Haggis, neeps, & tatties, classic Scottish comfort food

After years of marriage to a man who refused to eat anything but conventional (read mundane, boring, uninteresting) food, it is wonderful being with a man who can appreciate life’s simple pleasures and find enjoyment in liver, kidneys, tongue, and other meats which were once considered choice cuts to be savored on a rare occasion when available, namely butchering time. 

I use a traditional Scottish recipe for making haggis and take the time to toast the oatmeal just so before steaming the pudding for hours over a slowly simmering pot of water.  By the time it’s finished the house is filled with the aroma of liver and seasonings.  I spent a summer and other shorter stents in Scotland where haggis appears in every form imagineable from burgers to panini, so I’m well aware of what the texture, flavor, and aroma should be.

I use a slightly less traditional recipe for pate, but the results are to die for.  It is creamy, flavorful, and when I put it out as an appetizer we ended up making it the meal while the left over beef stroganoff sat untouched.  That’s a pretty good indication we found it worthy of placement in my personal recipe collection.  I’d like to share a photo with my readers, however, we finished it off before it occurred to me to take one.

For those who appreciate liver, and possibly to entice a few who aren’t sure whether it’s worthy of sampling or not, I’ll share the recipe.  A nice cheese, crackers or toast, and if you’re a drinker, perhaps a glass of wine are the only accompaniments you’ll need.

INGREDIENTS:  3 tablespoons butter, approximately 1 lb. of chicken livers (rinsed and well drained), 2 hard-boiled eggs (peeled and coarsely chopped), half an 8 oz. package of cream cheese (preferably at room temp. – if you wish to moderate the taste of the liver you could use the entire package quite successfully), 2 tablespoons of finely minced fresh parsley, 1 tablespoon finely minced fresh thyme, salt and pepper to taste, a generous dash of onion powder.  You could easily replace the onion powder with slightly browned finely minced onion.

METHOD:  Melt the butter in a heavy skillet and add the chicken livers.  Cook over medium heat about 5 minutes until done but do not allow to cook long enough to get tough.  Stir occasionally.  Drain well.  Put the livers and all other ingredients into a food processor and process until creamy.  Refrigerate several hours or overnight before serving. 

Blissful meals, yall.

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