Traditionally haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach* and they are actually made from lamb offal, beef fat, oatmeal, water, onion, salt, pepper & spices.
Sykes Cottages latest survey shows that almost two thirds of surveyed respondents wouldn’t order a haggis in a restaurant offering it? Why? It is really strange to me that people say no to something without even trying it.
I was challenged to come up with a new, tasty way to eat haggis. We considered many possibilities of serving it but finally we decided on a more traditional way with a modern twist. At the end of the day you are having haggis, so why are you hiding it?
We came up with a meal, which we called Haggis in The Hole. Healthy, well balance meal which taste fantastic; it is full of flavours and a ton of good nutrition.
• 1 x Haggis
• 1 x Large Potato
• 1 x Sweet Potato
• Baby Green Beans
• Baby Carrots
• Tenderstem Broccoli
• Salt and fresh cracked pepper to taste
Let’s start with Haggis. Just follow the cooking instructions on the packaging – ours required 1h45m in the oven after being wrapped in cooking foil and placed in over proof dish with a couple of cm’s of water.
After 1h it is time to prepare the rest of the dinner – peel your potato and sweet potato and cook in plenty of salted water.
Once your haggis is cooked, set aside to rest for a bit.
Fry the garlic in a little butter till slightly coloured.
Drain your cooked potatoes; add fresh cracked pepper, the cooked crushed garlic, a good chunk of butter and good handful of grated parmesan cheese and mash all together, until you have silky smooth mash. We also added a splash of cream to make sure they were as tasty as absolutely possible.
This would be a good time to prepare all the veggies ready for cooking – we just steamed ours, so they ended up being tender and crisp. They only need 15 for the leafy vegetables and 25 minutes for the root vegetables like the carrots. So start to boil the water.
Now, it is time to build our creation. Take a dish you will serve your dinner in – we used small single serving lasagne dishes – fill it with mash potatoes, creating a hole in the middle of it. Fill empty hole with haggis. Place under the grill for 15-20 minutes or until top is nice golden brown and nicely crisped up. So observe your haggis under the grill and start checking the steaming for when the time is right to remove from the heat.
When everything is done, plate up and you’re ready to go
Serve warm and enjoy.
It really is such a tasty dish that photographs would never be able to do it justice; you will just have to try it, say on a cold night (as they seem to be returning all too quickly)!