CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
Sami |
Cook 2, Ready, Steady |
2 |
Servings |
INGREDIENTS
4 |
T |
Olive oil |
1 |
T |
Balsamic vinegar |
|
|
Vegetable oil for deep |
|
|
frying |
350 |
g |
Haggis |
225 |
g |
Self-raising flour |
250 |
g |
Curly leaf kale, stalks |
|
|
removed and |
|
|
rinsed |
6 |
|
Unpeeled whole garlic cloves |
1 |
|
Potato, peeled |
3 |
|
Rashers dry cured streaky |
|
|
bacon diced |
2 |
T |
Double cream |
1 |
|
Egg yolk |
1 |
ds |
Worcestershire sauce |
150 |
|
Red wine |
1 |
T |
Chopped onion |
1 |
t |
Tomato puree |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Mix together 3 tbsp olive oil and
the balsamic vinegar. Fill a deep pan one third full with vegetable
oil and heat. Break up the haggis and shape two-thirds to make five
'sausages'. 2 Place the flour in a bowl, add 300ml/ 1/2 pint water and
mix to make a batter. Add the sausages, coat in the batter and deep
fry until golden brown and cooked through. Drain on kitchen paper. 3
Add the kale to a large pan of boiling water and cook for 2-3 minutes
until wilted. Drain the kale well. Serve the battered sausages with
half the wilted kale and drizzle over some of the balsamic vinegar
dressing. 4 Place the garlic in a pan of boiling water and blanch for
2-3 minutes. Drain. Cut the potato into six pieces and use a small
sharp knife to 'turn' ~ cut off any edges to give a rounded shape -
retaining the trimmings. 5 Par-boil the turned potatoes for about five
minutes in a pan of boiling water and drain. Heat 1 tbsp olive oil in
a frying pan, add the turned potatoes and garlic cloves and cook for
2-3 minutes until golden brown. 6 Place the potatoes, garlic and
bacon on a baking sheet and cook in the oven for 6-8 minutes, or until
browned and the bacon is crisp. Serve the roasted potatoes, garlic and
bacon with the remaining kale. 7 Cook the potato trimmings in a pan of
boiling water until tender and drain. Warm the double cream in a small
pan, pour onto the boiled potato trimmings, add the egg yolk, season
and mash. 8 Heat a frying pan, add the remaining haggis 'mince', cook
for 2-3 minutes and add 2 tbsp water and a dash of Worcestershire
sauce. Cook for a further 1-2 minutes and season. 9 Place a large
cooking ring on a baking sheet and fill with the mince mixture. Spoon
the mash over the top and bake in the oven for 10-12 minutes, or until
golden brown. 10 Heat the red wine in a pan and simmer rapidly for
about two minutes to reduce. Add the chopped onion, tomato puree and a
dash of Worcestershire sauce and cook for a further minute. Season.
11 Carefully remove the potato topped haggis from the baking sheet and
take off the ring, drizzle over the balsamic dressing and serve with
the sauce. Converted by MC_Buster. Per serving: 375 Calories (kcal);
30g Total Fat; (80% calories from fat); 3g Protein; 14g Carbohydrate;
106mg Cholesterol; 70mg Sodium Food Exchanges: 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe
by: Ready Steady Cook Converted by MM_Buster v2.0n.
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