Haggis by Dmitry Zotov
4 servings
300 minutes
Dmitry Zotov's haggis is an interpretation of the classic Scottish dish known for its rich texture and aroma. Historically, haggis is considered a symbol of Scotland, with its preparation rooted in ancient traditions of utilizing all parts of the sheep. In this recipe, meat offal is combined with onions, spices, and wheat to create a rich and spicy flavor. Haggis is cooked in a sheep's fat net that becomes crispy when baked, adding a unique texture. After long simmering in chicken broth and final baking, it acquires a deep meaty flavor with delicate notes of nutmeg and fennel. The dish is served as a standalone treat or with traditional sides. It offers a true gastronomic experience that allows one to feel the spirit of Scottish cuisine.
1
Pass all the entrails through a meat grinder and chop the onion into small cubes.
- Lamb lungs (lights): 200 g
- Lamb heart: 200 g
- Lamb kidneys: 200 g
- Lamb liver: 100 g
- Lamb shoulder: 100 g
- Onion: 200 g
2
Fry the minced meat with onion in olive oil and simmer until cooked.
- Lamb lungs (lights): 200 g
- Lamb heart: 200 g
- Lamb kidneys: 200 g
- Lamb liver: 100 g
- Lamb shoulder: 100 g
- Onion: 200 g
- Lamb caul fat: 1 piece
3
Then add spices, millet, and cool down.
- Millet: 100 g
- Nutmeg: 5 g
- Fennel seeds: 5 g
- Salt: 20 g
- Ground black pepper: 3 g
4
Place the prepared minced meat on the fat net, gather the edges, and tie with culinary thread.
- Lamb caul fat: 1 piece
5
Cook haggis for 4 hours in chicken broth. Then place it in an oven preheated to 180 degrees for 30 minutes to brown and crisp the casing.
- Lamb caul fat: 1 piece