Haggis, Leek & Cheesy Potato Pie

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Haggis, Leek & Cheesy Potato Pie

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.

Serves 4

600g Haggis

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

  1. Cook the Haggis as per packet instructions.
  2. Melt 1 tbsp of butter in a pan on medium heat and saute the leeks until soft.
  3. Place potatoes in a pan of water, bring to the boil then simmer until soft. Mash with 1 Tbsp of butter. Season.
  4. Pre heat your oven to 180 deg.
  5. 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.
  6. Serve with some fresh vegetables for a nutritious and filling meal.

Smoked Haddock, Beetroot & Potato Hash

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Smoked Haddock, Beetroot & Potato Hash

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.

Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

  1. If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://cookingwithluce.wordpress.com/2020/08/10/roasted-beetroot-salad/)
  2. Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
  3. If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
  4. When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
  5. Serve. Yummy!
Smoked Haddock, Beetroot & Potato Hash

Fresh Beetroot

Thai Beef Balls

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Thai Beef Balls

I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?

This was one of them, super tasty and satisfied us for dinner tonight.

Thai Beef Balls & Thai Potato Wedges with Lime & Mayo

Made 18 Bitesize Balls

250g Scottish Beef Mince (you could use Chicken or Turkey)

2 tbsps Soy Sauce

4 Spring Onions – chopped finely

1 tsp Dried garlic granules

1 tsp Dried ginger powder

2 tsps Dried coriander

1 tsp Chilli flakes

Zest of 1 lime (keep lime for juice later)

150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)

  1. Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
  2. Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
  3. Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
  4. Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.
Thai Beef Balls on Baking Tray with Potato Wedges

For the Potato Wedges

Slice your potatoes into wedges and place in a food bag or bowl.

For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves

Thai Potato Wedges

Potato & Chorizo Bake

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Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

  1. Preheat oven to fan 190 deg.
  2. Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
  3. Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
  4. Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
  5. Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
  6. Bake in oven for 10-15 minutes depending on how you like your eggs.
  7. Serve. Yummy!

Bacon, Egg & Hashbrown Bake

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I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.

 

Makes 4 servings.

4 Charlotte potatoes – grated with skin on (more flavour in the skin)

8 slices of smoked bacon – back or rashers either is fine

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

 

  1. Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.                                                                                                  20180512_090407
  2. Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes                                                                                                      20180512_092051
  3. Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.                                                                                                       20180512_092237
  4. Meanwhile whisk the eggs with the milk and season
  5. Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.                                                                                                                         20180512_093117 20180512_093227
  6. Bake for about 6 minutes or until desired browness.
  7. Serve. Yummy!

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Spanish Omelette

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We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.

Perfectly served with some San Miguel…….we just needed the sunshine…lol!

 

Makes a 12 inch size – 4 portions

250g potatoes – sliced (I left skin on but it’s up to you)

4 eggs

1 tbsp butter or oil

Sliced onion (I used shallots – better flavour)

30ml milk

Salt & pepper to taste

 

  1. Preheat crisp plate for 3 mins. Place butter on a allow to melt
  2. Place potatoes onto plate.                                                                 20170624_134920
  3. Cook on Dynamic Crisp for 5 minutes.
  4. Place the onion on top of potatoes and cook further for 3 minutes. 20170624_135753
  5. Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes. 20170624_140307
  6. Cook further for 3 minutes
  7. Turn on grill and brown for about 2 minutes or until golden brown.
  8. Serve. Yummy!  20170624_14110120170624_141435

Potato, Cheese & Ham Souffle

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Hope everyone had a Good Christmas!

With left over Ham I decided to make some potato Souffles with it and they turned out a nice wee delicious lunch treat.

Makes 2

2 medium size potatoes – boiled and mashed

4 Spring onions – chopped finely

Grated Cheddar Cheese – depends on your taste (I used a good handful)

Leftover Cooked Ham

2 eggs

1 Tbsp Flour to bind

butter to coat ramekins

Salt & Pepper

1 tsp Paprika

 

  1. Add mashed potatoes, spring onions, ham and cheese to a mixing bowl and mix together.  20161226_175944
  2. Separate eggs yolks from whites and add yolks to mixing bowl and mix together with some seasoning. If mixture is too wet add a little flour to help combine.
  3. Whisk up egg Whites until stiff peaks form. 20161226_180149
  4. Fold the egg whites into the mixture then pour into some buttered ramekins. Sprinkle some paprika on top. 20161226_181305
  5. Cook in a preheated oven at 220 deg for about 15-20 mins or until golden brown on top.

