PPrepare your taste buds and put on your kilt. As we prepare for Burns Night, the celebration of beloved Scottish poet Robert Burns, Aldi has prepared a symphony of Haggis-inspired treats to tickle your taste buds.
What is Burns Night?
Picture this: bagpipes playing, kilts swirling and the air heavy with the rich aroma of haggis – that's Burns Night! This Scottish evening, which commemorates the life and work of Robert Burns, includes poetry recitations, toasts and, of course, enjoying the iconic haggis.
Haggis Shepherd's Pie: A Highland Version of a Classic
Start your haggis havoc with a fusion of comfort and tradition: shepherd's pie with haggis. This hearty dish combines the essence of Scotland with the warmth of meat pie, creating a culinary masterpiece that is sure to have your taste buds delighting in Highland Fling.
Haggis Macaroni and Cheese: A Cheesy Affair with a Scottish Twist
Get ready for a cheesy affair that will make your taste buds sing Flower of Scotland. Our Haggis Mac and Cheese takes classic comfort food up a notch with the bold flavors of haggis, creating a dish worthy of a Scottish feast.
Haggis pakora with Irn-Bru sauce: spices meet Highland spices
Prepare for a culinary crossroads where Indian spices meet Scottish staples. Our haggis pakora with Irn-Bru sauce is a dance of flavors that will make your taste buds delight with Highland Fling. It's a unique fusion that perfectly sums up the spirit of Burns Night: a true celebration of diversity.
Haggis Stuffed Beef Steaks: A Meaty Ode to Burns
For those looking for a more substantial ode to Burns, introducing Haggis Stuffed Beef Fillets. This delicious dish combines the richness of Scottish meat with the strong flavors of haggis, culminating in a feast fit for a bard.
So whether you're a seasoned Burns Night reveler or a first-time participant, join us on this culinary escapade as we pay homage to haggis in ways that will make Rabbie Burns himself raise a drink in approval. Slàinte mhath!
Haggis Shepherd's Pie
Both children and adults will swallow it
(Aldi)
Shepherd's pie filled with haggis and topped with a mixture of mashed potatoes and turnips.
It serves: 4 people
preparation time: 20 minutes | Time to cook: 55 minutes
Ingredients:
Vegetable oil, for frying
1 small onion, chopped
1 carrot, chopped
1 stick of celery, chopped
1 small haggis, about 454 g (see tip)
400g can of chopped tomatoes
125 ml red wine
½ kohlrabi, peeled and cut into pieces
2 large floury potatoes, such as Maris Piper, peeled and cut into pieces
A large piece of scotch butter and extra melted butter for brushing
Splash of Scottish whole milk
75g grated Scottish cheddar cheese
Chopped fresh parsley to serve (optional)
Equipment:
4 individual cake pans or 1 larger baking dish
Method:
Heat the oil in a large, deep frying pan, then add the onion, carrot and celery and cook over a medium heat for 10 minutes until softened.
Meanwhile, remove all packaging from the haggis and cut it into pieces. Place in a microwave-safe bowl and microwave for half the microwave cooking time, according to package directions.
Add the hot haggis pieces to the vegetables in the pan and fry for 2-3 minutes.
Add the chopped tomatoes and red wine, then bring to a simmer and cook for 30 minutes.
Meanwhile, put the kohlrabi and potatoes in 2 separate saucepans of cold salted water, then bring to the boil and simmer until tender. The turnip will take longer than the potatoes.
Drain both vegetables well and return them to their pans for a few minutes to steam dry.
Puree, then add the 2 and beat the butter and milk until smooth and combined. Taste for seasoning.
Heat the oven to 200C/180C fan/gas Mark 6.
Once the haggis sauce is rich and thick, divide it equally between 4 individual cake tins or place it in 1 larger baking dish.
Top with pureed vegetables, brush everything with melted butter, and then sprinkle with grated cheddar cheese.
Finish in the oven for 20-25 minutes until golden brown on top and bubbling around the edges.
Serve sprinkled with a little chopped parsley, if desired, alone or alongside your favorite green vegetables.
Advice: You can replace the meaty haggis with a vegetarian one.
Haggis macaroni and cheese
Try this as a cheesy alternative
(Aldi)
A tasty take on traditional macaroni and cheese, this family favorite uses a combination of haggis along with a blend of cheeses to make a delicious, comforting dish.
It serves: 4 people
preparation time: 10 minutes | Time to cook: 40 minutes
Ingredients:
200g haggis
300 g macaroni
100g mature Scottish cheddar cheese
100 g of red leicester
1 large onion
2 cloves of garlic
30g Scottish salted butter
1 heaped teaspoon Dijon mustard
40 g plain flour
500 ml Scotch milk
3 g chopped fresh parsley
30 g fresh breadcrumbs
2 tomatoes on the vine
20 g parmigiano cheese – finely grated
Method:
Preheat the oven to 200C/400F/gas 6.
