To coincide with the release of Outlander Season 1 on DVD we have been asked to create our perfect Scottish dish. For us this is a tough decision seeing as there so many great Scottish ingredients to work with. Our entry is a twist on a traditional Scottish ingredient but using local ingredients to bring it bang up to date!
For those of you who aren’t sure what Outlander is about here is a brief synopsis:
Outlander follows the story of Claire Randall, a married combat nurse, who, in 1946, is mysteriously swept back in time to the Scotland of 1743, and immediately thrown into an unknown world where her life is threatened. When she is forced to marry Jamie Fraser, a chivalrous and romantic young Scottish warrior, a passionate affair is ignited that splits Claire’s heart between two vastly different men in two irreconcilable lives.
That sounds like something we could get on board with and I think now that Outlander: Season One is out now on Blu-ray & DVD we’ll be added it to our Christmas lists and seeing what all the fuss is about!
Haggis and goat’s cheese filo parcels
- 50g butter (can substitute with olive oil for a healthier version)
- 100g goats cheese
- Jus Rol 6 Filo pastry sheets 270g
- Massween traditional haggis 454g (serves 2-3)
- Galloway Chilli – Chilli Lemon Citrus with Lime
First thing to do is get the haggis out of it’s wrappers and sliced or cut into chucks and into the microwave to cook. Gone are the days of boiling it to death. Our brand takes 9 minutes in total. Place it in the microwave, medium heat, covered, cook for 4 minutes, break up with a fork and then continue cooking for a further 5 minutes. Once it’s cooked allow to cool.
The 50g of butter will also need to be melted. This is to be used on the filo pastry.
Pre-heat oven to 190°C (fan oven) mark 6.
Next thing is to prepare the filo pastry. As it dries out quite quickly leave this a long as you can. Take it out of it’s packaging and open out the sheets. We cut the sheets in two to form 12 squares. Then cover the pastry with a damp tea towel just to stop it from drying out until you are ready to use it.
Take 1 sheet of the filo pastry and brush with the melted butter (this can be substituted with olive oil to make it more healthier). Cover the sheet almost to the edges. The melted butter with help the layers to stick together.
Place the next layer on at an angle, repeat the last step and again until there are three layers. The top layer does not require melted butter brushed on it. You should end up with something like this:
As the squares are quite large, make sure you put a good serving of haggis on it otherwise your parcel will end up more pastry and less filling.
Pinch together the pastry sheets to cover the haggis and cheese (making a parcel). Open out the edges and brush with melted butter to brown the pastry.
Place on a lightly greased baking tray.
For the chilli dip, we used our new favourite made by Galloway Chillies. It works brilliantly well with the spicy flavour of the haggis and the tangy taste of the goat’s cheese. Not being a huge chilli fan it’s hot enough for me without making me reach for milk.
We placed the mushroom on the filo pastry then topped with haggis and goat’s cheese before we made a little parcel shape. This bakes for the same length of time and is equally as delicious.
Hopefully we’ve given you lots of ideas and inspired you to make your own haggis creation whilst enjoying the latest season of Outlander.