Re: [CH] RE: CH (Chile Haggis)

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Thanks Riley for the tip - Rocotos are my favourite chiles - will try it. - 
Have to get the Haggis out of the bag first though and then re-bag.

Joannie

At 11:36 04/12/2002 -0800, Riley J. McIntire wrote:
> >
> > A link to the ways you can prepare haggis dishes
> > according to the Scotsman newspaper
> >
> > http://www.haggishunt.com/haggisclopedia.cfm?part=10
> >
> > Doesn't seem to be any Chile Haggis version.  Anyone
> > care to try?  Think I might :-)
> >
> > Joannie
>
>If you look at the first recipe at the link, "Actual Scottish Haggis--how to
>make it", towards the end is "(lemon juice (or a good vinegar) is sometimes
>added as well as other flavourings such as cayenne pepper)".
>
>Now, seems to me a Rocoto is about as Scottish as a chile's gonna git.  Chop
>up about a cup of them, add a couple tsp of cayenne, for colour, and ¡voila!
>Chile Haggis!  Think the chiles would go best in the final mix, not in the
>stock phase.  Never had a haggis, but speaking from a firm position of
>ignorance I'd use orange rocotos.  Or aji amarillos.  Either have excellent
>flavour and colour.
>
>Sometime we'll have a Burn's night, with Haggis.  Hope yours is memorable.
>
>Hot regards,
>
>Riley

Kind Regards,

Joan McCutcheon

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