Haggis always takes centre stage at a feast dedicated to the great Scottish poet Robbie Burns. But if this Scottish delicacy frightens you, Chef John Higgins shares these tasty alternatives for your Burn's dinner.

Spinach & Ricotta Ravioli with Haggis Whiskey Sauce (Serves 5)

Ingredients:

  • 250 g fresh pasta dough (see recipe below)

Filling:

  • 235 gm Ricotta cheese
  • 140 g cooked spinach, finely chopped and squeezed dry
  • Grated Parmesan cheese, to taste
  • Salt and pepper, to taste
  • 75 mL extra virgin olive oil
  • 150 mL Haggis filling
  • 125 mL hazelnut, toasted and roughly chopped
  • 125 mL Whiskey beef sauce (see recipe below)
  • 150 mL Parmesan cheese, freshly grated

Directions:

  1. Combine all the ingredients for the filling in a bowl. Adjust seasoning and set aside.
  2. Pass dough through a pasta machine, until smooth and very thin.
  3. Pipe the filling on the sheet, fold over, press and pinch to close.
  4. Cut out individual raviolis with a past roller and set aside.
  5. Cook ravioli in salted boiling water until cooked.
  6. Meanwhile, in a separate pan, heat olive oil over high heat. Add the Haggis meat and Whiskey sauce. Add ravioli and toss to coast. Add a bit of pasta water if needed.
  7. Serve in a warm pasta bowl, garnish with toasted hazelnut and freshly grated Parmesan cheese.  

Pasta dough (Serves 5)

Ingredients:

  • 300 g flour
  • 70 g semolina
  • 3 whole eggs
  • 6 egg yolks
  • 7 mL olive oil

Directions:

  1. In a food processor, combine all of the ingredients until the mixture resembles fine breadcrumbs.
  2. Work together by hand to form smooth dough.
  3. Rest in the fridge for one hour before rolling.

Whiskey Beef Sauce (Serves 5)

Ingredients:

  • 1 litre brown beef stock
  • 15 g butter
  • 3 shallots, chopped fine
  • 250 mL red wine
  • 125 mL Whiskey
  • Pinch of crushed black pepper
  • 1 bay leaf
  • 1 spring fresh thyme
  • 1/2 sprig fresh rosemary
  • 15 mL cornstarch (mixed with 15 mL cold water)
  • Salt to taste

Directions:

  1. In a saucepan, heat the butter. When the butter gets very hot add the shallot and brown lightly.
  2. Add the wine, Whiskey and spices and bring the sauce to a boil, being careful that the Whiskey does not flame up. Reduce rapidly until approximately 15 mL of liquid remain.
  3. Add the brown beef stock and boil for 20 minutes. Add the cornstarch slurry while stirring.
  4. Strain the sauce through a very fine sieve and bring to a boil again. Correct the seasoning and set aside until ready to serve.

Scotch Eggs (Serves 4)

Ingredients:

  • 4 eggs, whole
  • 450 g pork sausage, uncooked
  • 125 mL all-purpose flour
  • 2 beaten eggs
  • 250 mL dried bread crumbs

Directions:

  1. Preheat oven to 350 F (180 C). Heat oil in deep-fryer to 375 F (190 C).
  2. Place whole eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat and let gees sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs. Coat with beaten egg again and roll in bread crumbs to cover evenly.
  4. Deep fry until golden brown, then bake in the preheated oven for 10 minutes.
  5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish.

Oven Roasted Butternut Squash Purée (Serves 5)

Ingredients:

  • 1/2 lb butternut squash
  • 20 mL olive oil
  • 15 mL honey
  • Salt and pepper, to taste
  • 1 orange, zest and juice
  • Pinch of ground cinnamon

Directions:

  1. Preheat oven to 350 F (180 C).
  2. Cut the squash in half lengthwise and remove the seeds and strings.
  3. Brush the insides with olive oil and honey; season with salt and pepper. Place on a roasting pan, skin-side down. Bake in a preheated oven for 30 to 40 minutes or until fork tender.
  4. Remove the squash from the oven. Scoop out the flesh and place in a food processor. Add the orange zest, juice and purée until smooth. Add a pinch of salt, pepper and cinnamon. Pulse a few times to incorporate.

Braised Beef Short-Ribs (Serves 4)

Ingredients:

  • 3 lb beef short-ribs
  • 4 slices bacon, chopped
  • 1 large onion, quartered
  • 1 stalk celery, quartered
  • 1 carrot, sliced
  • 4 cloves garlic, smashed
  • 3 cups brown beef stock
  • 1/2 cup dry red wine
  • 1 sprig fresh thyme
  • 3 leaves of fresh basil
  • Salt and pepper to taste

Directions:

  1. Pre-heat oven to 375 F (190 C).
  2. Season short-ribs well using salt and pepper.
  3. In a five-quart braising pan, brown bacon to render fat over medium-high heat. Do not burn.
  4. Remove crisp bacon and set aside. Brown short-ribs in the bacon fat, four at a time, taking care not to burn bacon fat.
  5. Once all the ribs are brown, add onions, celery, carrots and garlic. Sauté two to three minutes to tenderize vegetables. Add beef stock and red wine. Bring to a rolling boil and reduce to simmer.
  6. Add cooked bacon, browned short-ribs, thyme and basil. Season stock with additional salt and pepper if necessary.
  7. Return the mixture to a rolling boil, cover and place in pre-heated oven. Cook 1 1/2 hours, checking for tenderness. When ribs are fork-tender, remove from stock and set aside.
  8. Reduce the stock by half. When ready to serve, strain stock, return ribs to the pot along with the sauce and re-heat in pre-heated oven.
  9. Ribs may be prepared up to three days in advance and remain in the stock until ready to serve.

Prep time: 2 1/2 hours.