Emma Something a little more modern for this Burns Night, Burns Bao Buns Recipe from Nanna Tate.
Burns Bao Buns Recipe
Prep: 10 mins
Cook: 35 mins
Serves: 6
Ingredients
200g Nanna Tate potatoes
200g swede
250g haggis, crumbled
1 tbsp vegetable oil
Salt & pepper
6 bao buns
3 tbsp orange juice
2 tbsp soy sauce
2 tbsp Scotch whisky
1 tbsp honey
Fresh chilli & spring onions, finely sliced
Method
Peel and chop potatoes and swede into small chunks.
Add to a pan of cold water, bring to the boil and simmer for 15–20 minutes until soft.
Lightly crush, mix with crumbled haggis and season.
Heat the oil in a frying pan over medium heat.
Fry the haggis, tatties & neeps mixture until it takes on crispy, golden edges.
Combine orange juice, soy sauce, whisky and honey in a small pan.
Simmer until reduced to a glossy dipping sauce.
Warm the bao buns in the microwave.
Pack generously with the filling and garnish with chilli and spring onions.
Serve with the whisky dipping sauce.
Burns Bao Buns Recipe
Ingredients
- 200 g Nanna Tate potatoes
- 200 g swede
- 250 g haggis crumbled
- 1 tbsp vegetable oil
- Salt & pepper
- 6 bao buns
- 3 tbsp orange juice
- 2 tbsp soy sauce
- 2 tbsp Scotch whisky
- 1 tbsp honey
- Fresh chilli & spring onions finely sliced
Instructions
- Peel and chop potatoes and swede into small chunks.
- Add to a pan of cold water, bring to the boil and simmer for 15–20 minutes until soft.
- Lightly crush, mix with crumbled haggis and season.
- Heat the oil in a frying pan over medium heat.
- Fry the haggis, tatties & neeps mixture until it takes on crispy, golden edges.
- Combine orange juice, soy sauce, whisky and honey in a small pan.
- Simmer until reduced to a glossy dipping sauce.
- Warm the bao buns in the microwave.
- Pack generously with the filling and garnish with chilli and spring onions.
- Serve with the whisky dipping sauce.
