3 haggis recipes for Burns Night
Make an alternative Burns supper with these tasty recipes, all featuring Scottish Haggis.
If Haggis, neeps and tatties isn’t your jam, but you’d still like to celebrate Burns Night, try these alternative recipes using Haggis for your supper.
You can’t go wrong with a Lasagne – try making this one that has a Scottish twist!
- Serves 4-6
- 1 packet of Haggis. Available to purchase in store at Aldi (£1.49, 454g)
- 1 large onion
- 1 stick of celery
- 1 red pepper
- 2 cloves of garlic
- 400g tin chopped tomatoes
- 2 tsp paprika
- 2 tsp pesto
- 1 tsp dried oregano
- 25g tomato purée
- 25ml olive oil
- 1 Beef Stock Cube
- 6 sheets Lasagne pasta
- 50g plain flour
- 60g butter
- 650ml semi skimmed milk
- 100g soft cheese
- 1 tsp English mustard
- 80g grated mature cheddar cheese
- Sea salt, white and black pepper
1. Peel, halve and finely chop the onion. Peel and mince the garlic. Wipe the celery and finely chop. Finely chop the red pepper, discarding any pith or seeds.
2. Heat the oil in a large saucepan. Add the onions, garlic, pepper and the celery. Sauté for a few minutes, then add the Haggis and brown.
3. Add the tinned tomatoes and crumble over the stock cube. Add the pesto, paprika, tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer.
4. Cook for 20 minutes, without a lid, stirring occasionally. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
5. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then add the flour and cook for a minute. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce.
6. Put half the Haggis in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Pour over half the white sauce. Sprinkle over half the grated cheese. Then repeat with the remaining ingredients.
7. Bake in the oven for 40 minutes until browned.
Chilli bean crumble
If you’re a vegetarian, opt for this chilli bean crumble that features Waitrose’s veggie Haggis!
- Serves 6
- 1 tbsp olive oil
- 400g pack Cooks’ Ingredients Soffritto Mix
- 1 tsp ground cinnamon
- 2 tsp hot smoked paprika
- 4 sprigs thyme
- 400g can essential Waitrose Red Kidney Beans, drained and rinsed
- 400g can essential Waitrose Borlotti Beans, drained and rinsed
- 2 x 400g cans essential Waitrose Chopped Tomatoes
- 200g dried green lentils
- 500g Macsween Vegetarian Haggis, chopped
- 50g wholemeal breadcrumbs
1. Heat the oil in a large flameproof, ovenproof casserole dish. Cook the soffritto mix for 5 minutes until softened then stir in the spices and 3 of the thyme sprigs and cook for 1 minute more.
2. Stir in the beans, tomatoes, lentils, two thirds of the haggis and 300ml water. Bring to the boil, cover and simmer gently for 20 minutes until thickened.
3. Meanwhile, preheat the oven to 200ºC, gas mark 6. Crumble the remaining haggis into small pieces and mix with the leaves from the reserved thyme sprig and the breadcrumbs. Scatter over the top of the casserole and bake for 15 minutes until crusty and golden brown.
Haggis pastry bites
Image: Castle MacLellan
These mini haggis pastry bites would make the perfect starter or snack for a dinner party.
- Makes 9 bites
- 100g chicken liver pate
- 200g Haggis
- 1 pack of ready-made puff pastry
- 1 tsp chopped parsley
- Egg yolk, to glaze
- Black onion seeds, to garnish
1. Unwrap the puff pastry sheet and roll it out.
2. Mix together the pate and haggis in a bowl then roll into a sausage shape, approx 30mm in diameter.
3. Wrap the puff pastry around the sausage-shaped filling.
4. Seal with the egg yolk and glaze the outside.
5. Slice into approx 3cm sausage roll shapes.
6. Bake in the oven at 200ºC for around 10-13 minutes or until golden brown.
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