How long does a haggis take to cook/reheat ?

Maria · Post by **Maria** » 25 Jan 2009, 17:45

OK, I know I can steam/boil/bake/microwave a haggis, but can anyone tell me approx how long it takes to cook? I bought a smallish haggis from Findlay's the other day and assumed the packaging would have instructions on it - unfortunately it doesn't.

Maria · Post by **Maria** » 25 Jan 2009, 18:25

I've had a bit of a Google, so I'm going to wrap it in foil and gently boil it for about 45 mins ( it weighs about 555g). Fingers crossed....

Poppy · Post by **Poppy** » 25 Jan 2009, 18:51

You forgot the deep-fry option, Marya!

teddygirl · Post by **teddygirl** » 25 Jan 2009, 19:28

We've just finished ours but I took the lazy way I'm afraid and microwaved it for six minutes................delicious

Still had to cook the potatoes and turnip the conventional way though so had to start cooking a lot earlier anyway.

Maria · Post by **Maria** » 25 Jan 2009, 19:30

Poppy wrote:You forgot the deep-fry option, Marya!

Honestly, Poppy! What an idea! You'll be suggesting I put some brown sauce on it next.

*Wonder if Homer and son will notice if I just nip down to Carlo's?*

Maria · Post by **Maria** » 25 Jan 2009, 19:38

teddygirl wrote:We've just finished ours but I took the lazy way I'm afraid and microwaved it for six minutes................delicous
Still had to cook the potatoes and turnip the conventional way though so had to start cooking a lot earlier anyway.

Couldn't find any microwave instructions TG or I would have opted for that too!

I'm just about to put my neeps and tatties on now. It always causes a bit of debate as Homer likes to correct me and says, 'It's a swede not a turnip'. That's what I get for marrying an Englishman.

Sandra · Post by **Sandra** » 25 Jan 2009, 19:38

45 mins wrap in foil in bain marie (baking tray with bit of water in it)

Maria · Post by **Maria** » 25 Jan 2009, 19:43

Where were you earlier when I needed you Sandra? I've opted for the pot of hot water method. Mind you, this is mainly due to the fact that for the last 6 months, my gas cooker has a wonky oven thermostat i.e. it just operates constantly at gas mark nine!

Poppy · Post by **Poppy** » 25 Jan 2009, 19:52

Marya wrote:
Poppy wrote:You forgot the deep-fry option, Marya!
Honestly, Poppy! What an idea! You'll be suggesting I put some brown sauce on it next.

Of course! It's the only thing I put brown sauce on, in fact. Lovely combo!

Porty · Post by **Porty** » 26 Jan 2009, 00:28

Brown sauce is the biz. I'm into the branston stuff at the mo . I'm not a haggis fan but I was at a party at new year and the hostess served up roast beef stovies, I asked for brown sauce and got chastised- then before you knew it they were all asking! When I was a student and skint I went through a phase of eating kippers with grilled cheese and brown sauce. Must give that a try again.

Porty · Post by **Porty** » 26 Jan 2009, 00:30

Cullen skink- anyone got a recipe?

Maria · Post by **Maria** » 26 Jan 2009, 10:34

I love Cullen Skink and tend to just make up the recipe as I go along, making sure I use cream and not just milk! You can't really go wrong. Having said that, there's some strange recipes for it out there - Nick Nairn puts savoy cabbage in his. Weird!

I've had a nice bowl of Cullen Skink in 'Reds', so perhaps you could ask their chef what he does?

I've also had a great Chowder on a British Columbia ferry, but Vancouver is probably a bit too far to go.

Porty · Post by **Porty** » 27 Jan 2009, 14:55

PoP and PoP Junior have both got dodgy tummies and Haggis is the suspected cause!!

Grunk · Post by **Grunk** » 27 Jan 2009, 15:27

Isn't haggis already cooked?

Maria · Post by **Maria** » 27 Jan 2009, 16:01

Grunk wrote:Isn't haggis already cooked?

I wouldn't fancy it cold

Grunk, however, you're quite right so I've amended the thread title.

Grunk · Post by **Grunk** » 27 Jan 2009, 17:19

mmm 33% lung and connective tissue.

Hot or cold, you can't go wrong.

Porty · Post by **Porty** » 27 Jan 2009, 17:24

Surely it has a shelf-life?

Bob Jefferson · Post by **Bob Jefferson** » 31 Jan 2009, 22:15

How did it go Marya?

Must admit, I used to cook my haggis conventionally but I always microwave it nowadays. I cut it almost in half, give it about 5 minutes or so at full power and then remove the lining, stir it around a bit and give it another 5 mins. I then drain off most of the fat before serving. Not keen on neeps so I mash up some carrot instead.

Maria · Post by **Maria** » 01 Feb 2009, 10:53

Bob Jefferson wrote:How did it go Marya?

All went well Bob, possibly because we avoided that other traditional accompaniment -whisky.