Recently I’ve fallen back in love with Haggis. Admittedly, our relationship had only been on a brief break, and it certainly made our reunion all the sweeter. Before we split, things between us had gotten a bit stale. You couldn’t separate it from its old pals, neeps and tatties, and it was all too often doused with whisky, reeking of booze and disappointingly, inevitably limp.
But now, Haggis has changed its ways. I see it in a whole new way and can’t keep my hands off it! I’m loving spicing it up and every day I can’t wait to come home and try new things with it.
Jokes aside, all the above is true. Haggis is so much more than something you eat once a year at Burns night, boiled in a stomach and served with a whisky cream sauce. I had my eyes opened recently at a Haggis and Indian tasting where they took this very Scottish ingredient to the East and most successfully! Since then I’ve been experimenting at home. From sandwiches to the below recipe, the results have been both tasty and surprising. Be brave, give it a whirl; it won’t bite and it probably won’t even ‘baa’.
But now, Haggis has changed its ways. I see it in a whole new way and can’t keep my hands off it! I’m loving spicing it up and every day I can’t wait to come home and try new things with it.
Jokes aside, all the above is true. Haggis is so much more than something you eat once a year at Burns night, boiled in a stomach and served with a whisky cream sauce. I had my eyes opened recently at a Haggis and Indian tasting where they took this very Scottish ingredient to the East and most successfully! Since then I’ve been experimenting at home. From sandwiches to the below recipe, the results have been both tasty and surprising. Be brave, give it a whirl; it won’t bite and it probably won’t even ‘baa’.
Recipe
Ingredients (Serves 4):
260g Macsween’s Haggis (For this recipe I used their AMAZING venison one, but you can use their normal or vegetarian one as you like)
Breadcrumbs
1 egg, beaten
Salt, Pepper
Vegetable oil for frying. Enough to fill a saucepan at least 2 inches.
For the sauce:
1 bunch fresh coriander
1 bunch fresh mint
1 red chili (more or less to taste)
2 cloves garlic
olive oil
Juice of half a lemon
1.5 teaspoons Dijon mustard
Ingredients (Serves 4):
260g Macsween’s Haggis (For this recipe I used their AMAZING venison one, but you can use their normal or vegetarian one as you like)
Breadcrumbs
1 egg, beaten
Salt, Pepper
Vegetable oil for frying. Enough to fill a saucepan at least 2 inches.
For the sauce:
1 bunch fresh coriander
1 bunch fresh mint
1 red chili (more or less to taste)
2 cloves garlic
olive oil
Juice of half a lemon
1.5 teaspoons Dijon mustard
Method:
1. Begin heating up the oil gently over a low heat. It will take a while to heat and you don’t want to bring it up too fast, so put it on a low heat and let it warm while you prepare the rest. It is hot enough when you drop a breadcrumb into it and it sizzles fairly vigorously.
2. Remove the Haggis from its skin and break it into chunks. Microwave it on high for about 2 minutes until it is cooked.
3. Season the beaten egg with salt and pepper generously.
4. Take a handful of Haggis and roll it into a ball about one inch across, or whatever size you’d like it to be. Dip it in the beaten egg, and then roll it in the breadcrumbs until it is evenly coated.
5. Carefully lower it into the hot oil and deep fry for about two minutes, until it is golden brown and crisp all over. Remove and place on kitchen paper (to soak up the oil). Repeat until all the Haggis is used.
6. To make the sauce: simply blend all the sauce ingredients in a processor/ blender/ pestle and mortar until it forms a paste with about the same consistency as a loose pesto (or a ketchup!). This can be made in advance and kept in the fridge until ready for serving.
7. Serve the crisp Haggis balls immediately with the spicy coriander dip. Enjoy.
1. Begin heating up the oil gently over a low heat. It will take a while to heat and you don’t want to bring it up too fast, so put it on a low heat and let it warm while you prepare the rest. It is hot enough when you drop a breadcrumb into it and it sizzles fairly vigorously.
2. Remove the Haggis from its skin and break it into chunks. Microwave it on high for about 2 minutes until it is cooked.
3. Season the beaten egg with salt and pepper generously.
4. Take a handful of Haggis and roll it into a ball about one inch across, or whatever size you’d like it to be. Dip it in the beaten egg, and then roll it in the breadcrumbs until it is evenly coated.
5. Carefully lower it into the hot oil and deep fry for about two minutes, until it is golden brown and crisp all over. Remove and place on kitchen paper (to soak up the oil). Repeat until all the Haggis is used.
6. To make the sauce: simply blend all the sauce ingredients in a processor/ blender/ pestle and mortar until it forms a paste with about the same consistency as a loose pesto (or a ketchup!). This can be made in advance and kept in the fridge until ready for serving.
7. Serve the crisp Haggis balls immediately with the spicy coriander dip. Enjoy.
 |  |
