Kidney pie
Lamb haggis is a traditional recipe that evokes family memories and festive moments. This delicious dish, often associated with the Easter meal or other special occasions, is a fantastic way to use offal, offering a unique texture and taste. In this recipe, we will transform lamb offal into a savory dish, full of flavor, that will impress at any table.
Total preparation time: 2 hours
Cooking time: 40 minutes
Number of servings: 8-10
Ingredients:
- 500 g lamb offal (liver, heart, kidneys, lungs)
- 300 g lamb caul (lamb skin)
- 2 medium onions
- 2 carrots
- 1 parsley root
- 1 slice of celery
- 1 red bell pepper
- 6 garlic cloves
- 1 raw egg
- 3 hard-boiled eggs
- Salt and pepper to taste
- Fresh herbs (parsley, dill)
Step-by-step instructions:
Step 1: Preparing the offal
Start by thoroughly washing the lamb offal. This step is essential to ensure that the dish will be tasty and healthy. Place the offal in a large pot with water and add salt. Boil for about 30 minutes until tender. Once cooked, drain and let cool.
Step 2: Chopping the vegetables
While the offal cools, peel and chop the vegetables. Use a food processor to finely chop them, but be careful not to turn them into puree. It is important to maintain the texture so that the haggis is consistent and has a rich flavor. You will need:
- 2 onions
- 2 carrots
- 1 parsley root
- 1 slice of celery
- 1 red bell pepper
- 6 garlic cloves
Step 3: Combining the ingredients
Once the offal has cooled, chop it finely in the food processor. In a large bowl, combine the chopped offal with the prepared vegetables. Add finely chopped fresh herbs, the raw egg, salt, and pepper to taste. Mix well to ensure even distribution of flavors.
Step 4: Preparing the baking pan
Meanwhile, prepare the loaf pan. Grease it with a little oil and line it with parchment paper to prevent sticking. Line the pan with caul, covering its sides. This will add extra flavor to the haggis.
Step 5: Assembling the haggis
Place half of the offal mixture in the pan, leveling it evenly. Place the 3 hard-boiled eggs in the center of the mixture, then cover them with the remaining offal mixture. Finally, cover everything with the remaining caul.
Step 6: Baking
Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the haggis for about 40 minutes until the caul is crispy and golden. Once the haggis is ready, remove it from the oven and let it cool in the pan for 10-15 minutes.
Step 7: Serving
After cooling, remove the haggis from the pan and slice it. Serve warm or cold, alongside a green salad or pickles. You can also add a garlic yogurt sauce for extra flavor.
Useful tips:
- Vegetarian option: If you prefer a meat-free version, you can replace the offal with mushrooms or vegetables, keeping the vegetable stock for a rich taste.
- Storage: The haggis can be stored in the refrigerator in well-sealed containers for 3-4 days.
- Serving: It is delicious both warm and cold and can be served as an appetizer or main dish.
Nutritional benefits
Offal is rich in protein, vitamins, and minerals, being an excellent source of iron and vitamin B12. Additionally, the vegetables add fiber and antioxidants, contributing to a balanced diet.
Frequently asked questions
- Can I use another type of meat? Yes, you can adapt the recipe using chicken or pork offal, but the taste will be different.
- How do I know if the haggis is ready? Check if the caul is golden and crispy. You can insert a knife in the middle; if it comes out clean, the haggis is ready.
- What drinks pair well with lamb haggis? Apple cider vinegar or a dry white wine are excellent accompaniments for this dish.
Lamb haggis is not just a recipe, but a tradition full of memories and emotions. Each bite will bring a smile to your face and transform any meal into a special occasion. So, don't hesitate, put on your apron, and prepare this delicacy for your loved ones!
Ingredients: offal from the lamb (liver, heart, tongue, kidneys, lungs) 2 onions 2 carrots 1 parsley root a slice of celery a few sprigs of fresh parsley 1 red bell pepper 6 cloves of garlic 1 raw egg 3 hard-boiled eggs salt pepper
