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| If your weekly shop does not include Haggis; it should! . Below is an excerpt from the Ross-shire Journal ... |
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ROSS-SHIRE butcher John M Munro Ltd has added another prestigious award to its collection, becoming the north of Scotland haggis champion at the annual Meat Trades Fair in Perth earlier this month.
Already black pudding winners, the Dingwall based family firm also finished in the top three in the whole of Scotland with Munro’s traditional recipe impressing the judges with its flavour, texture and overall appeal.
The award-winner faced tough competition in a field of 85 entries, but the care and attention to detail in the preparation proved to be well worthwhile. |
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Brian Fraser, Craft Butcher |
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| To cook the perfect haggis: 1. Bring a pan of water to the boil 2. Place the haggis in the boiling water, and turn the heat down – it is important that the water is not allowed to boil for a second time as this can burst the skin. SIMMER ONLY! 3. Allow the 454g haggis to simmer for 50- 60 minutes. If you are lucky enough to have a chieftain haggis of 1kg, allow 75 minutes, and up to two hours if the beast weighs more than 2kgs. 4. The haggis is now ready to be served – present it on a hot plate, and cut it open with a sharp knife. |
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