Thanks Neil.
Do they also do "neeps & tatties" ?
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| Author: | Jolly Green Giant [ Mon Jan 14, 2008 6:11 pm ] |
| Post subject: | Haggis |
Can I buy haggis in Paphos or the Paphos area? Thanks in anticipation. McJGG |
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| Author: | Neil [ Mon Jan 14, 2008 7:17 pm ] |
| Post subject: | |
Yes .. paps or carrefour .. frozen only .. |
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| Author: | Jolly Green Giant [ Mon Jan 14, 2008 8:40 pm ] |
| Post subject: | |
Thanks Neil. Do they also do "neeps & tatties" ?
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| Author: | Neil [ Tue Jan 15, 2008 7:58 am ] |
| Post subject: | cyprus neeps |
Tatties , by the lorry load.. neeps are a wee bit harder to find 
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| Author: | Minerva [ Sun Jan 20, 2008 5:30 pm ] |
| Post subject: | |
Hi, Papp's in Polis had 5 'neeps' 2 weeks ago looking very sad. Still there last week looking even sadder. Will try Paphos next week for Haggis and neeps for Burns Night on the 25th Jan. Also looking for Black Pudding - Jim Peck had some in December, but I bought it all. Ruth |
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| Author: | Neil [ Mon Jan 21, 2008 1:58 pm ] |
| Post subject: | |
Black pudding in carrefour (frozen) top left freezer near the the bakery
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| Author: | Minerva [ Mon Jan 21, 2008 6:50 pm ] |
| Post subject: | |
Thanks Neil, Will go this week. Ruth |
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| Author: | Neil [ Mon Jan 21, 2008 9:07 pm ] |
| Post subject: | |
just for your info,,, they have square lorne sausage in the same freezer ..
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| Author: | Minerva [ Tue Jan 22, 2008 11:33 am ] |
| Post subject: | |
Thanks again, Neil. How did you know I was also looking for Lorne Sausage? Must be a Scottish thing!! Ruth |
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| Author: | Neil [ Tue Jan 22, 2008 11:54 am ] |
| Post subject: | |
Minerva wrote: Thanks again, Neil.
How did you know I was also looking for Lorne Sausage? Must be a Scottish thing!! Ruth the only thing I cant find is tattie scones and red kola .. scottish pies have gone missing also ... 
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| Author: | Minerva [ Tue Jan 22, 2008 3:32 pm ] |
| Post subject: | |
Hi Neil, I make my own Tattie Scones, using the Glasgow Cookery Book. Made Scotch Broth last week - free bones from Papp's [typical Scot], leeks, carrots, onions, lentils - but no barley, peas or turnip - guess it was Cypriot Broth then! Ruth |
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| Author: | Jolly Green Giant [ Tue Jan 22, 2008 3:43 pm ] |
| Post subject: | |
THE ART OF HAGGIS HUNTING A strange and eerie sound drifts slowly down the glen, uisge beatha! uisge beatha! The sun is peeping over the horizon but none can feel the warm rays through the swirling mist. The men are huddled by the traditional "siggah" rock, chanting and taking turns at the cask with the warm golden water of life. Suddenly, a tracker appears on the heathery slope and calls "haggi! haggi!" In a flash, the men are up and running, spreading out in the ancient hunting pattern which each had learned as a boy. Catching a wild haggis, in these days of scarcity, would make a living legend of the team involved. The most difficult part of the ancient art of haggis hunting is actually locating the beast and then chasing it in the right direction. The haggis has evolved to be just a bit faster than the fittest man and more sure footed than a mountain goat. It runs along the hillside using it’s two long legs and the one short leg to maximum advantage. Once it slips through the hunting line it can be gone into the gorse in a flash. The hunters must keep behind and on the uphill side so that the haggis is gradually driven down to lower ground. This can take over