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Urgent assistance from forum members required!!!!!!!

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Urgent assistance from forum members required!!!!!!!

Postby CBBB » Mon Dec 29, 2008 6:36 pm

I have been unable to catch my supply of haggis in Nicosia for the Hogmanay celebrations.

Whether this is because they are out of season or due to the lack of an indigenous population, I am not sure.

However I am now getting desperate to procure some of these.

Who can help me obtain some before New Year's Day?
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Postby Z4 » Mon Dec 29, 2008 6:47 pm

Yeah, what-ever! :)
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Re: Urgent assistance from forum members required!!!!!!!

Postby Get Real! » Mon Dec 29, 2008 6:48 pm

Haggis? Hogmanay? Do you want that with bagpipes? Bloody Scotts! :lol:
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Postby bill cobbett » Mon Dec 29, 2008 6:59 pm

Have no fear, a well known cook from Blackpool has sent this amended recipe just pinched from the bbc.

Ingredients
1 cat's stomach, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of another cat
450g/1lb cat trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings


Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

---

...and don't forget, as ever, to make a Cypriot version add loads more salt and a kilo or so of coriander. Enjoy. :P :D
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Postby Oracle » Mon Dec 29, 2008 7:04 pm

bill ... do you have a recipe which is a little more economical with cats?
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Postby bill cobbett » Mon Dec 29, 2008 7:09 pm

Oracle wrote:bill ... do you have a recipe which is a little more economical with cats?


I am working on a mega-mega-feast version which involves disemboweling Rough Donktosh. :D
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Postby Oracle » Mon Dec 29, 2008 7:12 pm

Aaahh a Huge Hun Haggis! ... a contender for the Guinness Book of World Records methinks :D
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Postby Talisker » Mon Dec 29, 2008 8:08 pm

You're probably struggling to get a real haggis from Scotland for New Year, but it's not long until Burn's night when the 'chieftain o' the puddin' race' takes pride of place on the table again. I recommend this company for purchasing a range of specialist Scottish foods:
http://www.yourgreatfood.com/
including haggis.
http://www.yourgreatfood.com/index.php? ... ducts_id=2
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Postby CBBB » Mon Dec 29, 2008 8:22 pm

Talisker wrote:You're probably struggling to get a real haggis from Scotland for New Year, but it's not long until Burn's night when the 'chieftain o' the puddin' race' takes pride of place on the table again. I recommend this company for purchasing a range of specialist Scottish foods:
http://www.yourgreatfood.com/
including haggis.
http://www.yourgreatfood.com/index.php? ... ducts_id=2


Thanks Talisker, I will keep this in mind for next time that I am in need. For now I will have to find another solution, perhaps Bill's recipe as I know someone with a diplocabino that can provide the main ingredients from Paphos.
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Postby CBBB » Mon Dec 29, 2008 8:24 pm

Perhaps Oracle can let me know how she satisfies her man's desires ín this area when in Cyprus?
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