Matt makes Haggis!
Here’s Catering Chef Matt Anderson making haggis for the 2nd Annual Slainte- a celebration of Scottish fare- that’s happening tonight at the Palace Ballroom!
First Matt made his haggis broth from lamb livers and hearts. Then he made the haggis filling from beef suet and steel cut oats seasoned with herbs, salt, and pepper and well moistened with haggis broth. Now he’s putting the haggis filling into the stomach. (Sheep stomach is traditional but it’s not available, so Matt is using beef cow stomach). Then he ties up the stomach and boils it in water flavored with aromatics for three hours. After the haggis is cooked it will be served with the traditional “neeps and tatties,” which means parsnips and potatoes mashed together with butter and cream. People loved it last year, says Matt. Of course, a wee dram of Scotch plays a part in the enjoyment!
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January 26th, 2012 at 1:38 pm
Speaking of scotch, I wondered if you are aware of a great craft distillery in Bow Washington called Golden Distillery that makes some fantastic single malt. Here’s a link to my blog post that features one of the owner/distillers (Jim Caudill linked video) talking about his travels to Scotland and the comparisons between the best of Scotland and Washington State single malts.
http://buywashingtonstateproducts.com/blog/the-best-single-malt-that-money-can-buy