Haggis Munchers


Scotland's national dish is a tasty treat in both its traditional meat and more modern vegetarian versions, but it's the 'meat' side of things that's held things back primarily because haggis is made, partially at least, from offal - the off cuts that are not not so popular in the sanitised world we live in today.

But haggis is not so different from traditional dishes you find in other parts of the world though they do tend to have more alluring names such as 'boudin noir' in France or 'morcilla' in Spain - as opposed to the famous 'black pudding' made in Scotland and elsewhere in the UK which is a blood pudding of course.

Anyway the future of haggis is looking up if this news report is to be believed which  would be a very good thing if you ask me and as for the animal's stomach business, well that's no different to the way in which quality sausages are made - except that you don't eat the 'casing' part of the dish.

In any event you can also get haggis in modern plastic wrap, just like the veggie version, if you can't stomach the thought of a sheep's stomach coming anywhere near your food.

So if President Obama makes the right call, get ready for Groundskeeper Willie to become a marketing sensation.
      
Haggis Hopes: UK Urges US To End 43-Year Ban

The Environment Secretary hopes to reverse a ban on the traditional recipe, which could be worth millions to Scottish producers.
It has been forbidden to import haggis into the US since 1971

A US ban on Scottish haggis could be overturned if Britain can persuade aides to Barack Obama that British meat is safe to eat.

Environment Secretary Owen Paterson is to lobby US Secretary of Agriculture Tom Vilsack today to bring an end to the ban and open up a market that could be worth millions of pounds to Scottish producers.


Mr Paterson has already overturned the ban on UK beef

It has been forbidden to import the savoury pudding into the US since 1971 following an embargo on food containing sheep lung, which makes up part of the traditional recipe.

The mad cow disease crisis in Britain in 1989 complicated matters when it became forbidden to import any UK beef and lamp products.

Mr Paterson hopes the ban can be lifted as part of European Union-US trade deal negotiations which could be worth £10bn to the British economy overall.

He will be hoping to build on his success of overturning a ban on UK beef exports to the US earlier this year.

Speaking at the Royal Highland Show last week, Mr Paterson said: "I share many haggis producers' disappointment that American diners are currently unable to enjoy the taste of Scotland's wonderful national dish in their own country.

"I am meeting my US counterpart today to discuss how we can begin exporting it, particularly as so many Americans enjoy celebrating their Scottish heritage.

"This Government has opened many markets for our home-grown food and drink business.


Haggis is made from sheep's entrails cooked in the animal's stomach

"I will continue to do everything I can to boost exports of everything from whisky to haggis to support Scotland's farmers and rural economy."

James Macsween, director of haggis maker Macsween of Edinburgh, said: "The opportunities for exporting our haggis into the American market are very exciting and I am delighted to hear progress is being made in this respect.

"With the huge popularity in the US of all things Scottish, hopefully these negotiations will allow American consumers the chance to finally taste authentic, high-quality Macsween haggis very soon."



South Korea (6 August 2011)


I noticed the other day that the blog site had its first visitor from South Korea - a country which I am ashamed to say I know very little about.

Apart from a vague knoweldge about the Korean War - which inspired the iconic TV series M*A*S*H* - the only things I know about South Korea have to do with food.

Because I like cooking - and consider myself to be quite a good cook if I put my mind to it - with a taste for all kinds of food - from all round the world.

I have an eclectic taste in food - and here are two things I can share with readers about the cuisine in South Korea.

1 Bulgogi is the country's national dish - a spicy, sweet and savoury mixture of sliced beef marinated in pears and soy sauce - then grilled to perfection and served with rice.

2 Kimchi is another national dish I suppose, but a vegetarian one made from cabbage and hot chilis - this devils brew is fermented in clay pots and buried underground for months, traditionally - before being dug up and enjoyed at all times of year.

Now Kimchi sounds disgusting, I know - but don't scoff.

Because what would your average South Korean think about Scotland's national dish - haggis?

And this reminds me of an episode of the Simpsons - in which groundskeeper Willie is reminiscing fondly about Scotland's pride and says something along the lines of:

"Get yer haggis here. Chopped heart and lungs - all wrapped up in a wee sheep's stomach. Tastes as good as it sounds!"

After that Kimchi sounds like an wonderful, unmissable delicacy.

And the good news is that you can find it right here in sunny Glasgow - at an unprepossessing little restaurant over in Finnieston - which I can heartily recommend.

MASH - by the way - stand for Mobile Army Surgical Hospital - and the final episode was the most watched programme ever in American television.

Popular posts from this blog

SNP - Conspiracy of Silence

LGB Rights - Hijacked By Intolerant Zealots!