Southern Fried Haggis, Neeps and Tatties


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Today on the old food guy daily cooking show, i try and make southern fried haggis, neeps and tatties. Nat’s Channel …

27 replies
  1. ShazzaB Begg
    ShazzaB Begg says:

    Well done Keith. We had our burns night on the Monday as like you we were busy on the Wednesday. God bless you ๐Ÿด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ๐Ÿ™ xx.

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  2. john davis
    john davis says:

    Hi Keith. This looks absolutely delicious.
    Haggis isn't common here in Australia, but it is available at selected delicatessens.
    The secret to a good firm pattie is a Dry mash. Don't add butter or milk and 'Smash It', not mash it!
    Wrap the patties in cling film and place in the Freezer for 1/2 hour to firm up. Works a treat.
    Another top recipe today Keith ๐Ÿคค๐Ÿ‘๐Ÿ˜€
    Cheers

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  3. Heathcote Ladd
    Heathcote Ladd says:

    Haggis not for me I once tried it at a pub in 1980 they were having a burns night I thought it tasted a bit like sawdust never touched it since. Maybe if you had made your haggis in breadcrumbs a bit smaller they would have turned out better or just shallow fry them its all trial and error as you well know

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  4. Sandra Heaton
    Sandra Heaton says:

    I don't like Haggis keith I have tried it but not for me my partner loves Haggis he will have it for his tea tomorrow we've got Haggis in I hadn't realised it was burns night tomorrow watching your vlog reminded me we've got friends in Scotland they will be having Haggis neeps & tatties tomorrow that was a good idea making a Haggis burger ๐Ÿ” it did look good I hope Nat enjoyed her pizza & kebab I take it Nat don't like Haggis

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  5. Peter Stewart
    Peter Stewart says:

    Never tried haggis like that before but I might now they looked good if you like that haggis try a Mcsweens I think their haggis is lovely and it's an original one made with lamb I think that one you used Keith has beef in it but they looked really nice.

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