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Haggis Recipes
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Introduction
In the early 1900’s, my Grandfather began
making haggis in Fife. Now in the third generation, I have
taken our original highly acclaimed, award-winning recipe and packaged
it in a tin to suit the ever demanding international marketplace.
I have often been asked by people from all walks of life, “What do
you do with a haggis?” This was the inspiration to bring together a
collection of recipes using Stahly Quality Foods' tinned haggis and
showing its true potential as a very versatile dish.
Inside you will find some of our own simple
family recipes which have been handed down through the generations.
There are also gourmet dishes from the Executive Chefs of Scotland’s top
10 hotels.
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I hope these will ban some of the mystery and prejudices surrounding haggis and encourage more people, including the Scots, to appreciate the versatility of Scotland’s national dish
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Ken Stahly
Managing Director
Stahly Quality Foods Ltd.
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Gateau Of Haggis
Ingredients . . .
2 potatoes
Double cream to taste
60gms (2.1oz) turnip
100gms (3.5oz) haggis
10ml (0.4fl.oz) veal jus
10gms (0.35oz) butter
3ml (0.1fl.oz) single malt whisky
Picked chervil
Method . . .
Peel and cut potato and turnip into cylindrical shapes and steam cook until tender.
Layer up a ramekin with the turnip, haggis and potato.
Warm through in oven or Bain Marie, turn out onto plate, quenelle a little
turnip and place on top.
Foam up whisky sauce (veal jus, butter, double cream and whisky) and pour
around before garnishing with picked chervil.
Recipe makes one Gateau, increase ingredients as required
Andrew Hamer Executive Chef
The Gleneagles Hotel, Auchterarder, PH3 1NF, Scotland
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Vegetarian Selection
Ingredients . . . 3 mixed sweet peppers
3 large tomatoes
6 mushrooms
425gms (15oz) vegetarian haggis
2 tablespoons of tomato puree
Vegetable oil
Method . . .
Halve and de-seed peppers, destalk mushrooms, cut top from tomatoes, scoop out (keep and set aside).
Place scooped out tomato in food processor with puree, pass through sieve after mixing and spoon blend with haggis.
Fill peppers, tomatoes and mushrooms with mixture.
Brush with vegetable oil and cover with tin foil before baking in oven at 200ºC (390ºF).
Bake peppers for 1 hour, and tomatoes and mushrooms for 30 minutes.
Ann Stahly
Stahly Family Recipe from Stahly Quality Foods, Fife, Scotland.
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The Gateau of Haggis and the Vegetarian Selection recipes are examples from the Stahly Quality Foods Haggis Recipe Book, which contains a selection of haggis recipes from Scotland's finest hotels and Stahly family home cooked delights from Ann Stahly.
The Haggis Recipe Book is available from our online shop
View a sample page from The Haggis Recipe Book.
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