Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.. Preheat oven to 180°C (160°C fan) mark 4, remove the outer packaging of a 500g haggis (which serves 3-4 people), but don't remove the tight casing (this might be natural or plastic). Wrap the.
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Haggis. Take off the outer skin of the haggis and the metal clip. Cut the haggis into slices or chunks. Put the haggis, squash, onion and water into a slow cooker and cook on high for 3 hours.. Instructions. Defrost haggis (if frozen) - Wrap haggis in alfoil and place Haggis on alfoil balls in slow Cooker. - Cook on low for 6hours -. Serve with Mashed Potatoes, Mashed Turnip/Swede and Mashed Pumpkin. YUM YUM YUM.
