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Laurens Cravings Peppercorn Pasta

Prep time:
10 mins

Cooking time:
25 mins

Serves:
4 people

Peppercorn pasta with a haggis crumb!? Don’t mind if I do!

Foodie blogger and recipe creator Lauren shares with us this great recipe for using up leftover haggis or as a great excuse to eat haggis again soon!

This recipe uses Original Haggis but would be equally as good with a veggie haggis crumb!

This recipe was created and captured by @LaurensCravings

love this recipe? sHare your thoughts!

ingredients

60g salted butter

1 brown onion (finely chopped)

10g ground black pepper

40ml whisky

2 tbsp red wine vinegar

1 tsp Dijon mustard

2 garlic cloves (finely chopped)

2 tbsp plain flour

200g white mushrooms (sliced)

1 chicken stock cube

400ml water

100ml double cream

1/4 tsp salt

250g pasta

Haggis Crumb

1 tbsp olive oil

30g salted butter

30g breadcrumbs

220g Simon Howie haggis

25g parmesan

handful fresh parsley (finely chopped)

Method

  1. Add butter to a pan, allow it to melt then add onions, black pepper, mustard, and vinegar and cook until fully softened (5-10 minutes)
  2. Add whisky and set alight to burn off the alcohol
  3. Add sliced mushrooms & garlic and cook until softened
  4. Stir through plain flour then pour in stock cube dissolved in water
  5. Pour in double cream and add salt then simmer for 5 minutes
  6. Haggis Crumb: melt butter in frying pan with oil and fry breadcrumbs until golden (5 minutes)
  7. Add cooked haggis (microwaved), grated parmesan & parsley then fry for 2 minutes
  8. Cook pasta in salted water until al dente and stir through peppercorn sauce, heat through then serve up topped with haggis crumb on top (or mixed through!)
Simon Howie

Laurens Cravings Peppercorn Pasta

Peppercorn pasta with a haggis crumb!? Don’t mind if I do!

Foodie blogger and recipe creator Lauren shares with us this great recipe for using up leftover haggis or as a great excuse to eat haggis again soon!

This recipe uses Original Haggis but would be equally as good with a veggie haggis crumb!

This recipe was created and captured by @LaurensCravings

Prep time: 10 mins

Cooking time: 25 mins

Serves: 4

Laurens Cravings Peppercorn Pasta

ingredients

60g salted butter
1 brown onion (finely chopped)
10g ground black pepper
40ml whisky
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 garlic cloves (finely chopped)
2 tbsp plain flour
200g white mushrooms (sliced)
1 chicken stock cube
400ml water
100ml double cream
1/4 tsp salt
250g pasta

Haggis Crumb
1 tbsp olive oil
30g salted butter
30g breadcrumbs
220g Simon Howie haggis
25g parmesan
handful fresh parsley (finely chopped)

Method

  1. Add butter to a pan, allow it to melt then add onions, black pepper, mustard, and vinegar and cook until fully softened (5-10 minutes)
  2. Add whisky and set alight to burn off the alcohol
  3. Add sliced mushrooms & garlic and cook until softened
  4. Stir through plain flour then pour in stock cube dissolved in water
  5. Pour in double cream and add salt then simmer for 5 minutes
  6. Haggis Crumb: melt butter in frying pan with oil and fry breadcrumbs until golden (5 minutes)
  7. Add cooked haggis (microwaved), grated parmesan & parsley then fry for 2 minutes
  8. Cook pasta in salted water until al dente and stir through peppercorn sauce, heat through then serve up topped with haggis crumb on top (or mixed through!)
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