Haggis Laarp (Northern Style)
This is Kay Plunkett-Hogge’s unique spin on laarp — inspired by the deep savoury comfort of Sloane’s haggis. Northern spices, crispy garlic, shredded lime leaves and herbs pull the whole dish into focus. It’s fusion that feels "just right", it's punchy, fragrant, and deeply satisfying.
- Skill
- Capable
- Prep
- 15 minutes
- Cook
- 2 hours
- Total
- 2 hours 15 minutes
- Serves
- 2
Ingredients
- For the Laarp Kua Mix
- 1 tsp Makwen peppercorns OR Sichuan peppercorns
- 1 tsp Coriander seed
- 4–6 Pieces Dried bird’s eye chillis
- 1 tsp Black peppercorns
- 3–4 g Reen cardamom pods
- 2 Pieces Star anise
- 0.5 Pieces Cinnamon stick
- 1 Piece Whole nutmeg
- 2–3 cm /1 inch mace
- 4 Pieces Long peppercorns
- 1 tsp Cloves
- 1 tsp Salt
- For the Laarp
- 300 g Sloane’s haggis Buy from our online shop
- 1–2 tbsp Prepared laarp kua mix
- 2 tbsp Vegetable oil
- 2 Whole Spring onions, chopped
- 25 g Thai garlic cloves, smashed, skins on
- 25 g Vietnamese coriander leaves OR regular coriander leaves, torn
- 1 tbsp Nam pla (fish sauce) NOTE- I found one haggis quite salty, so this could be left out, depending on the haggis
- 4–6 Pieces Kaffir lime leaves, finely shredded
- 2–3 Pieces Dried red chillis, deep fried, to serve
- 1–2 tsp Mae Kay red hot sauce
- Whole mint leaves, to serve
- Choice of cabbage wedges, green beans – any seasonal vegetables, sticky rice, pork scratchings to serve – the choice is
Joe's Haggis Laarp (Northern Style) Recipe
฿340
* Sloane's Recipe Kits include all Sloane's items in the recipe and our free downloadable recipe card.
Method
-
Laarp Kua Mix
Toast all the dried spices in a dry pan until fragrant. Set aside to cool. Then, with a pestle and mortar or spice grinder, grind them together with the salt until they are as fine as possible. You should end up with about 4 tbsp of the mixture, which will keep in a clean jam jar for at least a month.
-
Haggis Laarb
- Boil the haggis per instructions.
- Scoop out and set aside to cool slightly before mixing in 1–2 tbsp of the laarp spices.
- Let it marinate for 30 minutes.
-
- Heat the oil in a wok, and add the garlic. Stir until it’s golden and crispy, and set aside on kitchen paper.
- Add the haggis to the oil, and cook until it’s getting some colour.
- Add the nam pla (if using), and stir in the lime leaves, the spring onions and half the coriander.
- Take off the heat and add half of the garlic. Stir it through.
- Turn out onto a serving plate and top with the remaining coriander, garlic and the deep-fried chillies.
- Top with mint leaves.
Tips
For the left-over 275g of haggis, either make patties with some neeps and potatoes, and fry them until golden and cooked through, or deep fry them: deep fried haggis is a Scottish joy.
