Burns Night Belter

 Haggis Arancini

Fantastic food, friends and a few drams of whisky, why it’s Burns Night of course, a celebration of Scotland’s most famous Bard and literary genius, Robert Burns.

Now celebrated across the world from Scotland to Singapore, this tradition started when nine friends gathered together to toast the life and work of their beloved friend, Rabbie.

Taking centre stage at the celebrations is the Scottish national dish, you guessed it, haggis. That is why Dormy duo, Ellie and Taylor, are back and showing you how to make Haggis Arancini, a modern twist on a traditional meal, to get you ready for the Burns Night bash.

Filled with mouthwateringly moist haggis, risotto rice and that all-important splash of whisky, this dish has got bag(pipes) of flavour.

With this showstopping dish you’ll be side stepping The Address to a Haggis, grabbing forks and tucking straight in.

Enjoy everyone!

How to…

  • Firstly, on a medium to low heat soften your onions and garlic in a pan using your vegetable oil and half of your butter (25g).
  • Then add your risotto rice and cook for around 2 minutes.
  • Next, add your white wine to the pan and cook until it has completely evaporated.
  • Slowly ladle your stock into the pan, then leave to simmer for around 20 minutes or until the risotto rice is fully cooked.
  • Then crumble into the mixture your haggis, chives, crème fraiche and the rest of your butter.
  • Season well with salt, black pepper, whisky and sherry vinegar.
  • Then remove from the heat and allow your mixture to cool completely before rolling them into 25g balls.
  • Once molded lay your balls onto a lined baking tray.
Then dip your balls into your flour, then your beaten egg and then finally coat with breadcrumbs (penne your balls in Chef talk!)
• To cook, fry your balls in oil for 3 minutes at 180 degrees. This will give them a lovely, golden brown finish.
• Then pop them into the oven for around 4 minutes to finish them off. Then it’s time to tuck in!

Tuck in!

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