[Smashy the Hammer] [An Aspiring Luddite]
I carry no phone
An aspiring Luddite
In a wired world.
[Jeff Berry]
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.

Not Actually Haggis
15 March 2014
[ALTTEXT]

Another Lent has begun, and, as is our custom, we shall be observing a medieval-style Lent, with no meat, egg or dairy for the duration - saving one day each week, and a few exceptional cases. However, I've got a non-Lenten recipe or two in the hopper for write-ups - and this is one of them.

Sometimes, I get weird ideas about things to do with food. Sometimes, those things work out ... mostly-adequately - like the reverse Cock-a-Leekie thingie I did a couple of months ago. Sometimes, however, they are spectacular successes, like this week's offering. (Rarely, they are disasters. You don't get to see those here.)

This recipe hinges on the use of pork skin as both a container and a lubricating agent. If you are fortunate, you may be able to buy pork skin by itself; if not, you can peel it off a joint, a piece of pork belly, or some fatback yourself. If the place you get your meat sells a lot of skinless cuts of pork, it might be worth asking what they do with the skin ...

This dish is Not A Haggis, despite certain superficial similarities. Most crucially, it does not contain offal. (And it's goat, rather than sheep, which is a bit beside the point.) It's also not stuffed in a stomach, but in this modern age, neither are most haggises. What it does share with a haggis is excellent flavour and a nice shape. [Lots of pictures]

Not A Haggis

Mince the garlic and dice the onion and carrot fairly small. Mix the oats and spices together, then add the vegetables and mix them in. Arrange the farse on the skin and roll tightly. Tie with kitchen twine and place, seam down, in your roasting dish. Rub the outside with salt. Place in a 190C/375F oven for 45 minutes to an hour.

We served it with steamed greens, but a salad or coleslaw would also be good. It's fantastic, if I say so myself. The fat from the skin keeps the farse moist, the skin itself gets crispy, and the oats in the filling provide a nice texture. You can, of course, do whatever you like with the spicing, or even use sausage, but if you've got good quality meat, then a simple and gentle spice mix works a treat.


© 2014 Jeff Berry
The Aspiring Luddite