David and I tasted haggis for the first time a few months ago. I quite surprised, because not only we could tolerate its taste, but we actually love it - we normally hate the taste of liver.
Last Saturday, David organised some time to learn how to make Haggis with Jo, who is originally from Scotland. Although, she has already been in New Zealand for 52 years, she still hold her Scottish tradition tightly to her heart.
- 1/2lb ox liver (I use lamb liver)
- 4oz shredded suet
- 4oz pinhead oatmeal
- 1 onion
- black pepper
How to make:
- Cut liver and onion, place in the saucepan + 1 cup of water, boil for 15 minutes
- Mince until it form consistency that you prefer.
- Toast oatmeal in oven until light brown.
- Mix all ingredient together + salt and pepper + 1 cup of water.
- Place in a greased bowl (we use spray oil), cover and steam for 2 hours.
After the haggis cool down to room temperature you can put it in the fridge for a few days.
Cut some NZ streaky bacon, fry until crispy, mix with haggis and fry until haggis turns brown, put some eggs and mix together. Serve with mashed potato and steamed broccoli.
Happy trying, hope you like it. Feel free to comment or ask me question. If you manage to make one please let me know how it turn-up, and what do u think?