And serve….yummy!

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Cheesy Potato Pancakes

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Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.

 

Makes 4

2 medium potatoes – peeled and grated

3 spring onions – chopped finely

2 handfuls of cheddar cheese – grated

small handful of parmesan cheese – grated

1 egg

1/4 cup of flour

1 tsp chilli flakes

Salt & Pepper

 

  1. Heat 1 tbsp olive oil in a pan
  2. Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
  3. Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.                                                                                                            20161015_140321   20161015_140533
  4. Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
  5. Cook for approx 4-5 mins each side.                                                             20161015_140712

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Serve with some of my lovely salsa. Recipe here:- https://cookingwithluce.wordpress.com/2016/10/15/smokey-tomato-salsa/

 

Potato, Spinach and Quinoa Bites

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Makes 6

2 Medium potatoes – peeled, chopped and cooked (boiled)

1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)

1 large handful of Spinach – chopped very finely

4 basil leaves – chopped finely (or 1 tbsp dried)

1 tbsp Lemon Juice

1/2 tsp sesame seeds

1/2 tsp Thyme

Salt & Pepper to taste

2 tbsp Plain Flour

Spray oil

 

  1. Preheat oven to 200 deg.
  2. Mash up potatoes finely  DSC_0367.jpg (2).
  3. Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste. DSC_0366.jpg (2)
  4. Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
  5. Roll the balls in some flour and place on an oiled baking sheet.  DSC_0370 (2)
  6. Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
  7. They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!

Savoury Muffins

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saoury cakes savoury cakes

Experimenting in the Kitchen again today. These were tasty and healthy, what’s not to like? Result!

 

A. Carrot and Sesame Cups   – (95 calories, 5g fat, 0.6g sat fat, 7g carbs, 4g protein)

Makes 12

250g Cauliflower

500g carrots

50g oat bran

3 eggs

1 tsp sea salt

50g sesame seeds

1 tbsp sesame oil

1 tbsp of chilli flakes for extra spice (this is optional, but tastes great!)

 

1. Roughly chop cauliflower and carrot and blitz in a food processor until fine pieces, tip into a large bowl.

2. Add the oat bran, eggs, salt and sesame seeds and mix through.

3. Lightly oil a muffin tin and spoon the mixture into the cups and pat down flat, spoon a little on top a mould to make a rounded top.

4. Preheat oven on Multilevel or fan to 180 deg and cook for 20-25 mins, leave to cool slightly (a few mins) and serve with some fresh salad for lunch or some rice for dinner.

 

B. Bacon and Leek Frittata Cups – (cal 115, fat 8g, sat fat 2.3g, carbs 3g, protein 6.4g)

Serves 12

150g new potatoes (or you can use sweet potato)

1 tbsp olive oil

2 leeks

8 rashers bacon

6 eggs

bunch parsley fresh or dried

salt and pepper

 

1. Wash potatoes, slice or dice finely and boil for 10 mins

2. Finely slice leeks, chop the bacon ans saute them on the olive oil until soft and browned.

3. If sliced potato, arrange on bottom of mould, if diced, mash roughly and press into bottom of mould, spoon in the leek and bacon mixture.

4. Whisk the eggs with the salt & pepper and pour evenly into each cup to fill. Sprinkle a little parsley in top.

5. Preheat oven on Multilevel to Fan to 180 deg and cook for 25 mins. Leave to cool slightly (a few mins), then serve with some fresh salad or rice.

 

YUM…YUM..

 

Both of these can be frozen and reheated in an oven for 10 mins.

Lentil and Bacon Soup

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lentiltomatobaconsoup

I love Lentils, filling, tasty and full of goodness. It has to be the Great Scot lentils though, they are just the best.

Makes approx 6 bowls – per serving about 85 calories. 

200g Split Red Lentils (Great Scots)

1 tablespoon olive oil

1 white onion – chopped

3 carrots – chopped

5 celery sticks – chopped

1 small potato – cubed

4/5 smoked back bacon – chopped

2.5 pints water

1 vegetable stock cube (knorr)

1/2 teaspoon dried parsley

salt and pepper to taste

 

1. pour oil into soup pan and heat through

2. Add in bacon and fry until juice runs, then add in onion and fry for another 2 mins

3. Add in carrot, celery, potatoes and lentils and stir for further 2 mins

4. Add in veg stock cube and parsley then top with water, and season.

5. Bring to the boil and reduce to a simmer for 40 mins.

6. With a hand blender or masher mix until smooth or until desired consistency

7. Serve with some warm crusty bread.