three hours, but once the critter is down on the glen floor the advantage swings quickly in favor of the hunters – because of its uneven legs the haggis can only run in circles when on flat ground. As soon as the hunters see a haggis circling in this fashion they surround it, and bring up the cask for celebratory refreshment. Within about twenty minutes the haggis can be found lying flat out through dizziness and exhaustion. Soon after that the men are usually found lying flat out around the haggis, with an empty cask rolling amongst them! THE ART OF HAGGIS PREPARATION The snowflakes flutter and crash against the kitchen window as the high pitched sounds of chattering women escape out into the white haze. Inside the stove gives warmth to the grizzly scene – hearts and livers being chopped up with gay abandon. At first glance a stranger might think they’d stumbled on a covey of witches practising an ancient craft. Of course, the knowledgeable Scot would know that this is the initial ritual in the ancient art of haggis preparation. Then comes more chop-chopping and in goes the suet and the onions…and what’s left of the sherry — no, the whisky goes in the haggis and the sherry goes to the cooks. Then the aroma of roasting oatmeal wafts it’s way into the air and causes a few smiles as it replaces the previous odor. Along with some vegetable stock and seasoning, the strange mixture is packed into some unfortunate ewe’s stomach (or a sausage skin if the sheep were clever enough to avoid those nice ladies). After boiling for three hours the concoction begins to resemble a haggis and, at this point, a fresh bottle of sherry appears and disappears.....the women giggle louder and louder as they convince themselves that their spell has been successful. They actually believe that they spirited the creation of a haggis while the men were still out, bonding around the "siggah" rock. How did this ritual come to pass? Well, ever since the redcoats came north and shot everything on sight, wild haggis have been almost extinct. Some clever women knew that it troubled the men to go on a haggis hunt and come back empty handed....so, the substitute was created. On those bleak, misty, hunting days the women would wait till the whisky cask was empty and then go and quietly place their "haggis" in amongst the snoring hunters. Of course, for decades, it was a well-kept secret with only an occassional wink as the men returned triumphant... "haggis" in-hand, and ready for roasting. Tatties (potatoes) and neeps (rutabaga) would be taken from the special store and boiled just right, as the haggis roasted.....and the men would go in search of another cask.....so that the whole village could celebrate. |
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| Author: | Jolly Green Giant [ Wed Jan 23, 2008 3:43 pm ] |
| Post subject: | |
originally posted by Neil. Quote: Yes .. paps or carrefour .. frozen only ..
I still can't find them.......... |
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| Author: | Minerva [ Wed Jan 23, 2008 3:47 pm ] |
| Post subject: | |
Nor me - went to Carrefour this morning - couldn't find Haggis, Lorne Sausage or Black Pudding - although searched all freezers in case they had been moved. Found Processed Peas, though, for the Scotch Broth! Ruth |
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| Author: | Neil [ Wed Jan 23, 2008 4:24 pm ] |
| Post subject: | |
I looked also yesterday .. they are out of them.. they keep them next to the frozen sausages and sausage meat.. but there was none there ... sorry ,,, |
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| Author: | stvcy [ Fri Feb 01, 2008 2:25 pm ] |
| Post subject: | |
Hi all I have been talking to Butcher Boy recently about this. He is quite prepared to import any "specialist products" that there is enough demand for. He is currently talking to a couple of very good Haggis producers in Scotland and I will keep you posted on this and other interesting food developments. Just a quick thought........ 
