{"id":316,"date":"2017-11-22T14:48:54","date_gmt":"2017-11-22T14:48:54","guid":{"rendered":"http:\/\/www.thefitnessfoodcompany.co.uk\/haggis\/?page_id=316"},"modified":"2017-11-22T15:07:59","modified_gmt":"2017-11-22T15:07:59","slug":"how-to-cook","status":"publish","type":"page","link":"https:\/\/www.scottishhaggis.com\/index.php\/how-to-cook\/","title":{"rendered":"How to Cook"},"content":{"rendered":"<h1>How to Cook a Haggis<\/h1>\n<p>In order to dispel the myths that surround the &#8220;Cooking of a Haggis&#8221;, we have listed below our recommendations. After all, we don&#8217;t want to devote so much care and attention to the making of this finest of Scottish fayre only to find it &#8221; murdert &#8221; at the end of its journey!<\/p>\n<p>It is worth noting that in there are many members of &#8220;The McKean Family of Haggis&#8221; which have a number of differing applications. To begin our Cooking Series we show you the simmering method which is applicable to all our natural casing haggis ( Chieftain, Sma&#8217; Chief).<\/p>\n<ul class=\"cookinghaggis\">\n<li>Remember to defrost the Haggis first !<\/li>\n<li>Bring a pan of water to the boil.<\/li>\n<li>Place the haggis in the boiling water. Make sure you now turn the heat down &#8211; it is important that the water is not allowed to boil for a second time as this can result in the casings bursting. Therefore SIMMER ONLY. ( A number of our haggis are provided in a &#8220;Cook-In bag&#8221; to reduce the likelihood of the casing bursting ).<\/li>\n<li>Allow the Haggis to Simmer. We have provided a &#8220;Cooking Table&#8221; at the bottom of the page which advises the length of time the Haggis should be allowed to simmer which is dependant on the size of haggis being cooked.<\/li>\n<li>The Haggis is now ready for &#8220;plating&#8221;. It is now ready for cutting open &#8211; however there&#8217;s only one thing missing&#8230;&#8230;&#8230;<\/li>\n<li>&#8230;&#8230;&#8230;&#8230;.that&#8217;s right &#8211; &#8220;neeps an&#8217; tatties&#8221; ( ie. mashed turnip and creamed potatoes!). (For best results, serve on a piping hot plate).<\/li>\n<\/ul>\n<h3>Cooking Table : ( Natural Casing Products )<\/h3>\n<table class=\"cookingtable\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<th>Product<\/th>\n<th>Weight<\/th>\n<th>\u00a0Approx. Simmer Time<\/th>\n<\/tr>\n<tr>\n<td>\u00a0The Chieftain<\/td>\n<td>\u00a05lb<\/td>\n<td>\u00a02 hours<\/td>\n<\/tr>\n<tr>\n<td>\u00a0Sma&#8217; Chief<\/td>\n<td>\u00a02lb<\/td>\n<td>\u00a01 hour 15 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h1>Warning<\/h1>\n<p>The Haggis is a funny Beast<br \/>\nTo make it, strong men toil<br \/>\nBut in cooking, it is delicate<br \/>\nNEVER should it boil.<\/p>\n<p>It&#8217;ll sit at &#8220;sub-boiling&#8221;<br \/>\nFor the best part of a day<br \/>\nUntil the time arrives at last<br \/>\nTo carry it on a tray.<\/p>\n<p>So people, please take note and<br \/>\nDo not fiddle with the knob<br \/>\nI set the dial earlier<br \/>\nI&#8217;ve heated many, I know my job.<\/p>\n<p>If you turn the dial or poke the beast<br \/>\nThinking you&#8217;re one of the testers<br \/>\nI&#8217;ll use my sword and send you off<br \/>\nTo meet all your ancestors.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Cook a Haggis In order to dispel the myths that surround the &#8220;Cooking of a Haggis&#8221;, we have listed below our recommendations. After all, we don&#8217;t want to devote so much care and attention to the making of this finest of Scottish fayre only to find it &#8221; murdert &#8221; at the end [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-316","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/pages\/316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/comments?post=316"}],"version-history":[{"count":2,"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/pages\/316\/revisions"}],"predecessor-version":[{"id":340,"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/pages\/316\/revisions\/340"}],"wp:attachment":[{"href":"https:\/\/www.scottishhaggis.com\/index.php\/wp-json\/wp\/v2\/media?parent=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}