Saturday, 4 February 2012

Haggis with a camembert sauce

I know, I know. It sounds completely bizarre and potentially disgusting but this is the best way to have haggis. With a bit of distance between now and Burns' Night (25.01), there's even the possibility that the haggis will be on offer in the supermarket!

This is the one and only way that I actually like haggis - the sauce is creamy and cheesy and mild enough to take the spicy bite out of the meat.

I was trying to think of what else to add to this but, actually, my cold-riddled brain is struggling to string two words together. I didn't even manage to follow the soppy romance that I attempted to watch earlier, so with that show of complete and utter incompetence: over and out!


  • enough couscous for however many people you're feeding
  • 1 round camembert
  • 500ml single cream
  • 1 haggis (should probably be enough for 4ish)
First, pop the haggis in the microwave (sophisticated, I know) - it took about three and a half minutes in ours - cooking it until it's warmed right through. Cook the couscous (plain, with none of that vegetable nonsense) and leave to sit. Scrape the rind stuff off the camembert, chop up into chunks and melt in a pan along with the cream. When the sauce is ready, it should be hot and mainly melted down, but there may be some little lumps of cheese left - really, it's up to you how long you can bear to wait! 
Simple but effective, that's what this is! 

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