RT Burns Club

*Federation No. 2085*


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In celebration of the upcoming Burns Night and all those Burns Supperstaking place across Scotland, Master Chef winner and author SueLawrence provides an alternative Burns Supper with her unique haggislasagne.


The traditional supper of haggis, neaps and tatties,with the customary dram of whisky, may not be enough for the moreadventurous cook.


Before beginning on the haggis lasagne, Suedemonstrates the versatility of haggis. First up is haggis pie andhagshot pie, both filled with haggis, neaps and tatties, for thatall-in-one bite.



For the more daring, Sue recommendshaggis ravioli, where the pasta pockets are filled with haggis andserved with a tomato sauce.


On to the main dish, Sue takes us through the process of making the delicious and original, haggis lasagne.


Thedish combines the traditional Scottish dish, and indeed the Burns eventassociated with it, with the Italian dish in a mixture of culinaryculture.


Sue�s Haggis Lasagne


Serves 6


Serve with a well-dressed salad.


50g / 1 � oz butter


50g / 1� oz plain flour


600 ml / 20 fl oz milk


1 large (approx 900g / 2 lb) haggis


about a dozen sheets pre-cooked lasagne


3 � 4 large tomatoes, sliced, patted dry on kitchen paper


3 tbsp freshly grated parmesan cheese


olive oil


-Forthe sauce, melt the butter, add the flour , stirring to form a rouxthen gradually add the milk, stirring or whisking to form a sauce. Stirfor about 5 minutes then season to taste.


-Cut open the haggisand crumble with your fingers. Scatter some over the base of a butteredlasagne dish. Top with some lasagne sheets then drizzle over a coupleof tbsps of the white sauce, top with more haggis. Top with thetomatoes, season well, top with lasagne, another couple tbsp sauce thenthe remaining haggis, then remaining lasagne.


-Pour the remaining sauce over the lasagne, top with the cheese and a drizzle of oil.


Bake,uncovered, at 180C/ 350F/ Gas 4 for 50 � 60 minutes, or until goldenand the lasagne soft. (Check with tip of a knife). Rest for 10 - 15minutes before cutting.


I would love to hear what your plans arefor this special night, I shall be having a grand Burns Night withNicholas, with food, poetry and so much more!!!





December 31, 2009 at 7:25 PM Flag Quote & Reply

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