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!!
Let’s cut right to the drum solo of our iconic giant chocolate haggis advert.
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:
15
Cooking time:
10 mins
Serves:
3 people
Cook up a cuisine fusion with our recipe for these delicious gluten free haggis pakoras.
Naturally gluten free chickpea flour is used in the batter covering these bites of our Gluten Free Haggis, which means even more people can enjoy them!
Simon Howie Gluten Free Haggis (454g)
1/2 cup gram/chickpea flour
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chilli powder
2 garlic cloves, crushed
A small handful of coriander leaves, finely chopped
Salt and pepper to season
1 cup cold water
Vegetable oil, enough to deep fry
1. Mix the dry ingredients together in a bowl and add the water a little at a time, mixing to form a thick batter.
2. Remove the haggis from its casing and break up slightly in a bowl. Mix the garlic and coriander in with the haggis and roll into small balls. We suggest rolling each to a size slightly larger than a £2 coin, which makes roughly 10 haggis balls.
3. Heat the oil on a medium/high heat. Dip the haggis balls in the batter, ensuring they are completely coated. Place carefully into the hot oil, frying a couple at a time.
4. Once crispy and golden brown, remove and drain on a plate lined with kitchen towel to drain off any excess oil.
5. Serve with sweet chilli sauce, or a whisky sauce for an extra dash of Scottishness!
Cook up a cuisine fusion with our recipe for these delicious gluten free haggis pakoras.
Naturally gluten free chickpea flour is used in the batter covering these bites of our Gluten Free Haggis, which means even more people can enjoy them!
Prep time: 15
Cooking time: 10
Serves: 3
Simon Howie Gluten Free Haggis (454g)
1/2 cup gram/chickpea flour
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chilli powder
2 garlic cloves, crushed
A small handful of coriander leaves, finely chopped
Salt and pepper to season
1 cup cold water
Vegetable oil, enough to deep fry
1. Mix the dry ingredients together in a bowl and add the water a little at a time, mixing to form a thick batter.
2. Remove the haggis from its casing and break up slightly in a bowl. Mix the garlic and coriander in with the haggis and roll into small balls. We suggest rolling each to a size slightly larger than a £2 coin, which makes roughly 10 haggis balls.
3. Heat the oil on a medium/high heat. Dip the haggis balls in the batter, ensuring they are completely coated. Place carefully into the hot oil, frying a couple at a time.
4. Once crispy and golden brown, remove and drain on a plate lined with kitchen towel to drain off any excess oil.
5. Serve with sweet chilli sauce, or a whisky sauce for an extra dash of Scottishness!
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