Dingwall Haggis Bon Bons with Crisp Potato Fritter, Creamed Turnip and Malt Whisky Grain Mustard Sauce. Recommend using an electric fryer for potatoes and haggis.

Cut the haggis into small pieces and roll into balls. Once this has been done roll them in a little flour, followed by the beaten egg and then the breadcrumbs (this is best all done in advance).

Bake the potatoes until just about cooked through, allow to cool then peel and cut into chunky rectangles. Cook the swede in cold water, then bring to the boil until soft. Place cooked swede in a food processor or blender with a splash of double cream, and then season to taste.

To cook the potatoes, make the batter by whisking the flour and water together until smooth. Dip the potatoes in to coat them in the batter and then put them straight into an electric fryer (Temp 170c). Cook until golden brown and crisp. Bring chicken stock to the boil and reduce down by ⅔ then add the mustard followed by the whisky. Allow to cool slightly.

Adjust electric fryer to 160C, gently lower the Bon mix in to the fryer and cook for 3-4 minutes until a light golden brown. To serve, spoon turnip purée onto plate, place potato fritter on top and arrange three Haggis Bon Bons on fritter.

Drizzle some Whisky Grain Mustard Sauce over the top, and add a little extra on the side.

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