Product Reviews, Restaurant Reviews and Recipes: All GLUTEN FREE!
A really meaty treat, appropriately delivered in time for my Burns Night supper. Made with appropriate oats this is GLUTEN FREE. Beautifully spiced and easy to cook. I microwaved this one, breaking it up into slices before cooking for 4 minutes before mixing. It was cooked for a further 4 minutes and served with neeps (mashed swede) and tatties (mashed potatoes). FYI: Haggis traditionally thought of as a Scottish dish although some historians would challenge that as a recipe has been identified from Lancashire in 1430. It is made up of sheep’s pluck (heart, liver and lungs), minced with onions, oatmeal, suet, spies, salt and encased in the sheep’s stomach, although modern Haggis is prepared in a plastic wrapper.
It was interesting to compare my GLUTEN FREE Haggis with a ‘Bought-from-the-supermarket’ Haggis ( Macsween) which was a lot more stodgy in texture. It did not taste as meaty nor a clean as the GLUTEN FREE one and my non-food-allergy friends very much preferred the GLUTEN FREE version.
Purchased online from:
On the blog is another review of the GLUTEN FREE Black Pudding, also purchased online.
(And we did our “Address to the Haggis” (By Robert Burns):
Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin’-race!
Aboon them a’ ye tak yer place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my airm.