Macsween, the award winning haggis and black pudding producer, have just launched three new Special Editions: a Wild Boar Haggis, Moroccan Spiced Vegetarian Haggis and Chocolate and Chilli Black Pudding. The haggis can be microwaved for 3 minutes on medium, simmered for 20 minutes in boiling water, or simply sliced and fried, however I decided to do something a little different with the Moroccan Spiced Vegetarian Haggis and made these delicious baked Scotch Eggs.
Moroccan Spiced Vegetarian Haggis Scotch Eggs
3 eggs, hard boiled for 5 minutes, cooled under cold water and peeled.
1 egg, lightly beaten
1 tablespoon of flour
1 227g pack of Macsween’s Morroccan Spiced Vegetarian Haggis
25g panko crumbs
3 tablespoons oil
1. Divide the Haggis evenly into three pieces. Lightly flour your work surface and pat down each portion of the haggis into a 12-14cm circle.
2. Roll the eggs in the flour. Lift one of the haggis patties and place in the palm of your hand then place one of the eggs in the centre and pat and press the haggis around it to coat. Repeat with the other eggs.
3. Spread the panko breadcrumbs on a plate, brush the haggis covered eggs with the beaten egg and then dip into the panko crumbs and press them on to cover.
4. Place the ‘Scotch Eggs’ on a baking parchment lined baking tray and chill for 30-40 minutes. Heat the oven to 190C/Gas 5
5. Fry the Scotch Eggs in the oil just to brown the crumbs, if you cook them too long they will start to split.
6. Bake for 10-12 minutes, drain on kitchen paper and serve either slightly warm or cold.
I served the Moroccan Spiced Vegetarian Haggis Scotch Eggs with Tabbouleh and a mixed leaf salad. This was much easier to make than I had anticipated and the flavours were superb.
Here is what Macsween’s joint MD and Director of Innovation, James Macsween has to say: “After the popularity
of our first two Special Editions last year, our 60th anniversary, we
were inspired to continue innovating with flavours. We also wanted to add
a vegetarian recipe to the range as we celebrate the 30th anniversary of our vegetarian haggis this year.”
of our first two Special Editions last year, our 60th anniversary, we
were inspired to continue innovating with flavours. We also wanted to add
a vegetarian recipe to the range as we celebrate the 30th anniversary of our vegetarian haggis this year.”
James continues: “The Wild Boar recipe is succulent and sweet with pear, wild mushroom and spices; the Moroccan
Spiced Vegetarian haggis has a sweet, spiced depth, with fragrant apricot,
prunes, ginger and lime; whilst the Chocolate and Chilli Black Pudding is a
decadent delight of earthy cocoa and rich spice.”
Spiced Vegetarian haggis has a sweet, spiced depth, with fragrant apricot,
prunes, ginger and lime; whilst the Chocolate and Chilli Black Pudding is a
decadent delight of earthy cocoa and rich spice.”
The three Special Editions, which are
an innovative addition to Macsween’s
classic haggis, will be available from Selfridges and Booths, as well as
speciality food shops and online from Macsween priced from £4.95 each per 227g pack.
an innovative addition to Macsween’s
classic haggis, will be available from Selfridges and Booths, as well as
speciality food shops and online from Macsween priced from £4.95 each per 227g pack.
Apologies for my ‘Moroccan’ accessories, the plate came from Spain and the cloth from Indonesia!
I received samples of the special edition haggis from Macsween, I was not paid and all opinions are my own.
Keep Calm and Fanny On says
Look great, do love a veggie scotch egg! How does the haggis taste? Still like haggis? Spicy? Would love to try it, will keep my eyes peeled!
Janice Pattie says
It does still have a haggis texture although the flavour is definitely more on the Moroccan than the haggis type of spice, hard to explain. It worked really well with the Scotch Egg and would also be good stuffed in peppers or other veg.
Heidi Roberts says
I have tried to like haggis but really don't, sorry but I love Moroccan flavours
Janice Pattie says
You might like this as the veggie haggis doesn't taste the same as normal haggis and the Moroccan flavours make it quite a different experience.
Rebecca Subbiah says
these are fun :0)
Janice Pattie says
Yes they are! I had such a notion for a Scotch Egg and these really hit the spot.
belleau kitchen says
What a genius idea! I love haggis and I love scotch eggs. They look great and brilliant that they're baked too. Love them
Janice Pattie says
I was moaning on Twitter about not liking deep frying and asked if you could bake the Scotch Eggs, loads of kind peeps came back with advice and the haggis was just waiting there for me to come up with some inspiration!
Jacqueline Meldrum says
Oh nice idea Janice and much quicker than my veggie scotch eggs. I didn't know they had a new flavour. I'll have to give it a go. Gorgeous photos Janice! Pinned, tweeted and stumbled!
Janice Pattie says
Thanks Jac. Really appreciate your comments on the recipe and the photo X
Alison says
I love this idea, a great combination of haggis and eggs. Will really have to attempt a scotch egg
Janice Pattie says
This is my first attempt Alison, it really wasn't as difficult at all, I've been put off because I thought it would be, so do try.
Sylvia F. says
Love the combination of haggis with eggs and couscous! I must have to give it a try as it really looks delish!
Janice Pattie says
Not the most obvious combination! It really works though.
Claire Toplis says
This looks amazing ~ you are a genius
Janice Pattie says
I do my best 😉
Karen S Booth says
LOVELY idea Janice and I have had haggis Scotch eggs before and I LOVE them!
Janice Pattie says
Thanks Karen, it's something that has to be done!
Christian Halfmann says
That look lovely, Janice! It makes me hungry, although I just had something to eat.
Janice Pattie says
Thanks Chris, there is something about Scotch Eggs, you can eat them any time.
SARAH PERLMUTTER says
Hi guys, do you pre-cook/steam the ready made haggis before coating the egg?x
Janice Pattie says
Hi Sarah
No, I didn’t pre-cook it. It gets cooked in the oven, I think if you pre cooked then it would be too soft to stick to the eggs. Haggis is already cooked as part of the process of making so there is no problem cooking like this.
Nigel Bamford says
Could I cook these in my newly-acquired Optimum HealthyFry 🙂 ? If so, what time/temperature, do you think? And, if so, would I need to toss the panko in a little oil before dressing the scotch egg with them?
Janice Pattie says
Oh, what a good idea, Nigel! I think they will work well and just use the timings in the recipe, there’s no harm in pulling out the drawer to have a little look as it nears cooking time. The nearest thing I’ve made using panko breadcrumbs is the Fava Bean Kievs and I didn’t toss the panko in any oil for that. Let me know how you get on.