Post by Irish Stu on Jan 8, 2009 5:39:39 GMT -6
With Burns night nearly upon us (January 25th) I'm sure members of this here board are in a frenzy as you all try to find new and innovative ways to enjoy the traditional Haggis to celebrate the life and works of the great bard. So may I recommend a unique fusion of Scottish and Indian cuisine, the Samosa Haggis :
Simon
Innovation - The Story of the Vegetarian Haggis Samosa
The first in the 'MacUnis' range is a Vegetarian Haggis Samosa launched for Robert Burns night on January 25th 2002.
The tasty delicacies were developed over 18 months of culinary and market testing by a team from Mrs Unis's and fourth year Food Science & Marketing Students at Queen Margaret University, Edinburgh (QMU).
Haggis had originally been decided upon as the Scottish ingredients for Mrs Unis's new fusion product, as it was the most traditional food that Scotland produces and was recognised as Scotland's main dish. However, after it proved impossible to source appropriate Halal haggis meat, Mrs Unis opted for a vegetarian version of the classic product.
MacSweens of Edinburgh was selected as the Scottish ingredient supplier for the first 'MacUnis' product. Not only did MacSweens have an excellent reputation for haggis manufacture, its MacSweens Vegetarian Haggis won the 'Fruit & Vegetable Product Section' at the Food from Scotland Excellence Awards in 2001.
The final product is a samosa which captures the full essence of the traditional haggis dish - a combination of vegetarian haggis, neeps, and tatties and a blend of eastern spices wrapped in a light crispy samosa pastry.
Nutritional analysis carried out by the Food Industry Forum at QMUC revealed that the vegetarian haggis samosa is 94% fat free, made of natural ingredients, high in fibre and low in salt - a truly healthy combination of Eastern spices and Scottish ingredients.
In 2001 the MacUnis Vegetarian Haggis Samosa was entered into the Food from Scotland Excellence Awards for the Royal Highland Show Food from Scotland Competition, where it reached the final round of tasting in the 'Fruit & Vegetable Product Section'.
www.mrsunis.com/about_innovation.html
The first in the 'MacUnis' range is a Vegetarian Haggis Samosa launched for Robert Burns night on January 25th 2002.
The tasty delicacies were developed over 18 months of culinary and market testing by a team from Mrs Unis's and fourth year Food Science & Marketing Students at Queen Margaret University, Edinburgh (QMU).
Haggis had originally been decided upon as the Scottish ingredients for Mrs Unis's new fusion product, as it was the most traditional food that Scotland produces and was recognised as Scotland's main dish. However, after it proved impossible to source appropriate Halal haggis meat, Mrs Unis opted for a vegetarian version of the classic product.
MacSweens of Edinburgh was selected as the Scottish ingredient supplier for the first 'MacUnis' product. Not only did MacSweens have an excellent reputation for haggis manufacture, its MacSweens Vegetarian Haggis won the 'Fruit & Vegetable Product Section' at the Food from Scotland Excellence Awards in 2001.
The final product is a samosa which captures the full essence of the traditional haggis dish - a combination of vegetarian haggis, neeps, and tatties and a blend of eastern spices wrapped in a light crispy samosa pastry.
Nutritional analysis carried out by the Food Industry Forum at QMUC revealed that the vegetarian haggis samosa is 94% fat free, made of natural ingredients, high in fibre and low in salt - a truly healthy combination of Eastern spices and Scottish ingredients.
In 2001 the MacUnis Vegetarian Haggis Samosa was entered into the Food from Scotland Excellence Awards for the Royal Highland Show Food from Scotland Competition, where it reached the final round of tasting in the 'Fruit & Vegetable Product Section'.
www.mrsunis.com/about_innovation.html
Simon
