Burns Night Haggis

Stuart’s Five Alternative Ways to Cook Haggis on Burns Night

From haggis pakoras and burgers to scotch eggs, it turns out that Scotland’s national dish is surprisingly versatile. Forget the usual neeps and tatties, development chef Stuart Aitken shares five alternative ways to cook haggis this Burns Night:

LasagneThis dish is a great way to enjoy Scotland’s national dish all year round! Simply make your usual lasagne recipe but add crumbled haggis on top of each meat layer. Honestly, it will give you the most delicious version of a classic lasagne! Using a vegetarian haggis will also work perfectly with your meat free alternative.

Scotch eggs – Reduce the amount of sausage meat in your recipe and crumble some haggis into your mix. Combine with wholegrain mustard and chopped chives for added flavour. Wrap around your soft-boiled egg, flour, egg wash and breadcrumb – I always add porridge oats to my breadcrumb mix for texture. Deep fry at 170’C for 3-4 minutes until golden brown and finish in the oven at 175’C for a further 15 minutes.

BurgersEverything tastes better as a burger, right? Try incorporating haggis into your homemade burger mix – it’s amazing! Split the mix into two equal sizes and wrap around the haggis. Lightly egg wash the edges and crimp the two patties together. Grill and finish in the oven at 175’C for 15-20 minutes, until fully cooked.

PakorasCrispy seasoned batter with a zing of lemon and a spiced meaty filling! I see this as a combination of a Scottish traditional dish given an Indian twist. To make the batter, combine 150g flour, 1 tsp chilli powder, 1tbsp powdered cumin, pinch salt, 150g natural yoghurt and a squeeze of lemon juice. Lightly flour your haggis, coat in the batter and fry in hot oil for 8 minutes, until crispy and the filling is hot. Serve with your favourite dipping sauce.

ToastiesLightly butter one slice of bread and spread onion chutney on the slice. Generously layer the haggis on one side of the bread, cover with grated cheese. Place onto your sandwich grill, flipping regularly or simply bake in the oven, until the cheese has melted and is oozing. You can thank me later!

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