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Author Topic: Today's Lunch: Haggis Pakora  ( 13,394 )

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Offline Malc.

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Re: Today's Lunch: Haggis Pakora
« Reply #10 on: January 26, 2013, 01:57 PM »
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!


:)
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Offline DalPuri

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Re: Today's Lunch: Haggis Pakora
« Reply #11 on: January 26, 2013, 02:18 PM »
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
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Offline Peripatetic Phil

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Re: Today's Lunch: Haggis Pakora
« Reply #12 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
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Offline Gav Iscon

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Re: Today's Lunch: Haggis Pakora
« Reply #13 on: March 28, 2013, 08:31 PM »
Reading that list of ingredients for the haggis and it just sounds like Haggis Heaven to me.
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Offline Stephen Lindsay

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Re: Today's Lunch: Haggis Pakora
« Reply #14 on: March 28, 2013, 08:50 PM »
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
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Offline Garp

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Re: Today's Lunch: Haggis Pakora
« Reply #15 on: August 13, 2013, 08:02 PM »
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.
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