There are people who adore haggis and those that don't appreciate it so much. And I'd hedge a bet that 70% of those in Camp No can't bare the idea of it rather than relate their dislike to the taste. Which is daft as these people are probably happy to trough down plates of cured meats, rare steaks and sausages by the truckload. When you think about it, haggis really isn't too far removed from those foods. It's just Scottish charcuterie if you like. An interesting point raised at a very special dinner organised by MacSsween Haggis I attended recently.
|Neeps N’ Tatties Cappuccino with “Moroccan Spiced Haggis” Scones, Chicken Liver Mousse & Onion Jam. Paired with: Villa Maria Private Bin Riesling 2013.|
|Confit Chicken Thigh, Artichokes, Coffee, Bok Choi, Crispy “Traditional Haggis” & Chicken Consommé. This was brilliant paired with the Tio Pepe Fino Sherry, but I love sherry.|
|Venison Carpaccio with “Venison Haggis” Scotch Egg, Celeriac, Blackberry, Seeds & Nuts. Paired with: Glenmorangie Quinta Ruban.|
|Smoked Quail & “Three Bird Haggis” Paté with Truffle Toast, Burnt Apple, Chestnuts & Grapes. Paired with Innis & Gunn Toasted Oak IPA and Don Julio Reposado, which I didn't get on with. Maybe tequila at this stage was a bit too full on!|
|“Chocolate, Chilli & Beetroot Black Pudding” Brownie with Whisky Baba, Raspberries, Black Sesame Seeds & Oatmeal. Particularly great with Havana Club 7 Year Rum but even better with the Sam Smith’s Taddy Porter.|
I was sent away with a bag groaning with Macsween products and a challenge to create some dishes, something I'm really looking forward to. Expect a post up soon, I'm thinking of giving it an Italian twist obviously!
I was a guest of MacSween Haggis.