"You Get What You Get Don't You Mummy?"
Sunday, 20 January 2013
Burns Night Friday 25th January
Of
course you need a tipple to wash it down with. The number one choice of course
is a fine single malt. For those of you who like earthy, peaty whiskys then Ardbeg
is a delicious choice. An easier, softer flavour can be found with Aberlour. An
oily, subtly orange flavour can be found here. There are many whiskys though,
some far more expensive, so if you have a favourite, now is the time to crack
it open.
The
cooking of the haggis is another topic of interest. Some prefer boiling (low
and slow) and others prefer to wrap in foil and roast in the oven. If boiling
the guidelines are around 35-40 minutes per
450g/1lb.
There
are some varieties which can be microwaved. However you choose to cook your
beastie, remember to be careful with the casing. This should not be broken
until you are ready to serve and stab your beastie whilst addressing it correctly
using the words of Robbie Burns. This, I am reliably informed should be done
humorously and not seriously! However if I have offended anyone’s seriousness
of the occasion, I apologise.
Your
haggis CANNOT be hunted as often suggested but must be bought from a good
butcher. Only a good butcher will ensure, like their sausages that it is made
correctly, from quality ingredients and flavoured to perfection. Contact http://pimlotts.co.uk/ without delay!
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