Haggis with a neeps & tattie tikki
For an Indian twist on a Scottish classic, try out this recipe from Scottish chef Tony Singh, for some added spice on Burn's Night.
600g of Campbell's Prime Meat Haggis (cooked in boiling water and kept hot for service)
3 large boiled in their skins potatoes (Desiree are ideal for this)
Salt to taste
½ tsp ground black pepper
1 x egg
For the stuffing:
200g drained mashed neeps
½ tbsp chopped ginger
¼ tsp garam masala
¼ tsp salt
Red chilli to taste
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying
Place mashed turnip in a bowl and add all of the stuffing ingredients. Mix well
Divide the mixture into 6 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions.
Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of turnip stuffing in the centre. Fold the edges together very finely so that mixture does not come out. Now very gently flatten it into a 2-inch patty and repeat the procedure for all pieces.
Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides till crisp golden brown. To serve, place the Tikki in the centre of a plate and place a ball of Campbell haggis on top.
Burns Night is the culmination of Scotland’s Winter Festivals and with a jam-packed programme of events across the country there will be plenty for everyone to make the most of. More information about Burns, including ideas for hosting your own Burns Supper can be found at www.scotland.org/winter
Tip: this is great with some brown sauce!