Chef's Recipes

Burns’ Night Supper

Haggis, Neeps & Toasted Corn Tortilla
Crushed Warm Potato Salad, Coriander, Peas, Kale & Spinach Pesto

#Veganuary

Serves 2

Ingredients

2 x Corn Tortillas
150g Vegan Haggis
10g Coriander leaf 
120g Neeps
150g New potatoes
130g Peas 
1 x Shallot
5g Chives
2 x Radishes
2 x Spring onion
50g Kale
50g Spinach
100ml Extra Virgin Olive Oil
50ml Vegetable stock
10g Sea salt flakes
2g White pepper fine
1g Black pepper milled

Method 

Potato Salad 

• Wash then boil whole new potatoes in salted water, until just soft. 
• Thinly slice radishes, spring onions and chives. 
• When potatoes are ready, drain, cut in halve, return to cooking pan.
• Then add sliced ingredients and 10ml olive oil and season.
• Place lid on the cooking vessel and continue to steam under own heat till ready to serve.
• When ready to plate, roughly crush with fork, ready.

Neeps

• Boil diced neeps over high heat in seasoned water till soft, drain, crush, apply seasoning.

Haggis

• Panfry in medium heat pan till cooked, then break down the haggis.

Peas

• In little olive oil, sweat shallots till fully cooked, then add frozen peas and vegetable stock. Bring to a quick boil, season, drain and blend till smooth. Pass through sieve.

Pesto

• Wash and blanch kale and spinach in salted water. Refesh in ice cold water, then drain and squeeze dry. Blend in liquidizer, adding olive oil and toasted sunflower seeds and pinenuts. Season. 

Finishing

• Mix coriander leaf with hot haggis and neeps. Then roll in corn tortillas. In warm pan, with little olive oil, brown the tortillas evenly.
• Ensure rest of ingredients are at desired temperature, and start the plating process, slicing the tortillas last. 

Enjoy. 

Chef’s Tips

• The tortillas can be folded or layered, as an alternative to the rolled version. 
• This dish also works well with springroll or phyllo pastry. 
• A suggestion would be to serve a crisp, herb salad with a sharp vinaigrette on the side.