Jamie & Jimmy's Festive Feast
By Jamie Oliver
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About the recipe
Mexico has its own style of haggis called montalayo, and I’m riffing off that idea, combining Scottish haggis, black pudding and slow-cooked pork with Mexican-style flavours to create something contemporary and utterly delicious.
Recipe From
Jamie & Jimmy's Festive Feast
By Jamie Oliver
SPICE PASTE
2 tablespoons annatto seeds
120ml hot water
½ a large onion
5 cloves of garlic
1 tablespoon dried Mexican oregano
1 teaspoon freshly ground allspice
1½ teaspoons freshly ground black pepper
50g ancho chilli powder
1 teaspoon coarse sea salt
3 tablespoons cider vinegar
Juice of 3 oranges
FILLING
1 red onion
1 small haggis (450g)
1 x baby back ribs (320g)
1 small black pudding (400g)
250g shoulder of pork, bone out and skin removed
350ml organic chicken stock
CORN TACOS
500g white masa harina flour
RED ONION CEVICHE
2 red onions
2 oranges
2 limes
AVOCADO
3 avocados
1 lemon
½ a bunch of fresh coriander (15g)
SALSA
4 jalapeño chillies
20 cherry tomatoes on the vine
2 cloves of garlic
2 limes
extra virgin olive oil
1 large bunch of fresh mint (30g)
Spoon any leftover haggis and pork mixture into a baking dish, top with mashed potato and bake until golden and bubbling.
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