on the burns supper that will be the centrepiece of my next chinese burns evening. hello. how are you doing? hello. lovely to meet you, jimmy. how are you? thanks for coming along. let s head down. yeah, absolutely. so it s chinese new year and it s burns night happening around the same time. what am i going to make for my party? nick, you ll be making a haggis with eddo spring rolls, with a chilli whisky dip. that sounds delicious. so first of all, we ve got some eddo, which is a chinese root veg. right. similar to potatoes, but a wee bit more nuttier and a wee bit more sweet. a bit hairier! as well. and what else? what else is going into it? obviously, the hero of the dish is the haggis. yes. i m just going to put some carrots in, to add a wee bit of crunch. so i guess it s kind of like haggis, neeps and tatties.
and we call it chinese burns. ..where we serve dishes from both cultures at the same time. i m on the hunt for a culinary twist on the burns supper that will be the centrepiece of my next chinese burns evening. hello. how are you doing? hello. lovely to meet you, jimmy. how are you? thanks for coming along. let s head down. yeah, absolutely. so it s chinese new year and it s burns night happening around the same time. what am i going to make for my party? nick, you ll be making a haggis with eddo spring rolls, with a chilli whisky dip. that sounds delicious. so first of all, we ve got some eddo, which is a chinese root veg. right. similar to potatoes, but even more nuttier and a wee bit more sweet.
we ve got a bit in common there, my goodness me! tight against it, so you can can feel the haggis. but even so, jimmy s definitely got the edge in his spring roll technique. bind it together, just going to drop. mine looks like an envelope as opposed to a roll. i don t know what s gone wrong there. it looks like a purse. yeah. having made my contribution, i leave it to jimmy to fry the rolls, and rustle up his chilli whisky dip. bagpipe music. but we re still missing one key ingredient. a piper s the perfect accompaniment to any burns supper, however unconventional it might be. oh, wow! look at that. it looks amazing. let s dig in, shall we? let s go for it. that s so good. that s so tasty. i can actually taste the haggis, which is surprising.
exactly. that s what i m trying to recreate here. but with an asian twist. right, okey dokey. so what you cooking up first? well, it s the slow process ofjust peeling the eddoes first. do you often try to incorporate scottish and traditional ingredients in your chinese cooking? yeah, yeah, all the time. whether it s the ingredients we use, like the ayrshire pork or aberdeen angus steak, to use a bramble dip as well. 0h! so, yeah, tasty stuff. with the eddoes peeled, jimmy pops them into a steamer. he then slices the haggis and throws it into a wok. wok fried haggis. there s a first for everything. that sounds brilliant. oh, look at that! and then we rejust going to mash that up. these are your asian tatties. so now we ve got all our ingredients that we can just use and wrap up. as well as our dual heritage, jimmy and i have something else in common. both of our parents ran chinese takeaways.
wrap up. $55 of our greens that we can use and wra u. . of our greens that we can use and wra u. ~ , of our greens that we can use and wra u. a ., ., wrap up. as well as our dual heritage wrap up. as well as our dual heritage jimmy wrap up. as well as our dual heritage jimmy and - wrap up. as well as our dual heritage jimmy and i - wrap up. as well as our dual heritage jimmy and i have i wrap up. as well as our dual i heritage jimmy and i have some wrap up. as well as our dual - heritage jimmy and i have some else heritagejimmy and i have some else in common, both of our parents rent chinese takeaways. you can feel the haggis there. but even so, jimmy s definitely got the edge and his spring roll technique. my looks like an envelope as opposed to her role. i don t know what s gone wrong there. it looks like a purse. having made my contribution i leave it to jimmy to fry the roles and rustle up his chile whisky dish. we re still missing one key ingredient. a piper is the perfect a