I celebrated Burns Night at my brother's on Thursday. It is a night when Scots traditionally have a Scottish dish (typically haggis) but I also have a duty on a Thursday to keep the spirit of the Giovedi alive. See Ginkers post "Say it aint so Giovedi" for the problems he is facing in that regard at the moment.
For this reason, even if I'm not going out on a Thursday, I like to have a plate of pasta, a glass (or two) of wine and finish the evening with a grappa. So what to do when tradition and duty clash? Fortunately my sister-in-law, who is the finest cook I know, came to the rescue. I supplied an excellent bottle of red which was accompanied by a fine dish of haggis lasagne.
And it was absolutely delicious.
Oh and of course I sneaked in a grappa before going to bed.
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4 comments:
Haggis lasagne? Now that is a first. You should publish the recipe, under copyright of course ;-)
I've decided to declare food week on my blog this week with all the food shots I've been building up from my nasty habit of eating out in Italy... just wanted to give you the heads up because I think tomorrow is the day I'm going to post one where there is a photo I took just for you, can you possibly guess what it might be of? Mistero!
Martino, that sounds an intriguing dish. Post us the recipe soon.
Shelley, I am on my way to check out your blog now!
Shelley / Ginkers
Here you go. My sister-in-law, Lynne, thinks she got it from the Herald.
1 large (about 900g) haggis
250g lasagne sheets
2-3 large ripe tomatoes, sliced
40g butter
40g plain flour
500ml milk
3 tbsp Mull cheddar, grated
olive oil
Serves 6
1.Pre-heat oven to 180°C/350°F/Gas 4.
2.Cut open the haggis and crumble with your fingers. Scatter some (about a third) over the base of a buttered lasagne dish.
3.Top with a third of the lasagne sheets and another (third) layer of haggis.
4.Top this with the tomatoes and season well.
5.Top with another third of the lasagne sheets.
6.Add the remaining (third) haggis and the final third of the lasagne sheets.
7.For the sauce, melt the butter and add the flour, stirring to form a roux.
8.Gradually add the milk, stirring or whisking to form a sauce. Stir for 4-5 minutes and then season to taste.
9.Pour sauce over the lasagne, top with the cheese and a drizzle of olive oil.
10.Bake uncovered for 45-55 minutes. Allow to rest for 10 minutes before cutting.
First the shoes, now the recipes. This is causing me grave concern...
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