"Here's tae the King Sir, Ye ken wha I mean Sir.
And tae every honest man that would dare it again.

Here's tae the chieftains of a' the Hieland clans
They dare'd mair then once, and will dare it again!

When ye hear tae the pipes sound "Tootie tattie" tae the drum.
Then up your sword and doon your gun, and tae the rouges again."

(The Jacobite Toast)


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Friday, 15 May 2009

Isso é Buchada de bode ou Haggis???

Isso é...(tambores rufando)...Haggis... \0/\0/\0/\0/\0/\0/\0/...(aplausos)...
Haggis é um prato muito tradicional da cozinha escocesa (ou será do nordeste do Brasil?), que consiste em bucho de careniro recheado com as víceras (muitos recheam também com a língua, orelhas, e por ai vai) ligadas com aveia. É de encher a boca de água não é???
A sua apresentação em jantares é cheio de pompa. São tocadas as gaitas de foles enquanto o Haggis é cortado com uma espada pelo dignatário da mesa. (Wa-wa-wee-wa!!!) Deixo logo abaixo uma receita de um autêntico Haggis escocês. Enjoy!!!

Haggis (em Inglês)

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

Até breve Aye?

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