Haggis and Redcurrant Ragu

25 Jan

This is what happens if left with a relatively empty fridge and a hge bowl of haggis to use up in the thrifty spirit that being Offaltarian brings to you. I also bought some reduced Morrisons venison meatballs  and needed to make a sauce since dry meatballs and dry pasta is the basis of deliciousness rather than the delicious itself.

To make the ragu (which is the main event … everyone has venison meatballs every day of course) it is very simple. You will need:

  • two sticks celery
  • one teaspoon garlic salt
  • one teaspoon dried rosemary
  • one teaspoon sugar
  • one can chopped tomatoes
  • 4 heaped tablespoons cooked haggis
  • 150g redcurrants removed from stalks, discarding manky and mouldy ones, you can remove the brown end where the flower was if you like but I didn’t and it didn’t make any difference to the flavour, just added a bit more fibre and we all love that!

Basically, it’s then very simple. Gently fry the celery, add the garlic salt, sugar and rosemary, swoosh it all about. Add tomatoes. Swoosh. Add haggis. Stir thoroughly. Add redcurrants. Simmer 10 minutes. The End.

Not really a recipe, and you ay notice born out of not having many ingredients in the house. In fact me and the Mr mostly had celery and redcurrants and haggis. Just shows you can make a meal from anything. The redcurrants were leftover from our Christmas when we had partridge and I think haggis and redcurrants is an excellent combination. The fruit cuts through the richness (which is I guess why they often partner game) and with the tomato makes a really nice tart sauce. I’d recommend trying it especially if you see some in the supermarket either reduced or you’re feeling like an adventure. I’d pair them with anything rich. I imagine redcurrant and duck would be good, or with sweet potato.

The most important part was re-using the haggis, which was excellent. Some Offalsceptics say you can’t reheat offal and that you’ll DEFINITELY DIE if you do. I totes didn’t die. The haggis worked really nicely in two ways. Firstly the meat added an extra meaty intensity to the sauce. Also the oatmeal swelled further so you got these little nice saucy oaty bits. It really made the texture of the sauce very chop-licking.

I’m looking forward now to the making of my own haggis and the using up of the spare haggis. Watch this space!

3 Responses to “Haggis and Redcurrant Ragu”

  1. Tina Davies (@pullonyourfeet) January 25, 2012 at 2:15 pm #

    LUCY! I thought you would like to know something. In my family if we have a roast bird and it has the bag with the offal inside we cook some of it (the neck and liver – the big bits) and dip it in salt and eat it. Everyone thinks it’s weird but it’s hella tasty.

    • offallygood January 25, 2012 at 8:46 pm #

      how do you cook it? i like things you can dip in salt. i think we use it for gravy, but i think your way is MUCH MORE APPRECIATIVE!

      • Tina Davies (@pullonyourfeet) January 30, 2012 at 9:42 am #

        They do it in the oven next to the roast, take it out a bit earlier, maybe half an hour earlier or so? It feels SO UNHEALTHY but it’s awesome, plus the neck goes crispy on the outside and super-soft on the inside.

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