The best thing about working in food is getting to use your creativity. You can let your senses take over and guide you to some fantastic results.
When the folks at Innis & Gunn got in touch my imagination went wild, as I started thinking of beer and whisky recipes to try out. I’ve been a fan of their beer and brand for a long time. Their whisky cask aged beer is one-of- a-kind and their company’s ethos to create new products is inspiring.
Look out for more recipe collaborations to come.
This is a quick, tasty dish that you can make with store cupboard basics and whatever you have left in the fridge! It’s similar to a spanish tortilla but with the added treat of haggis. You can add some cheese in with the mixture also, most varieties work beautifully with haggis so just whatever you have to hand.
Rustled up in 20 mins, it’s a lovely meal served either with salad or green vegetables.
4 eggs, beaten
100g haggis, chopped
4 small new potatoes, cooked and sliced
half a onion, chopped
1 red chilli, chopped
knob of butter
1 tomato, chopped (optional)
Handful of torn mozzarella or other cheese (optional)
© Carrie Tang
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) and scatter over the chutney.
5 Break the haggis up into small pieces and scatter on top, followed by
dollops of ricotta.
6 Bake on baking tray (on the baking paper) for approximately 25 minutes
until golden and risen.
7 Scatter rocket over the top and enjoy.
Serves 4 as a main, 6 as a starter
These guys make a great starter for a dinner party or as a crispy side to a roast.
A really easy and delicious recipe for you to try!
A beaten egg
Breadcrumbs (homemade or Panko)
1. Remove the haggis from its bag and divide into small pieces,then roll into balls.
2. Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
3. Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
4. Deep-fry in vegetable oil for 3 minutes, then drain on kitchen towel
Serve on leaves with a chilli sauce or a garlic aioli
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!
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!