Haggis, Beef & Mustard Pasta

This is a quick and very tasty meal to make, the below recipe makes 2 - 3 portions. It's best to use good quality haggis from you local butchers but you can use MacSween's haggis too, it also comes in a vegetarian version.

Ingredients

• 100g Haggis
• 100g Beef mince
• 200g Wholemeal pasta, any shape
• 100g Chestnut mushrooms, quartered
• 1 Medium white onion, sliced
• 250ml Single cream
• 2tbsp English mustard
• 1tbsp Wholegrain mustard
• 1tbsp Dried parsley
• 2tbsp Olive oil
• 1tsp Salt
• 1tsp Black pepper

Method

1. Take a large cooking pot add the salt and pasta and enough hot water to cover 2cm to 3cm above the pasta. Cover the pot and bring to the boil.
2. Place the olive oil in another large cooking pan and bring to a heat.
3. Add the onion to the pan and cook until it starts to go slightly golden but do not let it brown.
4. Mix the haggis and the beef mince together and separate into 12 to 16 ball shapes.
5. Add the mushrooms and the haggis balls and cook until the haggis balls have started to brown.
6. Add both types of mustard and the single cream, mix together and let it simmer for 10 minutes stirring occasionally.
7. Add the dried parsley, black pepper and the pasta once ready, mix and let cook for a further few minutes before serving.

Quick Takeaway Style Pizza

This is one of my dinner time favorites. With enough practice and preparation this recipe can be knocked out in the same time it would take Papa John's or Domino's to deliver one. This recipe makes two 12" pizza bases.

Ingredients

• 400g High protein white bread flour
• 250g Mozzarella
• 50g Parmesan
• 250ml Warm water
• 2tbsp Boiling water
• 1tsp Fine sea salt
• 3tsp Golden caster sugar or honey
• 1tbsp Dried bakers yeast
• 2tbsp Tomato puree
• 2tsp Onion puree
• 2tsp Garlic puree
• 1tsp Black pepper
• 1tsp Oregano
• 1tsp Basil
• 1tsp Marjoram
• 1/2tsp Cayenne pepper (optional)

Method

1. Measure out the warm water into a measuring jug, vigorously stir in the yeast and add 1tsp of the sugar or honey.
2. Sieve the flour and salt into a large mixing bowl and create a well in the middle with a fork.
3. Add the water mixture into the well and fold the flour over the top of the liquid. Leave for around 5 to 10 minutes.
4. Continue folding in the rest of the flour with the water until a smooth consistent mix is achieved.
5. Dust a flat surface and your hands with flour and empty the mixture out and start to knead it for around 5 to 10 minutes.
6. Separate the dough into 2 equal parts. Pull the each piece of dough into a ball shape and place into the bowl, cover them and leave in a warm place to rise about double there original size.
7. Add the tomato, garlic and onion purees the 2tsp of sugar or honey, black pepper, oregano, basil, marjoram and cayenne pepper (optional) mix together with the boiling water until smooth and consistent. This will be our pizza sauce.
8. Stretch each of the doughs out using both hands pulling in the opposite directions until in a round shape about 12" in diameter. It can be stretched slightly larger depending on how you thin you want you dough to go. Allow to sit for a further 10 minutes.
9. Spread the pizza sauce over each of the stretched bases.
10. Now add the toppings, I like to place the grated parmesan on first then add the meat, veg and the mozzarella.
11. Cook in a pre heated oven to the highest temperature possible until the cheese on top starts to go golden and bubbly.