Fresh Vegetables in Variable Proportions (28%) (Carrot, Swede, Leek, Celery), Water, Oatmeal, Barley, Vegetable Margarine (Vegetable Oils (Palm Oil, Rapeseed Oil), Water, Salt, Emulsifier (Mono and Diglycerides of Fatty Acids), Lentils, Reconstituted Dried Vegetables in Variable Proportions (Onion, Sweetcorn, Mushroom), Salt, Red Kidney Beans, Chick Peas, Spices (Ground Black Pepper & Ground Pimento), Haggis filled into an inedible synthetic casing
Keep refrigerated. Once opened use within 2 days, taking care not to exceed the use by date. If freezing, freeze on day of purchase and use within one month. Defrost thoroughly in a refrigerator before use and consume within 24 hours.This product may have been previously frozen and defrosted under controlled conditions.
Microwave
Instructions: Remove the haggis from all packaging, including casing and metal clips. Slice in to chunks and place in a microwavable dish. Cover with clingfilm, pierce film and cook on full power (800W) for 3 minutes. Remove dish from microwave, carefully peel back film as hot steam will be generated. Gently break up haggis with a fork, re-cover with the clingfilm and return to the microwave to cook for a further 2 minutes. Once ready, carefully remove the film due to more hot steam and serve.
Boil
Instructions: Remove the haggis from the outer bag. Wrap the haggis (with casing and clips as found) in tin foil. Place the haggis in a large pan of boiling water so that the haggis is just covered in water. Bring to a bubbling boil and then reduce the heat and gently simmer for 45 minutes. Top up with more boiling water if required. Once ready, remove from the pan and carefully remove the tin foil. Carefully slice open the haggis casing to serve the steaming hot haggis. 'Address to a haggis' optional.
Cooking Instructions
Instructions: Important - This is a Raw product and must be fully cooked prior to consumption.
As all appliances may vary, these are guidelines only. Do not Reheat.
Remove casing and ensure product is piping hot before serving
Oven cook
Instructions: Remove the haggis from the outer bag. Wrap the haggis (with casing and clips as found) in tin foil. Place the haggis in an oven proof dish and fill with boiling water to half way up the haggis. Cover with a lid and place in a preheated oven (190 °C / gas mark 5) for 75 minutes. Check the water level from time to time during cooking and top up if required. Once ready, remove from the dish and carefully remove the tin foil. Carefully slice open the haggis casing to serve the steaming hot haggis. Neeps and tatties optional.
Shallow Fry
Instructions: Remove the haggis from all packaging, including casing and metal clips. Cut in to slices approximately 1cm thick. Heat 1-2 tablespoons of vegetable oil in a frying pan, to medium heat. Fry the haggis slices for approximately 6-8 minutes, turning several times. Lower the heat if required during cooking.
2-3 Servings
454g
| Typical Values | per 100g: |
|---|---|
| Energy | 848kJ / 202kcal |
| Fat | 6.8g |
| Of which Saturates | 3.1g |
| Carbohydrates | 36.6g |
| Of which Sugars | 2.9g |
| Protein | 5.7g |
| Salt | 1.2g |
| Fibre | 5.9g |
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Average of 3 stars
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I would give this no stars if it was an option...I really liked the look of this but on reading the ingredients I find it contains palm oil...AVOID!
Love this, mixed it with Linda McCartney's sausage, onion, sage, Worchester sauce, and an egg and made lovely cornish pastie and sausage rolls ,,,,,mmmmmm
