This unique recipe transforms the classic haggis into an exciting Asian-inspired stir-fry that blends Scottish and Chinese flavours.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 3–4
Dietary
Vegetarian
By Julie Lin
From Saturday Kitchen
Nutritional Summary: A balanced dish with protein from haggis, vegetables from aubergines, and complex carbohydrates from rice. Moderate fat content due to cooking oil and haggis.
Equipment
Ingredients
For the Rice
- Jasmine rice: 240g
- Water: 300ml
For the Stir Fry
- Aubergines: 3 long purple, bite-sized chunks
- Vegetable oil: 2-3 tbsp
- Sichuan peppercorns: 1-2 tsp, crushed
- Dried red chilli: 2, whole
- Garlic: 4 cloves, crushed
- Fresh root ginger: 2.5cm, finely chopped
- Banana shallot: 1, thinly sliced
- Spring onions: 3, white and green parts separated
- Fermented chilli bean paste: 2 tbsp
- Haggis: 300g, cooked and crumbled
- Salt: Pinch
- Sesame seeds: 1 tbsp, toasted
- Coriander leaves: 2 tbsp
For the Sauce
- Light soy sauce: 2 tbsp
- Dark soy sauce: 2 tbsp
- Rice vinegar: 2 tbsp
- Sugar: 1 tsp
- Sesame oil: 1 tsp
- Chilli oil: 1 tsp (optional)
To Serve
- Salted peanuts: 50g, crushed
- Chilli oil: 2 tbsp
Method
Preparing the Rice
- Rinse the jasmine rice thoroughly under cold water until water runs clear.
- Transfer the rice to a large non-stick saucepan with 300ml water.
- Bring the rice to a gentle boil over medium-high heat with lid off.
- Cook the rice for 15 minutes until water completely evaporates.
- Remove the rice from heat and cover with lid.
- Let the rice steam for 5-10 minutes to finish cooking.
- Fluff the rice with a fork before serving.
Preparing the Stir Fry
- Cut the aubergines into bite-sized chunks.
- Soak the aubergine chunks in salted water for 10 minutes.
- Drain and thoroughly pat the aubergines dry with kitchen paper.
- Heat the vegetable oil in a large wok over medium-high heat.
- Fry the aubergine chunks until golden, about 3-4 minutes.
- Remove the aubergines and drain on kitchen paper.
- Add fresh oil to the wok.
- Toast the Sichuan peppercorns and the dried chillies for 30 seconds.
- Add the garlic, the ginger, the shallot, and the white spring onion parts.
- Stir-fry for 1-2 minutes until fragrant.
- Mix in the chilli bean paste.
- Add the crumbled haggis and mix thoroughly.
- Gently fold in the cooked aubergine chunks.
- Prepare the sauce by mixing all sauce ingredients in a separate bowl.
- Pour the sauce into the wok and simmer for 1-2 minutes.
Serving
- Transfer the stir fry to a serving dish.
- Garnish with the spring onion greens and the sesame seeds.
- Sprinkle with the fresh coriander leaves.
- Top with the crushed peanuts.
- Drizzle with the chilli oil.
- Serve immediately with the jasmine rice.
Suggested Wine Pairing
- Majestic: Brancott Estate Sauvignon Blanc
Crisp and zesty, cuts through the rich haggis flavours - Tesco: Finest Marlborough Sauvignon Blanc
Vibrant acidity complements the spicy stir-fry elements - Sainsbury’s: TTD Marlborough Sauvignon Blanc
Herbaceous notes balance the dish’s complexity
What can you serve with this
- Steamed Pak Choi
- Egg Fried Rice
- Pickled Vegetables
- Prawn Crackers
- Cucumber Salad
Nutri-score Health Check
Nutri-Score: B (Well Balanced)
This recipe receives a B rating due to:
- Balanced protein from haggis
- Vegetables providing nutrients
- Moderate use of oils
- Controlled portion sizes
- Inclusion of diverse ingredients
Recipe FAQ
- Can I use vegetarian haggis? Yes, the recipe works perfectly with vegetarian haggis
- How spicy is this dish? Moderate heat, adjustable by controlling chilli quantities
- Can I prepare this in advance? Best served fresh, but components can be prepped ahead
- Is this authentic Scottish cuisine? A modern fusion interpretation of traditional haggis
- How long does it take to cook? Approximately 45 minutes total
- Can I substitute aubergine? Try courgette or bell peppers as alternatives
- Is this gluten-free? Not inherently; check haggis and soy sauce ingredients
- What if I can’t find Sichuan peppercorns? Use black pepper with a pinch of chilli flakes
- How do I store leftovers? Refrigerate in sealed container, consume within 2 days