Connor's Scottish Vegetarian Haggis My World Kitchen


Connor's Scottish Vegetarian Haggis

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Transcript


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Whose kitchen are we going to today?

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Hello, my name's Conor.

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Welcome to my house. Please come in.

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-This is my dad.

-Hello.

-Hi, Dad.

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And this is our kitchen, and today we're going to be making

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vegetarian haggis, cos I love it!

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Conor's dad has shown him a very special way

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to make vegetarian haggis.

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Conor's family are Scottish, and they live in Scotland.

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Scotland is part of the UK, along with England, Wales

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and Northern Ireland.

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Scotland's hills are good for grazing animals, and the

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weather is perfect for growing lots of different types of food.

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The winters there are cold, so, many years ago, people would eat

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lots of foods like porridge, stews and soups to keep them warm.

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Haggis is a famous Scottish food.

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It's an unusual type of savoury pudding.

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On special occasions in Scotland, bagpipes are played as the cooked

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haggis is taken the table, where it's eaten with neeps and tatties.

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Connor has washed his hands, put on his apron and is ready to cook.

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I'm going to be making vegetarian haggis with neeps and tatties,

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for my friends.

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And he's invited Cooper, Amy, and Alonso to taste a

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special ingredient before they come round for a Scottish meal later.

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What's that?

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Um, a piece of grass maybe?

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It's not grass!

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It tastes quite plain.

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I won't eat any more of it.

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No, it's disgusting.

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Ha-ha! It's fresh coriander.

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I would like to try it if I had it in a meal.

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That's good, but not everyone seems to like it.

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Let's see if Conor can change their minds, because coriander is

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one of the ingredients in his vegetarian haggis.

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As well as coriander, you'll need butter, mushrooms,

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milk,

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chopped hazelnuts, potatoes

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ground nutmeg, stock powder,

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a carrot, tinned kidney beans,

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water, porridge oats,

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black pepper, spring onions,

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a neep - which is also known as a swede - and some salt.

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-What's first, Conor?

-What I'm going

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to be doing is, I am going to be mixing the stock with the water.

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And then you would mix it.

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Now, time to drain your kidney beans...

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and tip them onto a plate.

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-What's next?

-And we're going to be mashing the beans.

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It is really fun, mashing the beans,

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and I mean REALLY fun.

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So now that's properly mashed,

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what we need to do is pour the kidney beans into the big bowl.

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Now tear up the mushrooms...

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It's very healthy to put in every single part of the mushroom.

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..and carefully grate a carrot.

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So some people think that haggis is a wee animal that

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runs about the Highlands,

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but you can tell it's not.

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Ha-ha! You're quite right there, Conor.

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Make sure you collect all your gratings with a fork or a spoon.

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After you grate your carrot, the carrot goes in the bowl.

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Now add the chopped hazelnuts...

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porridge oats...

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ground nutmeg...

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and some black pepper.

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So, next, we're going to chop up the spring onion,

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but first what you need to do is...

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you cut off the hairy head.

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And the not-so-hairy tail!

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Then carefully cut up the rest of the spring onions.

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Now that the spring onions are all cut, it's

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time for my very special ingredient.

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You know what that is, don't you?

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That's right, it's coriander.

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Coriander is a plant that flowers,

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and is one of the most popular herbs used in cooking.

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It's name comes from a Greek word that also means bedbugs! Ooh!

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Coriander can be found growing all over the world.

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Usually people only eat coriander leaves and seeds,

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but you can eat the rest of the plant, too.

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The taste of coriander is very strong.

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Most people either love it or hate it.

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Let's see if that's true for Conor's friends.

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So, coriander is right here.

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Carefully cut it up with scissors...

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then add it to your mixture.

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Spring onions next.

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And the stock Conor made earlier.

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Now just give it a really good mix...

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And then you need to split it into fours by using this tray.

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And four muffin cases.

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And then you need to put all the haggis in, just...

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like...that.

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So, after you pat it down,

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you need an adult to put it in the oven for 40 minutes.

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-Dad!

-Absolutely, Conor.

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And Dad's already made some neeps and tatties!

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-These are now cool enough for you to mash, Conor.

-Thank you.

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In Scotland, potatoes are called tatties.

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Once they're nicely mashed, and milk and butter.

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And now we had a pinch of salt.

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Now I need to go on to the neeps.

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Neeps are also known as swede.

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Just need to push down really hard

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to make it as mashed as possible.

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Three, four, five...

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Dad, is it ready?

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Yeah, that looks great, Conor.

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Now I need to get ready for my friends to come over.

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If you'd like to cook Conor's vegetarian haggis with neeps

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and tatties, add stock powder to warm water and give it a mix.

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Drain kidney beans and mash them up.

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Put them into a bowl...

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tear up some mushrooms...

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grate a carrot...

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and add to the bowl.

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Chopped hazelnuts next.

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porridge oats...

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nutmeg...

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and black pepper.

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Carefully top and tail spring onions and chop them up.

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Then chop coriander, just like this.

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Then add them to the bowl.

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Pour in the stock mixture...

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and give it a really good mix.

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Spoon the haggis mixture into the muffin cases...

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then ask a grown-up to put them in the oven,

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and to help you boil the tatties.

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And your neeps!

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And when they're slightly cooled, add milk,

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butter and a pinch of salt to the potatoes...

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and mash it altogether.

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Then mash your neeps in the same way.

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And they're ready to serve when your vegetarian haggis is cooked.

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Now, there's just enough time for Connor to get the table ready.

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Oh, look! Thistles!

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A well-known symbol of Scotland there.

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There's only one more thing Conor needs.

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DOORBELL Who's that?!

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Have, Conor's friends arrived early?

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-Oh, hi, Dave. Please, come in.

-Thanks, Conor.

-Oh, it's Dave -

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a family friend who plays the Scottish bagpipes.

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DOORBELL And that'll be Conor's friends!

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-Hello, Conor.

-Hi.

-Guys, come in.

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Now everyone's washed their hands and they're ready to eat.

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Wow, Conor, how did you do this? This is the best!

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-This is amazing, Conor.

-Take a seat, guys.

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Oh, Conor, there's nice designs on these plates.

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I have prepared a very Scottish meal for you.

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But before we eat, I have got a surprise as well.

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And here's Dave to pipe in the haggis.

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HE PLAYS "SCOTLAND THE BRAVE"

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LAUGHTER

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-Wow! It sounds really musical.

-Yeah, it's really good, isn't it?

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That is really great.

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And here's Dad with the cooked haggis.

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So this is my vegetarian haggis. I hope you like it.

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The haggis looks delicious, now it's cooked and golden brown.

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And here's the neeps and tatties.

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-Mmm, they smell yum-yum!

-Mmm, this looks delicious, Conor.

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Oh, it certainly does, Conor.

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Please, eat and enjoy.

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Ah, lots of lovely colours and variety there.

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I can't wait to taste it.

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Earlier on, no-one was sure about the taste of fresh coriander.

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Do you think they'll change their mind when they taste it in Conor's

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-vegetarian haggis?

-Delicious.

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That's really good, Conor.

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-This haggis is amazing.

-Thanks.

-You're welcome.

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Conor, I could eat millions of these plates, it's great!

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-Thanks!

-Well done, Conor.

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It looks like they do like the taste of coriander after all.

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Did you enjoy the special ingredient?

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-What is it?

-Do you know what it is? It's coriander.

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Coriander?! How did it taste so good?!

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-Yeah, coriander goes well with a lot of things.

-Yeah.

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And thanks for coming to my World Kitchen.

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