April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
20
Cooking time:
5 mins
Serves:
6 people
Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!
Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!
Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!
1 Simon Howie Wee Black Pudding
Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)
130g cheddar cheese, grated
2 tbsp chopped chives
1 spring onion, sliced (optional)
2 large eggs, beaten
200g Panko breadcrumbs
450ml vegetable oil (for frying)
1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.
2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.
3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.
4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.
5. Serve with your favourite dipping sauce – we suggest sweet chilli!
Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!
Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!
Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!
Prep time: 20
Cooking time: 5
Serves: 6
1 Simon Howie Wee Black Pudding
Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)
130g cheddar cheese, grated
2 tbsp chopped chives
1 spring onion, sliced (optional)
2 large eggs, beaten
200g Panko breadcrumbs
450ml vegetable oil (for frying)
1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.
2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.
3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.
4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.
5. Serve with your favourite dipping sauce – we suggest sweet chilli!
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