Rural and Environment

Chieftain o’ the pudding-race

January 24, 2019 by charlottebarbour No Comments | Category food and drink

Crispy or fried, as a burger or in a pastry, haggis can take as many different forms as its homeland’s weather. To help you celebrate this Burns Night, Scotland’s national chef Gary Maclean has shared some of his favourite ways to cook one of Scotland’s most famous exports.

Crispy fried haggis
with red onion chutney, mashed tatties and roasted turnip

Serves four

For the haggis

Ingredients:

• 300 grams haggis (original, vegetarian or gluten free)
• 4 sheets filo pastry
• 1 egg for egg wash

Method:

1. Break down the haggis.
2. Roll into 15cm lengths approx 10mm thick.
3. Half the sheets of filo pastry and egg wash, lay on the haggis and roll up tightly.
4. When you are ready to serve shallow fry your pastry and haggis until crisp.

For the roast turnip

Ingredients:

• 1 turnip
• 3 sprigs thyme
• 20 grams butter

Method:

1. Peel and cut the turnip into small dice.
2. Place into a pan with the butter and herbs and slowly cook.
3. Baste the turnip with the butter.
4. Once cooked put to one side when the turnip is caramelised .

For the red onion confit

Ingredients:

• 20 mls vegetable oil
• 3 red onions (sliced)
• 3 sprigs of thyme (picked and chopped)
• 50mls port or red wine
• 1 tablespoon redcurrant Jelly
• 2 tablespoons vinegar

Method:

1. In a thick bottomed pan, add the sliced red onion and cook down gently for 10 minutes.
2. Add the port, redcurrant jelly and the chopped thyme.
3. Cook till reduced and sticky.

For the mashed potatoes

Ingredients:

• 250 grams potatoes (2 large potatoes)
• 25 grams unsalted butter
• pinch salt
• pinch nutmeg

Method:

1. Boil potatoes in salted water until cooked.
2. Drain and dry out on the hob.
3. Beat in the butter, add the nutmeg and adjust the seasoning.

 

 

Haggis burgers
with hand cut chips and celeriac and whole grain mustard slaw

 Serves four

For the haggis burgers

Ingredients:

• 450 grams haggis (original, vegetarian or gluten free)
• 450g beef mince
• 4 Quality buns (toasted)
• 2 beef tomatoes (sliced)
• 2 red onions (sliced)
• 2 large pickled dill (sliced)
• 1 jar relish
• 2 gem lettuce

Method:

1. The first thing you need to do is make the burger mix. Normally when you make burgers there is a certain amount of skill and practice in getting the seasoning correct. The great thing with adding haggis to the mix is it creates the seasoning, giving the burger an amazing flavour and helping to hold in the moisture. To make the burger it’s as simple as mixing the haggis and the minced beef together and adding a little salt.
2. In my opinion, I think burgers should be pressed.  A butcher would have a fancy pressing machine at home, but you can recreate this pressing by using a plastic lid. Find a lid that’s about 12cm wide x 3cm deep. Place the lid onto the work surface and then take a large piece of cling film and cover the lid. Then take some of your mixture and press it into the cling film covered lid. Get as much of the mixture into the lid as you can, then fold over the cling film, upturn the lid and push down onto the work surface and press the burger. Remove the burger from the lid and the burger is already covered in cling film.
3. To cook the burger heat up a griddle pan of frying pan, add a little oil then place the burger into the pan. The secret is to not to touch the burger or turn it over until it has a chance to brown.
4. Once cooked you can now start to build the burger. I like to build the burger up in as many layers as possible. This will make every mouthful different.

For the celeriac and whole grain mustard slaw

Ingredients:

• 1 medium celeriac
• ½ lemon
• 1 small bunch of chives
• 50 grams wholegrain mustard
• 150 grams mayonnaise

Method:

1. Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick.
2. Toss them immediately in the juice of half a lemon.
3. Mix together 4 heaped tbsp of mayonnaise the whole grain mustard and 2 tbsp of chopped chives.
4. Season with salt and black pepper, then fold into the shredded celeriac.

For the chips

Ingredients:

• 500 grams frying potatoes (Maris pipers)
• Oil to fry the chips

Method:

To make chips is very easy, the first thing is to cut the chips as thick or as thin as you wish.

