Grab your tartan kilt, we are celebrating all things Scottish in commemoration of the greatest Scot of all time Mr Robert Burns. This Burns Night we’re giving the traditional Haggis a bit of a Butcombe twist… Bagpipes at the ready, we’re making Haggis scotch eggs.
Ingredients (for two)
- 150g Cooked Haggis
- 150g Pork mince
- 1/2 sprig of thyme
- 1/2 clove of garlic
- 1/2 banana shallot
- 3 eggs
- 60g regular breadcrumbs
- 60g toasted golden breadcrumbs
- 60g plain flour
- First, boil 2 eggs in salted water for 4.5 mins and then cool them quickly by running them under a cold tap, or by plunging them into a bowl of ice water.
- Once the eggs are cool, peel them and set aside.
- In a food processor, blitz up the haggis until it forms crumbs.
- Whisk the 3rd egg in a separate bowl.
- Mix the pork mince and ½ of the beaten egg beaten into the crumbed haggis.
- In a pan, sweat off the finely diced shallot and crushed garlic and add the thyme.
- Once cooled, add the shallot, garlic & thyme to the haggis mixture and knead together thoroughly.
- Divide the Haggis mix into two equal portions.
- Flatten out the haggis mix and place one boiled egg into the centre of both portions, carefully wrap the haggis mix around the egg. Ensure the egg isn’t visible as this will lead to a burst egg later in the process!
- Once the eggs are moulded, allow to chill in the fridge for half an hour.
- In the meantime, mix the flour, the rest of the whisked egg and the regular breadcrumbs together.
- Gently roll the scotch eggs in the flour, egg and breadcrumb mixture.
- Fry gently in a deep pan at 160 for 5 mins or until golden brown and then finish off in the oven at 160°C for 10 minutes. (Alternatively you can bake them in the oven at 160°C for 30-45minutes keeping a close eye on them).
- Remove from the oven and re-roll them in the toasted, golden breadcrumbs.
- Allow them to cool and serve with a cool pint of Butcombe Original!
Now if making Scotch Eggs to commemorate Burns Night on a Thursday evening seems like a tall order, get on over to your local Butcombe Pub, they’ll be serving a Haggis scotch egg and a pint of Original for just £5 until the 28th of January!
Now, lang may yer lum reek… (May you live long and keep well 😉 )