otherwayup Posted March 22, 2014 Report Share Posted March 22, 2014 Not game ralated, but they made Haggis Ravioli on Food and Drink programme last week. They didn't say, but it looked like the haggis was raw when they rolled it into 1/2" balls to put inside pasta. I don't mind eating very rare meat if it's a big piece and the outside has been cooked, but raw mince that someone else has made is asking for trouble. Do you think the very short cooking time for ravioli is enough to cook the haggis contents? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 22, 2014 Report Share Posted March 22, 2014 (edited) Hmm. Steaming (which is effectively what happens in a ravioli, pasty etc) is a pretty hot and intense cooking method. A small amount would cook fairly quickly. How sure are you that the haggis was raw? Edited March 22, 2014 by Thunderbird Quote Link to comment Share on other sites More sharing options...
aris Posted March 22, 2014 Report Share Posted March 22, 2014 The insides of ravioli are typically always cooked beforehand. When making haggis, the pluck is typically cooked before being minced - so I'll bet it was cooked. By the way haggis ravioli sounds like an absolutely fab idea Quote Link to comment Share on other sites More sharing options...
otherwayup Posted March 22, 2014 Author Report Share Posted March 22, 2014 (edited) How sure are you that the haggis was raw? It stuck together like raw mince. I've only had Haggis once before and I think I remember it like cooked mince texture. Is my memory correct? It had much more flavour (and a bucket load of salt). You couldn't roll cooked mince on it's own into a ball. Edited March 22, 2014 by otherwayup Quote Link to comment Share on other sites More sharing options...
aris Posted March 22, 2014 Report Share Posted March 22, 2014 With haggis, the pluck is boiled, left to cool, grated, then mixed with spices, onions, oats, and suet - stuffed into something (usually a beef bung), and then tied up. So basically 'cooked' at this stage, but before it is consumed, it is boiled again in the casing, and served hot. I suspect what was put in the ravioli was the middle stage before the haggis is boiled - so not "raw" as such. If it were raw, the mixture would be fairly red and bloody. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 22, 2014 Report Share Posted March 22, 2014 With haggis, the pluck is boiled, left to cool, grated, then mixed with spices, onions, oats, and suet - stuffed into something (usually a beef bung), and then tied up. So basically 'cooked' at this stage, but before it is consumed, it is boiled again in the casing, and served hot. I suspect what was put in the ravioli was the middle stage before the haggis is boiled - so not "raw" as such. If it were raw, the mixture would be fairly red and bloody. Reckon you're right. God I love haggis. Quote Link to comment Share on other sites More sharing options...
aris Posted March 22, 2014 Report Share Posted March 22, 2014 Reckon you're right. God I love haggis. Yes, it is delicious. A haggis ravioli or pierogi sounds delish. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 22, 2014 Report Share Posted March 22, 2014 A contestant on 'The Taste' made a haggis lasagne, he made a sad cock of it but I quite like the sound of it. Might give it a go. Quote Link to comment Share on other sites More sharing options...
Fuddster Posted March 22, 2014 Report Share Posted March 22, 2014 I do haggis risotto and its bang on. f. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 22, 2014 Report Share Posted March 22, 2014 I do haggis risotto and its bang on. f. That's interesting. Do you add lumps at the last minute so it doesn't break up, or do you just stir it in? Quote Link to comment Share on other sites More sharing options...
washerboy Posted April 3, 2014 Report Share Posted April 3, 2014 I buy tinned haggis, wonderful... Downside is its only available north of the border so I stock up when up there. http://www.grantsfoods.com/grants-haggis/ Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 3, 2014 Report Share Posted April 3, 2014 Co-op have just started doing Grants tinned! Quote Link to comment Share on other sites More sharing options...
robbietherimmer Posted April 4, 2014 Report Share Posted April 4, 2014 After reading months and months of anti Scottish rubbish finally some decent guys on here prove the majority of us don't have issues with the jocks. Im in Cumbria so regularly nip over the border to buy it. Haggis is a marvellous dish yum yum RTR Quote Link to comment Share on other sites More sharing options...
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