Mock Haggis Food

HAGGIS LOAF

Haggis Loaf image

A distant cousin of the Great Chieftain o' the Scottish Puddin' Race. The lamb, liver and oats are a 21st century substitute for the now extinct feathered haggis once ferociously hunted by Geronimo MacDonald and his clan in the Adirondack Mountains. Recent research by a team of Poughkeepsie scientists suggests that they may be able, at some future date, be able to clone the feathered haggis from DNA found in fossils of the animal. Until then, you'll have to live with this recipe.

Provided by Millereg

Categories Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lamb breast, cut into pieces or 1 lb ground lamb
1/2 lb lamb liver, cut into pieces
4 fluid ounces water
1 onion, coarsely chopped
1 large egg
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup pinhead oats or 1 cup old fashioned oats, toasted (do NOT use quick-cooking or instant oats, pinhead preferred)

Steps:

Heat oven to 350°F.
Grease an 8½ by 4½ inch loaf pan.
In a food processor fitted with the chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
Add the remaining half of the lamb and the oats, and process again until well combined.
Spoon the lamb mixture into the greased pan and pat the surface to level it.
Bake for 45 to 55 minutes or until center feels firm when gently pressed.
Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.

MOCK HAGGIS

Mock Haggis image

Make and share this Mock Haggis recipe from Food.com.

Provided by Northern_Reflectionz

Categories Scottish

Time 3h15m

Yield 1 haggis

Number Of Ingredients 10

Ingredients

1/2 lb beef liver
1/2 lb ground beef
2 medium onions
6 ounces oatmeal
6 ounces beef suet
1 teaspoon salt
pepper
1 pinch of grated nutmeg
1/2 cup water (in which liver has been boiled)
1 pinch cayenne pepper

Steps:

Boil the liver in water for 5 minutes.
Toast the oatmeal in a frying pan until it turns a light golden colour.
Peel and chop the onions and mince the liver.
Mix ingredients together and add some of the water in which the liver has been boiled.
Add seasonings.
Mixture should be thoroughly moist but not wet.
Place ingredients into top of a large double boiler, and place over boiling water.
Cover and steam for 3 hours.
Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).

Nutrition Facts : Calories 3085.3, Fat 222.8, SaturatedFat 112.4, Cholesterol 900.5, Sodium 2660.2, Carbohydrate 146, Fiber 19.9, Sugar 11.9, Protein 120.5

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