nice.

Thank you very much for the idea.

Joshua Armstrong

Hi Martin

Glad it went down well.

Did you tell the kids what was in it? I imagine if they didn't know it would be pretty tasty for them.

Meal sounds great.

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