Haggis is a spicy pudding traditionally made encased in an animal’s stomach. This pudding is a consistent mixture of heart, liver and lungs being minced with onion, oatmeal salt and with various kind of spices.
Haggis is believed to have been originated from Scotland and the first recipe written for a dish created from Haggis was made with offal herbs and are called “hagese.”
In the early days of its history, haggis was served as a hearty meal across all areas of Scotland. Haggis is found all year around in Scotland and it can even be found in tin-cans at fast food centers.
Growing Scottish nationalism has been focusing it’s attention on traditional foods like haggis. Contemporary chefs of today’s generation are coming up with new variations and ideas to modify the traditional recipe of this dish.
Scotland’s significant amount of Indian population has inspired new dish known as, ‘ haggis pakora.’ It is made of fried fritter where offal can be spiced with cumin seeds, coriander seeds, tumeric and garam masala.
Paul Wedgewood, a famous Scottish has experimented in making new dishes of Haggis since some time now. The chef runs a restaurant in Edinburgh. He has been classified as one of the boldest pioneers who has been excelling in making dishes of haggis.
Wedgewood was of the opinion that, “The traditional recipe is always the start part for creating the different types of haggis, but I also take account where in the world I am and try to include local herbs and spices.”
Paul was on a tour to Peru in 2016. Based on his experimentation, he made haggis using common meat that was found in abundance in that area. The common meat was guinea pig.
While creating his new recipe they used dried rainforest herbs in guinea pigs. Also while making blackbelly sheep haggis, he included scotch bonnets( in other words chillies). He created sheep haggis in Barbados and added wattleseed to the Kangaroo haggis made in Australia.