Thursday, 17 December 2015

Welsh Haggis

We love leeks in the T household, they are much gentler on the palate than onions and are so quick to cook.  We have them at least twice a week in one form or another!  

I'm always devising new recipe ideas to include leeks, and having just come back from a fabulous holiday in Scotland, I was inspired by all the delicious haggis that I ate when I was there (yum!).  Now haggis isn't for everyone, I'm sure most people are put off by the ingredients list, so it got me thinking about how I could make something like haggis that would appeal to everyone, young and old alike.

Hence, the birth of Welsh Haggis!  Incredibly simple to make, it tastes delicious and the texture is very like Scottish Haggis.  Even better, it's a one pot dish, so less washing up!

Welsh Haggis

2 large leeks, finely chopped
500g minced lamb
200g good quality black pudding, crumbled
Worcestershire sauce
200g cooked rice
plenty of freshly ground black pepper

First, sweat down 2 chopped leeks in a little oil for 3-4 minutes until softened. Then add the lamb mince and cook gently until browned.  Stir in the cooked rice and the crumbled black pudding, combine well.  Add 1 tablespoon of Worcestershire sauce and LOTS of freshly ground black pepper.  Season lightly with salt.

You can serve it hot just like this but I like to make it the day before, allow the mix to cool and then shape into little Welsh Haggis balls!

No comments:

Post a Comment