So, turnips after all in honour of Maureen, Jim's Scottish cousin. This recipe pictured above has roasted garlic as well. Anything tastes better with garlic, right?
And we'll be very happy to toast Jim's mom and Jim's grandparents. Jim's mom was one of my best friends and Jim's grandparents were very sweet. When I met them after we were engaged, they were under strict orders from Jim's mom to "not be talking any old Scots to Janice".
But I draw the line at the tatties...really, mashed potatoes are so boring. I will be serving Don's famous Caesar salad instead. We had this salad every time we visited them and he brought it to our place every time they visited us.
From Maureen:
Janice you mentioned that you want to omit the neeps, which I truly understand because as a child my Mum always served neeps with the Haggis, on the by-gone-days, the neeps were served big and chucky, perhaps with a touch of salt. However, now I can recommend serve the neeps (mashed) with salt, pepper, milk, butter and I add thyme, really tasty .actually one of my favourite winter vegs. The neeps are a companion to the Haggis. as well as the tatties. In modern times Haggis can also be complemented with whiskey sauce, look at the web recipes for whiskey sauce. highly recommended.
Jim and Janice serve your friends an extra wee dramm of whiskey and I am certain for sure they will eat and enjoy the neeps..................
I will now come to a close with the following:
Addresses to a Haggis, Fair fa´your honest, sonsie face, Greatf chieftain o´the puddin´race` Very proud of you Jim , and don´t forget the toast to your Mummy, Grannie and Granpa Penman.
Addresses to a Haggis, Fair fa´your honest, sonsie face, Greatf chieftain o´the puddin´race` Very proud of you Jim , and don´t forget the toast to your Mummy, Grannie and Granpa Penman.
All my best wishes to you both for the Year 2020.
Love from Maureen xxx
Ingredients for dressing
3 tbsp. olive oil
1/4 cup mayo
3 anchovey fillets rinsed or 2 tbsp anchovy paste
1 tbsp lemon juice
1 tsp. worchestershire sauce
shake or two of tabasco
3 garlic cloves pressed through garlic press
Mix together with fork. Make a few hours ahead so flavours will enhance.
Make croutons and salad:
Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add Herbes de Provence and sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes (use any bread you happen to have) to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add Herbes de Provence and sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes (use any bread you happen to have) to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
Add grated parmesan cheese to romaine lettuce
* This is enough dressing for four good helpings of lettuce.
