Top 5 Quirky Haggis Recipes For Burns Night
Tue 24 Jan 2017
Burns Night is once again upon us, so of course it’s time to just prepare a mound of haggis and a large helping of buttery neeps and tatties. Right? Wrong!
To those who make the 25th January a highlight of the Caledonian Calendar this understandably might not fill you with much excitement. However we have compiled some delicious ideas for you to try at home courtesy of the pioneers of Scotland’s national dish, Macsween of Edinburgh. Give the haggis you’re serving a whole new lease of life with these quirky recipes for a twist on the one night we honour the one and only Rabbie Burns.
- 130g Macsween Haggis in a Hurry
- Bag of tortilla chips
- 100g grated cheddar or mozzarella cheese
- 100g guacamole
- 100g salsa
- 100g sour cream
- Jalapeño peppers (optional)
- Fresh chillies, finely sliced (optional)
- Heat the haggis in the microwave according to the instructions on the pack.
- Meanwhile decant the tortilla chips onto a large plate.
- Spoon the hot haggis over the tortilla chips and sprinkle over the cheese.
- Dollop generous spoonfuls of guacamole, salsa and sour cream on top and add a few jalapeño peppers or fresh chillies if desired.
HAGGIS AND CHERRY TOMATO SPAGHETTI
- 454g Macsween Delicious Every Day haggis
- 400g spaghetti
- 15 cherry tomatoes
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- Handful fresh basil leaves, to serve (optional)
- Grated parmesan, to serve (optional)
- (Optional extras to consider: capers, fresh chilli or chilli flakes)
- Cook the haggis according to the instructions on the pack. Meanwhile boil the spaghetti in a large pan of salted water.
- Heat the oil in a frying pan, slice the cherry tomatoes in half and fry for 3 minutes.
- Drain the spaghetti and return to the pan. Pour in the tomatoes and olive oil and crumble in the hot haggis, toss everything together well. Season to taste.
- Divide into 4 portions and sprinkle with parmesan, basil and any other accompaniments if desired.
MOROCCAN SPICED HAGGIS EMPANADAS
- 600g empanada dough, shortcrust pastry or filo pastry
- 2 x 227g Moroccan Spiced Vegetarian Haggis
- 100g baby spinach, washed
- 20ml rapeseed oil
- 90g feta cheese
- 1 egg yolk
- Sea salt and freshly milled pepper to taste
- Preheat oven to 200C, fan 180C, gas mark 6.
- Roll out the pastry to 4mm thick.
- Cut eight 10cm disks from the pastry, using a pastry cutter if you wish.
- Heat the rapeseed oil in a pan and wilt the spinach. Cut the feta into small pieces.
- Remove all of the casing from the haggis and, in a bowl, mix with the spinach and feta. Season to taste.
- Divide the filling between the discs, using a teaspoon to place it in the centre of the discs.
- Brush the edges of the discs with cold water.
- Fold the dough to make a semi-circular parcel and press down the edges to seal using a folk.
- Place on a lined baking tray and brush with the egg yolk.
- Bake for 15–20 minutes or until golden.
- 130g Haggis in a Hurry
- Bread roll
- Tablespoon Arran mustard mayonnaise
- Red onion, cut into thin rings
- Little gem lettuce leaves
- To garnish: roasted cherry tomatoes, ketchup, coleslaw, fries or wedges.
- Whilst the haggis heats in the microwave, butter the roll with mustard mayonnaise.
- Place the red onions on the base rolls and top with the little gem lettuce.
- Once the haggis is cooked, place on the roll and top with the lid.
- Garnish the plate with roasted cherry tomatoes, tomato ketchup, coleslaw and fries or wedges.
- Spear the onion ring though the middle of the burger with a wooden skewer, then through the burger nun.
- Devour immediately.
- 50g butter
- 1 heaped tablespoon plain flour
- 750ml hot milk
- 3 tablespoons freshly grated Parmesan cheese
- ½ teaspoon ground nutmeg
- some extra olive oil for drizzling
- Parmesan cheese
- freshly ground black pepper
- Preheat the oven to 180°C/350°F/gas mark 4.
- First, make your meat sauce. Heat the olive oil in a saucepan – a large frying pan with a lid is ideal – add the onions and garlic and gently soften for 5 minutes, stirring occasionally.
- Add the beef and cook until brown, stirring to remove any lumps that may form.
- Coarsely chop the haggis and add to the mince, stirring until combined.
- Then stir in the celery, tomatoes, tomato purée, red wine and oregano.
- Crumble in the stock cube and stir thoroughly. Reduce the heat, place the lid on the pan and simmer for 30 minutes. Season to taste.
- Next, make the white sauce.
- Melt the butter in a non-stick saucepan and stir in the flour, stirring continuously to form a roux.
- Allow to cook for about a minute.
- Gradually add the milk a splash at a time, stirring or whisking thoroughly to remove any lumps.
- Continue adding milk until you have a smooth sauce about the consistency of single cream.
- Add the nutmeg, stir for another 4–5 minutes, then season to taste with salt and black pepper.
- Spread a 5–10mm layer of meat in the bottom of the lasagne dish and cover it with lasagne, trying not to allow sheets to overlap.
- Spread a layer of white sauce onto the lasagne, then another layer of meat followed by more lasagne.
- Repeat until the dish is full or you have run out of sauce.
- The top layer of lasagne should be covered with a layer of white sauce sprinkled with the grated Parmesan and ground black pepper.
- Bake, uncovered, for 45–55 minutes, or until the cheese is golden and the lasagne is soft.