Read on for my recipe for Haggis Baubles
Tomorrow is Burn’s Night and all over Scotland (and in many other places where the Scots gather) there will be celebrations held for that most Scottish of poets. The man who gave us Auld Lang Syne and so much more will be remembered tomorrow and toasted with wisky while his Address To The Haggis is quoted the world over.
Haggis is one of those dishes that folks either love or hate, often quite passionately. Originally made with sheep’s intestines and less savoury bits, plus spices and oatmeal, it was traditionally encased in a sheep’s stomach. Nowadays this sausage like dish is often more likely enrobed in some sort of heat resistant plastic. Either way it is something of an acquired taste but one I personally enjoy.
My latest book
When I wrote my book A Wee Taste Of Scotland last year I had to find a fun party type way to present this most Scottish of dishes. I decided that making it into little baubles served on a stick was the way to go. An entire Burns Supper of haggis, neeps (turnips) and tatties (potatoes) all in two tiny bites. Perfect for anyone who wants to try just a wee bite of the famed haggis without going the whole hog so to speak.
So here are my Burns Baubles, an easy haggis recipe and a bit of fun too.
HAGGIS BAUBLES
You will need;
- 150g/5oz potatoes peeled and chopped
- 150g/5oz turnip peeled and chopped
- 20g/3/4 oz butter
- 150g/5oz cooked haggis
- Plain flour
- 1 beaten egg
- 4 tablespoons fresh breadcrumbs
- Oil for deep frying
Method;
- Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
- Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
- Make small balls from the mash mix about the size of large marbles. Do the same with the haggis. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
- Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
- Skewer one of each on small sticks and serve with dip of choice.
More Scottish party food recipes
Of course you don’t have to go for haggis on this most special of Scottish days, you could serve up any of our mouth watering foodie treats. Here are a few that I have featured on these pages in the past;
Smoked salmon on tattie scones
Seared salmon with whisky mayonnaise dip
Filo tarts with mushroom and whisky mousse
Scallops with Crowdie and bacon
Aberdeen Crulla with whisky chocolate dipping sauce
I hope you try these haggis baubles or that there is something here that tempts you to be a wee bit Scottish this weekend in honour of the great man that brought us so much beauty via the written word.
Karon x
Haggis Baubles
Ingredients
- 150 g/5oz potatoes peeled and chopped
- 150 g/5oz turnip peeled and chopped
- 20 g/3/4 oz butter
- 150 g/5oz cooked haggis
- Plain flour
- 1 beaten egg
- 4 tablespoons fresh breadcrumbs
- Oil for deep frying
Instructions
- Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
- Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
- Make small balls from the mash mix about the size of large marbles. Do the same with the haggis. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
- Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
- Skewer one of each on small sticks and serve with dip of choice.
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