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Haggis Two Ways

Spiced haggis soup served with haggis and potato cakes, topped with a fried egg and home-made spiced ketchup.

SoupDinnerSpicyPotatoScottishHaggis
Estimated Nutrition
Calories
2125.3
kcal / serving
4250.6 kcal total
Carbs
164.3g
per serving
328.5 g total
Fat
122.9g
per serving
245.8 g total
Protein
91.2g
per serving
182.4 g total
Cook Time
90
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
tbsp
Tomato Ketchup
1
shake
Tabasco
to taste
1
tsp
English Mustard
Dairy
1
tbsp
Unsalted Butter
softened
100
ml
Single Cream
2
piece
Free-Range Eggs
beaten for egg wash
4
piece
Free-Range Eggs
for frying
GrainsCereals
200
g
Dried White Breadcrumbs
or semolina
100
g
Plain Flour
Liquids
500
ml
Stock
or water
Meat
250
g
Haggis
3-bird variety (grouse, pheasant and duck), skin removed, contents crushed
250
g
Traditional Haggis
skin removed and contents crushed
NutsSeeds
0.5
tsp
Cumin Seeds
0.5
tbsp
Coriander
freshly chopped leaves and stalks
1
tsp
Coriander Seeds
toasted and crushed
1
tbsp
Coriander
freshly chopped
2
tbsp
Mint
freshly chopped
OilsFats
1
tbsp
Oil Or Butter
for frying
Vegetables
5
cm
Fresh Root Ginger
peeled and finely chopped
1
piece
Onion
small, finely chopped
5
cm
Fresh Root Ginger
peeled and finely chopped
2
piece
Garlic Cloves
finely chopped
2
piece
Green Chillies
slender finger type, finely chopped
1
piece
Onion
medium, finely chopped
1
piece
Green Chillies
chopped
400
g
Floury Potatoes
peeled and sliced

Method

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