The Haggis

Well, tonight for dinner, we had the Haggis carefully selected for us by Ms.Mac. We strictly adhered to the instructions given by Ms.Mac and served the carefully heated pound of haggis with mashed potatoes and mashed turnips.



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.

Remebering Menudo

The lovely Macs brought us pack of Haggis, the Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep.

I called Toño to get him to buy the necessary ingredients (potatoes & turnips) for the side dishes, however, I refused to disclose further details on this Haggis despite that it is a Scottish delicacy. Toño then asked his boss, who seems to be suddenly quite Irish to me (I thought she is of Spanish and Appenzell origin).

He called back reminding me that two years ago I refused to try Menudo, the Mexican beef tripe stew.



Who am I to blame, the stall also had quesadillas on the menu. When I have the choice between anything and quesadilla, I go for the latter.

How is Haggis? Qui vivra verra.