Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Naga on January 26, 2013, 01:07 PM
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I had about 250g of haggis left over from last night's dinner, so for a wee change, I made some haggis pakora...
(http://www.curry-recipes.co.uk/imagehost/pics/db4d6755878e55cc37d92c27eab722ae.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/fa76f650739b56c161174bdb65565979.jpg)
Absolutely delicious! :)
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How much is the post and package? that looks really good. I wonder what black pudding would be like.
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Is this genuine Glasgow haggis pakora Naga? ;) I love haggis :P :P
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CH Haggis Pakora is always on the menu at Ashoka so it is indeed a genuine SIR creation. :D
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Looks good but i've never eaten Haggis. What does it taste like?
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They look great Naga. ;D
Which recipe did you use?
I've made them before using the video from STV. I was sure that i posted it over a year ago but can only find fishcakes and lamb bhuna. :-\
http://www.curry-recipes.co.uk/curry/index.php/topic,7719.msg67366.html#msg67366 (http://www.curry-recipes.co.uk/curry/index.php/topic,7719.msg67366.html#msg67366)
Here's the Haggis Pakora Video from Slumdog Bar and Kitchen Glasgow
http://programmes.stv.tv/the-hour/food-drink/starters/153040-haggis-pakora/ (http://programmes.stv.tv/the-hour/food-drink/starters/153040-haggis-pakora/)
Cheers, Frank. :)
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...I wonder what black pudding would be like.
Bloody marvelous, I should think, Chris! :)
Is this genuine Glasgow haggis pakora Naga? ;) I love haggis :P :P
As it happens, CH, the pakoras and dip are genuine recipes from a genuine Glasgow chef. ;) He demonstrated a few of his recipes on a Scottish Television lifestyle show a couple of years back. I don't know if anyone has posted this before, but here's the link (http://programmes.stv.tv/the-hour/food-drink/starters/153040-haggis-pakora/) to the video and recipe for anyone who's interested. :)
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Ooops! I see Frank got in before me!
Looks good but i've never eaten Haggis. What does it taste like?
At the risk of getting pelters from you, Axe, it tastes like haggis! :) It's savoury and slightly hot on the palate and there's no such thing as too much haggis! Try some next time you're at the supermarket - it'll be on offer now that Burn's Night is over for another year.
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Funny ;D Beat you by 17 seconds ;D
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That looks the business!!
I am going to attempt haggis, neeps and tatties bhuna tonight :o It could be wonderful or a disaster. I will post pics and verdict!!
Regards
Barry
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At the risk of getting pelters from you, Axe, it tastes like haggis! :)
I was expecting as much ;) I must give it a go, i've just never got my head round it. Took me years to try black pudding and now I can't get enough of the stuff!
:)
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That looks the business!!
I am going to attempt haggis, neeps and tatties bhuna tonight :o It could be wonderful or a disaster. I will post pics and verdict!!
Regards
Barry
Haggis in a curry is very reminiscent of Haleem which can have wheat and/or barley as well as lentils.
Go easy on it though. It can become quite heavy after a few mouthfuls. ;)
That is unless you make a Pakora curry. :D
Cant comment on the neeps, they're one of two of my most hated vegetables! :o
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One for you, Stephen :
Nepalese Haggis (Bhuton)
Babur Brasserie London SE23
Ingredients :
1 sheep's pluck (heart, liver, kidneys, lungs, stomach, windpipe)
2 onions, peeled and chopped fine
2 cups pearl barley, pan-toasted and ground in a mortar and pestle or food processor
1 2/3 cups suet
salt & black pepper
2" piece of ginger, minced to a paste
2 tablespoons finely minced garlic
2-3 fresh green chillies
1 tablespoon garam masala - cassia, large black cardamom, star anise
50g butter or butter ghee
Chopped fresh coriander
trussing needle and fine string
Raw tomato chutney :
1 cup chopped fresh tomato
1 small onion, finely chopped
2 teaspoons ginger/garlic paste
1 small green chilli, finely chopped
Saut
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Reading that list of ingredients for the haggis and it just sounds like Haggis Heaven to me.
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One for you, Stephen :
Nepalese Haggis (Bhuton)
Babur Brasserie London SE23
Ingredients :
1 sheep's pluck (heart, liver, kidneys, lungs, stomach, windpipe)
2 onions, peeled and chopped fine
2 cups pearl barley, pan-toasted and ground in a mortar and pestle or food processor
1 2/3 cups suet
salt & black pepper
2" piece of ginger, minced to a paste
2 tablespoons finely minced garlic
2-3 fresh green chillies
1 tablespoon garam masala - cassia, large black cardamom, star anise
50g butter or butter ghee
Chopped fresh coriander
trussing needle and fine string
Raw tomato chutney :
1 cup chopped fresh tomato
1 small onion, finely chopped
2 teaspoons ginger/garlic paste
1 small green chilli, finely chopped
Saut
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Made some haggis pakora tonight from the STV clip recipe - awesome!!!
Used the same batter to do some chicken pakora too - very nice :) It seemed to stick better to the chicken than the haggis - don't know why.