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About The Ingredients
At the Caledonian Kitchen we use only the freshest ingredients available to make our haggis. We buy our meats from a local supermarket to ensure their purity and freshness. Our recipe is, of course, a secret that is buried in an empty bottle of 18-year-old Macallan Single Malt out in the backyard. We can tell you that there is no ingredient in our haggis that is repulsive and no ingredient that is not available on an "as needed" basis in any supermarket in America. We can also tell you that the ingredients include the finest oats available and that they did not come out of an oatmeal box. The ingredients are gently cooked over a long period of time to deliver the proper consistency and blend of flavours. The finished product is packaged under the strictest standard of quality and freshness.
About The Ingredients in Highland Beef Haggis
We are delighted to offer you the latest version of our haggis! We have found a grower whose herd has won the Grand Champion Awards for both bulls and cows in the Highland Cattle Division at the National Stock show in Denver, Colorado. Not only is our Highland Beef Haggis unique, but it's also the finest that can be obtained anywhere. With the rumblings of problems with the commercial beef supply, we are pleased to offer this privately grown USDA Inspected Highland Beef version of our haggis. We hope you enjoy our offering from the best of the "rare auld breed."
Why Beef instead of Mutton?
That is an often-asked question. Many historians confirm that the early dominant livestock in the Scottish Highlands were the unique shaggy Highland Cattle that date back to the 6th century, and history is full of accounts of Scottish Drovers driving their herds of cattle southward into England to market. Sheep became the more dominant livestock during the 18th century Highland Clearances. So both are correct for authentic haggis.
14.5 oz can Sirlion Beef Haggis $7.99
14.5 oz can Scottish Haggis with Lamb $7.99
How to Cook Caledonian Kitchen Haggis
Empty contents into a small saucepan and heat over medium temperature, stirring occassionally, until thoroughly hot. Or put contents into a covered, microwave-safe container and heat on medium power for 2 to 3 minutes, or until hot.
What do you serve with haggis?
Neeps and Tatties
"Neeps and tatties" are Scottish names for rutabagas and potatoes cooked the traditional Scottish way. They serve as the traditional accompaniment to haggis and for good reason - the three dishes go wonderfully well together. The tatties are mashed potatoes, and we recommend using red potatoes, along with lots of sweet butter. (A feast of haggis, neeps, and tatties is not the right occasion to get low-fat crazy. Besides, you should give yourself permission to indulge yourself every once in a while!) Scottish "neeps" are rutabagas (B. n. napobrassica). The name comes from the Swedish "rotabagge", which is why this vegetable is also called a "Swede" or "Swedish turnip" in England. Absolutely do not use American turnips as a substitute, as the taste simply will not work as well. To prepare the neeps, peel a fresh rutabaga and cut into 1" cubes. Boil, drain, and whip them into a frenzy with some salt, pepper, and ,of course, butter.
Haggis, a Breakfast of Champions
At many Bed and Breakfast establishments in Scotland, haggis is served for breakfast as a part of the wonderful "Full Scottish Breakfast". You can usually find eggs, porridge, bacon, haggis, black pudding, kippers, tomatoes, scones, pastries, toast, as well as all the great jams and marmalades Scotland is famous for in that tremendous breakfast. Additionally, Haggis goes beautifully with scrambled eggs or over toast points on a more continental style of breakfast
For Special Occassions, a Special Sauce
On the Isle of Skye, we have stayed at the Ardvasar Hotel, a 250-year-old former coaching inn on the Sleat Peninsula that offers reasonably priced accommodations, good hospitality, and great food. While there we were introduced to a wonderful sauce as an accompaniment to haggis. Whether or not the sauce is traditional, it is decadently delicious, and we suggest that you try it, as it is really quite simple to make. It consists of heavy whipping cream blended with a small amount of Scotch (enough to suit your own taste), preferably a good single malt. The heavier Islay malts are good for this because you don't have to use as much. This is not a waste of good Scotch!
Ideal Finishing Touches
Haggis, neeps, and tatties were NOT the food of nobility. They were prepared and eaten in humble crofts in Scotland. They are the food of the common man, but they also represent the crown jewels of the culinary Folk Art of Scotland. Among the finishing touches to this extraordinary meal would be an oat bread or any other whole grain brown bread. Add a good pint of brown ale such as McEwan's and you'll have a meal our Scottish ancestors would have relished. A bit of tea and homemade Shortbread in front of a fire would be the perfect finish, as well as the prelude to a round of good single malt.
14.5 oz can Sirlion Beef Haggis $7.99
14.5 oz can Scottish Haggis with Lamb $7.99
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