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Thursday, 2 October 2014

Moroccan Vegetarian Haggis Scotch Eggs

Macsween, the award winning haggis and black pudding producer, have just launched three new Special Editions: a Wild Boar Haggis, Moroccan Spiced Vegetarian Haggis and Chocolate and Chilli Black Pudding. The haggis can be microwaved for 3 minutes on medium, simmered for 20 minutes in boiling water, or simply sliced and fried, however I decided to do something a little different with the Moroccan Spiced Vegetarian Haggis and made these delicious baked Scotch Eggs. 

Moroccan Spiced Vegetarian Haggis Scotch Eggs

3 eggs, hard boiled for 5 minutes, cooled under cold water and peeled.
1 egg, lightly beaten
1 tablespoon of flour
1 227g pack of Macsween's Morroccan Spiced Vegetarian Haggis
25g panko crumbs
3 tablespoons oil

1. Divide the Haggis evenly into three pieces.  Lightly flour your work surface and pat down each portion of the haggis into a 12-14cm circle.
2. Roll the eggs in the flour.  Lift one of the haggis patties and place in the palm of your hand then place one of the eggs in the centre and pat and press the haggis around it to coat.  Repeat with the other eggs.
3. Spread the panko breadcrumbs on a plate,  brush the haggis covered eggs with the beaten egg and then dip into the panko crumbs and press them on to cover.
4. Place the 'Scotch Eggs' on a baking parchment lined baking tray and chill for 30-40 minutes. Heat the oven to 190C/Gas 5
5. Fry the Scotch Eggs in the oil just to brown the crumbs, if you cook them too long they will start to split.  
6. Bake for 10-12 minutes,  drain on kitchen paper and serve either slightly warm or cold. 

I served the Moroccan Spiced Vegetarian Haggis Scotch Eggs with Tabbouleh and a mixed leaf salad.  This was much easier to make than I had anticipated and the flavours were superb.

Here is what Macsween’s joint MD and Director of Innovation, James Macsween has to say: “After the popularity of our first two Special Editions last year, our 60th anniversary, we were inspired to continue innovating with flavours.  We also wanted to add a vegetarian recipe to the range as we celebrate the 30th anniversary of our vegetarian haggis this year.”

James continues: “The Wild Boar recipe is succulent and sweet with pear, wild mushroom and spices; the Moroccan Spiced Vegetarian haggis has a sweet, spiced depth, with fragrant apricot, prunes, ginger and lime; whilst the Chocolate and Chilli Black Pudding is a decadent delight of earthy cocoa and rich spice.”

The three Special Editions, which are an innovative addition to Macsween’s classic haggis, will be available from Selfridges and Booths, as well as speciality food shops and online from Macsween priced from £4.95 each per 227g pack.

Apologies for my 'Moroccan' accessories, the plate came from Spain and the cloth from Indonesia!

I received samples of the special edition haggis from Macsween, I was not paid and all opinions are my own. 

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At 2 October 2014 at 21:30 , Blogger Keep Calm and Fanny On said...

Look great, do love a veggie scotch egg! How does the haggis taste? Still like haggis? Spicy? Would love to try it, will keep my eyes peeled!

At 2 October 2014 at 21:49 , Blogger Janice said...

It does still have a haggis texture although the flavour is definitely more on the Moroccan than the haggis type of spice, hard to explain. It worked really well with the Scotch Egg and would also be good stuffed in peppers or other veg.

At 2 October 2014 at 22:13 , Blogger Heidi Roberts said...

I have tried to like haggis but really don't, sorry but I love Moroccan flavours

At 3 October 2014 at 03:27 , Blogger chow and chatter said...

these are fun :0)

At 3 October 2014 at 06:14 , Blogger Unknown said...

What a genius idea! I love haggis and I love scotch eggs. They look great and brilliant that they're baked too. Love them

At 3 October 2014 at 08:33 , Blogger Jacqueline Meldrum said...

Oh nice idea Janice and much quicker than my veggie scotch eggs. I didn't know they had a new flavour. I'll have to give it a go. Gorgeous photos Janice! Pinned, tweeted and stumbled!

At 3 October 2014 at 11:18 , Anonymous Alison said...

I love this idea, a great combination of haggis and eggs. Will really have to attempt a scotch egg

At 3 October 2014 at 18:47 , Blogger Sylvia F. said...

Love the combination of haggis with eggs and couscous! I must have to give it a try as it really looks delish!

At 3 October 2014 at 22:44 , Blogger Claire Toplis said...

This looks amazing ~ you are a genius

At 4 October 2014 at 14:50 , Blogger Karen S Booth said...

LOVELY idea Janice and I have had haggis Scotch eggs before and I LOVE them!

At 4 October 2014 at 16:20 , Blogger Janice said...

You might like this as the veggie haggis doesn't taste the same as normal haggis and the Moroccan flavours make it quite a different experience.

At 4 October 2014 at 16:20 , Blogger Janice said...

Yes they are! I had such a notion for a Scotch Egg and these really hit the spot.

At 4 October 2014 at 16:22 , Blogger Janice said...

I was moaning on Twitter about not liking deep frying and asked if you could bake the Scotch Eggs, loads of kind peeps came back with advice and the haggis was just waiting there for me to come up with some inspiration!

At 4 October 2014 at 16:22 , Blogger Janice said...

Thanks Jac. Really appreciate your comments on the recipe and the photo X

At 4 October 2014 at 16:23 , Blogger Janice said...

This is my first attempt Alison, it really wasn't as difficult at all, I've been put off because I thought it would be, so do try.

At 4 October 2014 at 16:23 , Blogger Janice said...

Not the most obvious combination! It really works though.

At 4 October 2014 at 16:23 , Blogger Janice said...

I do my best ;-)

At 6 October 2014 at 17:55 , Blogger Chris Half said...

That look lovely, Janice! It makes me hungry, although I just had something to eat.

At 6 October 2014 at 20:33 , Blogger Janice said...

Thanks Karen, it's something that has to be done!

At 6 October 2014 at 20:34 , Blogger Janice said...

Thanks Chris, there is something about Scotch Eggs, you can eat them any time.


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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