Haggis Croquettes, Caramelised Turnip Purée, Potato Tuille & Whisky Cream

Food Main Courses Scottish

Owen Morrice, head chef at No.1 The Grange, Edinburgh

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5 Servings

Ingredients

HAGGIS CROQUETTES

500g stick haggis, cut into 10 pieces

Panko bread crumbs

200g flour

2 eggs

500ml milk

TURNIP PURÉE

1 small turnip, peeled & diced

100ml double cream

Salt & pepper

1 tbsp butter

1 tbsp rapeseed oil

CRISPY POTATO TUILLE

2 large potatoes, peeled

50g salt

WHISKY JUS

1l veal stock

100ml whisky

1 tbsp cider vinegar

50ml cream

Method

HAGGIS CROQUETTES
Mould the haggis into balls then dip into the flour, egg and milk mix, then breadcrumbs. Set aside in the fridge
TURNIP PURÉE
Caramelise the turnip in the butter and oil until coloured but not burnt. Cover with water and cream, add a pinch of salt and pepper and cook until soft. Drain the liquid, reserve and set to one side
Blend the cooked turnip; adding the liquid gradually until it is thick and creamy. Pass through a sieve and set aside
CRISPY POTATO TUILLE
Use a spiralizer to get long threads of potato. Salt for 1/2 an hour. Rinse in cold water until salt is cleaned off, and dab dry. The less liquid on the potato, the crispier the tuille
In a deep fat frier place a handful of the potato and fry until golden brown. Drain, season and set aside
WHISKY JUS
Reduce the stock and vinegar until thick and sticky. Finish with whisky and a splash of cream
TO SERVE
Fry the haggis balls until golden brown. Put the heated turnip purée on a plate
Add haggis balls on top, balance a potato tuille on top of the balls then swirl the jus around