This Burns Night, add some Morocco Gold extra virgin olive oil to your haggis recipes, you will be amazed how well they go together.
The word ‘Bard’ has become synonymous with the world’s greatest poets, however, few are as celebrated as Scotland’s own ‘National Bard’, Robert Burns, who we pay tribute to on 25 January each year.
Burns Night is a time to enjoy Scottish traditions and celebrate the renowned poet Robert Burns with a classic combination of haggis, neeps, tatties, some reciting of poetry, and maybe even a warming dram or two!
What is haggis?
Haggis is Scotland’s national dish that has a meaty, peppery taste which goes perfectly with the peppery sensation that comes with a high-quality extra virgin olive oil like Morocco Gold.
It is made by adding oats, suet, onion and herbs to the minced lungs, liver and heart of a sheep. The mix is then seasoned with spices like pepper and nutmeg and traditionally packed into a sheep’s stomach to be cooked.
It’s at this point haggis can lose potential fans who are put off by its ingredients. The dish was created to make sure every part of an animal is used and none goes to waste, especially when times were hard. It’s a humble dish that has become a national icon.
If you’re not a meat eater or just plain don’t want to try, then there are now some great veggie/vegan haggis alternatives that aim to recreate the peppery taste of original haggis, and these can be substituted in any of the below haggis recipes.
Haggis Recipe Ideas
So now you have an idea about haggis, what it is and what it tastes like, here are just some of the ways you can enjoy your haggis.
Traditional Haggis Neeps And Tatties
- Use a ready-made haggis
- 8 washed and peeled large potatoes
- 6 tbsp Morocco Gold extra virgin olive oil
- 1 peeled swede
- Extra virgin olive oil for drizzling
- Preheat the oven to 200°C/180 fan/gas mark 6
- Chop your potatoes into small cubes, and boil on the hob. Drain them.
- Pour the extra virgin olive oil into a large roasting tin and add the potatoes, making sure they're covered in oil before you put them in the oven for roasting. Roast for about 50 minutes.
- While your potatoes are roasting, cook the swede in boiling water for 50 minutes, until soft. Drain and add to the roasted potatoes.
- Mash everything together, leaving large chunks. Mix in the butter, put back in the oven for another 5 minutes until everything is piping hot
- Heat your haggis 10 minutes before your neeps and tatties are done, to serve at the same time.
What does haggis taste like?
Haggis has a very savoury, peppery flavour that is all about the spices and seasoning rather than the meat elements themselves. The haggis’s rustic and almost dry texture that is enhanced by the oats and go perfectly with the obvious meatiness that shines through. And the wholesome and warming after taste is what keeps people coming back for more.
How to cook haggis
Haggis can be enjoyed in the traditional way with ‘neeps’ (turnip) and ‘tatties’ (potatoes), however there are a range of different ways of enjoying this Scottish delicacy. Traditionally it was gently boiled in the skin in a pot on the stove, or it can be wrapped in foil and sat in an oven dish with a little water to bake in the oven. Both of these methods take at least an hour or more dependent on the size of the haggis.