It was the year of our lord Seventeen Hundred and Ninety Four, and a man who would later go on to be dubbed the Ploughman’s Poet pend the now immortal words…….
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.
Words that if you went to school in Scotland you would be all too familiar with.
I think the type of man who vows to love his bonnie lass until the seas run dry, is very much deserving of a national Day of recognition. And that is exactly what we on the 25th of January every year for one of Scotland’s most famous sons….Rabbie Burns.
And because Burns Day is one of my favourite food days of the whole year, I thought that wee haggis recipe would go down a treat.
Now, when I was trying to decide what to make I asked myself the obvious question…….If I was setting up a cool food truck in the Highlands during the Jacobite rebellion what would I sell to the clans? An obvious question I think you’ll agree??
My gut response was a haggis grilled cheese. But that alone didn’t float my boat so I decided to chuck in some black pudding, and a potato scone, some rocket & lashings of caramelized red onion chutney…..I figured clansmen would enjoy hipster gourmet sandwiches – well quite a few of them had hipster beards so I can only presume that’s true. 😛
And so it was conceived my Ode to a Bard grilled cheese…. It’s super easy to make if you fancy giving it a go and tasted mega decadent/calorific.
Now as with all sandwiches the ingredients for this are fairly loose with regards to quantity because it’s really just based on how much you like…..so load up as much or as little as you like.
1 Day Old Loaf of Bread, or two slices of Thick Pre-sliced Bread
Black pudding ( I like Simon Howies for Haggis & Black Pud)
Grated Cheddar Cheese
2 Potato Scones
Caramelized red onion chutney
Step 1. If using a loaf cut two 2 reasonably thick slices and set to one side.
Step 2. Cut a slice of haggis and some black pudding and pop it into a medium hot pan to cook. Now you can easily leave them as slices to stack on your bread, but I like to break them down and mix it together. Either way make sure that you are cooking them fully. At the same time cook off the 2 potato scones for a few minutes in a little butter or oil in a frying pan. Once everything is cooked transfer everything to a plate and set to one side for now.
Step 3. Construction of the grilled cheese. Place a frying pan on a medium heat, and add a tablespoon of butter to the pan. Once melted add the 2 slices of bread to the pan and allow to toast for a couple of minutes until light golden. Move the bread toasted side up onto a plate where we are going to construct the sandwich.
I layers up – from bottom to top…Potato Scone, Cheese, Haggis & Black Pudding mix, some more cheese, rocket, caramelized onion chutney….but feel free to layer however you want.
Once all your ingredients are layered close up the sandwich the other slice of bread (toasted side on the inside)
Step 4. Melt another tablespoon of butter in the frying pan over a medium heat, add the constructed sandwich to the pan and lightly fry for 3 minutes. Flip the sandwich and add another tablespoon of butter and toast for another 3 minutes – keeping an eye the whole time to make sure that the bread doesn’t burn. Once the cheese has melted remove from the pan and enjoy this glorious melty buttery treat.