With Burns Night just around the corner, many people will be looking for fresh and exciting ways to celebrate this Scottish tradition. Make it Scotch, has shared two innovative recipes that offer a twist to any Burns supper: Scotch Beef and Haggis Lasagne and Beef and Haggis Nachos.
Scotch Beef and Haggis Lasagne
Serves 6
Prep time: 30 minutes
Cook time: 1 hr 10 minutes
1 tbsp olive oil
500g lean Scotch Beef mince
200g haggis
1 onion, diced
2 carrots, peeled and diced
2 celery sticks, diced
3 sprigs of rosemary, finely chopped and stalks reserved
3 garlic cloves, finely chopped
1 tbsp tomato puree
200ml red wine
2 cans chopped tomatoes
250ml beef stock
2 bay leaves
50g unsalted butter
50g plain flour
800ml whole milk
2 tsps dijon mustard
1/4 tsp grated nutmeg
3 balls of mozzarella, torn into small pieces
60g extra mature cheddar cheese, grated
60g parmesan, grated plus the rind
10-12 lasagne sheets
Salt and pepper to taste
Method:
1. Heat ½ tbsp of the oil in a large casserole pot or large sauté pan over a medium high heat. Add the mince and haggis in two batches, crumbling them into the pan as you go. Fry for 8-10 minutes until well browned and slightly crispy. Set aside in a bowl.
2. Lower the heat in the pan and add the remaining ½ tbsp oil. Fry the onion, carrot and celery for 10 minutes until softened.
3. Add the rosemary, garlic and tomato puree and continue to fry for a couple of minutes. Next add the red wine, turn up the heat and reduce the liquid until almost none remains.
4. Return the meat to the pan and add the chopped tomatoes, stock and bay leaves. Season, bring to the boil, then simmer uncovered over a low heat for 30-35 minutes. Stirring occasionally while you make the white sauce.
5. Preheat the oven to 160°C fan/180°C. To make the white sauce, melt the butter over a medium heat in a large pan until foaming. Add the flour and stir for a couple of minutes so it forms a roux. Add the milk a little at a time, whisking constantly. Once all the milk has been added, continue to whisk over a medium heat for 5-10 minutes until thickened.
6. Add the dijon, nutmeg and a generous grinding of black pepper. Season to taste.
7. Once the mince has had 35 minutes, you can assemble the lasagne. Spoon one third of the meat sauce in the base of a shallow ovenproof dish. Follow with one third of the white sauce. Sprinkle over a third of the cheddar, parmesan and mozzarella pieces and arrange one layer of lasagne sheets on top.
8. Repeat by spooning half of the remaining meat sauce on top and then follow with half of the remaining white sauce. Sprinkle over more cheddar, parmesan and mozzarella pieces, reserving some for the top of the lasagne. Follow with another layer of lasagne sheets, then top with the remaining meat sauce and remaining white sauce. Sprinkle over the remaining cheese and bake for 40-45 minutes until bubbling, golden and a knife cuts easily through.
Scotch Beef and Haggis Nachos
Serves 4 as a main, 6 or more as a starter
Prep time: 15 minutes
Cook time: 30 minutes
1/2 tbsp vegetable oil
500g lean Scotch Beef mince
200g haggis
1 onion, finely diced
1 red pepper, diced
1 tbsp cumin
1 tbsp coriander
1 tbsp smoked paprika
1 tsp oregano
1/2 tsp chillli powder*
200g tortilla chips
5 large tomatoes, deseeded and finely diced
1 lime, zest and juice
1 small red onion, finely diced
Large handful coriander, finely chopped plus extra for garnish
30g extra mature cheddar, grated
Sour cream, for garnish
¼ tsp salt
*TIP: Use a taco or fajita spice packet mix or make your own spice blend using our combination of spices above.
Method:
1. Preheat the oven to 180°C fan/200°C. Heat the oil in a large frying pan over a high heat and add the beef mince and haggis, crumbling it into the pan as you go. Fry for 8-10 minutes until well browned and slightly crispy. Stirring occasionally.
2. Lower the heat and add the chopped onion and pepper. Fry for 3-4 minutes until the onions have softened.
3. Add the spices and stir for a minute or two until they start to smell fragrant. Add a splash of water, salt and taste, adjusting the seasoning if necessary.
4. Arrange the tortilla chips over a parchment lined baking tray so they overlap slightly and spoon the mince over the top. Scatter over the grated cheese and bake for 5-10 minutes.
5. Meanwhile, make the salsa by adding the tomatoes, lime, red onion and coriander to a bowl. Mix well.
6. Take the nachos out the oven, dollop over the sour cream and spoon over the salsa. Serve with extra grated cheese and coriander if desired.