Happy Burns Day, everyone!
Did you all have a bit of haggis this evening? How about some lovely neeps & tatties?
I wanted to try something a bit different this year, since I’ve already posted the traditional haggis with clapshot.
Having recently eaten “crisp haggis balls” at the Red Leaf restaurant, I was determined to give them a go! To accompany them, I opted for a Neep & Tattie Rösti.
I used the following recipe for the Haggis Balls.
I used this recipe for the Neep & Tattie Rösti.
Here’s a little photo display of how I made my Burns Meal:
The uncooked haggis was very easy to mould into little balls
My little production line…
Popped into the fridge whilst I made my Neep & Tattie Rösti
And the grand finale…
Served with some green beans, red cabbage and a dollop of wholegrain mustard!
Address to a Haggis
Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race! Aboon them a’ yet tak your place, Painch, tripe, or thairm: Weel are ye wordy o’a grace As lang’s my arm.
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin was help to mend a mill In time o’need, While thro’ your pores the dews distil Like amber bead.
His knife see rustic Labour dight, An’ cut you up wi’ ready sleight, Trenching your gushing entrails bright, Like ony ditch; And then, O what a glorious sight, Warm-reekin’, rich!
Then, horn for horn, they stretch an’ strive: Deil tak the hindmost! on they drive, Till a’ their weel-swall’d kytes belyve Are bent like drums; Then auld Guidman, maist like to rive, Bethankit! hums.
Is there that owre his French ragout Or olio that wad staw a sow, Or fricassee wad make her spew Wi’ perfect sconner, Looks down wi’ sneering, scornfu’ view On sic a dinner?
Poor devil! see him owre his trash, As feckles as wither’d rash, His spindle shank, a guid whip-lash; His nieve a nit; Thro’ blody flood or field to dash, O how unfit!
But mark the Rustic, haggis-fed, The trembling earth resounds his tread. Clap in his walie nieve a blade, He’ll mak it whissle; An’ legs an’ arms, an’ hands will sned, Like taps o’ trissle.
Ye Pow’rs, wha mak mankind your care, And dish them out their bill o’ fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu’ prayer Gie her a haggis!
A-ma-zing! I’d love to try this whole meal sometime, it looks like a fab alternative to the traditional haggis, neeps and tatties. I’m not sure if I’m more excited about how good the rosti looks or the idea of the haggis balls!
You should definitely try it, Kris! The haggis balls won it for me, but the rosti came in a close second! 🙂
Fabulous 🙂 it looks delicious pamby well done. Filled with your dry humour as per chm. xxx
Thank you, pamby, I’m glad you like it 🙂 xxx
Oooh what a great idea! Yes we had Haggis with neeps and tatties! 🙂
Thanks, Jan! 🙂 I really should eat more haggis; it’s lovely!
Well I don’t think that would scunner me at all! I like your interesting use of the traditional Burns supper ingredients, lots of nice crispiness to go with the soft and peppery haggis.
Thank you, Janice! 🙂 It was a nice contrast… I think next time I may make the haggis balls smaller, to get a higher breadcrumb ratio! 🙂
Hi all. Can anyone please confirm if I must pre-cook the Haggis prior to preparing it for deep frying? I’ve just had Haggis balls at a wedding on the shores of Loch Lomond and I would like to prepare some for a BBQ this coming Sunday.
Thanks in advance. Andy
Hi Andy,
You don’t need to pre-cook the Haggis prior to deep frying it. Please let me know how you get on and enjoy your BBQ! 🙂
Catherine
Pingback: Get in ma belly! | Catherine Noble