efore serving with your baked haggis.
HAGGIS:
Preheat the oven
/4 cup of the haggis. Wrap 2 pieces of the
ake your own. I recommend Recipe #148258.(I would like to
o a greased baking tray. Traditional Scottish wooden moulds can be bought
atter.
Unwrap the haggis and form the haggis bits into balls
he side.
To Make Traditional Pizza Dough: In a small
ut two tablespoons of the Scottish oatmeal in a bowl with
inutes.
Meanwhile, make the Scottish Sauce.
Combine all ingredients
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
nch strips.
Stuff the haggis mixture into each strip of
eedle as soon as the Haggis begins to swell.
Cut chicken into serving pieces.
Slice potatoes in medium thick rounds.
Melt 1 heaped tablespoons.
of butter in a skillet or saucepan.
Brown chicken joints lightly on both sides and then remove them.
Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
Dot each layer with little knobs of butter.
Repeat layers until all ingredients are used, ending with a layer of potatoes.
Pour stock over the potatoes, shallots and chicken.
...
o back to the traditional Brown Derby Recipe -- that is classic. So
Cream the caster sugar with 4oz of margarine and then add the flour.
Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
Melt the chocolate and pour it over the toffee mixture.
Allow to cool and then cut into pieces.
Cook the liver medium and grind fine in a meat grinder or food processor (or have store grind it while frozen!)
Cook the sausage and lamb medium, drain grease and break up into small bits.
Mix all ingredients very well in a large microwave cooking dish.
Micro on High for 30 plus minutes, stirring every 10 minutes so a crust doesn't form on the outside, until done through.