This week I am in North Berwick. Home of sea birds and golf.
One of my clients is an American and having never had haggis before it was requested that haggis was in some way incorporated into the menu. Reluctant to have a straight “haggis neeps and tatties” night, which although may be enjoyed it may not be. Instead I suggested including it into the dinner for another night, perhaps with pork? They loved the idea, accepting that if they didn’t like the haggis they could just eat the pork, perfect.
So here’s what I did.
- One loin of pork
- A red onion, finely chopped
- A few springs of fresh sage, chopped
- An egg
- 2 slices of bread made into breadcrumbs
- A haggis
First make the stuffing in a bowl, add the haggis, seasoning, breadcrumbs, sage and onion and mix until combined, last add the egg so that the mixture comes together to for a paste.
Open up your loin of pork, you may need to cut an incision, depending on the size of the loin and your butcher, and insert the stuffing, you probably won’t need all the stuffing you’ve made. roll the port up to enclose the stuffing and tie with string. On the pan you then want to place the loin with the skin facing up (if you have opted to keep the skin) for good crackling. Season and olive oil before putting into a pre – heated oven – about 200 degrees. Cooking times will depend on the size of the loin, the lucky thing about pork is that nobody expects it to be rare, so if you are not entirely certain an extra 20 minutes to be sure shouldn’t do any harm.
Other cuts of pork could easily be used. Loin in the leanest pork cut, but usually the most expensive. Belly pork would be just as tasty but I would use an extra couple of slices of breadcrumbs to counter the possibly fattyness coming from the combination of pork and haggis.
Every dish need some kind of sauce and as pork is often fatty I try to steer away from pork gravys as they don’t seem to works as nicely as beef or chicken ones do. Instead I often serve Cumberland sauce, can be made in advance and re – heated if necessary;
- Half a glass of orange juice
- 4 Tbsp redcurrent jelly
- 1 tsp Dijon mustard
- 4 Tbsp port
Pour the orange juice into a small pan, add the redcurrent jelly and Dijon mustard and heat gently until the jelly dissolves. Once fully dissolved add the port and seasoning. Then serve or allow to cool for re – heating later.