No hunting required for this traditional Scottish dish, although some may say differently – with a wee twinkle in their eye. Buying haggis online, at a butchers or in a supermarket is a far easier way to get it on your plate these days.
The popularity of the dish has simply boomed over the last decade – in no small part to its fine taste.
A good haggis, with a perfect balance of peppery spice and meaty nutty oatmeal texture, is one of life’s gastronomic treats. You could say it is as one of Scotland’s natural fast foods.
The perfect way to cook a haggis
Haggis is cooked during the making process, so all you are doing in your kitchen is reheating it. How you choose to do this is up to you.
Traditionally, there are two methods. Some wrap the haggis in foil, place it in a roasting tin with a small amount of water and heat in the oven. Others take the haggis out of its casing, place the haggis in a bowl and microwave it..
Our award-winning Macsween haggis come with suggested cooking times and instructions on the back of the packaging.
Easiest and quickest of all is the microwaveable haggis containing two slices in a pack that goes straight into the microwave. It’ll be ready before your toast!
Just don’t forget that you need to remove haggis from the casing before serving.
Haggis can be used in many different dishes – from the traditional Robert Burn’s Supper to lasagne, pies and toasties.
This haggis lasagne is of our favourite haggis recipes. Served with a salad and a bottle of gutsy red wine, it’s a great date night feast.
1 large haggis, about 900g/2lb
about 250g/9oz no pre-cook lasagna
3-4 large ripe tomatoes
salt and freshly ground pepper
For the Sauce
40g/1 1/2oz butter
40g plain flour
3 tablespoons of freshly grated Parmesan Cheese
extra virgin oil for drizzling
- Preheat the oven to 180c/Gas 4. Cut open the haggis and crumble with your fingers. Scatter some over the base of a buttered lasagna dish. Top with a third of the lasagna sheets then top with more haggis Add a layer of tomatoes and season well, then cover with lasagna and the remaining haggis. Finish with the remaining lasagne.
- To make the sauce, melt the butter and stir in the flour to form a roux. Gradually add the milk, stirring or whisking to form a sauce. Stir for 4-5 minutes then season to taste. Pour this over the lasagna, top with cheese and drizzle with oil.
- Bake uncovered for 50-55 minutes or until golden brown and lasagne is soft. Rest for 10 minutes or so before cutting.
What dishes have you made with haggis recently?
Taken from by Sue Lawrence’s A Cook’s Tour of Scotland