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Highland Ramen and a Dram

Ok, I have to be honest, I’m quite excited because of this one. I’m not shitting you, but it took me at least one sleepless night to figure this hack out, as I had only as little as the ingredients I so desperately wanted to combine: Ramen and, drumroll please, haggis. First idea was to go for a nasischijf inspired hack, but then, all of a sudden the veil lifted and I was able to see it clearly in front of my inner eye. Why not go for a ramen-shepherd’s-haggis-pie?! DUUUUUUH! And I finally fell asleep again.

Now, this is as easy as it can get. All it requires is a little bit of love and finesse. Firstly, as neeps are quite hard to source in DE, go for sweet potato, peel and cut them into cubes. Cook them in milk seasoned with cinnamon, allspice, nutmeg, black pepper, sugar and salt until super soft. Let them cool down in the milk. In the meanwhile cook your ramen until al dente in plenty of salted water and cook your haggis as instructed. After having drained your ramen noodles add a tablespoon of butter and Pre-heat the oven to about 180°C. Prepare a casserole and evenly cover the bottom with your haggis. Drain the cooled down potatoes, discard the spices and mash, mash, mash until silky. Evenly spread on top of your haggis. Then top with your buttered ramen and bake until the ramen are all golden and crispy. While the pie is baking prepare the sauce. Finely dice 2 shallots, gently roast in a dab of butter until translucent, deglaze with a generous splash of Noilly Prat and add fresh thyme as well as a few black pepper corns. After a couple of minutes add the beef stock and reduce by half. Add a dram of whiskey and the cream and turn down the heat, simply let steep until your casserole is done. Once you’re ready to plate, pour the sauce through a fine sieve, discard all of the solids and season the sauce with salt. I didn’t add anything else, but feel free to amend to personal taste!

Serve the pie with a lot of sauce and simply enjoy the textures and multi-facetted taste-scapes – it’s simply insane … Don’t know how to put it differently.

Category:

UK classic goes funky

Ingredients

250g Ramen noodles

Liquids:

Splash of Noilly Prat, 1 dram of smokey whiskey, 200ml beef stock, water

Healthy stuff:

2 medium sized sweet potatoes, 2 shallots

Proteins:

450g of your preferred haggis, 200ml cream, splash of milk

Spices:

1 cinnamon stick, 3 sprigs of fresh thyme, 3 bay leaves, 2tbls of whole allspice, 1ts of sugar, salt, black pepper,

Prep:

Simple, yet sophisticated! Done in 45-60 minutes