Readers, it’s been an
interesting week again for me. I’ve been finding out about ways to make haggis
more exciting… My friends over at Sykes Cottages have launched, wait
for it, The Haggis Championships 2014.
Sykes Cottages recently
discovered that Scotland ’s
national dish, was well, err, not very 21st century. Apart from eating it with yer neeps and yer
tatties on Burns’ Night, people really aren't sure whether or not they'd eat it. Two thirds of the people in the study said they wouldn't order it on a menu in a restaurant in Scotland.
So that’s where the Haggis
Championships come in! Sykes Cottages
have challenged a group of lovely Scottish bloggers to come up with a recipe
using haggis. We were given free reign
to do as we pleased and I thought long and hard about the best recipe to create.
My love of Italian food and
also my love of my grandmother’s (definitely not an Italian bone in her body)
cooking of this great dish, led me to make a new take on a lasagne. A Haggis lasagne.
Mr WhatClaireBaked even managed seconds of this one… so it must have
been good.
Oh and new life highlight… I
got a lovely apron to wear whilst cooking.
IT’S GOT MY NAME ON IT!
Sykes Cottages Haggis Championships
2014
The Great Haggis Lasagne
Ingredients
For the cheese sauce
40g butter
40g plain flour
450ml milk
100g mature cheddar
Salt and black pepper
For the meat sauce
1 whole medium haggis
1 onion
Tomato puree
Minced garlic
25g butter
75ml red wine
½ box lasagne sheets (the
ones that don’t need pre cooked please)
Method
1. Crumble the haggis into a pot and set aside
![]() |
Crumble haggis into a pot |
2. Heat a small frying pan with 25g butter. Chop onion and add to the pan
along with the garlic. Fry until onion
is softened.
![]() |
Frying pan time |
3. Transfer the haggis pot
to the hob and add the onions and garlic and tomato puree. Stir to combine and heat over a
medium heat for around 3-4 minutes to warm through. Then add 75ml red wine to the pan and cook
the alcohol off for around 5 minutes. Once reduced, remove pot from heat and
set aside.
![]() |
Tasted amazing... |
4. Next, make your cheese
sauce. Melt the butter in the pan and
add the plain flour, mix until a smooth paste is created. Next, add a little milk and whisk until no
lumps remain. Then, add the rest of the
milk and a little black pepper. Bring to
the boil, whisking constantly, then reduce heat and simmer for several more
minutes, until the sauce is cooked through and thickened.
5. Remove from heat and stir
in the cheese, until melted and smooth.
![]() |
Keep whisking! |
7. Preheat the oven to
200c/180c Fan/Gas 6.
6. Transfer half your haggis
meat to the base of an oven proof rectangular dish. Then, add a layer of pasta
on top, breaking sheets if you have to, to cover out to the edge. Next add half your cheese sauce, then another
layer of haggis on top. Add a final
layer of pasta – again, out to the edges and top with the remaining cheese
sauce.
7. Grate a little cheese on
the top and bake in the oven for around 40 minutes or until the pasta is cooked
the whole way through.
8. Serve with a side salad and
garlic bread.
Disclaimer: I was given a budget for ingredients and also an apron to wear during the challenge, from Sykes Cottages. All opinions expressed are my own.
No comments:
Post a comment