discussion Haggis Cranachan & Whisky Galore

[Guest]

OK chaps, but mostly Scottish, it's "Burn's Night".

The ingredients first the Haggis with Neaps & tatties. The gravy a good Scottish whisky none of the blended rubbish. Also makes a good drink as well.

Then out comes the kilt. Stewart of Oban.

Then down to a meal and a half.

60% English & 40% Scottish (one grandfather a Shetlander so from there to the bottom end of the British Isles Jersey) but who cares going 100% Scottish tonight. Meal of the year.

Think I will do a Cranachan to follow. Here is the recipe. See whisky again classy stuff wot.

60g of medium oatmeal

150g of raspberries

4 tablespoons of malt whisky

4 tablespoons of runny Scottish honey

600mls of double cream

So Welsh English & Irish join in & have a Haggis Cranachan Whisky Galore evening.

Laurie

 

[Dave W]

Have a good evening Laurie.The wife and i went to a Burns night supper last Saturday.I love Haggis even though im English.Made from Lambs liver,heart and lungs.Yummy!.

 

[Ian M]

Whisky no problems there I will raise a glass or four. I like the sound of that desert thing as well. Raspberries, cream and whiskey. Three of my favourite things.

Cheers!

Ian M

 

[spanner570]

Laurie, this has brought back great memories of my one and only taste of Haggis......

In 1980 me and Mrs. Ron + our two boys 10 and 8 yrs. old, rucsac'd it via train, bus and ferry from Chester to The Outer Hebrides for two weeks camping.

We had to get a bus across The Isle of Skye to catch the ferry from Uig to the Outer Isles, the friendly bus driver told our boys to look out for Haggis on the hills.

"You can't miss them, they have three legs!" He said......They didn't see any!

We stopped in Portree for lunch, where we decided to see 'What this Haggis was all about' So we piled into a pub, ordered some drinks, and asked for a small plateful to try.

The pub landlord brought us some, and we told him about the boy's lack of success 'Haggis spotting'

"Dinah worry, boys, ah caught this fresh toodee, have a wee try"

Floods of tears followed from the two boys....

"You killed one!"

That was the end of the tasting. I did try a quick mouthful whist everyone was trying to calm the boys down, but, sorry Laurie, I didn't like it.

Anyway, have a great night tonight and toast the wee man from me!

Ron

 

[Guest]

Sorry Ron you were fooled by some one.

Outer Hebrides you see they are well out of touch. They only have the 3 legged variety a very early form of the Haggis.

Now if you are into Oban or Fort William they have the four & a half legged variety so much better. A really classy Haggis.

Noticed that they are now exporting, in expectation of splitting from the Union, a five legged variety to England. Avoid at all costs it is really inferior. Identification it is called the "Salmond Haggis".

Think that you probably had a poor introduction to this dramatic trauma of eating Haggis Ron. You obviously did not realise that whisky, the gravy, has to be tasted time & again before the consumption of Haggis. The whisky is rather like a first course but repeated time & again to ensure that it has a good malt. It can be rather a terrible experience with some falling by the wayside like on the floor.

Laurie

 

[spanner570]

So that's where I went wrong 30 odd years ago.............

A: Having kids who didn't know what was good for them.

B: Not going to Oban or Fort William for my first tasting.

C: Worst of all only drinking Mc'ewan's 80 shilling before my first ever tasting!

I dread to think what Haggis 'Concoction' you will have to suffer so far south in the beautiful Channel Islands mind!!

Cheers,

Ron

 

[Guest]

That was the end of the tasting. I did try a quick mouthful whist everyone was trying to calm the boys down, but, sorry Laurie, I didn't like it.

Ron

Where you likely went wrong is:

Theres Haggis and theres Haggis.

Our local butcher does the first decent and best Haggis i've ever tasted, bar none, I thought i'd eaten haggis before then.

Sadly some of the restaurants up here serve crap haggis too. There are only a couple of places in Portree i'd recommend eating TBH, being the islands capital they have a captive audience as thats where everyone stops.

If you head up here again and want REALLY nice food, try either the Toravaig or Duisdale hotels, not cheap but incredible eating. Good food and great value, you can't beat The Waverley in Kyle.

Red skye in Breakish is also nice.

Likewise, Black pudding, if you've had the stuff you get in England and think you've had black pudding, believe me you haven't till you try Macleod and Macleod orginal Stornoway black pudding.

Cranachan, nice dessert and so easy, handy if you've sampled too much of the whisky prior to making it,

 

[AlanG]

I'm presently making 13000ltrs of whisky so i'll have to wait for my dram until i get in from work. Only decision is what malt? cardhu, Dailuaine, Mortlach, Dalwhinnie or Lochnagar? Hmmm choices choices lol

 

[Guest]

Allyne definitely Dalwhinne.

Such a small distillery with the stream flowing by higher than the building. Left behind by time. Such a great whisky.

Laurie

 

[AlanG]

Yes it is a nice one Laurie but i REALLY like Royal Lochnagar lol. Oh and of course Dailuaine

 

[Guest]

Several large Lagavulins for me, ta

 

[Ian M]

I'm presently making 13000ltrs of whisky so i'll have to wait for my dram until i get in from work. Only decision is what malt? cardhu, Dailuaine, Mortlach, Dalwhinnie or Lochnagar? Hmmm choices choices lol

I hope you work at a distillery :laughing:

God I miss a good whisky. I can only get the "mainstream" stuff over here. OK it can be drunken but not a thing I can drink just for the pleasure of drinking it......

Ian M

 

[Guest]

Missing the whisky Ian but you have a lot more Krone in your pocket than I have pound notes after splashing out on a bottle this afternoon.

Good but it must be like drinking gold it is expensive. Wery weasy to dwink to mush as wull.

Laurie

 

[AlanG]

I hope you work at a distillery :laughing:

Certainly do. Stillman/mashman which means i actually make the stuff

 

[Guest]

I'm presently making 13000ltrs of whisky so i'll have to wait for my dram until i get in from work. Only decision is what malt? cardhu, Dailuaine, Mortlach, Dalwhinnie or Lochnagar? Hmmm choices choices lol

Hope you're sitting down!

None of the above, give me Jack Daniels any day. Yes really. Them Tennessee boys know how to make it.

But then i'd much rather have a really nice brandy, like a 5 star Metaxa, the nicest, smoothest Brandy i've ever tried.

I usually get my dad a bottle of a nice Scottish single malt each year.

 

[Guest]

JD is OK but it won't put hairs on yer chest