THIS recipe for haggis sliders with trimmings is an absolute treat. Just add relish and you’re good to go.
The recipe is the creation of MasterChef: The Professionals winner Gary Maclean, on behalf of Smart Energy GB.
Find out more about smart meter at smartenergygb.org
450g beef mince
12 slider buns, toasted
2 plum tomatoes, sliced
1 tub cherry tomatoes
2 red onions, sliced
2 large dill pickles, sliced
2 Little Gem lettuce
1 medium turnip
1 large carrot
2 tbsp chives
50g whole grain mustard
1kg Rooster potatoes
40g Parmigiano Reggiano, grated
20g Cajun spice
Make burger mixture by mixing the haggis and minced beef together with your hands and adding a little salt. Press the burgers by using a plastic lid. Find a lid that’s about 6cm wide x 2cm deep. Place lid on to a work surface, take a large piece of cling film and cover the lid.
Take some mixture and press it into the lid. Then fold over the clingfilm, upturn the lid and push down on to the work surface and press the burger. Remove the burger from the lid and the burger is already covered in cling film.
Remove clingfilm, heat a griddle pan or frying pan, add a little oil and then place burger into pan. Cook around 5 minutes on each side.
For the coleslaw, peel and grate turnip and carrot. Toss into lemon juice. Mix together mayonnaise, mustard and chives. Season with salt and black pepper, then fold into vegetables.
For the wedges, microwave potatoes for 10 minutes or until soft. Allow to cool and settle, cut in half and then cut into wedges.
Drizzle a little oil in a frying pan, put pan on heat and place wedges into pan. Once you have achieved colour and crispiness, turn the potatoes over and repeat.
Turn off heat and toss in Cajun spice. Remove from pan and sprinkle with grated cheese.
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