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RonMacPherson
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Here it is, John Murchison's recipe for a Modern Haggis
1 1/2 cups boiling water
3/4 pound calves liver
1 large red onion, chopped fine
1/2 pound light margarine
1/2 pound very lean ground beef
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
2 tablespoons Italian seasoning
5 cups steel-cut oatmeal, such as McCann's Irish Oatmeal
Place the calves liver in the boiling water and cook 10 minutes; remove liver but reserve water. Place liver in food processor and pulse to chop. Add finely chopped onion and pulse to comine. In a large bowl, mix together margarine, ground beef, liver and reserved liver water. In another bowl, combine spices and oatmeal and toss together well. Add dry ingredients to meat mixture and mix well. Pack the mixture into buttered casserole dishes(you will probably need several); seal with foil wrap and cover(if the casserole has acover; if not the foil wil do). Steam (place on a rack in a large pot of simmering water; be sure not to let water boil off) or bake at 325 degrees for four hours.
Makes 20 1/2 cup servings. Traditionally served with "neeps, tatties and nips", i.e. mashed turnips, mashed potatoes and sips of whisky.
Per Serving 270 calories, 13 g fat, 1.5g saturated fat, 70 mg cholesterol, 200 mg sodium, 20g carbohydrate. 4 g fiber, 1 g sugar, 11 g protein.
The large amounts of salt and pepper correct: You're seasoning a lot of ingredients. If you prefer not to have foil touch food directly, place cooking parchment between the meat mixture and the foil. If you prefer not to use margarine, substitute butter or suet(a very pure white lard).
Shlanshavah!!
1 1/2 cups boiling water
3/4 pound calves liver
1 large red onion, chopped fine
1/2 pound light margarine
1/2 pound very lean ground beef
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
2 tablespoons Italian seasoning
5 cups steel-cut oatmeal, such as McCann's Irish Oatmeal
Place the calves liver in the boiling water and cook 10 minutes; remove liver but reserve water. Place liver in food processor and pulse to chop. Add finely chopped onion and pulse to comine. In a large bowl, mix together margarine, ground beef, liver and reserved liver water. In another bowl, combine spices and oatmeal and toss together well. Add dry ingredients to meat mixture and mix well. Pack the mixture into buttered casserole dishes(you will probably need several); seal with foil wrap and cover(if the casserole has acover; if not the foil wil do). Steam (place on a rack in a large pot of simmering water; be sure not to let water boil off) or bake at 325 degrees for four hours.
Makes 20 1/2 cup servings. Traditionally served with "neeps, tatties and nips", i.e. mashed turnips, mashed potatoes and sips of whisky.
Per Serving 270 calories, 13 g fat, 1.5g saturated fat, 70 mg cholesterol, 200 mg sodium, 20g carbohydrate. 4 g fiber, 1 g sugar, 11 g protein.
The large amounts of salt and pepper correct: You're seasoning a lot of ingredients. If you prefer not to have foil touch food directly, place cooking parchment between the meat mixture and the foil. If you prefer not to use margarine, substitute butter or suet(a very pure white lard).
Shlanshavah!!
