Haggis Croquette, Pickled Turnip and Potato Tuile
Food
Main Courses
Starters
Scottish
Rory Lovie, head chef at the Bridgeview Station in Dundee
4 Servings
Ingredients
250g Haggis, sliced into 4 pieces
30g plain flour
1 egg
150g breadcrumbs
1 turnip, peeled
50ml white wine vinegar
10g caster sugar
100ml double cream
1 large rooster potato, peeled & cut julienne
10ml rapeseed oil
Method
- Pickled Turnip
- Mix the vinegar, caster and 100ml water in a saucepan and bring to the boil. Once boiled, leave to cool slightly
- Slice half of the turnip and cut julienne and add to the pan to infuse. Once cool, store in a small container in the fridge
- Turnip Purée
- Chop up the rest of the turnip and put in a pot with enough water to cover it and cook until soft. Strain the water then add the cream and bring it to the boil
- Blend until smooth, season with salt then put it in the fridge to cool until ready to use
- Potato Tuile
- Mix the potato with the rapeseed oil and add salt and pepper
- Scatter on a tray with greaseproof paper making sure the pieces of potato overlap each other. Cook in the oven at 200°C for around 10 minutes until golden brown colour and crisp
- Transfer to a wire rack to cool until ready to use
- Haggis Croquette
- Roll the haggis pieces into croquette shapes
- Pane in the flour, egg, then breadcrumbs to coat evenly
- Place in fridge until it’s firmed up slightly
- To assemble
- Deep fry the haggis in the fryer until golden brown and crispy
- Place a dessert spoonful of the purée on to the middle of the plate and smear it around to form a large circle and place a handful of turnip on top
- Place the haggis on top and garnish with the tuile
