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HAGGIS
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HAGGIS According to a 2003 survey, a third of American tourists visiting Scotland think haggis is an animal and nearly a quarter think they can catch the small haggis animal. It is claimed that there are two breeds of haggis: the Lewis haggis found in Scottish islands and the Hebridean haggis found in the Scottish Highlands. The Hebridean haggis has evolved so that its two legs on one side are longer than those on the other side, allowing the haggis to run around steep hills. Here is proof of the haggis!  Haggis is a pudding containing sheep's heart, liver and lung, known as pluck, minced with oatmeal, onion, suet and seasoning. Traditionally haggis was served in the sheep’s stomach, but it is often served in a sausage casing nowadays. Haggis is widely considered to be the national dish of Scotland, mainly as a result of Robert Burns’ 1787 poem, Address to a Haggis. On Burns Night commemorating Robert Burns’ 25 January birthday, haggis is served with ‘neeps and tatties’ – that’s turnips and potatoes – plus a dram of Scotch whisky. The haggis is piped into the room and addressed with a recital of Robert Burns’ poem starting with the lines “Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race!” and ending with the lines “But, if ye wish her gratefu prayer, Gie her a Haggis”. The haggis is then stabbed with a knife before being eaten. There is very little evidence, though plenty of folklore, that haggis originated in Scotland. The food historian, Peter Brears, recently claimed that haggis is an English and not a Scottish dish. In his book, Traditional Food in Northumbria, he found a recipe for haggis in the 1390 cooking book, The Forme of Cury. Other people have also claimed that haggis may have been introduced by the Romans or the Vikings. Over the last few decades, Scots living abroad have had great problems eating a traditional haggis on Burns Night because haggis is banned in many countries, such as Australia, Canada, New Zealand and the US. In 1971, the US Department of Agriculture banned food imports containing sheep lung, which makes up over ten per cent of the traditional recipe. Following the BSE crisis in the late 1980s, many countries placed further restrictions on importing meat, including haggis, from the UK. As a result of these import bans, haggis-smuggling thrived. However, many countries are now relaxing and reviewing the restrictions on importing haggis – traditional haggis is getting back on menus abroad. Have you ever seen or caught a haggis? Have you eaten haggis? If so, did you like it? If not, would you eat haggis? What is your local food delicacy? In Nottingham where I live, many things get served in a cob, a bread roll. Before moving here, I always thought a cob was either a male swan or a small . The other peculiarity with Nottingham cuisine involves Indian curry. Indian curry is served mild (eg Korma), medium (Bhuna), hot (Madras) or very hot (Vindaloo). But for some unknown reason, most Indian restaurants in Nottingham serve Madras hotter than Vindaloo curries. |
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Go on the first day of the season every year and bag enough to do the full year, they freeze well. Yes, love it. As a historical note, back in the early days Northumbria stretched from Sheffield to Edinburgh. So technically it can be both Northumbrian and Scottish. The skins make great sporrans.
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I have tried haddis! Something that needs an aquired taste. I have Scottish blood in me! [image]
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I have only had a chance to eat haggis at a mess dinner. It was wonderful and I was very surprised I liked it. My mother was Scottish. hugs kisses V Become a blog watcher sweet_vm
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Go on the first day of the season every year and bag enough to do the full year, they freeze well. Yes, love it. As a historical note, back in the early days Northumbria stretched from Sheffield to Edinburgh. So technically it can be both Northumbrian and Scottish. The skins make great sporrans. 
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I have tried haddis! Something that needs an aquired taste. I have Scottish blood in me! [image] How far does you Scotish blood go?
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I have only had a chance to eat haggis at a mess dinner. It was wonderful and I was very surprised I liked it. My mother was Scottish. hugs kisses V
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