RecipesWe are all feeling the January blues, so where is better to find a new comfort food recipe.
Haggis - burns night it upon us so here is our traditional recipe for cooking and a slightly quirkier one!
Haggis, Neeps & Tatties
500g The Store’s own Haggis
150g Unsalted Butter
1tbsp Double Cream
Salt & Pepper
1. Bring a large pan of water to the boil and carefully add The Store’s prized haggis, complete with its natural ‘casing’.
2. Reduce heat to a low setting and simmer for 40mins. Keep an eye on it and top with water if necessary. Make sure you keep your haggis at a low heat otherwise it may burst.
3. Bring two separate pans of salted water to the boil.
4. Meanwhile cube the neeps (turnip) and tatties (potatoes).
5. Add the neeps (turnip) to one pan of boiled water, cook for 20-25 minutes or until tender.
6. Add the potatoes (tatties) to the remaining pan of boiled water. Bring to the boil and simmer for 20-25 minutes, or until tender.
7. Drain the neeps (turnip) well and return to the pan. Add half the butter and all the cream. Mash until smooth. Season to taste.
8. Drain the tatties (potatoes) well and return to the pan. Add the remaining butter and a glug of milk (6tbsp) and mash until smooth.
9. Keep your prepared tatties and neeps warm until you’re ready to serve.
10. Once the haggis is cooked, carefully drain and place on a plate. Unless, of course you’re piping in your haggis in which case be sure to make a small incision before its grand entrance.
This recipe can be scaled up to feed the number of guests attending your event.
Tip: Leave to cool for a minute before carefully making a small incision. (If you don’t do this carefully you may end up wearing bits of very hot haggis!).
Haggis scotch eggs with mustard mayo
12 hen eggs, cooked for 3 minutes in boiling water, then drained and cooled under the cold tap and peeled
125g of The Store’s plain sausage meat
125g of The Store’s haggis
1 tablespoon of flour
1 egg, beaten
20-30g of fresh white breadcrumbs
20-30g of oats
Vegetable oil for deep frying
For the mustard mayonnaise:
2 tablespoon of good quality mayonnaise
1tablespoon of wholegrain mustard
1 Mix the sausage meat and haggis together then divide into 12 balls and flatten them into patties
2 Wrap the meat around each of the eggs evenly, moulding it with your hands
3 In three separate trays, place the flour beaten egg and breadcrumbs
4 Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary
5 Pre-heat about 6cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer
6 Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured
7 Remove with a slotted spoon and drain on some kitchen paper
8 Mix all of the ingredients together for the mustard mayonnaise.
9 To serve simply serve them whole with the mayonnaise in a separate dish
Beef in Ale
This one is perfect for a cold night and can also be thrown into the slow cooker before work for extra tender beef!
2 ½ lb. The Store's Aberdeen Angus Beef stewing steak
¾ pint ale or stout
1 bay leaf
1 ½ oz butter
1 tbsp. rapeseed oil - we use Mackintosh of Glendaveny
2 large, finely chopped, garlic cloves
1 ½ tbsp. tomato puree
1 ½ tbsp. plain flour
Salt and pepper to taste
Cut meat into neat cubes and place in a casserole, pouring beer over it.
Add bay leaf, bring to boil then cover and cook in oven for at least 2 hours at 300 degree f / 150 degree c / gas mark 2.
½ hour before serving, heat butter and oil in a saucepan and cook onions slowly until light golden brown, adding garlic halfway.
Stir in tomato puree and then the flour and cook for further 2 minutes, stirring all the time.
Remove casserole from oven and place on top of stove.
Drop onion mixture in bit by bit, stirring well.
Simmer over low heat for 4 minutes.
Season to taste.
Yummy with fresh crusty bread, boiled potatoes or some of Mitchells Oatcakes - our Product of the Month Oh, and a glass of beer too of course!
Make the Most of our Christmas Leftovers with the next Three Recipes!
1tsp Rapeseed Oil
1 Onion Chopped
1 Clove of Garlic
4 Cardamom Pods
1 Tsp Ground Cumin
1 Cinnamon Stick
100g Basmati Rice
300ml Leftover Turkey Stock
Handful Leftover Turkey, Shredded
Handful of Toasted Seeds or Nuts
Handful of Coriander, Chopped
Leftover Cranberry Sauce to Serve
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
145g Pizza Base Mix
6tbsp Stokes Tomato Sauce
Leftover Sausage Stuffing
Leftover Turkey, Shredded
100g Sliced Mozzarella
Small Pack of Basil
1tbsp Rapeseed Oil – We love Mackintosh of Glendaveny Jalapeno Oil for this, gives it a little kick!
Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. Scatter over the stuffing and turkey, then top with the mozzarella. Scatter the basil leaves over the pizza, and drizzle entire pizza with oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.
Turkey & Cranberry Pies
Makes 8 pies
500g Pack Shortcrust Pastry – Life is too short to make your own!
Plain Flour for Dusting
250g Leftover Turkey, Shredded
8 Tbsp Double Cream
1 Beaten Egg
Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids – you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden.
Serve warm, or leave to cool and enjoy cold.