I was recently sent a pack to give Haggis a makeover – all the ingredients for Haggis Nachos or ‘Macnachos’.
Macsween have developed ‘Haggis in a Hurry’ microwaveable slices which are quick and easy to use and the basis for our Macnachos recipe.
All you need for a speedy supper is a bag of nachos, a tub of tomato salsa, guacamole, a small pot of soured cream, some grated cheese (we had pre-grated Mozzarella) and a pack (or two) of ‘Haggis in a Hurry’. We added fresh red chilli, Jalapeno peppers and some pickled green chilli. It really is quick and takes less than 10 minutes all up. Microwave the haggis in the packaging, following the instructions on the pack.
Turn on the grill to the highest setting and empty the bag of nachos onto a baking tray. Layer teaspoons of guacamole, salsa, haggis, chilli, ending finally with the grated cheese. Leave the soured cream to add just before you eat.
We ate ours from a wooden board, covered in greaseproof paper, and had relatively little washing up. It was tasty, although probably could have had done with another packet of ‘Haggis in a Hurry’ on the nachos – we are greedy and LOVE Haggis.
Then I began thinking about how I could use Haggis in some of the recipes I love.
For those who don’t know what Haggis is, it’s a fat, round sausage type affair made with lamb, beef, oats onions and spices. Vegetarian Haggis would be probably mushrooms, pulses, oats, onions and seeds.
Haggis, neeps (turnip) and tatties (potato) is a classic Scottish dish, traditionally served with a dram of Scotch whisky, usually as the main course of a Burns Supper.
Macsween are probably the best known makers of both meat and vegetarian Haggis and are a third generation family firm who use recipes which have been virtually unchanged in 60 years.
I absolutely love meat-filled Yorkshire puddings and my recipe for Haggis Filled Yorkies is the perfect after-dinner-quickie recipe. It’s even better served with whisky gravy. If you don’t have the time for the whisky gravy, a decent beef stock gravy or Knorr gravy pot, made up using the pack instructions, will do the trick. This recipe will serve 4.
2 packs of ‘Haggis in a Hurry’
For the Yorkshire Puddings
75g plain flour, sifted
1 large egg
75ml semi-skimmed milk
40g beef dripping or 2 tablespoons of sunflower or vegetable oil
Salt and freshly milled black pepper
For the gravy
1 brown onion, peeled and thinly sliced
500ml good Beef Stock
1tbsp red currant jelly (or I’ve used raspberry jam)
Beat the eggs in a bowl, whisk in the flour. Add milk and horseradish cream, salt and pepper. Mix well and place the batter in the fridge to rest, for at least an hour. If you have a large jug with a decent pouring spout, transfer your batter mix to it. Preheat the oven to 230C/Gas Mark 8. Pour oil into a 4-holed Yorkshire pudding pan – I use this one from Lakeland – don’t be bashful. and put them in the oven until the oil is super hot. Take your batter out of the fridge at this point to get it a little less cold. Remove your hot oiled tins from the oven, carefully, and gently pour in the batter and cook in the oven for 25 minutes. Don’t be tempted to open the door or you’ll have flat puds.
Crack on with the gravy. Melt the butter in a large frying pan over a high flame and add the onion. Reduce the heat to low and cook for around 10-15 minutes until the onion becomes brown but not burnt. Turn the heat back up to high and add the whisky. Let it bubble and wait until the liquid has almost evaporated. Add the stock and red currant jelly (jam) to the pan, bring to the boil and simmer for about 25 minutes until the sauce is thick – add a small lump of butter for a glossy gravy.
A few minutes before your Yorkshire puddings are ready, prepare your Haggis in a Hurry, in the microwave, and when it’s cooked break it up with a fork. Spoon the Haggis into your Yorkshire puddings and serve with your gravy and a few leafy vegetables.
You can buy Macsween Haggis in the big four supermarkets or online via their website.