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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic vinegar Vegetable oil for deep frying
- 350 gm Haggis
- 225 gm Self-raising flour
- 250 gm Curly leaf kale, stalks removed and rinsed
- 6 x Unpeeled whole garlic cloves
- 1 lrg Potato, peeled
- 3 x Rashers dry cured streaky bacon, diced
- 2 Tbsp. Double cream
- 1 x Egg yolk
- 1 dsh Worcestershire sauce
- 150 ml Red wine
- 1 Tbsp. Minced onion
- 1 tsp Tomato puree Salt and pepper
Direcciones
- Preheat oven to 220c/425f/Gas 7.
- 1 Mix together 3 tbsp extra virgin 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 in 300ml/ 1/2 pint water and mix to make a batter. Add in the sausages, coat in the batter and deep fry till golden and cooked through. Drain on kitchen paper.
- 3 Add in the kale to a large pan of boiling water and cook for 2-3 min till 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 min.
- Drain. Cut the potato into six pcs 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 min in a pan of boiling water and drain. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the turned potatoes and garlic cloves and cook for 2-3 min till golden.
- 6 Place the potatoes, garlic and bacon on a baking sheet and cook in the oven for 6-8 min, or possibly till 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 till tender and drain. Hot the double cream in a small pan, pour onto the boiled potato trimmings, add in the egg yolk, season and mash.
- 8 Heat a frying pan, add in the remaining haggis 'mince', cook for 2-3 min and add in 2 tbsp water and a dash of Worcestershire sauce. Cook for a further 1-2 min and season.
- 9 Place a large cooking ring on a baking sheet and fill with the mince mix. Spoon the mash over the top and bake in the oven for 10-12 min, or possibly till golden.
- 10 Heat the red wine in a pan and simmer rapidly for about two min to reduce. Add in the minced 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 2 servings | |
| Calories 896 | |
| Calories from Fat 279 | 31% |
| Total Fat 31.7g | 40% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1500mg | 63% |
| Potassium 1240mg | 35% |
| Total Carbs 122.54g | 33% |
| Dietary Fiber 7.9g | 26% |
| Sugars 3.47g | 2% |
| Protein 17.52g | 28% |
