The beauty of haggis is it’s versatility. It’s flavour and consistency allow it to be used in loads of traditional different recipes to a make a delicious meal.
We saw this recipe for haggis ravioli on BBC2′s Food and Drink when Tony Singh was a guest on the show. He championed the beloved haggis and cushioned it in between sheets of fresh pasta. It works beautifully as the strong flavour livens up pasta and gives it a great bite. Eat alone with some oil and cheese or add a spicy tomato sauce for extra oomph.
6 sheets of fresh pasta
1 egg, beaten
Spicy tomato sauce (optional)
1. Break up the haggis and roll into balls about the size of marbles.
2. Lay out a sheet of pasta and place the haggis balls along it, leaving a gap of about 6cm between them.
3. Brush the pasta with egg wash and cover with another sheet of pasta.
4. Cut out a circle around each ball of haggis using a biscuit cutter to make ravioli and press down around the edges to seal the layers of pasta together.
5. Bring a large pan of salted water to the boil and gently lower the ravioli into the pan. Cook for 2-3 minutes, or until they float to the top of the water.
6. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
7. Toss with a little olive oil, salt, and black pepper. Dollop with sauce if using.
Since we launched Deeney’s Haggis on January 18th we’ve had some lovely feedback from our customers. Many enjoyed it as part of a traditional Burns Night celebration where they served it up with mountains of neeps and tatties. Others have been really creative and thought up some fantastic flavour combinations including a haggis, potato and beetroot pizza!
However you use your haggis we’re keen to know what you make. We want people to start using haggis in their weekly meal planning, so get creative! Please send us recipes and share pictures.
So you’ve got your hands on some Deeney’s haggis… time to figure out how to cook it! Don’t worry, it’s easy, here are some useful pointers:
Cooking: 30 mins/500g
1. Bring a pan of water to the boil.
2. Place the haggis in the pan and turn the heat down immediately. The water should only simmer, not boil as this may burst the casing.
Make large slit in the casing, wrap loosely in foil and oven bake.
Make large slit in the casing and place in microwaveproof container. Microwave on high until all the haggis is piping hot. Approx. 8 minutes for the wee ones and 15 minutes for catering stick.
Neeps and Tatties:
neeps – 100g/person Boil and mash with butter
tatties – 150g/person boil and mash with butter and milk
These are just averages and you can make as much as you want – it always gets eaten!
A beaten egg
Breadcrumbs (homemade or Panko)
Remove the haggis from its bag and divide into small pieces,then roll into balls.
1. Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
2. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
3. Deep-fry in vegetable oil for 3 minutes, then drain on kitchen paper before serving.
4. Serve with chilli sauce or garlic mayonnaise.
125g puff pastry (ready rolled at room temp)
2 tablespoons of chutney (we recommend Newton & Pott caramelised red onion)
110g cooked beetroot
2 tablespoons of Ricotta cheese
Beaten egg, to glaze
1. Preheat oven to 200/gas mark 6
2. Roll out pastry on some baking paper, .score (without cutting) a 1cm border all round, then glaze edge with beaten egg
3. Spread the chutney within the border.
4. Coarsely grate the beetroot (hold with kitchen towel to avoid staining hands).
5. Break haggis up and scatter on top, followed by dollops of ricotta.
6. Bake on baking tray (on the baking paper) for approx 24 minutes until golden and risen.
We are marking the “Year of the Haggis‘ with our very own product launch!
Deeney’s are delighted to announce the launch of our delicious brand of haggis on January the 18th. The haggis will be used in the catering side of the business and most importantly retailed for you to enjoy at home!
We have teamed up with Bel’s Butchers of Edzell a fantastic Butchery in the North East of Scotland that produces high quality, local haggis. Carol was keen to get a butcher on board from the area she grew up in and Bel’s award winning butchery was a great fit and in line with her female entrepreneurial spirit.
The haggis is available in bungs (rounds) in synthetic casings approx. 390g or larger catering sticks of 1.5kg. AND we’ve got Chieftans available for the perfect Burns’ supper.
Deeney’s haggis will be available to buy from Broadway market on Saturdays from
January 18th. Orders are now being taken, just email firstname.lastname@example.org to reserve your meat. For Burns’ Night orders must be placed by Saturday January 18th for pick up Broadway market on January 25th.
We’ll be serving up our regular menu as well as some specials we’ve been working on… sneak previews to follow. Check out Street Feastival on Kiltr for more info. Let’s go Glasgae!!!
This week we received the exciting news that we had secured a permanent pitch on Broadway Market! After a year in the lovely Schoolyard, we graduated to the main street and now have a pitch snuggled between homemade chutneys and artisan breads, and right opposite the pub! The weather was beautiful for our first day and we met some lovely new customers whom we hope will make our Macbeth their new Saturday treat.
This fantastic news coincided with our first birthday at Deeney’s, so we had to celebrate with cake! We commissioned the talented bakers at Victoria Yum to make us a special cake. We were presented with a beautiful triple layered spiced ginger and orange sponge covered in cream cheese icing – so we dipped it in batter and fried it! Just kidding, though a haggis cake was discussed… maybe next time.
It is hard to believe it has been a year and we have long forgotten how cold winter really was. But we certainly remember the hard work we’ve put in and the experienced we’ve gained. Going into year 2 with secure pitches and products we are proud of should make for a fun and fruitful year. Bring on the year 10 anniversary!
Now that we’ve have taken on a new market that runs Monday-Friday in central London and need someone new to man and operate the stall.
This is an excellent opportunity to work at one of London’s busiest lunch time markets. You’ll have a great time, meet some brilliant people and get to indulge in some excellent food along the way.
We’re looking for someone interested in food, preferably with experience in catering and/or street food. You must be clean and tidy, trustworthy, friendly and responsible.
Start date: Beginning of October (Trial shifts available in Sept).
This is a permanent position and you will be paid hourly at a competitive rate.
To apply please send your CV to email@example.com
On Saturday 6th and Sunday 7th of July we are pretty excited to be serving up at Pimms on the Park on Potters Field SE1, near Tower Bridge.
This is set to be a brilliant event with 15 street food traders popping up and huge screens showing the men’s and ladies Wimbledon Finals. Expect Pimms, strawberries and cream and hopefully tears of joy from our Muzzah!
Stay tuned for our Andy Murray inspired toastie, should he make the final!
The year kicked off to a good start with some great press coverage for Deeney’s. Helping spread the word, Victoria Stewart reviewed our ‘Haggiswich’ urging readers to not ‘waste their time feeling queasy about haggis’. In this article we were delighted to be named as one of London’s best new sandwiches. We were also listed as ’One to munch’ on Victoria’s popular blog, London Street Foodie.
It seems Deeney’s was ahead of the trend as other eateries are also bringing back the cheese toastie. We were honoured to be featured again in the Evening Standard in Rosamund Urwin’s piece (pun intended) on ‘Toasties of the Town’. We were more than happy to be listed alongside Borough Market legends and big players in the molten cheese game, Kappacasien.
And the most recent piece hails from bonnie Scotland. The Herald focused on Carol for a piece in their business section. Half a page in print! To say Mother Deeney was delighted is understatement!
We are looking for some people to help on our bi-monthly Thursday market at Victoria and weekly on Fridays at St. Katherine’s Dock. There will also be lots of hours at Greenwich Market during the summer, weekend shifts and events shifts available.
This is a great opportunity to be part of the growth of a small street food company, where you will learn lots and have fun in the process. All employees will be well paid and well fed, that’s a promise!
If you or someone you know is interested please get in touch with Carol at firstname.lastname@example.org for more info.