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I’d Kale For Some Haggis

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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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