These delicious recipes prove that haggis, neeps and tatties can be served up with as much luxury as a 3kg lobster doused in truffle oil. This alternative menu is provided by cooking legends, Mac & Wild, from the heart of the Scottish highlands.
All dishes can be made with vegetarian haggis, so even your meat-free friends can enjoy.
Haggis Mac & Cheese
500g cooked macaroni pasta
500g cheesy Béchamel sauce
200g crumbled Haggis
150g grated mature cheddar cheese
- Cook your pasta and immediately cool under cold water.
- Mix equal weight of cooked pasta and béchamel – don’t worry if you add too much béchamel, you can never add too much. Pour half of your macaroni cheese mix into your ovenproof dish.
- Evenly crumble your cold haggis over the mac and cheese. Pour over the second half of the mac & cheese mix.
- Evenly sprinkle the grated cheddar cheese with the breadcrumbs on top.
- Bake in the oven at 180C for 25-45 minutes until bubbling hot and golden.
Turbo haggis tatties
600g peeled tatties
3tbs veg oil
1/2 shallot finely diced
1 bunch parsley, picked and finely diced
Handful finely grated parmesan
- Dice the tatties into cubes, boil 20 minutes until soft.
- Drain the tatties, cover in oil and table salt and place in the oven for 45-60 minutes at 180 degrees until golden and crispy.
- Place the haggis into a saucepan in a little oil and break down with the back of a wooden spoon.
- Add the jus/stock and simmer until the tatties are ready or the stock reduces to the perfect consistency.
- Take off the heat and add the shallots and parsley.
- Spoon the haggis ragu over the tatties and grate the parmesan on top.
Haggis Scotch egg
40g black pudding
200g plain flour
4 eggs whisked
- Break down the haggis into a fine crumb and mix until it is an even mixture.
- Separate in to 80g balls and squash into discs.
- Boil the eggs for six minutes then immediately plunge into running iced water for ten minutes until cool.
- Peel the eggs and wrap in the sausage meat.
- Rolled eggs in the flour, then whisked eggs, then breadcrumbs.
- Shallow fry the Scotch egg at 170 degrees for five minutes on each side.
- Served with your condiment of choice.
Haggis pops and red Jon sauce
For the haggis pops
500g Macsween traditional haggis
4 whole medium free range eggs
300g Panko bread crumb (Standard white bread crumb is also good)
150g plain flour
- Cube your chilled haggis with a sharp knife — try your best to allocate five pieces of haggis pops per person — we are looking for 20 pieces in total for this recipe. (Any trimmings put a side to use in another one of our recipes — Mac & wild Haggis mac & cheese).
- Now to set up your bread-crumbing section. Take three large bowls, in one bowl pour in your plain flour.
- The second bowl, crack your four medium eggs into and beat well.
- The third bowl use for your breadcrumbs. Now line up your bowls in this exact order. 1) flour 2) eggs 3) breadcrumbs
- Last thing before starting to breadcrumb is to place a large tray next to the breadcrumb bowl.
- This will be the Bread crumbed haggis pops last vesicle before frying. Okay, now to get your hands dirty! Transfer your haggis cubes to the flour bowl and coat well.
- Next step is to remove the haggis cubes from the flour and dust off any excess flour before dropping into beaten eggs. Coat the cubes in the beaten eggs.
- Please make sure they’re all covered in egg.
- Now repeat process as before and drain as much egg off the cubes as possible before transferring to breadcrumbs.
- Lastly toss the cubes through the breadcrumbs until 100% covered.
- Once completed, transfer to a large tray and keep in the fridge until ready to fry.
For the red Jon sauce
120g Red currant jelly
40g Dijon mustard
25ml Haig club whisky
- Transfer your red currant jelly to a medium heavy based saucepan and bring to a gentle simmer.
- Now add your Dijon mustard & Haig Club whisky to the simmering jelly.
- Whisk in vigorously until well combined.
- Take off the heat and allow to cool to room temp. Pour sauce into serving ramekins ready for haggis pop dunking.
Munro’s haggis, neeps and tacos
8 soft corn tortillas (toasted lightly on griddle with oil)
500g Baked Munro’s haggis (60g per taco)
8 tbsp pickled swedes brunoises
1 tbsp sprinkled over each taco
8 tsp crispy tattie bits (for sprinkling)
Roughly grated Maris piper potato fried at 180 degrees in a deep fat fryer until crispy and golden.
80ml Buck fast sriracha hot sauce
10ml on each taco
80ml whisky sour cream
8 pinches of finely chopped chives
- Lay your plate or serving dish on the table next to the oven to warm up.
- Now lightly toast your tortilla on the grill or frying pan until golden and slightly crisp.
- Lay your tortillas flat side by side on your plate/ serving dish.
- On a baking tray, crumble your haggis. Place in the oven for five minutes at 180 degrees or until piping hot. Not burnt!
- Spoon 60g of haggis centrally onto each taco.
- Follow with your buck fast sriracha, squeeze over the haggis mound in a zigzag motion.
- Now follow with your whisky sour cream, repeating the same technique.
- Follow by sprinkling a tbsp. of pickled swede brunoises over each taco.
- Follow with a sprinkle of crispy tatties on each taco.
- Finish with a generous sprinkle of finely chopped chives on each taco