1. The next task is to blanch the chips. Blanching is a process of softening the potato before colouring. You can blanch a couple of different ways you can steam, boil of cook in oil at a low temperature of 130°C until soft.
2. To cook fry at between 175-180°C until crisp and golden.

 

  

 Haggis Yorkshire pudding with onion gravy and pea puree

For the haggis

 Ingredients:

• 1 bung haggis (original, vegetarian or gluten free)

Method: 

1. Remove the haggis from the outer packaging.
2. Wrap the haggis bung in tin foil. The tin foil will do two things: one, it helps stop the haggis bursting, and secondly if it does burst it will help stop the haggis from coming out and making haggis soup.
3. Simmer the foil wrapped haggis for 70 mins until the haggis is piping hot.

For the Yorkshire pudding

Ingredients:

• 1 cup eggs
• 1 cup plain flour
• 1 cup milk
• Salt

Method:

1. The “cup” size is dependent on how many and how large you want to make the puddings.
2. Put a little oil in each of your tins and place in the oven until the fat is really hot and beginning to smoke.
3. Meanwhile combine the ingredients and beat to form a batter of the consistency of double cream. To do this pour the milk and eggs into a large bowl then gradually add the sieved flour.
4. When the oil is smoking pour in the batter don’t over fill.
5. Cook for about 20-25 minutes by which time they will be puffed up and crisp.

For the pea puree

Ingredients:

• 300 grams frozen peas
• 50 grams butter (unsalted)
• Salt and pepper

Method:

1. Blanche the peas in a pan of boiling salted water.
2. This should only take a few minutes, as soon as the water comes back to the boil remove the peas and blend in the food processor with the 50g of butter

For the onion gravy

Ingredients:

• 2 white onions
• 1 carrot (finely diced)
• 150ml red wine
• 1 tsp plain flour
• 3 sprigs thyme
• 300ml brown chicken stock

Method:

1. Wash, peal and rewash the  onions, slice as thin as you can, cut with the grain (follow the lines on the onion) and avoid cutting rainbow shapes as they are all different sizes and will break up too much when cooking.
2. Add the onions with a little oil to a wide bottomed pan and place onto the heat. To caramelise the onions this is a long and slow process, you are trying to colour the onion without high heat this give you the best flavour.
3. Whilst the onions are caramelising you can start to dice your carrot, once the onions have achieved good colour add the finely diced carrots.
4. Add the red wine and boil until the wine is half gone, sprinkle the flour in and then add the brown stock, thyme and reduce it thickens.

Black pudding, diced garlic potatoes with and hens egg

Ingredients:

• 1 wee black pudding (sliced and quartered)
• 500 grams frying potatoes (diced)
• 2 cloves garlic (crushed)
• 2 tsp oil
• 4 eggs (free range)
• Bunch flat parsley (shredded)

Method:

1. Pre heat your oven to 200°C.
2. This is a very easy dish to make and is perfect for a Sunday brunch. The first thing you need to do is to dice the potato and place the potato into a frying pan and fry until golden and crisp.
3. Add the black pudding and cook until the pudding starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
4. The last thing to add is the shredded flat parsley.
5. Split this mixture into four oven proof dishes and then crack an egg into each dish and bake until the egg is cooked, try when cooking to keep the yolk runny.

Seared king scallops and black pudding
with a fennel, apple salad

 Serves two

 

For the fennel and apple salad

Ingredients:

• 50 grams rapeseed oil
• 1/8^th packet of dill
• 1 lemon
• 1 fennel bulbs
• 1 Braeburn  apple
• 1 red chilli (finely diced)

Method:

1. Wash and slice the baby fennel through the mandolin.
2. With the lemon, chili and oil and dill make your lemon dressing, zest the lemon, I would then put the lemon into the microwave for 10 seconds, this helps extract all the juice, add the zest to the juice and slowly add the oil. Taste and adjust the seasoning finish with the chopped dill and chilli.
3. Mix this dressing with the fennel and put to one side.

For the scallops and black pudding

Ingredients:

• 1 black pudding (sliced)
• 6 king scallops (hand dived in shell medium size)
• 1 lemon
• 20ml rapeseed oil
• 50g butter

Method:

1. Heat a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour. Turn the black pudding and the scallops and cook on the other side for a few minutes. Remove the pan from the heat add a little butter and a squeeze of lemon juice.

Tags: burnsnight, burnssupper, foodanddrink, haggis, robertburns, scottishculture, scottishfood

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