The Noble Haggis is a traditional Scottish dish, it is positively celebrated especially on 25th January each year, the birthday of Robert (Robbie/Rabbie) Burns whose 18th century poem ‘Address to a Haggis’ was instrumental in ensuring the Haggis’s place in the nations hearts.
Haggis is made from the meat & insides of sheep consisting of the heart, liver and lungs then combined with onions, oatmeal, suet, seasoning & spices. The mix is then stuffed into the sheep’s lining of the stomach and boiled. Haggis, Neeps & Tatties is the most common dish but I have been experimenting with what more we can do with this traditional food. This dish is definitely now on my Top list of comfort dishes, so filling, so satisfying & full of flavour.
Serves 2 large/ 4 small portions
450g Haggis, chopped into bite size pieces
300ml Creme Fraiche
150g Tangy White Cheese, grated
1 Leek, sliced
150g Cooked Beetroot (not pickled) – (dry with kitchen paper and using a kitchen glove, grate it coarsely)
Lasagne Pasta Sheets
Cracked Black/ Rainbow Pepper
Pre-heat the oven to 180 deg c.
Combine the creme fraiche and half the cheese, warm through in a pan on low heat to form a smooth sauce (do not boil as it will cause the creme fraiche to curdle), set aside.
Put a little spray oil in a pan and gently fry the leeks until softened. Add in the haggis and beetroot, mix through until combined and warmed through.
Pile half the haggis mixture into an ovenproof dish, arrange the pasta sheets on top, then the remaining haggis onto the pasta sheets and then another layer of pasta sheets. Cover the top with the white sauce, season with pepper and sprinkle over the remaining cheese. Bake for about 35 minutes until bubbling and golden. Remove & Enjoy.
This is definitely one for my Top 10 home comfort food dishes.
Love it or loathe it, haggis is firmly established as Scotland’s national dish – to the extent that it has become an indelible part of the nation’s cultural identity, along with whisky, bagpipes and shortbread.
The savoury meat pudding – consisting of sheep’s offal (most commonly lungs) mixed with suet, oatmeal, onion and spices, then boiled in a bag.
“Gie her a Haggis” – Robert Burns helped popularise haggis in Scotland
The Burns connection goes back to his 1786 poem ‘Address to a Haggis’, in which he immortalised the dish as the “great chieftain o the puddin’-race”.
In the 232 years since Burns committed his love of haggis to poetry, the dish has become a symbol of Scottishness, and is traditionally served with neeps and tatties (turnip & mashed potato) – along with a dram of Scotch of course.
My local butcher Forbes Raeburn in Huntly makes amazing Haggis & inspired by a chef in Dumfries from the Caven’s Arms, I just had to give this dish a try. Their Haggis, Leek & Cheese Melt is so tasty. I am now curious as to what other flavours compliment Haggis so watch this space.
4 Leeks, sliced
4-5 Large Floury Potatoes, peeled and chopped into chunks. I used Scotty Brand (you could also use King Edward or Maris Piper)
100g Grated Cheese, I use Cambus O’May Cheese as it has a creamy texture and strong flavour, perfect for Haggis (any good Cheddar would also work)
3 Tbsp Butter
Salt & pepper to taste
Cook the Haggis as per packet instructions.
Melt 1 tbsp of butter in a pan on medium heat and saute the leeks until soft.
Place potatoes in a pan of water, bring to the boil then simmer until soft. Mash with 1 Tbsp of butter. Season.
Pre heat your oven to 180 deg.
Spread the cooked haggis into a casserole dish, then layer the leeks and mix, fork the potatoes over the haggis mixture and sprinkle over the grated cheese. Season with some cracked pepper then place into the oven and cook for about 20-25 minutes until the cheesy potato topping is slightly browned and crispy.
Serve with some fresh vegetables for a nutritious and filling meal.
I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.
Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.
4 large Beetroots – Cooked and Sliced into bite size chunks
60g Goats Cheese
4 Slices of Black pudding
1 tbsp Balsamic Vinegar
1 tsp Mixed Herbs
Handful of Spinach – chopped
Sunflower & Pumpkin Seeds to top
Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!
To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.
300g Haggis (Good Quality one)
240g Pork Meat
1/2 bunch chopped chives
Sea Salt & black cracked pepper
5 Large eggs – (1 for the dipping)
1/2 cup flour
60g fine breadcrumbs
60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)
Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.
Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.
Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.
Then place firstly into the flour, then the egg, then the crumb mixture.
When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce
Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
Roll out pastry and cut length ways once
Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
You can now cut into the size you desire
I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.
For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though.
Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.
Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)
2 tbsp of Beetroot and Apple Chilli Relish
Assorted Vegetables to serve
1 Pepper (Colour of your choice)
Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
Using a microwave on high level cook the haggis for approx 2 mins per 100g.
Mash up and stir in the relish until mixed through.
Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!
I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.
I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-
1. Coat the chicken in flour and season well, Fry chicken and onions until browned
2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.
3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.
4. Add the butter and return to over to melt through, cook for 1/2 hour more.
5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!
I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.
1. Heat Black pudding in the microwave for 50 secs and mash up.
2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.
The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.
Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html
They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.
I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.
1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).
2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.
4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)
1. Cook as per package instructions and let cool. Make into small balls and dip into batter.
2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.
1 x Chicken Breast
1. Cut chicken breast into small chunks and lightly fry in a pan to brown.
2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.
Pakora sauce for Chicken pakora
50g tomato ketchup
2g Mint leaves (finely chopped)
100g Natural Yoghurt
Pinch salt and chilli
1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.
Chilli sauce for Haggis Pakora
1/2 tin chopped tomatoes
Generous squirt of tomato sauce
1 tsp pepper
2 tsp paprika
1 tsp hot chilli sauce
Squeeze of lemon juice
1 beef oxo cube
1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.
2 large Potatoes, I used Albert Bartlett potatoes (yum)
pinch salt and pepper
50ml warm milk
1 knob of butter
Choice of sauce – the usual is whisky cream sauce but we’re not that keen, so a good old sweet gravy it is for us!
1. Cook haggis as per instructions, normally in a casserole dish at 190 deg for 1/5 hours.
2. Peel and dice potatoes and turnip,bring to the boil (in a separate pan) and then simmer for 25 mins, add in pinch of salt.
3. Once all cooked, mash potatoes with the warm milk and butter added so make a smooth consistency.
4. Also mash the turnip to a good smooth consistency.
5. Take a cookie cutter and lay on plate spoon in haggis first making sure it is well patted down, then lift the cutter up slightly but not out and then spoon the turnip on top of the haggis and pat down, repeat the same with the potatoes.
6. If you have any left over add to plate in your own design, pour over sauce and serve. Yum Yum!