In celebration of Burns Night on 25th January, experts at HelloFresh have provided their top tips for elevating the Scottish classic dish.
HelloFresh’s recipe development manager, Mimi Morley, has shared the best way to make the most out of the leftovers.
What would Burns Night be without haggis, neeps and tatties? And, as it’s just around the corner, this traditional Scottish meal is the perfect way to mark the special occasion.
Originally a Scottish-only holiday, Burns Night, held to honour the life and works of the national Scottish Bard, Robert Burns is now celebrated annually throughout the entire UK.
Haggis is the main event at a Burns Supper. It is made of lamb, beef, oats, onions, and spices. Also on the plate includes a stack of neeps, better known as swede and creamy tatties (potatoes).
Mimi Morley, recipe development manager at HelloFresh, said: “Surprisingly, the traditional Burns Night recipe is extremely versatile, and it’s great to see how people across the country are putting their twist on this deliciously comforting dish.”
To make this Scottish classic even better, Mimi Morley and the HelloFresh team have compiled two modern twists that go beyond the original recipe and inspire you to make it your own. Not to mention, they’ve also included how to make use of the leftovers after the celebration.
Crunchy neeps and tattie bites
Instead of mashing together your neeps and tatties like the conventional recipe tells you, try baking crunchy bites. These neeps and tattie bites offer the haggis a crisp, contrasted texture, much better than the original.
Cook the swede in boiling water over the hob and add the potatoes 10 minutes later. Boil together until soft and drain well. Add a healthy serving of butter and a good amount of salt and pepper, and mash until creamy. When they’re ready to be served, divide the mixture into circles. To cook, heat the oil in a frying pan; you can use butter if desired and wait until sizzling; fry on either side for a couple of minutes. Serve piping hot.
Season as you like
Feel free to modify the seasonings to give this dish even more flavour. Typically, the main spice in haggis is black pepper, but other seasonings like coriander, rosemary, and thyme work well. You could even opt for something a little spicier, like cayenne pepper, soy sauce or paprika.
Mimi said: “I always recommend grinding your spices before seasoning the haggis to bring out a deeper, more complex flavour. If you don’t have a grinder, crush the spices with a rolling pin on a flat surface to create the same effect.”
Make use of the leftovers
Chances are you’ll be left with a fridge full of food after the celebration, and one of the best ways to make use of your leftover haggis is to fry it the next day and pop it on toast or in a sandwich. Add a fried egg or cheese and generously season with sea salt.
Mimi commented: “When frying your haggis, lean towards the crispier side. This will intensify the rich flavour of the meat.”