Haggis: The haggis, sometimes better known in France under the name of paunch de sheep stuffed, is a flat traditional Scottish. It was very popular in the XNUMXth century in English cuisine.
The origin of the word "haggis" is uncertain. Now Scottish, the term was common in Middle English times (1066-1470).
It could have meant " chop " or " prune, to slice ". It is also possible that it descends from the Old English "haggen", from the French " hachis or the Scandinavian "root". Icelandic also has two word bases: “hoggva-” and “haggw-”. The Oxford dictionary considers there is no evidence that haggis comes from the French "hachis", but does not provide any other possible origin for the term.
There are many receipts, but it usually consists ofoffal de mouton (mou -lung-, liver, the heart) Ofonion, ofoat, fat de kidney de mouton, ofspices and salt. Traditionally, this preparation is enclosed in a paunch de mouton and baked for a few hours in this way, making the haggis look like a sort of balloon in a pocket.
Today haggis is cooked in a gut synthetic, with rare exceptions.
Variations of this recipe have appeared recently. Some haggis are thus prepared with porc or beef, more or less spicy. There is also a vegetarian haggis, in which cereals (oat, are, wheat …) and lentils replace the basis of mouton.
Traditionally, haggis is served with a mashed potatoes and mash potatoes de rutabaga (in Scottish English, Neeps And Tatties). It comes with a de whiskey. Recently, Scottish cuisine has added a sauce au whiskey to accompany the dish and names this new recipe “ royal haggis " or haggis tower (tower of haggis), an assembly at the height of Neeps And Tatties.
A similar dish exists in the Maghreb, where this dish is prepared under the name of bakbuka ( osbane in Tunisia and Libya), and more specifically in the Médéa region south of Algiers. The sauce is usually spicy, based on Chickpea and possibly from cardoons, zucchini, turnips or tomatoes et onions, also served in couscous. Citrus juices are consumed as an accompaniment (Orange, lemon). In Morocco, a similar dish is known as boulfafe.
By its design and its recipe, haggis is very close to the large culinary family of sausages. The first written record of a dish similar to haggis is found in Homer's Odyssey: "Like a man who over a blazing fire turns in all directions a belly full of fat and blood, which he is eager to see well grilled, Ulysses was turning…”
There is no precise dating of the appearance of Scottish haggis. Culinary historian Clarissa Dickson-Wright nevertheless claims that this recipe was invented by hunters in order to cook quickly, without the need to carry containers for cooking.
Another theory places the origin of haggis on the side of Highland herdsmen. When the men had to drive their animals to Edinburgh for sale, the women prepared travel rations that they could eat throughout the day. The preparation finished, she packed it in a sheep's stomach for easier transport.
Haggis is widely marketed in Scotland, all year round. All variations of the recipe are available in supermarkets. For example, the recipe has been adapted so that it can be used in a microwave oven in trays. The stores of fish and chips offer sandwiches with haggis, hamburgers with haggis and a sort of haggis roll, rolled up in donut dough, free in theoil, Together with French fries.
One of Scotland's finest haggis is produced in the small town of Dingwall, which is the administrative capital of the district of Ross and Cromarty, within the region of Highlands and especially at the delicatessen Geo Cockburn & Son, elected Scottish haggis champion several times.