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One of our most Frequently Asked Questions is :" How do you Cook a Haggis?"In order to dispel the myths that surround the "Cooking of a Haggis", we have put together a pictorial representation of our recommendations. After all, we don't want to devote so much care and attention to the making of this finest of Scottish fayre only to find it " murdert " at the end of its journey! It is worth noting that in there are many members of "The McKean Family of Haggis" which have a number of differing applications. To begin our Cooking Series we show you the simmering method which is applicable to all our natural casing haggis ( ie. Chieftain, Sma' Chief, Warrior, Wee Warriors and Monarch ). next
Step 1 :
Bring a pan of water to the boil.
Step 2 :
Place the haggis in the boiling water. Make sure you now turn the heat down - it is important that the water is not allowed to boil for a second time as this can result in the casings bursting. Therefore SIMMER ONLY. ( A number of our haggis are provided in a "Cook-In bag" to reduce the likelihood of the casing bursting ).
Step 3 :
Allow the Haggis to Simmer. We have provided a "Cooking Table" at the bottom of the page which advises the length of time the Haggis should be allowed to simmer which is dependant on the size of haggis being cooked.
Step 4 :The Haggis is now ready for "plating". In the picture above, the Haggis ( in this example a "Warrior") has been removed from it's "Cook-In" bag" and has been plated in it's skin. It is now ready for cutting open - however there's only one thing missing.........
Step 5 :...............that's right - "neeps an' tatties" ( ie. mashed turnip and creamed potatoes!). (For best results, serve on a piping hot plate).
Cooking Table : ( Natural Casing Products )
We will update you on other cooking methods at a later date..........watch this space !!!!! |
Send mail to scottishhaggis@mckean.co.uk with questions or comments about this web site. Last modified: December 04, 2003 |