Haggis
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Great Chieftain o' the pudding race.
Our true Highland Haggis is made using local lamb pluck, beef suet and an authentic blend of spices. When we first started our business and sold our small range at farmers markets, we kept getting asked for haggis… and so we gave it a go using old recipes and a tasting panel of Scottish Expats. A few years on, low and behold, we won the ABC Delicious Award for our haggis, held in the Sydney Opera house, presided over by Matt Preston of MasterChef fame and judged by some of Australia’s top chefs including Maggie Beer and Matt Moran. That award wasn’t haggis verses haggis, that was for the best meat product in Australia and our humble haggis took the day. |
How To Cook (450g wee beasties)
Tips – Your Haggis requires heating through until piping hot. Defrost first if frozen. Consume within 24 hours of opening. The clips and casing are not edible.
Hob (Sous-vide) – Bring a pan of water to boil, place the Haggis in the pan of water and turn down the heat immediately (only remove the label, not the casing). The water should simmer, not boil. Poach your haggis for 40 minutes. Open the casing traditionally with a dirk or broad sword, spoon out the cooked haggis and serve with neeps (mashed turnip), tatties (mashed potato) and a whisky sauce (recipe below).
Microwave – Remove the casing and clips, cut into pieces and place in a microwavable dish. Cover and heat on ‘medium’ for 10 minutes, stirring once during cooking and once before serving. Microwave ovens do vary, adjust time accordingly.
Pan Frying - Slice the Haggis as thick as you like (15mm recommended) then remove the casing. Heat a small amount of oil or lard in a shallow frying pan, When the oil is hot add the haggis disc, Allow the haggis to cook on each side for 2-3 minutes. Enjoy on toast or as part of a Full Scottish Breakfast.
Hob (Sous-vide) – Bring a pan of water to boil, place the Haggis in the pan of water and turn down the heat immediately (only remove the label, not the casing). The water should simmer, not boil. Poach your haggis for 40 minutes. Open the casing traditionally with a dirk or broad sword, spoon out the cooked haggis and serve with neeps (mashed turnip), tatties (mashed potato) and a whisky sauce (recipe below).
Microwave – Remove the casing and clips, cut into pieces and place in a microwavable dish. Cover and heat on ‘medium’ for 10 minutes, stirring once during cooking and once before serving. Microwave ovens do vary, adjust time accordingly.
Pan Frying - Slice the Haggis as thick as you like (15mm recommended) then remove the casing. Heat a small amount of oil or lard in a shallow frying pan, When the oil is hot add the haggis disc, Allow the haggis to cook on each side for 2-3 minutes. Enjoy on toast or as part of a Full Scottish Breakfast.
How To Cook a Chieftain (1kg to 4kg)
Oven - Preheat oven to 180°C (160°C fan) mark 4, remove the outer packaging (Vacuum Pack) of a Chieftain haggis, but don’t remove the natural casing.
Wrap the haggis in foil, put in an ovenproof dish with some space around it, then pour in boiling water so it comes about 2.5cm (1in) up the sides of the dish.
Cook for about 1 hour 45 mins until piping hot throughout (topping up water as needed).
Carve with a dirk or Broadsword, Remove skin and string before serving.
*Timings vary according to the size and weight of your haggis.
Hob - Bring a pan of water to boil, place the Haggis in the pan of water and turn down the heat immediately, You don’t want the casing of the haggis to split as this will create quite a mess (do not remove the outer vacuum packaging). Gently poach. As a guide, a 3kg haggis takes around 80 mins.
Wrap the haggis in foil, put in an ovenproof dish with some space around it, then pour in boiling water so it comes about 2.5cm (1in) up the sides of the dish.
Cook for about 1 hour 45 mins until piping hot throughout (topping up water as needed).
Carve with a dirk or Broadsword, Remove skin and string before serving.
*Timings vary according to the size and weight of your haggis.
Hob - Bring a pan of water to boil, place the Haggis in the pan of water and turn down the heat immediately, You don’t want the casing of the haggis to split as this will create quite a mess (do not remove the outer vacuum packaging). Gently poach. As a guide, a 3kg haggis takes around 80 mins.
Why Not Try....
Haggis with Greek Yoghurt and Honey Roast Parsnips
Method
Ingredients
Method
- Cook the haggis according to the instructions.
- Preheat the oven to 180°C
- Heat 2 tbs oil in an ovenproof frypan, add onion and parsnip, season and cook, turning, for 5-6 minutes until starting to soften. Add thyme and garlic, then transfer to the oven for 10-12 minutes until golden. Drizzle with honey and cool slightly.
- In a small bowl, combine remaining 2 tbs oil with lemon zest and juice and season well. Dress the mache and mint leaves with a little of the dressing.
- Remove haggis from water, cool slightly, then cut open the casing. Spread yoghurt onto serving plates and top with some haggis. Scatter with vegetables and dressed leaves. Drizzle with remaining dressing and serve with Lebanese bread.
Ingredients
- 1 small Pacdon Park haggis
- 1/3 cup (80ml) olive oil
- 1 red onion, cut into 8 wedges
- 3 small parsnips, quartered
- 6 thyme sprigs
- 1 garlic clove, sliced
- 1 tbs honey
- Finely pared zest and juice of 1/2 lemon
- 1 cup mache lettuce leaves
- 6 large mint leaves, shredded
- 300g thick Greek-style yoghurt
- Warm Lebanese bread, to serve
Whisky Cream Sauce
Method
Ingredients
Method
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour.
Ingredients
- 2 tsp soft butter
- 2 tsp olive oil
- 2 shallots , finely chopped
- 1 bay leaf
- 2 garlic cloves , crushed
- 120ml Scotch whisky
- 200ml beef stock or chicken stock
- 200ml double cream
