If you blank the list of ingredients in your mind, it tasted really good. The Haggis was well seasoned, though a bit too salty for my taste, but definitely yummier than the standard minced meat one usually has to face.
Will will not make it a standard in our diet - it is a bit too heavy - but we are happy to have made the experience.
What wine does one take to such a dish? We first tried a Merlot from the Valais. Unfortunately it was flawed (a combination of vinegar and sauser).
We then switched to "Pago La Jara 2004" from Toro in Castilla, Spain. This is another brilliant wine by Telmo Rodríguez, or the driving winemaker, as he is also called due to his estates all over Spain. This wine has a special memory for Toño and me. We had it also on the night we copped off for the first time. Now it also linked to our first encounter with Haggis.
3 comments:
I congratulate you both on your courage to try something new- even after having read the ingredients!
Now I have to think of a way to transport deep-fried mars bar for next year.
Wow i commend you both for trying it, i think I'm not as courageous as you two,although the mashed tatties and turnips ,are a definite yes for me as well:)
I love bubble and squeak too (Colcannon in Ireland),best accompanied with Beef in Guiness,the only way i can ingest Guiness outside of Ireland:)
@msmac,so it's really not only an urban myth,about the mars bar ???
Obviously, a study published in 2004 in The Lancet medical journal confirms that Scots consume thousands of the battered bars each week, and that more than a fifth of fish and chip shops — which specialize in deep-fried food — sell the strange sugary delicacy.
The study was conducted by Dr. David Morrison, a consultant in public health medicine in Glasgow, and Dr. Mark Petticrew, associate director of Glasgow's Medical Research Council Social and Public Health Sciences Unit.
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