I'm sure that the more people that tell him what they would like the quicker he will get things moving......Give him a call or pop in and have a word with him he's a very amiable chap! His name is Neo Steve P.S. I had some fabulous Crocodile Tail, Kangaroo & Ostrich last year 
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| Author: | Minerva [ Sat Feb 02, 2008 2:09 pm ] |
| Post subject: | |
The Biggest Scottish Exporters of Haggis is McSween's of Edinburgh - used to have a shop but now only do Haggis and send it all over the country and world - also do excellent vegetarian Haggis [very tasty, although I am not Vegetarian.] Jm Peck's apparently had haggis and Black Pudding end of the week - missed it again! Will be in Paphos next week - will go to Butcher Boy, Steve. We look forward to our Sunday Lunch at The Stroumpi Inn which we won at The Launch. Ruth |
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| Author: | stvcy [ Sat Feb 02, 2008 2:46 pm ] |
| Post subject: | |
Hi Ruth I am sure that you will enjoy it !! You will have to give me a call to book it...... at present we are fully booked for Sunday Lunch for the next 2 weeks !!!! On the haggis front.......I was talking to Neo this morning and he is still waiting for a couple of producers to get back to him Steve |
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| Author: | Minerva [ Thu Feb 14, 2008 12:12 pm ] |
| Post subject: | |
Hi, Managed to get a Haggis from Jim Peck's - and real Black Pudding. Having the Haggis tomorrow as also got a real Neep - no doubt Alastair will HAVE to do his 'Fair fae your honest Sonsie Face' routine - as he missed his Scottish Burns Suppers in January - we have been known to go to 6 in a season!! Ruth |
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| Author: | Peppermint [ Thu Feb 14, 2008 12:48 pm ] |
| Post subject: | |
mmmmmmmmmmmmmmmmmmm! I LOVE HAGGIS - served with neeps and tatties anda bit of ketchup. Or, haggis nachos with sour cream and guocamole (spelling...) mmmmmmmm and mmmmmmmmmmm once more! Black pudding on a crusty roll mashed down with some ketchup ( you sensing that I like ketchup?) I am so hungry now, my nan makes the best black pudding rolls ever! Enjoy your haggis Ruth, mind your wee dram with it! Y |
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| Author: | Minerva [ Sat Feb 16, 2008 7:09 pm ] |
| Post subject: | |
Hi Peppermint - well we had our Haggis etc last night - but with Whisky - not Ketchup - Alastair did a potted verson of the Address to the Haggis. We had Black Pudding Rolls this morning - with Ketchup ++++ delicious!!! See you next Saturday Ruth |
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| Author: | Jolly Green Giant [ Tue Feb 19, 2008 8:48 pm ] |
| Post subject: | |
Finally got a haggis from Jim Pecks shop today. Gonna have our own "Burns night " this Sat. 
Just a little late................ 
Also got real "neep" to go with it. If its not too cold, I might slip into my kilt. Results will be passed on next week.............. * PS whats worn under a kilt? Nothing is worn, everything is in perfect working order. 
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| Author: | Peppermint [ Thu Apr 03, 2008 3:31 pm ] |
| Post subject: | Re: Haggis |
Does the butcher still have Haggis? I have a hankering for some haggis neeps and tatties! Y. |
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| Author: | Jean [ Thu Apr 03, 2008 3:34 pm ] |
| Post subject: | Re: Haggis |
I have a haggis in my freezer, so may just defrost it this weekend. A friend gave me a huge white turnip he had grown, so I bought some carrots, boiled, mashed and froze them, so although not quite neaps, will do for me. MMmmmm, sounds good to me. |
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| Author: | Molly [ Thu Apr 03, 2008 8:30 pm ] |
| Post subject: | Re: Haggis |
Was at Jim Peck's last week and there was haggis in the freezer.
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| Author: | PARAMED [ Fri Apr 04, 2008 5:22 pm ] |
| Post subject: | Re: Haggis |
Not seen any, however if you would like one I can bring it back on one of my trips |
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| Author: | Minerva [ Sun Apr 06, 2008 9:34 am ] |
| Post subject: | Re: Haggis |
Yes, Jim keeps a large quantity of Haggis - and Black Pudding. |
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| Author: | jackie [ Sat Apr 12, 2008 1:23 am ] |
| Post subject: | Re: Haggis |
We stayed in Edinburgh in January and had vegetarian haggis with scottish breakfast in the hotel. It was absolutely lovely! Jackie |
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