Haggis Baubles Food
HAGGIS BAUBLES
A fun Scottish party food recipe for haggis baubles/haggis truffles that are super easy to make and a real taste of Scotland
Provided by Karon Grieve
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- Cook the haggis first according to manufactures instructions, open and set aside
- 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.
- Mix the haggis with the vegetable mash
- Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
- Make small balls about the size of a walnut from your haggis/veg mixture. 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.
- serve on sticks with dip of choice
Nutrition Facts : Calories 138 kcal, Carbohydrate 13 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 45 mg, Sodium 98 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
BREADED HAGGIS BALLS
Haggis Balls in breadcrums (with sweet chilli dip)
Provided by stacey44
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Remove the haggis from its bag and divide into small pieces,then roll into balls.
- Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
- Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
- Store in the fridge before cooking.
- Deep-fry in vegetable oil for 3 minutes, then drain on kitchen paper before serving.
BAKED HAGGIS
Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 1h
Number Of Ingredients 1
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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