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Or the breakfast for those who defrosted too much haggis for the haggis popcorn planned for dinner… 🙂 And yes, that is the infamous ‘brown sauce’, although a fruity version of it.
Well, it was nice anyway, but next time I’ll add some mushrooms, bacon and a sausage.
Yesterday, for the first time I had the opportunity to cook with haggis myself. Someone in Brussels bought a couple of those huge 1.36 kg MacSween haggis rolls for a party, but didn’t need all of them. Now she needed the freezer space, so she was giving them away to anyone interested: lucky me! 🙂
The first haggis dish I cooked was haggis, clapshot and whisky sauce. I don’t think the swedes are exactly the same in Belgium, and I didn’t quite follow the recipe, but the result was really nice, and even my girlfriend—who was a haggis virgin—liked it! Just as well, since I still have about 2.3 kg of haggis in my freezer now…
Can’t wait to try some breaded haggis balls next!
Haggis, neeps and tatties after all! 🙂 (at GC De Kam)
Tonight – the 25th of January – is Burns Night, the celebration of the birthday of Robert Burns. The most traditional way to do this is having a Burns Supper, with very Scottish dishes like cock-a-leekie and haggis, neeps and tatties, accompanied by a dram or two of whisky.
Unfortunately I won’t make it to the Burns Supper they’re having at the Church of Scotland in Brussels tonight—working too late—but there will be an alternative Burns Night celebration organised by the Celtic folk group Bothán, at De Kam. And there will be haggis and poetry from the bard!
Time to kilt up!
