Scotland - FOOD

Haggis

The origin of the word haggis is uncertain.
It might have meant "chop" or "cut" It is also possible that it descends from the Old English "haggen" , the French "hacher" or Scandinavian "root." Icelandic also knows two basic words : "hoggva" and "haggw".

There are many recipes , but it usually consists of sheep offal (lungs , liver, heart ), onion, oats, mutton suet, spices and salt. Traditionally , this preparation is enclosed in a sheep stomach and baked for several hours in this manner, therefore the haggis is like a sort of ball in a pocket . The haggis is now cooked in a synthetic gut , with rare exceptions.
Variations of this recipe appeared recently . Some haggis is prepared with pork and more or less spicy . There is also a vegetarian haggis wherein cereals ( oats , bran, wheat ... ) replace the sheep base .
Traditionally, haggis is served with mashed potatoes and mashed rutabaga (English Scottish neeps and tatties ) . It is accompanied with a glass of whisky. Recently, Scottish cuisine has added a whisky sauce to accompany the dish and this new recipe is called "royal haggis ."

Chocolate and caramel shortbread millionaire

RECIPE
Preparation time : 20 minutes
Cooking time : 30 minutesIngredients ( for 15 pieces) :

For the base ( the shortbread )
- 175 g of flour
- 115 g of unsalted butter
- 50 g of powdered sugarFor the " caramel " ( the second layer ) :
- 50 g of unsalted butter ,
- a box of sweetened condensed milk,
- 50 g of powdered sugar ,

For the "chocolate " ( the third layer )
- 100 g of milk chocolate

• 115 g of unsalted butter .Préparation
  
  Take 175 g of flour and add 115 g of unsalted butter, then add 50 g of powdered sugar. Stir.
  For the " caramel " ( the second layer ), add 50 g unsalted butter , then a box of sweetened condensed milk, then 50 g of caster sugar.
  For the " chocolate " ( the third layer ) add 100 g of milk chocolate and 115 g of unsalted butter .

Théo & Océane