I’m a massive fan of the traditional Burns Supper but this year I wanted to think a wee bit creatively about what I could do with those three classic ingredients: haggis, neeps and tatties. So I came up with a platter of Haggis Scotch Egg, Neep Chips and Tattie Slaw. All to be washed down with a dram of single malt of course….
Read on for my recipes on how to recreate this for yourself.
Thank you to the lovely people at ScotMid who generously provided me with all the ingredients I needed to cook up this delicious platter. For more ideas and recipes for Burns Night check out www.Scotland.org/burns
For the Haggis Scotch Egg (makes 4)
6 medium eggs
4 good quality pork sausages
50g plain flour
150g golden breadcrumbs
1 litre of vegetable oil
- Preheat oven to 180 degrees C
- Put 4 eggs in a pan of cold salted water and bring up to the boil. Simmer for 8 minutes (or 5 if you like a soft yolk)
- Bring the eggs out and put them in cold water to cool for ten minutes before carefully peeling them.
- Mix the sausage meat and the haggis in a bowl and divide the mixture into four.
- Flatten out each ball of meat and wrap it around the egg until the egg is completely covered and there is a smooth finish.
- Fill a medium sized pan with the vegetable oil and put on the hob to heat. Hot oil can be dangerous, be careful.
- Set up three bowls – one with the flour, one with two beaten eggs and the third with the breadcrumbs.
- Roll the haggis eggs in the flour, dusting off any excess. Then into the egg mixture and then the bread crumbs. Then they go back into the egg mixture and the breadcrumbs for a second time to ensure they are properly coated.
- Test if the oil is hot enough by dropping in a small piece of bread; if it turns golden brown quickly then the oil is ready.
- Using a slotted spoon, carefully lower the haggis eggs into the oil and cook for 4 – 5 minutes or until golden brown. Cook the eggs in batches of two to avoid overcrowding the pan.
- Transfer the eggs to the oven and cook for 10 minutes.
1 large turnip
1 litre of vegetable oil
- Cut the turnip into skinny chips.
- Fry in a pan of vegetable oil for 5 minutes
- Transfer to the oven and cook at 180 degrees C for 20 minutes
- Season with salt, paprika and oregano.
Two medium sized potatoes
1 white cabbage
1 red onion
4 spring onions
300ml of sour cream
2tbsp of white wine vinegar
- Peel the potatoes and boil them in salted water for 20 minutes. Remove from the pan and allow to cool.
- Grate the carrot and finely slice the spring onions (white part only).
- Half and then slice the red onion and separate its layers.
- Shred the cabbage.
- Chop up the cooled potato into bite sized chunks and add all the ingredients to a bowl and toss together.
Wishing you a very happy Burns celebration, from Girl Versus Food x