Burns Night Fiesta, Stravaigin Serves Spanish and Mexican Haggis

Date: 12/01/2012

This Burns night (25th January 2012), diners at Glasgow bar and restaurant Stravaigin can sample haggis from around the world.

Versions of haggis from Spain and Mexico will be served alongside the restaurant’s own award winning Scottish recipe as a “flight of haggis”. Served similar to Thali, the meal comes with a dram of Black Bottle whisky.

The Spanish haggis, Chireta, is madefrom lamb offal, lamb, cured ham, rice, parsley, garlic and cinnamon. It is a traditional Aragonese dish, originating in the north east of Spain, in the Pyrenees Mountains and has a warm round flavour.

Haggis, Neeps and Tatties cooking in Stravaigin

In Mexico, a haggis style dish called Montalayo has been eaten for centuries. Montalayo uses ancho-guajillo chillies, onions, garlic, ginger, cumin, marjoram, and oregano, lots of black pepper and vinegar potatoes and peas. Montalayo can be bought across North Mexico and is hotter than traditional haggis

Stravaigin’s Haggis is made from tradition lamb recipe and includes their secret award-winning blend of spices and herbs.

Colin Clydesdale, of the Stravaigin, said, “Thehistory of the haggis is murky and there is no one recipe, even in Scotland. Working with spices and ingredients is part of a great tradition that led to the world renowned Scottish version.”

The name Stravaigin is derived from the Gaelic for ‘wandering’and the flight of haggis reflects the restaurants 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 the 25th of January and costs £10. Visit www.stravaigin.co.uk for availability.

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For more information please contact Joe Walton at Real PR on 07968022684 or email .(JavaScript must be enabled to view this email address)

Menu

Burns Night – Flights of Haggis

25th January 2012 (Served from 5pm)

3 small portions of haggis style dishes served together in the style of Thali.

Scottish Haggis – our own haggis, neeps and tatties

Mexican Haggis – Montalayo – Mexican offal dish usually made with goat (we will use lamb offal). Made in the same way as our haggis using ancho, guajillo chillies, onions, garlic, ginger, cumin, marjoram, oregano, black pepper and vinegar, potatoes and peas.

Served with refried beans (cooked mashed kidney beans fried with onions, garlic, chilli. Cumin, coriander and cinnamon) and grilled tortilla

Spanish Haggis – Chireta – Spanish sausage made from lamb offal, lamb, cured ham, rice, parsley, garlic and cinnamon served with mashed sweet potato

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