by Alec Muffett
A fine Macsween’s Haggis for 50p at Waitrose led to a dinner of:
Smoked Haddock Soup
Green Pea and Ham Soup (with extra Black Forest smoked ham)
Soft French Country Cheese
Haggis (with lots of lovely pepper), Oatcakes, and a goodly dram of SMWS 54.14 single cask malt
Absolutely fantastic combination of flavours, especially the latter.
And it’ll be reheated haggis for breakfast! Yum!
Here in upstate NY (USA) we celebrate Robert Burns’ birthday (just past, a few weeks ago). If it weren’t for that, I’d probably never have eaten haggis. We have to import it from Toronto (Canada), or bring it in from Chicago (IL, USA). I don’t know about there, but here, it’s a delicacy. Mmm!
If you’ve read Iain Banks’ novel “Whit”, you’ll know about the (satirical, or so I thought) concept of Scottish / Indian fusion cookery.
One time, I thought I’d give it a try.
Haggis and Bombay Potato go together, surprisingly well…
You work in the wrong place … Chrombies is all of about 5 minutes walk from one of our Edinburgh offices (the one I have to go to). Net result is I have one 1-2 portion and two 3-4 portion haggises (or is it hagii) in my freezer 😉
For me the last one I cooked was on Burns Night, along with neeps and tatties and a wee dram or two of Bruichladdich. No address to the pudding though.
dare I ask what’s in “Green Pean” ?
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