HAGGIS, NEEPS AND WEE TATTIE SCONE CANAPES WITH RED-ONION MARMALADE

Not that I need the Bard's permission, but tucking into a plate of haggis in honour of his birthday on the 25th is as good an excuse as any.
 
I usually run in the opposite direction from anything involving offal, but haggis is the one shining exception. It is a wonderfully savoury eat, all spicy and peppery, and with that fantastic texture that manages to be crumbly without being dry. Can you tell I'm a fan?
 
Of course, it has to be Macsween's. I have the most wonderful butcher at the end of my street which does its own haggis, but I just can't quite bring myself to be unfaithful to Macsween. So when I was challenged by @Eat_Scottish to get #InspiredbyBurns and put a new spin on the immortal trinity of haggis, neeps and tatties, I was beyond delighted to find a Macsween's haggis in my box of goodies.
 
But what to do with it? 
 
I love haggis as a main course, either in a traditional style or as a part of something else like Balmoral chicken, but I adore it as a starter with something sweet and sticky. Stac Polly on Dublin Street is to blame for that – their haggis parcels in filo pastry with a plum sauce are the stuff of legend. And the Magnum's haggis spring rolls with Thai sweet chili sauce inspired me to try making them myself (see also Breaking news, 13.12.13). So I knew I wanted to try my hand at a starter or something finger foody ...
 
Hubby and I spent a night brainstorming 'things to do with haggis', and came up with this. (Other variations didn't survive the testing weekend, thank goodness!)

I have to say, the blini-esque tiny tattie scones were an inspired idea, and credit has to go to Hubby for coming up with (and cooking) that. We actually made a giant tattie scone first time round, and then took a cookie cutter to it, but the edges weren't as clean or, most importantly, as crispy as when you cut first and then cook. It's a wee bit more fiddly but well worth it. Alternatively, buy ready-made tattie scones and cookie-cutter out what you need before warming them up.
 
We cheated a wee bit with the neeps by adding a few carrots for colour, but they contrasted nicely with the tattie scones and tasted good to boot.
 
The red onion marmalade you can make beforehand as it keeps for about 2 weeks covered properly in the fridge (or buy a jar of ready-made – there are some good ones out there). Our original idea was actually to top the haggis with the marmalade, but it ended up hiding too much of the good stuff so we shifted it down a layer whilst still making sure to to show it off.
 
I'm afraid, though, that we didn't keep a track of actual measurements so please excuse my somewhat vague recipe below. The only consolation I can offer is that whatever is left over is scoffable in any combination, and is no hardship!

Which just leaves me to say ... ‘Fair fa' your honest, sonsie face, / Great chieftain o' the pudding-race!’

STUFF YOU’LL NEED
Haggis
Cold mashed potatoes
Flour
Mashed neeps and carrots
Red onion marmalade (recipe here)
Chives, snipped for decoration
Butter
Milk
Salt and pepper for seasoning
 
TO MAKE THE TATTIE SCONES
This is all about mashed potatoes, but firm mashed potatoes so don't make it fluffy and creamy like you're going to eat it, with lashings of butter and milk. You don't want to add anything to the potatoes when you’re mashing them except seasoning and a little butter. 
 
Once the mash is cold, mix with flour using a ratio of 5 parts mash to 1 part flour.  Get stuck in with your hands and work it until it feels like a ball of dough – drizzle a little oil if it's still crumbly to help bind it together. Divide into tennis ball-sized amounts and chill for 30 minutes–2 hours. 
 
Place the cold mash dough ball between two sheets of baking parchment or wax paper and roll out until it's about the thickness of a pound coin. You want scones that are blini-sized, so use your smallest cookie/pastry cutter (or shot glass) to carefully cut out your scones. Put a frying pan over a medium heat and add a little bit of oil. When hot, fry the scones for 4 minutes on each side. 
 
Excess dough can be rerolled , but store any dough you’re not using in the fridge between rolling as you want it to be chilled and firm when you’re ready to roll it out.
 
TO MAKE THE NEEPS
Aim for a 3:1 ratio of neeps to carrot. Peel and cube, then boil for 20–25 minutes or until a fork goes easily through a cube.  Drain and roughly mash (the bits of carrot poking through look great, I think) with some butter, milk and salt, and pepper to taste.
 
ASSEMBLE!
Cook the haggis according to the packet instructions and then break up in a bowl.
 
Grab a tattie scone and spoon/smear the mashed neeps and carrots on top. Take care not to overload it otherwise you'll lose the taste of haggis and make a mess when you're trying to fit it into your mouth!
 
Add some red onion marmalade on top. Resist the temptation to load too much on but again since you’ll risk losing the taste of haggis. Top with haggis and then sprinkle with snipped chives for a little colour.
 
I defy you not to eat your own body weight in these ...

There are plenty more recipes, tasty tips and foodie thoughts on Fiona's own blog at www.fifigoesnom.com/