Southern Haggissphere

These days there’s more to the haggis than an honest sonsie face. At this year’s Royal Highland Show, world renowned haggis makers Macsween  of Edinburgh launched two new recipes with a decidedly South African flavour -  Macsween Haggis Bobotie and Haggis Barbequed Skewers. These were demonstrated in the Cookery Theatre by chef Mark Godfrey and director Jo Macsween on Saturday 21st June  - an appropriate time for  North and South to come together in the spirit of the equinox.

Bobotie has long been recognised as the national dish of South Africa, while a “braai” or barbeque is a big part of South African life.

Jo explained, “These dishes are inspired by sunny South African food and the wonderful outdoor eating experiences I recall from my travels there. We have brought together two iconic National classics to make a delicious Scottish Bobotie. We are also demonstrating that haggis can form part of a barbeque this summer with some tasty kebabs. All we need now is the SUN!”

HAGGIS BOBOTIE

Ingredients
25g butter
1 large onion, chopped
500g Macsween Haggis - pre-heated
2 garlic cloves, crushed
2cm fresh root ginger, peeled and grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp medium curry powder
1/2 tsp turmeric
2 cloves
1 tsp dried mixed herbs
50g dried apricots, chopped
50g sultanas
50g flaked almonds
3 tbsp mango chutney
4 tbsp chopped parsley
Topping
250ml whole milk
3 large eggs
4 bay leaves

Method
1. Preheat the oven to 180°C/gas mark 4. Melt the butter in a saucepan and gently fry the onions until soft.
2. Put the hot haggis into a large mixing bowl and add the fried onions together with all the other ingredients except the milk, eggs and bay leaves.
Mix well and put into four 300ml ovenproof bowls or one large ovenproof dish.
3. Bake the mixture for approximately 10 minutes and then remove from the oven to add the topping. Beat the milk and eggs together lightly and pour over the Haggis mixture. Push the bay leaves into the topping and bake for a further 20–25 minutes for small boboties, 30–40 minutes for a large one, or until the topping has set and is golden brown.
Serve with rice, tomato salad and mango chutney .