Delectable Scottish Food

Haggis is possibly the best known Scottish delicacy. Its rich flavor is truly wonderful. However some people tasting it for the first time,may be put off when they know what it is made of. Haggis is made from sheep's offal (or pluck).


1 sheep’s lung
1 sheep’s stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet
3/4 cup oatmeal
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock


Wash the lung and the stomach well, rub it with salt and then rinse
Remove the membranes and the excess fat
Soak it in cold salted water for several hours
Turn the stomach inside out for stuffing
Cover the heart and the liver with cold water
Bring to a boil, reduce the heat, and cover and simmer for 30 minutes
Chop the heart and coarsely grate the liver
Toast the oatmeal in a tray in the stove, until it is golden brown
Combine all ingredients and mix well
Loosely pack mixture into stomach, about two-thirds full
Remember, oatmeal expands in cooking
Press any air out of stomach and truss securely
Put into boiling water to cover
Simmer for 3 hours, uncovered, adding more water as needed to maintain water level
Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting

Traditionally, Haggis is served with mashed potatoes, turnips and whiskey.

Cocky Leeky Soup

Cocky Leeky Soup is a very simple warming soup, but it is very tasty.
It is mostly made from the staple food of the Scottish diet and you
shouldn’t find it difficult to get hold of the ingredients.


1 small chicken
1 Chopped Onion
6 Leeks, cut into inch long pieces
2oz long grain rice
1 Small Carrot (grated)
1 Teaspoon salt
3 Pints Water
Salt & Pepper to taste
1 Tablespoon chopped parsley


Place the chicken and the giblets and the onion in a large saucepan
Add the water and bring to boil
Cover and simmer for 1, 5 hours until the chicken is tender
Remove from the heat and skim off any white froth
Take out the giblets and throw away
Take out the chicken and strip the meat from the bones Discard the bones
Return the meat to the stock, and add the leeks, rice and grated carrot
Bring back to the boil, cover and simmer for a further 30 minutes
Season with salt and pepper to taste
Add the parsley before serving

Oatmeal Potatoes

Oatmeal Potatoes is a good, but simple way to liven up the normal helping
of potatoes – with the help of a little oatmeal – a traditional
Scottish ingredient.


2 tablespoons oatmeal
1 tablespoon butter


Boil the potatoes in water
While the potatoes are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat
Drain the potatoes and add the butter, and stir until the butter has coated the potatoes
Add the toasted oatmeal and stir again
Serve the potatoes with a sprinkling of finely chopped parsley or chives

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