Burns Night diners at Glasgow bar and restaurant, Stravaigin, can sample a flight of haggis from around the world.
Date:
Wed, 25 Jan 2012
Source:
Stravaigin
Stravaigin:
Website
Versions of haggis from Spain and South America will be served alongside Stravaigin’s own award-winning recipe as a flight, served in tapas-sized portions with a dram of Black Bottle whisky.
The Spanish haggis, Chireta, is made from lamb, cured ham, rice, parsley, garlic and cinnamon. It is a traditional Aragonese dish, originating in the Pyrenees and has a warm, round flavour.
In Mexico, a haggis called Montalayo has been eaten for centuries. Montalayo uses ancho-guajillo chillies, onions, garlic, ginger, cumin, marjoram, and oregano, lots of black pepper, vinegar, potatoes and peas. It can be bought across north Mexico and is hotter than traditional haggis.
Stravaigin’s own haggis is made with local mutton and includes its secret award-winning blend of spices and herbs.
Colin Clydesdale of Stravaigin said: "Worldwide, haggis has a million variants. Universally it is a humble dish of the people, with offal being far cheaper than other cuts of meat.
"Scottish haggis has evolved over the generations. Ours is a family recipe honed over 40 years, a beautiful combination of age-old Scottish ingredients mixed with some very exotic spices and seasonings thanks to Scotland’s links with the spice trade."
The name Stravaigin is derived from the Gaelic for "wandering" and the flight of haggis reflects the restaurant’s 'Think Global, Eat Local' ethos.
In 2011, Stravaigin was awarded a Bib Gourmand by Michelin in recognition for great food at a good price.
The flight of haggis is available from 5pm on 25th January (today) and costs £10, subject to availability.
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