Thracian Casserole: Difference between revisions
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==Recipe== | ==Recipe== | ||
Because Hercules mentions that the casserole is cooked in a goat's stomach, Ty figured that the dish is similar in nature to haggis. There *is* a well-known tomato casserole from the Thracian region, but nowhere does that recipe mention anything about goats or their stomachs. This page will be for the haggis-style version. | Because Hercules mentions that the casserole is cooked in a goat's stomach, Ty figured that the dish is similar in nature to haggis. There *is* a well-known tomato casserole from the Thracian region, but nowhere does that recipe mention anything about goats or their stomachs. This page will be for the haggis-style version (see also [[Thracian Tomato Casserole]]). | ||
==Ingredients== | ==Ingredients== | ||
Revision as of 06:11, 24 August 2013
- Mentioned In: 1.31 - Home for the Holidays
- While walking to Alcmene's Home with his friends to celebrate the Feast of Persephone, Hercules tells them that Alcmene makes a very good Thracian casserole. According to him, she makes it the old-fashioned way- In a goat's stomach.
Recipe
Because Hercules mentions that the casserole is cooked in a goat's stomach, Ty figured that the dish is similar in nature to haggis. There *is* a well-known tomato casserole from the Thracian region, but nowhere does that recipe mention anything about goats or their stomachs. This page will be for the haggis-style version (see also Thracian Tomato Casserole).
Ingredients
- 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
- heart and lungs of one lamb
- 1lb beef or lamb trimmings, fat and lean
- 2 onions, finely chopped
- 8oz oatmeal
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp ground dried coriander
- 1 tsp mace
- 1 tsp nutmeg
- water, enough to cook the haggis
- stock from lungs and trimmings
Instructions
- Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
- Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
- Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
- To serve, cut open the haggis and spoon out the filling. Serve with mashed turnips and mashed potatoes.
Photos
None yet!
