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The Plaid Place on Facebook

By Lisa Risley
on January 28, 2015

Check out The Plaid Place on Facebook for photos, news, and up coming events!

Halifax downtown store hours

By Lisa Risley
on September 25, 2014

Monday to Friday 9:30 am to 5:30 pm

Saturday 10 am to 5 pm

Sunday closed

The Haggis - A Modern Recipe

By Lisa Risley
on November 21, 2011

The Haggis is a very old, traditional Scottish dish that combines meats, spices and oatmeal.  A traditional recipe for The Haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.  The mixture would then be stuffed into the cleaned sheep's stomach, sewn up, leaving enough room for expansion to avoid an explosion, and then boiled.


We have an updated version of The Haggis for you prepared with modern techniques that just may tickle your culinary fancy.  And rather than using a sheep's stomach you can prepare The Haggis in a bowl or use the same type of casing most commonly used to make breakfast sausage.  Ask your butcher if they will sell you sausage casing.  Go ahead, be adventurous-you just might like it!


1/2 lb minced lamb shoulder

1/2 lb minced beef

6 oz beef suet

1/2 lb beef liver

1 cup oatmeal

1 cup stock (reserve this from the boiled meat)

2 finely chopped onions

1/2 tsp grated nutmeg

1/4 tsp ground mace

1/4 tsp of cayenne pepper

1/4 tsp ground coriander

Sea salt and black pepper to taste.


Preheat oven to 250-300 F

Place the liver in cold water, bring to a boil and allow the liver to boil for 5 minutes.  Let cool

Chop the liver with the onion as finely as you can

Boil the remaining meat in a large stock pot for approximately one hour.  Let cool

Reserve the stock

Meanwhile, toast the oatmeal in a saute pan shaking constantly to be sure all toasts equally and doesn't burn.

Chop all the meats finely.

Mix all the ingredients including the reserved stock

Transfer to a well greased oven-proof glass bowl and cover with a layer of foil or parchment paper.

Place in a baie marie (a water bath) using a pan large enough to accommodate the bowl and add warm water to come 3/4 of the way up the bowl.  Check from time to time to replenish the water level.

Cook for 3 hours.

To serve, cut open the casing, if you are using one, and spoon out the filling.

Serve with neeps and tatties. (Turnips and potatoes mashed together with butter)

Deborah Keegan

The Scoop

Curse of Scotland

By Lisa Risley
on August 19, 2011

The nine of diamonds playing card is often referred to as the "Curse of Scotland" There are a couple of reasons given for this connection:

1. It was the playing card used by Sir John Dalrymple, the Earl of Stair, to cryptically authorise the Glencoe Massacre. Certainly there is a resemblance between the nine of diamonds and his coat of arms.

2. The Duke of Cumberland is supposed to have scribbled the order for "no quarter" to be given after the Battle of Culloden on a nine of diamonds playing card.

Welcome to our Website!

By Lisa Risley
on August 19, 2011

Welcome to our website.  We have endevoured to include many of our most popular items, including Buchan Thistle pottery, tartan scarves and ties, clan jewellery, and a small range of our beautiful Irish knits.  

If you have any comments or concerns, please feel free to send us an email.



By Lisa Risley
on August 19, 2011

If you haven't found what you were looking for, please don't hesitate to send us an email or call us toll free.


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