Chilli Con Carne with haggis

Haggis Chilli Con Carne

This recipe will keep you warm, especially on a windy day like today and it can be made within 30 mins so a quick and easy supper!

Ingredients:
100g of minced beef
500ml of beef stock
150g of Haggis (loosen it until breadcrumbs texture appear)
3 large tomatoes (Chopped)
1 cup of chopped mix vegetables (carrot, turnip, parsnip, onion)
1-2 Fresh chilli
2 tablespoon of Olive oil

2 tablespoon of chilli powder
1 tablespoon of cumin
1 tablespoon of paprika
2-3 teaspoon of salt
Pinch of black pepper

Method:

Boil beef stock in a pot on a high heat and add chopped tomatoes.
Cook for about 6-8 mins until tomatoes fall apart and set aside.
Meanwhile, put a frying pan on medium heat, and then add olive oil.
Add minced beef, haggis and garlic.
Keep stirring and cook for a further 10 minutes on medium heat until minced beef is cooked.
Then add tomatoes with cooking juice back to a frying pan with the rest of ingredients.
Cook for another 10 mins.

Serve:
Ideal with rice or jacket potatoes.

Buy your Crombies haggis online

Or check out some other alternative haggis recipes.

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Haggis Neeps and Tatties Recipe

With the cold weather upon us, now is the time to start making hearty filling meals, and nothing is more hearty than a plate of haggis neeps and tatties. So don’t wait till Burns night to make this super simple and delicious recipe why not make it tonight for dinner!

Ingredients

  • 1 x Family Haggis feeds 4
  • 250g of swede/turnip, that are cut into quarters (these are the neeps)
  • 200g of butter, we quite like unsalted butter but salted works just as well
  • 450g of potatoes peeled and cut into halves
  • A glug of full fat milk to make the potatoes and neeps delicious and if you want to be extra indulgent then use cream
  • Gravy, haggis can be a dry dish so you might want to add some gravy
  • Salt and Pepper to taste

Depending on how many you are feeding you might need a bigger or smaller sized haggis, for 2 people our small haggis are perfect, for a large group our party haggis does the job perfectly!

Method

There are various ways to cook haggis, for this recipe we are boiling it, click here for other cooking methods. Also we used a veggie haggis in this recipe which follows exactly the same method of cooking as a meat haggis.

For the Haggis

Wrap the haggis with tim foil. Bring a large pan of water to the boil and place your haggis in the boiling water, reduce the heat and simmer the haggis for 75 minutes.

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For the Tatties

Put your potatoes in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until nice and creamy.

For the Neeps

Put your cubed turnip in a large pan of cold water and add a pinch of salt cover the pan and bring the potatoes to the boil. Simmer and cook for approx 20 mins or until your potatoes are tender. Drain your potatoes and then add milk and butter and mash until creamy.

To Serve

To serve, take the haggis out of the water, place onto a serving dish and cut open with a knife and serve with your neeps and tatties.

If this is for Burn Night, learn how to address a haggis.

You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.

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Sykes Cottages Haggis Championships 2014

Ah haggis… our national dish of Scotland, it’s a little bit like marmite, you either love it or hate it and lucky for us we love it and so do our customers! We make ours fresh in our factory to the same recipe perfected by our founder Alex Crombie. Our haggis is made from 100% natural products and you can buy in our shop and online.

Crombies Haggis –>

Haggis is a simple dish that is most commonly served with neeps and tatties. So it is always nice to hear about other ways that haggis can be served and we were delighted to read about the Sykes Cottages Haggis Championships which took place in August

Sykes Cottages organised an event to come up with unique and interesting ways that haggis can be used as an ingredient in a dish and asked the food blogging community to come up with their best haggis creations……the results were fantastic!