Peel and chop the onion. Peel and chop the garlics.
Cook the haggis according to the recipe instructions.
While the haggis is cooking, make the sauce: melt the butter in a large saucepan and add the onion and garlic. Simmer for a couple of minutes to soften. Add the flour and cook, stirring, for a minute. Gradually add the milk and beat until you get a thick sauce. Add the mustard and season with a little salt and pepper. Grate the cheddar and Leicester cheeses and add them to the sauce. Remove the pan from the heat and stir well.
Cook the pasta in a little boiling salted water with a splash of olive oil for 8 minutes until cooked; drain well.
In a large bowl combine cheese sauce and pasta. Add half the mixture to a baking dish, sprinkle over half the haggis and then top with the rest of the cheese sauce and pasta mixture. Sprinkle over the remaining haggis.
Mix the breadcrumbs with the parsley and grated parmigiano and sprinkle on top.
Chop the tomatoes into medium pieces, place them on top and push them into the mixture. Bake in the oven for 20 minutes, until crispy on top.
Haggis pakora with iron beer sauce
Put an Indian twist on the Scottish staple
(Aldi)
An Indian inspired version of a Scottish classic.
It serves: 4 people
preparation time: 50 minutes | Time to cook: 60 minutes
Ingredients:
1 small haggis cooked according to package instructions
Dough 200 g plain flour
2 teaspoons chili powder
2 teaspoons cumin powder
2 teaspoons coriander powder
Pinch of salt
200ml natural yogurt
100 ml iron beer
Half lemon
Oil for frying
For the Iron Brew sauce:
300 ml iron beer
250ml mayonnaise
Method:
Wrap the haggis in aluminum foil and cook in a large saucepan of boiling water according to package instructions.
Drain the pan, then open the haggis and divide them into 8 balls.
Mix the flour with the spices in a large bowl, add the lemon juice, yogurt and Iron Brew and stir to obtain a smooth tempura batter.
For the Iron Brew sauce, add 300ml Iron Brew to a saucepan and reduce to a cold syrup, then mix with 250ml mayonnaise and season to taste, then set aside.
Heat the fryer.
Coat the haggis balls and then cook the pakoras in hot oil until golden and crispy.
Pat dry with a kitchen towel and then serve with the sauce!
Haggis Stuffed Beef Steaks with Whiskey Mustard Cream Sauce
This is a delightful spectacle for the guests.
(Aldi)
These Haggis Stuffed Beef Steaks are a delicious meal for guests.
It serves: 4 people
preparation time: 20 minutes | Time to cook: 180 minutes
Ingredients:
4 Scotch loin fillets, seasoned and dusted with flour
500 ml meat broth
400ml red wine
for the filling:
2 large haggis
1 clove garlic, peeled and crushed
2 tablespoons finely chopped sage
A good pinch of freshly grated nutmeg
Salt and freshly ground black pepper
To cook meat:
2 tablespoons dripping meat
2 onions, peeled and cut into rings
4-5 large carrots, peeled and cut into sticks
For the whiskey cream sauce:
Piece of Scottish butter
8 tablespoons whiskey
300 ml Scotch double cream
100 ml vegetable broth
2 teaspoons Dijon mustard
Salt and pepper to taste
Method:
Open the haggis and mix with all the filling ingredients in a bowl until combined.
Form the filling into 4 generous sausages.
Flatten the fillets with a meat hammer or rolling pin until they are about 1cm thick.
Place the stuffed sausage on top of each of the floured and seasoned fillets.
Roll them into large, filling packets and secure with wooden skewers or string to hold the filling.
To cook, heat the fat in a pot over medium heat and brown the stuffed beef fillets.
Once browned, add and sauté the onions and carrots until they soften.
Add the beef broth and wine.
Cook over low heat, in the oven (preheated to 170°C/gas thermostat 3), for 2½-3 hours until tender.
Remove the packets and place on a serving platter, then reduce the remaining broth over high heat for 5 minutes.
Serve with cream tatties or thick slices of bread and butter.
For a special occasion or Burns Night, serve with whiskey cream sauce.
For the whiskey cream sauce:
Heat a small frying pan over medium heat and melt the knob of butter.
Add the whiskey of your choice, then light the whiskey with the lighter and let the alcohol burn off. This makes the sauce less bitter. Be careful at this stage, the flame can be quite aggressive but will go out quickly.
Slowly add the cream, stock and mustard to the pan once the heat goes out, stirring continuously.
Let the sauce thicken and reduce and then add salt and pepper to taste.
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