Celtic Jewellery New Zealand

Haggis Recipe.

Haggis is a dish containing sheep’s “pluck” (heart, liver and lungs), minced with onion, oatmeal, suet, spices, salt and mixed with stock and traditionally boiled in the animal’s stomach for about three hours.Haggis is traditional served with the Burns Supper on the week of January 25th when Scotland’s national poet, Robert Burns, is commemorated. He wrote a poem Address to a Haggis. During Burns’ lifetime haggis was a popular dish for the poor as it was very cheap, being made from leftover (otherwise thrown away) parts of a sheep and was nourishing.Scotch whisky is often asserted to be the traditional accompaniment for haggis, though, this may simply be because this also served at a Burns Supper.
Ingredients
1 sheep’s stomach, cleaned and thoroughly scalded, turned inside out and soaked overnight in cold water. heart and lungs of one lamb 450g/ 1 lb 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 Method;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. When cooked, strain off the stock and set stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. 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. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding water to keep it covered. To served, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)

ok so we have been talking with Jim in Scotland and catching up with pipe band news. Hopefully we can look at importing Jim1s drum harnesses soon.

Ah weil.dinna count your chickens.   Jim I believe may have signed a deal wit the Rockshop in nZ for his stuff. So he cant supply us.Thats how it goes but a bit sad he did not sell to us as indicated and for which I advertised his harnesses. but maybe its a good thing coz we have other options now with others

well we had a ball methinks.What started a dream hol now turns into an anual pilgrimage with Celts making there connexions.Holidays trip for next year all planned

watch this space.

Thanx to oor Hamilton teaching lass, Lorraine Semple ,who is in Argentina to brush up her Spanish skills,we sold our first set of Wallace bagpipes abroad to this delightful young man, Elias Montiel.This is Elias with his proud new possesions in his home town,Buenos Aires

many happy hours playing Elias

bob

yep we have found a supplier and our first bouzouki`s are on the way.its an exciting insturment.watch our website for the new arrivals.

The sound quality from the pickup is excellent, and the normal sound of the instrument is unimpaired. Battery access is external and the preamp is slim enough to avoid interference with body kerfing. The Lionheart ACE is a great stage bouzouki for ceilidh bands, Irish groups, Greek and Balkan, and all types of folk music.

well this what we got up to on our labour weekend.A great festival but it rained and rained.I thought i was back hame.

Havna seen so many wellies since Cowal Games 1992.

fotees here

http://s335.photobucket.com/albums/m449/Celticconnexions/Wellyfest/

bob

Just look at em kangaroos.   not the ones at the front .thats me grandies,  Dylan and Holly they are watching behind them.

Well a big success for the `Tartan day `organisers.We all had a great day at Te Kuiti.

These guys wi them big swords made an awfy racket.

well here they are.me two grandies and their dad from home.Dylan and Holly live in Moy near Inverness