goats

Haggis

Ingredients:

  • 2kg Goat or sheep Offal (approx 2 plucks - lung, heart, liver and kidney)

  • 4 Tsp Peppercorns

  • 3 Tsp garlic salt

  • 2 Tsp coriander seed

  • 2 Tsp dried sage

  • 2 Tsp caraway

  • 2 onions

  • 240g suet

  • 500g oats

  • Ox Bungs

Method:

Dice the Offal and boil them in water for 1 hour.

Drain the Offal, reserving the stock. Either finely chop or run the offal through a food processor and set to one side.

Grind the herbs and seeds together finely in a pestle and mortar. Finely chop the onion.

Mix together the offal, reserved stock, herbs/seeds, onion, suet & oats. Kneed, mash and work it together with your hands until its consistent.

Stuff the mixture into Ox bungs, tying the ends with string. Be sure not to overfill, as they expland while cooking and may explode.

These can be frozen for later use at this stage.

Too cook, prick with a fork and boil for 1 1/2 hours. Ensure the haggis is hot through before serving.

To eat, slice the haggis lengthways and eat the filling. Discarding the bung.

Great served with my ember baked veg, such as turnips.

Soft fresh cheese

Ingredients:

  • 1L Full fat milk (I like to use goat)

  • 250ml buttermilk/1-2 tablespoons of vinegar or rennet

  • Salt

Method:
Heat the milk until almost boiling.

Take off the heat, add the buttermilk, vinegar or rennet and stir thoroughly.

Leave for about 15 minutes. The milk will curdle and the whey and curds will separate.

Pour the mixture through a sieve or colander, lined with a double layer of cheesecloth.

Rinse with cold water and sprinkle a little salt over the cheese. Leave to drain for about 2 hours.

This will keep, if chilled, for up to a week, but the flavour will mature.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon