Discover Golf : October 2014
You may think that shortbread is the national dish of Scotland (which is understandable as every airport duty free and souvenir shop has packets of the stuff), but this is not the case. Big appetites spawned from ranging the countryside unfettered in skirts, demand haggis—not cake! Findings from a survey in 2003 suggested that a third of the visitors to Scotland believed haggis was an animal. Apparently the greater world population has been advised from irrefutable sources that a haggis is a creature resembling a small ostrich with legs on one side of its body longer than the other; when running down a hill, if it gets frightened, it falls and rolls down, making it easier to catch during the annual haggis hunt. Their skin is also used to make bagpipes. You too can catch this delicacy derived from animal lung as part of your full Scottish breakfast every day. And we can promise you there won’t be too much exertion involved. Vegetarians amongst us might be relieved that they too can try out this specialty, with meat- free haggis also an option. Though you may have to purchase it and cook it yourself—the locals may never speak to you again. If haggis is not for you be assured that there will be no shortage of the famous Scottish angus beef steaks and wild game (if you’re game). And there’s plenty of salmon, haddock, trout, mackerel and herring available, and fresh shellfish such as lobster, crab and prawns thrown in. Authentic Scottish food may not be considered fancy but it’s filling, healthy and surprisingly tasty. So catch a haggis and be treated like the Great Chieftain that you are when you join Go Golfing’s Scotland and Ireland Castles & Kilts Golf Tour. Your hearty meals will have you well nourished to play the most famous courses on The Open rota. Haggis—The True Facts • Haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. • This lovely dish has been around for centuries and made a long time ago when meat and offal had to be preserved to keep it longer. When a sheep was killed for food, the meat could be salted or dried to prevent it going bad, but little could be done with offal so the haggis came into being. • There is evidence that the ancient Greeks and Romans also had a haggis of their own very similar to the Scottish version. • Europe, the Middle East and Asia all have their versions of haggis – generally stuffing filled intestines. • It is very nice for breakfast with bacon and a fried egg or with neeps and taties (turnips and potatoes turnips) as a main meal. The Offal Truth GOLF TOUR Scotland & Ireland, Castles and Kilts SCOTLAND & IRELAND Castles and Kilts Golf Tour 8 - 24 August, 2015 Tour package travel + Story courtesy Go Golfing Pty Ltd Register before 31 Oct ‘14 & save $1,600 per couple.