Ponderous Intellect
Posts: 4,178 
Location: Eighth Circle, Seventh Bolgia
Location: Eighth Circle, Seventh Bolgia
May 22nd, 2005, 12:14 AM
I read a post the other day where Twila was enquiring as to the location of the Recipe Thread...well here it is, and I'd like to post the first recipe, it's one of my favourites...
I read a post the other day where Twila was enquiring as to the location of the Recipe Thread...well here it is, and I'd like to post the first recipe, it's one of my favourites...
Quote:
Haggis with Bashed Neeps and Champit Tatties
INGREDIENTS:
1 large haggis, pre-prepared or home-made (allow 200g per person)
900g potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
salt
900g turnips, peeled
25g butter
2 splashes of milk (or double cream, although this can be too rich for some people)
whisky (optional)
PREPARATION:
1. Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
2. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15–20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.)
3. Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.
4. Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.
PREP/COOK INFORMATION:
Cook time: 3 hours Serves: 6
INGREDIENTS:
1 large haggis, pre-prepared or home-made (allow 200g per person)
900g potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
salt
900g turnips, peeled
25g butter
2 splashes of milk (or double cream, although this can be too rich for some people)
whisky (optional)
PREPARATION:
1. Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
2. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15–20 minutes or until tender. (For more details, read the iVillage guide to the perfect mash.)
3. Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.
4. Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'To a Haggis', piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.
PREP/COOK INFORMATION:
Cook time: 3 hours Serves: 6
Ponderous Intellect
Posts: 4,178
Location: Eighth Circle, Seventh Bolgia
Location: Eighth Circle, Seventh Bolgia
May 22nd, 2005, 12:26 AM
Hmmm...Haggis with stir fried peapods sounds scrumptious...
Quoting
...and you thought as a six gun totin' moderator that your punishments were severe...
Vanni, are you talking about cooking haggis a member here 
haggis...haggis mcbagpipe...I did wonder where she went to...^^^^^
haggis...haggis mcbagpipe...I did wonder where she went to...^^^^^ Hmmm...Haggis with stir fried peapods sounds scrumptious...
Ponderous Intellect
Posts: 4,178
Location: Eighth Circle, Seventh Bolgia
Location: Eighth Circle, Seventh Bolgia
May 23rd, 2005, 08:00 PM
A generous portion of glazed Twila served over a bed of steamed rice topped with red pepper sauce and sliced almonds...
Quoting
...and the special today is Wild Twila Surprise
Boy. Had I known this about you Vanni I'd have made the effort to find the website where you can by man meat......
A generous portion of glazed Twila served over a bed of steamed rice topped with red pepper sauce and sliced almonds...
Don't bother arguing, I KNOW!
Posts: 10,754
Location: pumpkin pie bungalow
Location: pumpkin pie bungalow
May 25th, 2005, 05:36 PM
Kewl
so now your a fruitbat, I am rather fond of bats..I tell ya..in the garden..you can actually hear them zero in on their target...seriously...the sonar speeds up as he zeros in...kewl
Oh yes...mean while back at the ranch...here is a secret family receipe, well its not really a receipe just a way to keep yourself entertained when your on a budget.
Next time you are out, order fries and a chocolate milkshake. Stuff a french fry down the straw and then suck it out, dragging the chocolate. The result is this cool sort of cold chocolate-coated potato thing. Make sure nobody is lookin
Kewl
so now your a fruitbat, I am rather fond of bats..I tell ya..in the garden..you can actually hear them zero in on their target...seriously...the sonar speeds up as he zeros in...kewl Oh yes...mean while back at the ranch...here is a secret family receipe, well its not really a receipe just a way to keep yourself entertained when your on a budget.
Next time you are out, order fries and a chocolate milkshake. Stuff a french fry down the straw and then suck it out, dragging the chocolate. The result is this cool sort of cold chocolate-coated potato thing. Make sure nobody is lookin
Ponderous Intellect
Posts: 4,054 
Location: Twinksland
Location: Twinksland
May 25th, 2005, 05:37 PM
My friends little girl use to dip her french fries in her sprite...to cool them off you know?
I think that your "recipe" is better performed with onlookers...that way you can enjoy the look on their faces and the flavours on your tongue.
My friends little girl use to dip her french fries in her sprite...to cool them off you know?
I think that your "recipe" is better performed with onlookers...that way you can enjoy the look on their faces and the flavours on your tongue.
Ponderous Intellect
Posts: 4,054
Location: Twinksland
Location: Twinksland
July 15th, 2005, 05:52 PM
Thanks goes out to Vannie for resurrecting this thread !
Cause with out his doing that I'd never have realized this:
Thanks goes out to Vannie for resurrecting this thread !
Cause with out his doing that I'd never have realized this:
Quote:
hmmmm, here in Surrey, we have a very very VERY different recipe for Crack snack.....*shudder*
Crack Snack - 2 Crunch wafers bars, and a Snicker's bar, smashed together, dipped in ketchup......gooey but tart.
Walks on Forum Water
Posts: 5,154
Videos: 25
Location: Victoria, B.C.
Videos: 25
Location: Victoria, B.C.
July 15th, 2005, 06:09 PM
Quoting
Hmmm...Haggis with stir fried peapods sounds scrumptious... :twisted:
... ha, and I was wondering why my ears were burning. It wasn't because someone was talking about me, no, it's because I'm being chosen as a meal option. Just keep in mind that this particular Haggis is decidedly old and tough. 8-)
Quoting
...and you thought as a six gun totin' moderator that your punishments were severe...
Vanni, are you talking about cooking haggis a member here 8O haggis...haggis mcbagpipe...I did wonder where she went to...^^^^^ 8O
Hmmm...Haggis with stir fried peapods sounds scrumptious... :twisted:
Knows Too Much
Posts: 2,017
Location: swirling in the abyss of nowhere la
Location: swirling in the abyss of nowhere la
July 21st, 2005, 04:45 PM
Soft pretzels drizzled with butter, sprinkled with dill pickle seasoning, and dipped into melted cheese sauce....or poutine dipped in mayo. Yum
...Beleive it or not, my blood pressure is actually LOW!
Quoting
...and then wash it all down with a cold beer!
On the Haggis recipe - you forgot the most important step.
5. Throw out the haggis and drink the whiskey.
5. Throw out the haggis and drink the whiskey.
Soft pretzels drizzled with butter, sprinkled with dill pickle seasoning, and dipped into melted cheese sauce....or poutine dipped in mayo. Yum
...Beleive it or not, my blood pressure is actually LOW!
