Our friends at Macsween recently asked if we could come up with a ‘Commonwealth Games‘ recipe using their haggis… The thinking caps were well and truly on for this one – we wanted it to be healthy, definitely summery but also come up with an unusual and creative way of using haggis that you may not have tried before. Not forgetting we also wanted to use ingredients from Commonwealth countries. Tricky! Mrs Monkfish was set to task and came up with this…..
Haggis stuffed roasted pears with wild rice and halloumi salad
This is a delicious and flavour packed dish full of healthy ingredients. It’s ‘summer’ on a plate and is sure to keep everyone happy while they watch the Glasgow Games and sip a cold glass of their favourite tipple.
Haggis with pears? Yes! Believe it or not this is a really tasty way to eat haggis. The sweetness of the roasted pears really cuts through the haggis spices. We eat apples with pork, and cranberry with turkey, so don’t be put off, give it a go, on the flavour scale it’s right up there.
This dish is extremely versatile too. Keep portion sizes small for a fantastic starter or with the addition of mild, salty halloumi, a fresh zingy salad and some rice you can serve up an appetising main course. As with any recipe you don’t need to stick to the rules, customise it – try a feta salad instead of halloumi, change the dressing if you don’t like almonds, just make it your own!
So, even if you’re not currently soaking up the Cypriot or South African sun right now, put your feet up, it’s time to enjoy the flavours of the Commonwealth whilst they visit the home of the haggis.
Enjoy the Games!
Quick cook long grain and wild rice
1 onion finely sliced
1tsp ground cinnamon
½ tsp ground ginger
2 tbsp Scottish cold-pressed rapeseed oil
salt and pepper to taste
scattering of toasted flaked almonds
2 firm but ripe pears
knob of butter
couple of leaves of fresh mint chopped
454g Commonwealth Macsween Haggis
handful of mixed salad leaves
extra rapeseed oil and a splash of white wine (optional) to dress the dish
Pre-heat the oven to 160°C/320°F
- Cook the long grain and wild rice as per the packet instructions.
- Fry the onion gently in a small pan with the olive oil, ground cinnamon and ground ginger.
- Cut the pears in two lengthways. Use a small spoon to take out the core which will leave space for the haggis later in the recipe. Melt the butter on a baking tray and then put the pears flesh side down on the tray and cook in the oven for 20-30 minutes or until the flesh is soft.
- Meanwhile slice the halloumi and either pan fry it in a dash of rapeseed oil or place it on a hot griddle pan for a minute or two each side. Place to one side.
- Check on the onions, they should be lovely and soft by now but not brown. If using a splash of white wine then quickly turn the heat up, glug in the wine and let it bubble away for a few seconds. Remove from the heat and add the toasted flaked almonds. Set aside.
- Once the pears are almost done prepare the haggis for cooking by removing the outer vacuum pack bag and put in a microwaveable dish. Heat the haggis in the microwave as per the instructions.
- Remove the pears from the oven and carefully spoon the haggis into the hollowed out space.
- Place a pear half on each dish with a spoonful of wild rice.
- Place the sliced halloumi with the salad leaves and scatter the chopped fresh mint over the halloumi.
- Finally drizzle the onion and toasted almond dressing around the edge of the plate and over the salad if you wish
For more information about Macsween Haggis visit their website HERE.
To see this recipe on the Macsween website click HERE.