London, GB | Formerly of New York, Buenos Aires, Fife, and the Western Cape. | Saoránach d’Éirinn.

The Ever Useful Haggis

Culinary skills are not prominent among my varied talents, though I was pleased that the guests at the last dinner party I held in my riparian West London abode received the evening rather well. (If the food was only so-so at least the thought behind the choice and mixture of guests was appreciated). In my limited (but slowly expanding) experience, I have found haggis a rather useful addition to the repertoire.

T’other day I cooked a haggis for supper, alongside some chips and peas — an unjustly neglected vegetable I can’t help but feel. (Boring old botanists insist the pea is actually a fruit, but never you mind). Unfortunately I lacked a suitable gravy or sauce, so had to make do with ketchup and mayonnaise (plus a dash of HP).

But what to do with the leftover haggis the next day? I tried spreading it on oatcakes but that was far too dry — oatcakes must be reserved for pâté, it seems. So instead I crumbled bits of haggis into a pot of tomato sauce, dobbed it with oregano, some mixed herbs, sea salt, and freshly crushed peppercorns, and enjoyed a surprisingly delicious meal which I’ve decided must be christened linguine alla scozzese.

Published at 10:30 pm on Sunday 7 April 2013. Categories: Errant Thoughts Photos.
Comments

I like that “linguine alla Scozzese” it sounds like it must have been tasty too

— Valeria Kondratiev 11 Apr 2013 8:05 pm

Please, O please, Mr Cusack, do not get into the Fr Zedian habit of showing us your latest culinary achievement!

— L Gaylord Clark 16 Apr 2013 8:04 pm
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