With Burns Night upon us, it’s the perfect excuse for Scots everywhere to feast on Scotland’s national dish.
An underrated ingredient, Haggis is often misunderstood and definitely deserves more love.
Not only is it great with neeps and tattoos, it can and should be used more widely.
So on January 25, why not experiment a little bit with one of these exciting recipes.
Best of all, they’ll also work for your leftovers, meaning you can always go traditional on Burns Night.
Haggis sliders and turnip and old-fashioned mustard salad (Recipe by Gary Maclean and Zero Waste Scotland)
Gary says, “This is a very different take on our traditional Haggis Neeps and Tatties. It should also appeal to people who wouldn’t normally have haggis. This recipe is for four people.”
What you will need for the sliders:
How to make the sliders:
1. To make the burger, it’s as simple as mixing the haggis and ground beef together and adding a touch of salt.
2. Find a plastic jar or lid about 6cm wide x 2cm deep. Take a large piece of cling film and cover the lid.
3. Take some of your mixture and press it into the cling film covered lid, then fold over the excess cling film, flip the lid over and push down onto the work surface and press down on the burger. Remove the burger from the lid and cling film.
4. Heat a frying pan or sauté pan, add a little oil and place the burger in the pan. The secret is not to touch the burger or turn it over until it has time to brown. Since the burgers are so small, they cook very quickly.
5. Once cooked you can now start building the burger, I like to build the burger in as many layers as possible.
What you will need for theturnip and old-fashioned mustard salad:
1 med Turnip
1 large carrot
1 small bunch of chives
50g Old fashioned mustard
How to make coleslaw:
1. Peel then grate a turnip and a medium-sized carrot (450 g).
2. Mix them immediately in the juice of half a lemon.
3. Mix 4 heaped tablespoons of mayonnaise, old-fashioned mustard and 2 tablespoons of chopped chives.
4. Season with salt and black pepper, then stir into the grated root vegetables.
Mint Yogurt Haggis Koftas (recipe by Gary Maclean and lidl)
Gary said: “Haggis is such a versatile and great value ingredient.
“Here we add a Scottish twist to traditional koftas to create a simple recipe that can be served with salad and pita breads for DIY skewers. This recipe is for two people.”
What you will need for the koftas:
1 Haggis (454g) (Lidl Donald & Sons 99p)
500g minced pork
2 onions – grated
6 garlic cloves – crushed
2 teaspoons dried chili flakes
1 teaspoon ground cumin
1 handful of flat-leaf parsley – chopped
Olive oil – for brushing
Salt & freshly ground black pepper
8 bamboo skewers, soaked in water to prevent them from burning
200 g Greek yogurt
1 handful of mint – grated
How to make koftas:
1. Preheat the oven to 200°C (180°C convection).
2. Grate the onions, crush the garlic and grate the handful of parsley.
3. Place the ground pork and Haggis in a bowl with the grated onions, garlic, chili flakes, ground cumin, grated parsley, egg, 1 tsp salt and freshly ground black pepper .
4. Mix well with hands until mixture is combined.
5. Divide the mixture into 8 and shape each portion into long sausages around the drained bamboo skewers.
6. Generously brush the kofta with oil and place it on a platter.
seven. Bake for 10 minutes, turning occasionally, until golden brown and cooked through.
8. Meanwhile, mix your yoghurt with the chopped mint and a pinch of ground cumin and mix.
9. Serve with a salad of your choice and pita bread.
Haggis Bon Bons, crispy potato fritters, Turnip and malt whiskey mustard cream sauce. (Recipe by Jacqueline O’Donnell)
This exciting recipe from Scottish chef Jacqueline O’Donnell is the perfect way to bring restaurant-quality food to your Burns Supper menu. This recipe serves six people.
What you will need for Bon Bons:
- 1 kg of quality haggis
- 1 beaten egg
- 100g fresh breadcrumbs
- 100g plain flour
How to make Haggis Bon Bons
Jacqueline recommends using an electric fryer to get the most out of potatoes and haggis.
