No matter where you may live in the world, there is the chance that a tiny portion of Scottish blood may be running through your veins. So there will also be a hunger and quest deep within that you will probably never be able to quench. The Scot’s mist that is woven into your soul is particularly melancholy at the beginning of each year. It is the month of January that brings with it the hunting season for the wild haggis in order for them to be laid onto the dinner plate, ready for the festive celebration of Rabbie Burns Night on the 25th.
This tradition of the recognition of Robert Burns (Rabbie Burns) date of birth, his birthday is marked by the cooking of the haggis which is served with neeps and tatties. Neeps are what the Scots call turnips but, in fact, the rest of the British Isles call Swede and turnips in Scotland are called new turnips. Tatties are potatoes. Both vegetables are usually boiled and mashed when served with haggis.
Burns night, at one time was celebrated in mid Summer on 21st July which was the anniversary of Robert Burns’ death.
If like me, you would like to protect the wild haggis for he is a rare and special beastie, or if you live a long way from Scotland but would like to embrace a little warmth from the Highlands – then here is an especially scarce and secret recipe for you to make a ‘mock’ haggis.
Secret of the ‘Mock’ Haggis Recipe
Lean pork minced or ground finely(250 grammes for two-to-three persons)
Fine ground rice flour (one large metal spoon scoop)
Butter (one small metal spoon scoop)
Squeezed nuts or nut butter (half small metal spoon)
Ground ginger spice (half small metal spoon)
Ground black pepper (one small pinch)
Finely ground sea salt (one large pinch)
Dried and crumbled sage (half small metal spoon)
Dried and crumbled thyme (half small metal spoon)
Honey (half small metal spoon)
Place all the ingredients into a large jug or bowl and fork together.
When roughly mixed – either pound with the end of a rolling pin or squash the ingredients through the fingers of the hands.
The mixture should go together into a round.
Place the round into an oven dish and gently squash down a little.
Slowly pour about half-inch of water around the little haggis.
Cut into shards one scallion spring onion and sprinkle into the water.
Place a little portion of chicken stock into the water.
Cook half-way down the oven on a reasonably high heat (425°F or 220°C or Gas Mark 7)
Cooking time will vary but should take around 35 to 45 minutes and the top of the haggis should be a crunchy dark brown when ready.