Recipe – Summer Haggis Flatbread
I recently tried Innis & Gunn‘s Malt Whisky Trail, which is a Strong Scottish Ale. Being that it’s currently mid-summer I wanted to make something that would pair nicely with it, but wouldn’t sit too heavy – and, of course, there HAD to be a Scottish element. I came up with a tasty Scottish-Middle Eastern fusion sort of dish with haggis, halloumi cheese and fresh herbs and vegetables. It worked really well with the beer – the rich, fatty meat and cheese matched up with the rich malt, and the parsley, mint and fresh vegetables helped to lighten everything up nicely. This quick and easy recipe is perfect for an outdoor dinner on a summer evening – with or without a nice beer.
What you’ll need:
For 2 Servings 1 1/2 cup of haggis Halloumi cheese 2 mini naans 1 cup of diced heirloom cherry tomatoes 1/2 cup of chopped English cucumber 1/2 cup shredded mint (*to taste) 1/2 cup diced curly-leaf parsley 1 tbsp Innis & Gunn Original Lager 1 tbsp balsamic reduction 1 tsp orange blossom honey Salt and Pepper (*to taste) Optional: A Wee Dram of Islay Malt
Step one – get your haggis frying. I always purchase the sliced haggis available at the Scottish and Irish Store in Ottawa. A couple slices will do. If you really want to take it up a notch, you can add a little whisky in once the haggis has browned up – the peatier the better. Once nicely browned, remove it from the heat. I prefer the toppings on the flatbread to be room temperature, but if you can also cook your haggis towards the end, or keep it in your oven on low heat.
Step two – if you haven’t already done so, prepare your herbs and vegetables.
Step three – slice a few medallions of halloumi depending on the size of your bread. Halloumi has a high melting point which is great for grilling. You can use a grill pan or a BBQ to get a nice char on your cheese. I chose to grill mine on my charcoal smoker – I threw a few oak chips on that I had soaked in 1/3 water, 2/3 whiskey. Grill your flatbread at the same time.
Step four – while your cheese and bread cook, quickly assemble your herbs and vegetables into a bowl. Add your balsamic reduction, honey and beer. Add salt and pepper to taste. Add your haggis into the salad mixture at the end.
Step five – Once your cheese and bread begin to show some nice grill marks, remove from heat and assemble. (Bread first, then cheese, then salad).