Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
- Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
- Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
- Roll out pastry and cut length ways once
- Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
- Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
- Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
- You can now cut into the size you desire
- I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.
2 slices of bread toasted to your liking. I like mine medium toasted!
Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.
Steam some spinach and lay on toast then top with haggis mix. Yummy!
The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.
Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.
For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though.
2 eggs – beaten
100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire®ion=scotland
2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/
Tomatoes to serve (optional)
- Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
- Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
- Mix the Beetroot Relish through the haggis, set aside
- Steam the spinach
- Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!
Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.
Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)
2 tbsp of Beetroot and Apple Chilli Relish
Assorted Vegetables to serve
1 Pepper (Colour of your choice)
- Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
- Using a microwave on high level cook the haggis for approx 2 mins per 100g.
- Mash up and stir in the relish until mixed through.
- Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!
I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.
I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-
I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.
Makes 1 omelette
2 slices of Black Pudding
1 rasher of low fat smoked bacon
2 cherry tomatoes
Salt & Pepper to taste
1 Tbsp of baked beans
- Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).
- Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.
- Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy!
I also love it when you get a doubler…….maximum flavour too!
1 large or 2 small chicken breasts chopped
1 onion sliced
100g Stornoway or Halls black pudding sliced
4 small/medium potatoes peeled and sliced
1 cooking apple diced
250ml chicken stock
Salt and pepper
Plain flour to coat chicken
1. Coat the chicken in flour and season well, Fry chicken and onions until browned
2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.
3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.
4. Add the butter and return to over to melt through, cook for 1/2 hour more.
5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!
Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html
They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.
I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.
1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).
2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.
4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!