Make Your Burns Night Phenomenal

Ingredients

• Beef mince 250g
• Haggis 250g
• Half a white onion
• Cornflour 50g
• Two cheese slices
• One Egg
• Double cream 200ml
• Whisky 20ml
• Crushed Black Peppercorns
• Beef stock 100ml
• Salt
• 2 Burger Buns
  

Steps

1. In a bowl, add the beef and haggis and mix it all together thoroughly. Then shape into four patties.
2. Put a pan on medium heat, add your crushed black peppercorns and toast them for one minute
3. Add your beef stock to the peppercorns and reduce by half
4. Add your whisky and cook out the alcohol before whisking in your double cream and setting aside
5. Thinly slice the onion and toss with the cornflour
6. Dip the onion slices in the egg and back into the cornflour before either frying them in a little oil or air frying them for 10 minutes until golden
7. Get a pan roaring hot and thoroughly salt both beef patties before smashing them onto the pan
8. After 3 minutes, flip them and add both slices of cheese before covering to all to steam
9. Toast your buns
10. Add your sauce to the bottom of the bun, keeping some aside
11. Top each bun with two patties and your crispy onions before drizzling over the rest of your sauce
12. Add your top bun and enjoy

* This recipe is suitable for vegetarians by using vegetarian mince, haggis, cheese and vegetable stock.

INGREDIENTS (feeds 2)

• 200g haggis
• 2 mini tortilla wraps
• 350g potatoes (unpeeled weight)
• Salt + White Pepper
• 20g salted butter
• 40g extra mature cheddar cheese (grated)
  

IRN-BRU Chilli Jam Ingredients

• 400g tin chopped tomatoes
• 165ml IRN-BRU (half a can)
• 30g fresh root ginger (peeled and cut into chunks)
• 8g fresh garlic (peeled)
• 1 red chilli (remove the top)
• 65ml white wine vinegar
• 125g granulated sugar

STEPS

Chilli Jam

1. Add tinned tomatoes, IRN-BRU, ginger, garlic, chilli and white vinegar to a blender and blitz up
2. Add the mixture to a pan with sugar and cook on medium heat until reduced and thick/sticky (this can take 40-50 mins)

Potato Rosti

1. Peel and grate potatoes, season with salt and pepper then add to a dishcloth + squeeze out excess water, leave for 10 minutes then squeeze out remaining water
2. Melt some butter in a pan then add the grated potato, in a flat disc shape and fry until golden brown. Once the underside is golden and crispy, flip over and do the same on the other side.
3. Heat up haggis in microwave so it’s soft and easy to spread

Assemble quesadillas

1. Lay one mini tortilla wrap on a flat surface
2. Add a layer of haggis on the bottom, a layer of chilli jam, the potato rosti then finish with grated cheese
3. Add another mini tortilla wrap on the top
   Fry in the same pan you made the chilli jam (with lid on) on both sides until cheese is melted and outside is crispy
4. Cut into 4 and serve with some fresh parsley garnish, some extra chilli jam for dipping and a nice cold glass of IRN-BRU
   

* This recipe is suitable for vegetarians by using vegetarian haggis and cheese.

Ingredients

• 5x potatoes
• 2g Cayenne Pepper
• 8ml Olive Oil
• 75g Applewood smoked cheddar (grated)
• 75g Red Leicester Cheese (grated)
• 20g Butter
• 20g Flour
• 200ml Milk
• 2g Salt
• 50g Haggis
• 10ml Sriracha Mayo
• 5g Crispy Onions
• 20g Pickled Jalapeño
  

Steps

1. Peel the potatoes, rinse, and dry them before covering them in olive oil, cayenne pepper, and a pinch of salt.
2. Bake in the oven at 200 degrees C for 15-20 mins or until crispy.
3. Melt your butter, and whisk in flour. Whisk for around 2 minutes then slowly pour in the milk until you have a white sauce. Add in grated cheese and season accordingly.
4. Sauté your haggis and chop your pickles.
5. Add your potato skins to a bowl and cover with the above ingredients.
6. Scran and wash it down with a can of IRN-BRU for good measure.

* This recipe is suitable for vegetarians by using vegetarian haggis and cheese.