I love haggis (much more interesting than a sausage and on a par with a good black pudding), and it’s a product that deserves to be eaten and appreciated by more than us. It makes use of less fashionable parts of the animal, is heavily seasoned, and is textured with oats – frying fatty slices to add to my mac and cheese is time and money well spent.
Preparation time: 15 minutes | Cooking time: 1 hour and 15 minutes
500 g of large pasta (I like conchiglioni) 2 tablespoons of sunflower or vegetable oil 500 g of haggis, or vegetarian haggis, unpacked and cut into 3 cm slices 2 pints (about 1.1 liters) of whole milk 1 small onion, peeled and quartered 2 bay leaves 75 g butter 75 g plain flour 180 g ripe cheddar cheese 1 tablespoon Dijon mustard 30 g Parmesan, grated
Boil the pasta in salted water and al dente, following the times on the package. Drain and set aside. In a skillet over medium heat, add the oil and fry the haggis slices for 2-3 …Read the full story
- According to this source Haggis mac and cheese recipe
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