Whisky Magazine Issue 7
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The Duchess of Argyll whose husband heads up the Clan Campbell dynasty at Inveraray, has raided her family's recipe archives exclusively for Whisky Magazine. Her delicious dishes are perfect choices for the fesive season- incorporating of course a dram or two of the newly released Clan Campbell pure malt whisky.
Haggis a l'Argyll
We always make our own haggis to an old family recipe when we are at home in Inveraray Castle . The recipe is every bit as good today as it was 100 years ago. It is very simple to do, and as the castle is the world headquarters of Clan Campbell, and my husband The Duke is the Chief of the Clan, we tend to entertain a lot. So with apologies to our national bard, Robbie Burns, in his Ode to the Haggis, my recipe contains no "Painch, tripe or Thairn".
Many foreigners tend to look on the idea of cooking haggis with trepidation. But as it is home-made, only the best ingredients go into it. I do not bother with stuffing a sheep's stomach – and of course the secret is to pour on your plate, a generous dram of Clan Campbell or whatever Scotch whisky you might have handy.
1/2 lb ox liver
4oz shredded suet
4oz pin head oatmeal
(pin head is the rough cut oatmeal which has a bite to it and found in most health food shops)
freshly ground pepper and salt
Place the liver in a saucepan with onion, add one teacup of water (1/4 pint), then simmer for 10-15 mins. Strain off liquid and set this aside. Toast oatmeal either in a hot oven or dry saucepan, shaking occasionally until light brown. Mince liver and onion. Add toasted oatmeal, salt, pepper and a dash of Worcestershire sauce to the strained liquid, and mix with the liver and onion. Turn the mixture into greased pudding basin, cover with foil and steam over a pan of simm...