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! :)
How much is the post and package? that looks really good. I wonder what black pudding would be like.
Is this genuine Glasgow haggis pakora Naga? ;) I love haggis :P :P
CH Haggis Pakora is always on the menu at Ashoka so it is indeed a genuine SIR creation. :D
Looks good but i've never eaten Haggis. What does it taste like?
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. :)
Quote from: h4ppy-chris on January 26, 2013, 01:15 PM...I wonder what black pudding would be like.
Bloody marvelous, I should think, Chris! :)
Quote from: curryhell on January 26, 2013, 01:17 PMIs 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. :)
Ooops! I see Frank got in before me!
Quote from: Axe on January 26, 2013, 01:38 PMLooks 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.
Funny ;D Beat you by 17 seconds ;D
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
Quote from: Naga on January 26, 2013, 01:48 PM
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!
:)
Quote from: bamble1976 on January 26, 2013, 01:51 PM
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
One for you, Stephen :
QuoteNepalese 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
Reading that list of ingredients for the haggis and it just sounds like Haggis Heaven to me.
Quote from: Phil [Chaa006] on March 28, 2013, 04:33 PM
One for you, Stephen :
QuoteNepalese 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
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.