So my dear meat-lover, are you ready for the culinary adventures? Because we are going to eviscerate, boil and smoke the meat without mercy. Genuine chefs cook meat only so and in no other way.
Potatoes in the centuries-old snack recipe change into red mashed potatoes coloured with beetroot or turnip. We, in our turn, will just add some carrot fresh juice into it.
Haggis is served on potatoes croquettes that were preliminary smoked. With delicious flavour of smoke, so to say.
Ingredients
Method
- Toast the oats in the dry frying pan over medium heat for 3–4 minutes, until they smell nutty.
- Melt the butter in the saucepan and cook the onion for 5 minutes, until soft.
- Add the lamb mince and liver and cook for 5 minutes, breaking up the meat, until it is no longer pink.
- Add the whisky and let it bubble for 30 seconds.
- Stir in the oats, pepper, allspice, nutmeg, salt and stock.
- Cover and simmer over low heat for 25–30 minutes, stirring now and then, until the oats are tender and the liquid has been absorbed; the mixture should hold together when pressed.
- Taste and add more pepper or salt; haggis should be distinctly peppery.
- Spread the haggis on a plate, let it cool and refrigerate it for 30 minutes. If you are using ready-made haggis, crumble 400 g of it and start here.
- Squeeze the haggis into 12 firm balls of about 35 g.
- Put the flour, beaten egg and breadcrumbs into the three shallow bowls.
- Roll each ball in flour, then egg, then breadcrumbs, and chill them for 15 minutes.
- Boil the potatoes in salted water for 15–20 minutes, until tender.
- Drain the potatoes and mash them with the butter, milk and carrot juice until smooth and evenly orange; season with salt and keep warm.
- Simmer the jam, whisky and water in the small saucepan for 2 minutes.
- Stir in the cornstarch mixture and simmer for 30 seconds, until glossy; keep the sauce warm.
- Heat the oil to 180°C (355°F) in the small deep pan; it should be at least 4 cm deep.
- Fry the croquettes in batches for 2–3 minutes, until deep golden, and drain them on paper towels.
- Cut each croquette in half.
- Spread a spoonful of mash on each plate and set 6 croquette halves on top.
- Add dots of the sauce and a few frisée leaves, sprinkle with a pinch of smoked salt if you like, and serve.
- Boil the sheep giblets, then shop it and stew with some whiskey.
- Cook it to taste.
- Shape the ready-made haggis mass a shape of as a ball, crumble it and deep-fry.
- Cut the ready haggis into two halves.
- Serve on the bed of mashed potatoes (colored with carrot juice) and whiskey and current sauce.
- For sauce:
- Boil down the current jam with whiskey and thicken with starch.
- The dish shall be smoked immediately before serving.
- Put the dish on a plate, smoke it under a deep gastronorm container and serve it.
What we changed for home
- Sheep's offal haggis replaced with a filling of lamb mince, lamb's liver, pinhead oats, onion and spices; or 400 g ready-made haggis A sheep's pluck (heart, liver and lungs) is hard to buy, and lungs cannot be sold in some countries, including the US. Mince, liver and oats give the same rich, peppery, crumbly filling. Ready-made haggis is sold in UK supermarkets and online, also in tins.
- Croquettes coated in flour, egg and crumbs and chilled before frying Crumbly haggis falls apart in hot oil without a firm coating.
- Oil temperature given: 180°C (355°F) The original says only 'deep-fry'.
- Smoking under a gastronorm container with a smoking gun made optional; a pinch of smoked salt or smoked paprika as the alternative Few home kitchens have a smoking gun. If you do, smoke the plate under an upturned bowl for 30 seconds just before serving.
- Amounts given for the sauce and mash for four The list gives per-portion weights, and the sauce has no recipe beyond 'jam, whisky and starch'.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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