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sHare your creations with us! #simonhowie
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
WE HAVE A WINNER!!!
Thank you to everyone that entered our Elfie photo competition this year! We’ve really enjoyed seeing what your mischief making elves have been getting up to 
We are pleased to announce the winner is Lorraine Dempsey! 
Congratulations! We hope you enjoy your goodies!
Oh for Elf’s sake! We tried to give him the chop last year, but we’ve just received notification from the North Pole that this little mischief maker will be back to cause havoc at Simon Howie’s again this year!
Our Christmas orders books are now closed, but you can still pop in and see us over the festive period for all your meaty essentials! Opening times below
Our shops can also take your orders for Hogmanay up until the 28th December too!
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Home / Recipes / Haggis / Gary Maclean’s Crispy Fried Haggis
Prep time:
10 mins
Cooking time:
20 - 30 mins
Serves:
4 people
Crispy, fried Simon Howie Haggis with red onion chutney, mashed tatties and roasted turnip.
Professional Masterchef Champion and National Chef of Scotland Gary Maclean cooks up a dish very similar to the dish that got him through to the Masterchef Finals and yet simple enough to be tackled at home as a delicious alternative to haggis, neeps and tatties.
love this recipe? sHare your thoughts!
ingredients
Ingredients:
1Simon Howie 454g Haggis (Original, OR Wee Haggis 200g x 2
Vegetarian or Gluten Free)
4 sheets Filo Pastry
1 Egg for egg wash
1 Turnip
3 sprigs Thyme
20g Butter
250g Potatoes (2 large potatoes)
25g Unsalted butter
Pinch Salt
Pinch Nutmeg
For the red onion chutney:
20mls Vegetable oil
3 Red onions (sliced)
3 sprigs Thyme (picked and chopped)
50mls Port or red wine
1 tbsRedcurrant Jelly
2 tbsVinegar
Method
For the haggis…
1.Break down the haggis.
2.Roll into 15cm lengths approx 10mm thick tubes.
3.Half the sheets of filo pastry and egg wash, lay on the haggis and roll up tightly.
4.When you are ready to serve shallow fry your pastry wrapped haggis until crisp, turning frequently.
For the turnip…
1.Peel and cut the turnip into small dice.
2.Place into a pan with the butter and herbs and slowly cook.
3.Baste the turnip with the butter.
4.Cook until turnip starts to caramelize.
For the mash…
1.Boil potatoes in salted water until cooked.
2.Drain and dry out on the hob.
3.Beat in the butter add the nutmeg and season to taste.
For the red onion chutney…
1.In a thick bottomed pan, heat the oil, add the sliced red onion and cook down gently for 10 minutes.
2.Add the port, redcurrant Jelly and the chopped thyme.
3.Cook till reduced and sticky.
Serve:
Pipe or spoon the mash on to the plate. Slice the haggis and place on top. Serve with the turnip and onion marmalade and gravy if desired.
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Crispy, fried Simon Howie Haggis with red onion chutney, mashed tatties and roasted turnip.
Professional Masterchef Champion and National Chef of Scotland Gary Maclean cooks up a dish very similar to the dish that got him through to the Masterchef Finals and yet simple enough to be tackled at home as a delicious alternative to haggis, neeps and tatties.
Prep time: 10 mins
Cooking time: 20 - 30 mins
Serves: 4
ingredients
Ingredients:
- 1Simon Howie 454g Haggis (Original, OR Wee Haggis 200g x 2
- Vegetarian or Gluten Free)
- 4 sheets Filo Pastry
- 1 Egg for egg wash
- 1 Turnip
- 3 sprigs Thyme
- 20g Butter
- 250g Potatoes (2 large potatoes)
- 25g Unsalted butter
- Pinch Salt
- Pinch Nutmeg
For the red onion chutney:
- 20mls Vegetable oil
- 3 Red onions (sliced)
- 3 sprigs Thyme (picked and chopped)
- 50mls Port or red wine
- 1 tbsRedcurrant Jelly
- 2 tbsVinegar
Method
For the haggis…
1.Break down the haggis.
2.Roll into 15cm lengths approx 10mm thick tubes.
3.Half the sheets of filo pastry and egg wash, lay on the haggis and roll up tightly.
4.When you are ready to serve shallow fry your pastry wrapped haggis until crisp, turning frequently.
For the turnip…
1.Peel and cut the turnip into small dice.
2.Place into a pan with the butter and herbs and slowly cook.
3.Baste the turnip with the butter.
4.Cook until turnip starts to caramelize.
For the mash…
1.Boil potatoes in salted water until cooked.
2.Drain and dry out on the hob.
3.Beat in the butter add the nutmeg and season to taste.
For the red onion chutney…
1.In a thick bottomed pan, heat the oil, add the sliced red onion and cook down gently for 10 minutes.
2.Add the port, redcurrant Jelly and the chopped thyme.
3.Cook till reduced and sticky.
Serve:
Pipe or spoon the mash on to the plate. Slice the haggis and place on top. Serve with the turnip and onion marmalade and gravy if desired.
