I come from a very outdoorsy and adventurous family. My Mum loves nothing more than being outside in the sun shine and pottering around the garden. My Dad spent his younger year’s wild camping in Dartmoor, hiking up mountains and over the moors, and taking photos whilst he did so.
When I came along those trips didn’t stop, they just became more sensible. We would camp most weekends in the summer and Dad’s hobbies included shooting and being a scout leader, all with me in tow.
My first canoeing experience took place along with a group of scouts, and at the age of 8, I could fire an air rifle so accurately it put a Merseyside police officer, who had come for some lessons from my Dad, to shame.
We were and still are very fond of the outdoor lifestyle. It’s how I came to know about Haggis at such a young age. At about the age of 7 I got told that a Haggis was something that lived in Scotland, on the mountains. My Dad told me the classic story of a guinea pig sized animal which had two legs on one side of its body longer than the other and it was rare because they were so easy to catch. He told me they would get chased around the mountains and if the ever turned around they would just roll to the bottom and that’s where they would get caught.
Believable right? Well, 20 years on I don’t believe it one bit and I’m glad to say I’m big fan of Haggis! Another thing I’m a big fan of, and I’m also thankful to my Dad for introducing me to, is decent Whisky! The two together are a perfect pairing and I’ve created this awesome bar-snack-style recipe for Burns Night.
|A Pinch||Salt and Pepper|
- Heat an oven to 200C or Gas Mark 6
- Remove the outer casing from the haggis and cut into 16 pieces and roll each piece into a small ball
- Place in the fridge for 10 minutes to firm up
- Blitz the sourdough in a mixer to create breadcrumbs
- Place the flour, paprika and cayenne on a small plate and mix lightly
- Place the eggs in a small bowl and beat
- Finally tip the breadcrumbs into a third bowl and season with salt and pepper
- Roll the haggis balls in the flour, then in the beaten egg and finally in the breadcrumbs until evenly coated
- Transfer to a baking tray and cook in the oven for 25-30 minutes or until golden brown
- Serve warm with a glass of your favourite whisky. Enjoy!
Happy Burns Night!