Jam
- 75g of suet
- 250g of haggis
- 3 onions, finely diced
- 2 red apples, cored and grated
- 200ml of cider vinegar
- 200g of soft brown sugar
- 200ml of coffee espresso
- 50ml of port
- 50ml of Caorunn Gin
Caorunn Haggis Jam Toastie (Burns Night)
Andy Waugh
21st January 2022
Caorunn Haggis Jam Toastie (Burns Night)
50 min
To celebrate Burns Night Caorunn Gin have teamed up with Andy Waugh, co-founder and chef of iconic London-based Scottish restaurant Mac and Wild to create a mouth-watering haggis toastie!
This Burns Night, why not give a Caorunn Haggis Jam toastie a go, whether you are celebrating with friends and relatives, or wanting to get immersed into Scottish traditions.
Ingredients
Toastie
- 2 thick slices of bread
- 1 spread of butter
- 1tbs of Caorunn haggis jam
- 2 handfuls of grated cheddar
- One large scoop of haggis
- A small handful of rocket
Method
Jam
Melt down the suet in a saucepan and add the haggis to the pan.
Once added, break down the haggis with the back of a spoon and gently fry for 3-5 minutes, until cooked through and beginning to crisp.
Remove the haggis from the pan and pass through a sieve, reserving the fat that passes through.
Using the reserved fat, cook the apple and onion for 5-10 minutes. The apple and onion should be soft and translucent, with no colour.
Return the haggis to the pan with the apple and onions. Once the haggis is in the pan, add the vinegar, sugar, coffee, port and Caorunn Gin.
Gently cook over a low to medium heat for 10-15 minutes, until the contents become a jam-like consistency.
Toastie
Lightly butter 1 x side of each slice of your chosen bread.
Using the non-buttered side of your bread, layer the Caorunn haggis jam with a large scoop of haggis and top with a handful of cheddar.
Using the non-buttered side, place the second handful of cheddar onto the other slice of bread.
Place both slices butter side down into a dry frying pan.
Fry on medium to low heat, leaving until golden on the bottom and the cheese begins to melt.
Add a handful of rocket on top of the slice with the Caorunn haggis jam.
Place the slice of bread with just the cheese on to the haggis heap.
Keep flipping the toastie until the cheese is fully melted.
Remove from the pan, slice in half and enjoy with a Caorunn perfect serve in hand!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
