Homemade Haggis Recipe | The Deathday Party | My Harry Potter Kitchen II (Recipe 34)
Welcome back to My Harry Potter Kitchen!
This is the Wizarding World YouTube series where I'm baking my way through the Harry Potter books, making magical recipes for every item of Harry Potter food and drink we find inside! Last week we created our own Harry Potter Fish & Chips Recipe complete with magical lightning bolt chips!
Whether you're a Witch, Wizard or Muggle - these Harry Potter recipes are suitable for everyone. Be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode!
This week we're serving up a traditional Scottish dish with a Harry Potter twist!
The Deathday party has finally begun so let's head back to Chapter Eight of the Chamber of Secrets - 'The Deathday Party' to see what's next:
"There was a great maggoty haggis..."
If you've ever wondered what Scottish Wizards eat - it's time to find out!
Haggis is a traditional Scottish dish but have you ever wondered how Haggis is made? It can often be difficult to find the ingredients for a traditional haggis recipe so I've created a twist on the classic recipe with ingredients that are easier to find.
This easy Haggis recipe will walk you through how to make haggis at home with fewer ingredients than the traditional recipe. I'm using lamb steak and liver to get the rich flavour, and sausage skins as an easily lining, before serving them with homemade neeps and tatties. If you've never tried haggis before these homemade haggis sausages are a great place to start!
If you've been looking for an easy haggis recipe with neeps and tatties follow this simple step-by-step recipe to create your own homemade haggis with a Harry Potter twist!
Harry Potter Haggis Recipe Ingredients
For the homemade haggis recipe
salt and pepper
2-3 sprigs rosemary
2-3 sprigs thyme
2 bay leaves
4 garlic cloves
1 vegetable stock cube
400g diced lamb
1/2 tsp ground nutmeg
1/2 tsp ground coriander
For the neeps and tatties recipe
4 white potatoes
1 large suede
salt and pepper
1/2 tsp wholegrain mustard
1/4 tsp ground nutmeg
Homemade Haggis Method:
For the haggis meat, create a vegetable broth by adding approximately 1 litre of water into a pan and bring to the boil. Season with salt and pepper, rosemary, thyme and the bay leaves. Peel the garlic cloves and add in along with the vegetable stock cube, stirring until dissolved.
Add the diced lamb and liver in before turning the heat down to a simmer. Scoop off any scum that forms on top, place a lid on top, and allow to cook for 2 hours until the meat has tenderised.
Once cooked, remove the meat from the broth and allow to cool. Keep the broth to use in the haggis mixture. Bring this back up to the boil and allow it to rapidly boil until you're left with around 250ml of a rich sauce.
Once the meat has cooled enough to handle you can finely dice the lamb and liver until it resembles a crumbly texture.
For the haggis filling, grate the onion, crush the garlic cloves that were infusing the broth, and finely chop some rosemary and time.
Add all the ingredients into a bowl - the haggis meat, onion, garlic, oatmeal, suet, and seasonings (salt, pepper, rosemary, thyme, nutmeg and coriander). Mix through until evenly combined.
Pour the reduced stock into the haggis mixture and stir through (Wizard Tip! Don't panic if it looks too watery, the oatmeal and suet with absorb the moisture).
Transfer the haggis filling into a piping bag (or sausage machine), place the sausage skins on the end and tie a knot at the end. Squeeze out the mixture to fill the sausage skins about half full (Wizard Tip! Be careful not to overfill them as they will burst in the oven when cooking!).
Create long sausages, around 20cm in length, tying the sausage skins at the end and then cutting. Make a new knot for the next sausage and then repeat until all the mixture is used
Lightly grease a baking tray and then place your haggis sausages on, shaping into lightning bolts (Wizard Tip! Watch the video recipe to see how I used bbq skewers to hold the shapes in place). Roast the haggis in the oven at 180c (350F) for 15-20 minutes until nice and golden.
To make the homemade neeps and tatties peel your potatoes and suede. Chop them into rough small pots and then boil them for 10-15 minutes in separate pans until nice and soft.
Strain the vegetables and then flavour the potatoes with salt, pepper, milk, butter and wholegrain mustard before mashing. It's the same process for the suede but I have flavoured them with salt, pepper, butter and nutmeg.
All that's left to do is plate up the dish and for an added touch of magic you can pipe the neeps and tatties into lightning bolts next to the homemade haggis too!
And with that our Harry Potter Homemade Haggis Recipe is complete! Are you up for the challenge and brave enough to give it a go? If so let me know what you think and share your pictures on Instagram using the hashtag #MyHarryPotterKitchen and follow @BradBakes - don't forget to tag me too!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!