Saturday, 26 January 2013

Weekend Cooking - Burns Night (Part Two)

Having experienced the process of a Burns Supper yesterday. How do you actually go about cooking it?

Haggis can be found in most super markets here in the UK. They are usually found on the fresh meat counters and can be frozen. I routinely have at least two in the freezer. They do need defrosting before cooking.

Picture of ready cooked Haggis
Haggis can be cooked in a variety of ways
  1. Haggis can be cooked on the hob, in a pan of boiled water. As soon as the water boils reduce the heat and add the Haggis, with the water simmering it takes around an hour. 
  2. Haggis can also be cooked in the oven, remove from the plastic casing and wrap in tin foil. Place the Haggis into an oven proof dish with a little water and cook, usually for around an hour. 
  3. Haggis can also be cooked via the microwave, I usually remove the outer plastic and skin, and don't forget the metal clips at the ends! Cut the Haggis into small segments and cook on full power. Length of time will vary depending on your microwave. 
Haggis Pie

Cook Suede and Potatoes
Haggis cooked for about 3 minutes in the microwave (mine is 900w)
Cut Haggis into sections and place in bottom of a dish, I use a Lasagna dish
Mash Suede and place on top of Haggis
Mash potato and place on top of Suede.
Place in Oven for (mine is fan assisted) so 20 minutes until nice and brown.

Wee Beestie!

Cook Haggis and break into bits with a fork.
Serve on a bed of mashed potato and mashed suede (neep)
cover with cheese sauce and a light dusting of black pepper to taste

Weekend Cooking is hosted by BethFishReads


  1. Anonymous12:47 pm

    Don't know if Haggis is available here in South Australia but will have to go on a search now you've "tickled my tastebuds" Julie :-) ... love the sound of the "Wee Beastie"...

    1. When we were in Australia last Autumn (Down under Spring!) I looked in the supermarkets in Wagga Wagga and the staff when I asked them looked very confused and had never heard of it!

      In Scotland you can by Haggis in tins - next time we go north to see the in laws we will get some, as the tined variety is not available. Likewise, in Scotland they even have a Haggis Supper served in a ready meal container already presented to cook via the oven or microwave - 3 mins ping!

  2. We visited Edinburgh over ten years ago. What a wonderful trip! My husband tried Haggis, but I didn't. I'm not an adventurous eater when it comes to meat, especially wild game, organ meat, and things that are cooked in skins or stomachs!

    1. It looks worse than it is. That said, my Mum doesn't like Haggis so if she is here and we are having that I usually do the Neep and tatties for her and replace Haggis with chicken!

  3. Thanks for these interesting posts... the tradition and the preparation. I don't know whether I am adventurous enough to try Haggis, but I would love to travel to Scotland one day!

    1. Oh JoAnn, you must! It is a lovely country and they embrace their heritage full force - the language & slang, the tartan, fishing, dancing and of course the whiskey!

  4. I never knew how to cook haggis. I remember seeing it in the stores when I lived in the UK but I never bought it because I didn't know what to do with it.

    1. Neither did I and my mother in law showed me many moons ago. It always seemed a bit complicated, but I think is no more so than anything else!

  5. I have never heard of a haggis... now I am soooo curious!

  6. I had Haggis once when we were in Edinburgh and really liked it. I never knew how to cook it though.

  7. Don't think I'd be eating this. I don't like organ meats.
    Here's My WC

  8. the haggis pie sounds the best. almost like a shepherd's pie.

  9. I'd like to visit Scotland again some day. I'd fill up on neep, tatties, tea and shortbread. :) Haggis is a little scary for me . . .

  10. I would have guessed it to be more difficult than that. Thanks! Should I ever run across haggis in Missouri -- I'll know what to do!

    Joy's Book Blog

  11. Anonymous4:53 am

    Never have been much for organ meats and so am a little shy about trying haggis.


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