ALL · Black pudding/ Haggis · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Pastries and Pies · Scottish Cuisine

Black Pudding, Haggis & Apple pastry Rolls

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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

200g Haggis

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

 

  1. Cook the black pudding and haggis as per instructions, about 4 minutes on each side.                                                                                                  20170910_120656
  2. Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.            20170910_121201
  3. Roll out pastry and cut length ways once
  4. Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning                                                                         20170910_121957_001
  5. Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture                                                  20170910_122554
  6. 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.                                                  20170910_123713
  7. You can now cut into the size you desire                                                                   20170910_124019
  8. 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.
  9. Serve….yummy!

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ALL · Facts and info on Scotland · Scottish Cuisine

Burns Night Recipes

Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

Here are some of my favourite recipes:-

Haggis, Neeps & Tatties

Whisky Mousse

Scottish Cranachan

 

I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

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100ml Scotch Whisky

100g soft brown sugar

100g butter

4 large bananas

Ice cream of your choice.

  1. Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
  2. Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.

 

ALL · Black pudding/ Haggis · Bread · breakfast · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · Scottish Cuisine

Haggis Toast

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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.

ALL · Black pudding/ Haggis · breakfast · lunch/ light bites · Meat Dishes · Scottish Cuisine

Haggis Omelette

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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. 

 

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

 

  1. Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
  2. Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
  3. Mix the Beetroot Relish through the haggis, set aside
  4. Steam the spinach
  5. 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!

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ALL · Black pudding/ Haggis · Combi Microwave Ideas · dinners · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine

Haggis with Beetroot, Apple & Chilli Pepper Boats

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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)

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2 tbsp of Beetroot and Apple Chilli Relish

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Assorted Vegetables to serve

1 Pepper (Colour of your choice)

 

  1. Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
  2. Using a microwave on high level cook the haggis for approx 2 mins per 100g.
  3. Mash up and stir in the relish until mixed through.
  4. Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!

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ALL · Facts and info on Scotland · Scottish Cuisine

Happy Burns Night!

Burns night

HAPPY BURNS NIGHT TO ALL!

Who is Burns and what is Burns Night I hear you ask?

It’s a night that features Whisky, Haggis and Poetry in honour of ‘Rabbie’ Burns our famous Poet from Ayrshire, Scotland.

Of all the poets who have written in the Scottish language, Burns is most well-known, although much of his writing is also in standard English and a light Scots dialect.

Burns, also known as Rabbie Burns, the Bard of Ayrshire and various other names and epithets is considered to be a pioneer of the Romantic movement.

After his death he became a great source of inspiration to the founders of both liberalism and socialism, and a cultural icon in Scotland and among the Scottish diaspora around the world.

Celebration of his life and work became almost a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. In 2009 he was chosen as the greatest Scot by the Scottish public in a vote run by Scottish television.

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To help celebrate here is my 4 course Burns Meal:-

https://cookingwithluce.wordpress.com/2015/05/03/homemade-haggis-and-chicken-pakora-with-sauce/

https://cookingwithluce.wordpress.com/2015/01/26/haggis-neeps-tatties-haggis-turnip-potatoes-lol/

https://cookingwithluce.wordpress.com/2015/05/16/scottish-chocolate-whisky-and-orange-mousse/

https://cookingwithluce.wordpress.com/2014/03/28/homemade-chocolate-dipped-shortbread/

 

His Famous Haggis poem:-

Address To A Haggis – 1786

Fair fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
Aboon them a’ yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin was help to mend a mill
In time o’need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin’, rich!

Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! see him owre his trash,
As feckles as wither’d rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro’ blody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ hands will sned,
Like taps o’ trissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer
Gie her a haggis

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ALL · Facts and info on Scotland

Food and Drink in Scotland

To say that food and drink is at the very heart of Scotland would be an understatement.  More than just a night out, Scottish food and drink is the very lifeblood of Scotland’s the country’s fabric, culture and economy.

With our rolling, rural hillsides, clear coastal waters and lush, fertile lands, Scotland produces some of the best, and most sought after, natural produce in the world.

From mouth-watering Aberdeen Angus steaks, to world-renowned sea-food such as wild trout, salmon, oysters and langoustines, not to mention our water of life – whisky – the Made in Scotland stamp has become synonymous with taste and quality.  Even our cheese gives the French a run for their money!

Our natural larder

Produce

Scottish producers now grow 3,200 tonnes of raspberries and 21,500 tonnes of strawberries each year. Beef is worth more than £569m per year which is more than fruit, dairy and poultry combined.

Seafood

Scotland’s 16,000km coastline is home to thousands of species of fish and shellfish.  In 2010, exports of fish accounted for over 59% of total exports in Scotland.  Exports of fresh Scottish salmon alone in 2011 were valued at £341m.  Scottish lobsters are currently used in over 20 Michelin starred restaurants in Tokyo.

Dairy

1,118 million eggs are produced annually, as well as 1,092 million litres of milk.  There are more than two dozen cheese-makers across Scotland, ranging from large Cheddar creameries to smaller artisan and farmhouse cheese-makers. Scottish Cheddar accounts for 70-80% of total output and the main creameries are located at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Islay, Mull, Gigha and Orkney.

Whisky

Between January and June 2011 global shipments of Scotch whisky reached £1.8 billion, up 22% compared to the first half of 2010.

Oatcakes

Scotland is famous for naturally healthy oat-based products such as porridge and oatcakes – the latter being first produced as far back as the 14th century when Scottish soldiers would carry a sack of oatmeal which they would moisten and heat on a metal plate over a fire when they were hungry. Today, they are commonly enjoyed as an accompaniment to soups, or after dinner with cheese and chutney.

Haggis

Scotland’s national dish, haggis, is a savoury pudding containing sheep’s heart, liver and lungs, minced with onion, oatmeal, suet, spices and salt, traditionally encased in the sheep’s stomach, although nowadays most haggis is prepared in a sausage casing. It is traditionally served with neeps and tatties (turnip and potato), particularly when served as part of a Burns supper.  However, haggis is also enjoyed all year round with other accompaniments such as black pudding.

Tablet

Tablet is a medium-hard sugary sweet made from sugar, condensed milk, butter and vanilla essence, boiled to a soft-ball stage and allowed to crystallise.  It dates back to the early 18th century.

Did you know?

  • Scottish food and drink exports hit a record high of £5.4bn in 2011.
  • Last year, the manufacture of Scottish food products and beverages accounted for 29% of all international manufacturing exports.
  • 55 countries around the world imported fresh Scottish salmon in 2009.
  • Scottish farmed salmon has held the French Government’s top quality award, Label Rouge, for the past 19 years. It was the first non-French food to receive this accolade.