Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
Comments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ ExplorersIf you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?
What is Burns Night?
A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!
BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.
“Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers
Serves: 6
Ingredients for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
- 900g haggis
- 900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
- 1.5 tbsp runny honey
- 1.5 tbsp whisky
For the neaps and tatties…
- 1 medium swede peeled and roughly chopped into 1.5cm cubes
- 850g Maris Piper potatoes peeled and cut into roasting potato size pieces
- 3 carrots peeled and chopped into small pieces
- Goose fat
- 5 garlic cloves
- Sea Salt
Equipment
- Stainless Steel Tri-Ply 35cm Roasting Pan
- 20cm saucepan
- 14cm milk pan
- Knife
- Chopping Board
- Skewers
- Mixing bowl
Cooking Method for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
- Firstly, preheat your BBQ for indirect grilling.
- Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
- Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
- Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
- Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
- Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
- Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
- Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
- Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
- Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
- In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
- Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.
These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!