Here are some of our favourite recipe suggestions from the competition:

Haggis Skewers by Crumbs and Petals

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Crumbs and Petals came up with this fusion recipe and made haggis into skewers that were cooked with onions, mushrooms and tomatoes delicious!

http://crumbsandpetals.com/2014/08/sykes-cottages-haggis-championships-recipe/

Haggis Brunch by Hodge Podge Days

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This is a great little brunch idea, using haggis in slices stacked on top of a homemade potato cake and topped with a runny poached egg, does brunch get any better?

http://hodgepodgedays.co.uk/food/haggis/

Haggis Carbonara by Nine Grand Student

carbonara

This is a great idea for using haggis in a classic Italian dish, we love the idea of using haggis as mince substitute and combining it with a creamy carbonara sauce.

http://ninegrandstudent.co.uk/2014/08/20/recipe-haggis-carbonara/

Ulster Scots Pasties by Vohns Vittles

Ulster-Scot-Pastie

These pasties that Vohns Vittles made looks incredible, by substituting sausage meat with haggis they have created a Scottish twist on an Irish classic dish.

http://vohnsvittles.com/food/ulster-scots-pasties

Haggis Samosas by The Weegie Kitchen

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These tasty little snacks look just the ticket, what better filling for samsas than haggis!

http://theweegiekitchen.com/?p=2594

Haggis Ravioli by The Glasgow Scullery

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This is a super clever idea to use haggis as a filling for ravioli and finish the dish with a port wine reduction.

http://theglasgowscullery.com/2014/08/19/address-to-a-haggis/

Haggis Lasagne by What Claire Baked

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With Autumn upon us, this hearty lasagne recipe is a winning combination, Claire has replaced mince with a delicious haggis filling instead.

http://www.whatclairebaked.co.uk/2014/08/sykes-cottages-haggis-championships-2014.html

If you want even more alternative haggis recipes check our own suggestions out here:  

Haggis

How to Cook and Serve Haggis

If you are new to eating haggis, then don’t worry, we are here to help. Haggis is actually a very simple dish and cooking it really couldn’t be easier. When you buy haggis it has actually already been cooked, but you must heat it up and serve it hot when you take it home and there are three methods for doing this, cooking in water, the over and in the microwave.

To Cook in Water

Wrap a traditional haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and then simmer very, very gently, as you do not want to burst the haggis, for the following times:

50 minutes for a 1 lb+ (500g) haggis. Increase the time for larger haggis by roughly 10 minutes for every 200grams. A 2lb+ (950g) will take 1 hour 15 minutes, and a 4 lb (1.9 Kg), 2 hours.

Steaming will take about the same time.

To Cook in the Oven

Again, wrap the haggis lightly in foil and put in a casserole dish with a little water.  Place in a heated oven at 180C for 1 hour for a 1 lb+ (500g) haggis, increasing the time as above.

Alternatively, for a faster method, remove the skin, slice, and lay in layers in a casserole dish with a knob or two of butter on top. Cover with a tight fitting lid and cook at 180C until piping hot.

To Cook in a Microwave

Remove the skin and tip into a microwave safe bowl. Cover and microwave on full power for 8-10 minutes, stirring half way through. When ready, remove and allow to stand for 2 minutes before stirring and serving.

Serving Haggis

The classic accompaniment to haggis is tatties (potatoes) and neeps (swede), both mashed with plenty of butter and ground black pepper.

You can combine the neeps and tatties in the Orcadian fashion, which is called “clapshot”.

However, haggis is very versatile and can be served up in many ways, perhaps as a “timbale” with layers of haggis, swede and potato, possibly served with a whisky or pepper sauce, or why not tries a haggis lasagne by simply substituting haggis instead of meat. You will be amazed at the results!

Haggis is also excellent as a stuffing , particularly with chicken or pheasant.

If you are looking for more haggis recipes then read our article about alternative haggis recipes

What to Drink with Haggis?

Although a dram taken with haggis is traditional in Scotland on special occasions, the practice of dousing haggis with whisky is a sacrilege, and a waste of good whisky and haggis.

Rather serve up a good full bodied red wine or a glass of real ale.

You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.