1. Cut the haggis into small pieces and roll into balls.
2. Once done, roll them in a little flour, then in beaten egg and then in breadcrumbs (it is best to do this in advance).
3. Set the electric fryer to 160°C, gently lower the Bon Bons into the fryer and cook for 3-4 minutes until lightly browned.
What you’ll need for Crispy Potato Fritter, Cream of Turnip and Malt Whiskey Mustard Sauce.
- 2 large potatoes
- 1 Swedish
- 50 ml fresh cream
- 1 tablespoon wholemeal Arran mustard
- 500ml chicken stock
- 25ml quality malt whiskey
- Salt and pepper to season
How to do theCrispy potato fritters, creamy turnips and malt whiskey grain mustard sauce.
1. Cook the potatoes until almost cooked, let cool then peel and cut into large rectangles. Cook the rutabaga in cold water, then bring to a boil until tender.
2. Place the cooked rutabaga in a food processor or blender with a touch of double cream, then season to taste.
3. To cook the potatoes, prepare the batter by whisking the flour and water until smooth.
4. Dip the potatoes in it to coat them with batter then put them directly in an electric fryer (Temp 170c). Bake until golden and crispy.
5. Bring the chicken broth to the boil and reduce by ⅔ then add the mustard and then the whisky. Let cool slightly.
6. To serve, pour the turnip mash onto a plate, place the potato fritter on top and arrange three Haggis Bon Bons on the fritter.
seven. Drizzle some whiskey mustard sauce on top and add some more on the side.
Haggis Jam Toastie (Recipe from Caorunn Gin and Mac & Wild)
Mac & Wild co-founder Andy Waugh said: “I had a little eureka moment and came up with the idea of combining gin with haggis, making a special haggis jam.
“I wanted to combine Caorunn Gin with its best friend, the red apple, to add sweet and tart notes to contrast the meaty flavors of the haggis.
“After a few tries, I created the Caorunn Haggis Jam, which I can now use on everything!”
What you will need for the haggis jam:
- 75g tallow
- 250g haggis
- 3 onions, finely chopped
- 2 red apples, cored and grated
- 200ml cider vinegar
- 200g sweet brown sugar
- 200ml espresso coffee
- 50ml port
- 50ml Caorunn Gin
How to make haggis jam:
1. Melt the suet in a saucepan and add the haggis to the pan.
2. Once added, break up the haggis with the back of a spoon and fry gently for 3-5 minutes, until cooked through and beginning to crisp.
3. Remove the haggis from the pan and pass it through a sieve, reserving the fat that runs out.
4. Using the reserved fat, cook the apple and onion for 5 to 10 minutes. The apple and onion should be tender and translucent, without color.
5. Return the haggis to the pan with the apple and onions. Once the haggis is in the pan, add the vinegar, sugar, coffee, port and Caorunn Gin.
6. Cook gently over low to medium heat for 10-15 minutes, until contents become a jam-like consistency.
What you will need for the haggis jam toast:
- 2 slices of thick bread
- 1 butter spread
- 1 tbsp caorunn haggis jam
- 2 handfuls of grated cheddar
- A large ball of haggis
- A small handful of arugula
How to do it:
1. Lightly butter 1 side of each slice of bread of your choice.
2. Using the unbuttered side of your bread, layer the Caorunn Haggis Jam with a large scoop of haggis and top with a handful of cheddar cheese.
3. Using the unbuttered side, place the second handful of cheddar cheese on the other slice of bread.
4. Place both slices butter side down in a dry frying pan.
5. Fry over medium-low heat, leaving until bottom is golden brown and cheese begins to melt.
6. Add a handful of arugula on top of the slice with the caorunn haggis jam.
seven. Place the slice of bread with just the cheese on the pile of haggis.
8. Continue to flip the toastie until the cheese is completely melted.
9. Remove from the pan, cut in half and enjoy with a Caorunn and a tonic in hand!
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