Haggis BonBons w/ Whisky Sauce
Categories
winter
If you like Haggis, you’ll absolutely adore these.
Crispy balls of Haggis with a creamy whisky infused dipping sauce, perfect for a sharing platter or a starter.
Recipe Method
- Remove the Haggis from all packaging and portion into 16 cubes. Gently press them in your hands to form even sized balls. Set aside in the fridge.
- For the sauce, finely chop the shallot and add to a pan over a medium/low heat with a good knob of butter, lots of black pepper and a sprig of rosemary.
- Cook for 10 minutes, add the bay leaves, turn up the heat and ten deglaze the pan with the whisky. Cook over a high heat for a few minutes until the whisky has reduced and the alcohol has evaporated.
- Add the beef stock and a splash of balsamic, slowly reduce over a medium heat.
- Strain the sauce, stir in the cream and then bring up to a simmer and reduce until thickened. Season to taste.
- Set up 3 bowls. The first with 3tbsp flour and 1tsp oregano, the second with the eggs (beaten), and the third with 5tbsp breadcrumbs, 1tbsp flour, 1tsp oregano and some grated pecorino.
- Coat the haggis in the flour, then the egg, then the breadcrumbs.
- Shallow fry the haggis in batches over a high heat for 5-6 minutes, until golden.
- Rest on kitchen paper and season with salt and chopped chives.
- Serve on a platter with the whisky sauce in a bowl, or plate them up individually.
- Enjoy!