A recipe worth sharing

MMMM....YUMMY Haggis recipe for those that want to try it lol

• 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
• 1 sheep's stomach
• 1 sheep heart
• 1 sheep liver
• 1/2 lb fresh suet (kidney leaf fat is preferred)
• 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
• 3 onions, finely chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon nutmeg
• 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

I love rice pud, but haven't made it for ages. Your welcome Alan, its odd how some food can bring back memories of days gone by....

  Our area, near Mt. Hood, is famous for it's hucklberries..which are simliar to an blueberry, but the "wild" version.  I'm about 35 miles away from Mt. Hood. We give this stuff away as something special near the Holidays every year in Nov and December, and they are harder every year to come by with people coming up by the droves from out of state. Hucklyeberry Chutney can be served with cured meats and aged cheeses, etc. Substitue blueberries if you can't obtain huckleberries....Huckleberry Chutney...

   4 ozs. or 1/2 cup red onion, finely diced, 1 tablespoon olive oil, 2 cloves garlic, sliced thinly, 1 teasp crushed red pepper, flakes, or to taste, 1 teaspoon mustard seeds, 1 small sprig of rosemary, 1 bay leaf, 1/2 stick of cinnamon, 1/4 cup.or 2 ozs. red wine vingar, 1/4 cup of water, 2 tablespoon granulated sgar, 2 cups or 16 ozs. of huckleberries, salt to taste.

Saute' the red onion in the olive oil until translucent, add the garlic, red pepper flakes, bay leaf, cinnamon stick,mustard seed, rosemary, vinegar, water, and sugar and cook for 30 minutes, adding more water if needed to keep from drying out completely. Add the huckleberries and cook until they begin to swell and give up thier juices,about 5 to 10 minutes. Don't  cook to long, the berries shouldn't break down to much...the mixutre should be chunky.Season lightly with salt and set aside to cool. Remove the cinnamon stick and the Bay leaf and rosemary sprig, Store in the refrigerator up to two weeks...bring to room temperature for serving, makes about one cup. or 8 ozs.    

 

 

 

I used to love Bread Pud. That is till I had some in a Motorway Service area. I started to eat it and had a funny taste. I then noticed fried bread in it. That put me off for life. I have never touched it since.