Yield: 2 servings
|1 \N||Cooking apple; peeled|
|3 \N||Potatoes; peeled|
|1 \N||Head broccoli; cut into small|
|\N \N||; florets|
|1 \N||Haggis; cut into slices|
|2 \N||Eggs; beaten|
|7 tablespoons||Olive oil|
|½ \N||Onion; sliced|
|1 \N||Lemon; juice of|
|1 \N||Clove garlic; crushed|
|40 grams||Butter; plus 40g/1 1/2oz|
|\N \N||; chilled butter|
|\N \N||; cubes|
|15 grams||Soft brown sugar|
|\N \N||Salt and pepper|
1 Remove the core from the apple and cut into wedges. Cut the potatoes into chunks and cook in a pan of boiling water for 12-15 minutes, or until tender.
2 Add half the apple wedges to the pan halfway through cooking. Put a steamer above the pan, fill with the broccoli florets and steam until tender.
3 Dip the haggis slices into the beaten egg and then into 115g/4oz breadcrumbs to coat.
4 Heat 2 tbsp olive oil in a frying pan, add the haggis and cook each side for a few minutes until golden brown and cooked through.
5 Heat 2 tbsp olive oil in a small wok, add the onions and cook until golden. Mix together the lemon juice, 2 tbsp olive oil and garlic, then season, add the steamed broccoli and toss to coat.
6 Mash the apples and potatoes with the milk, spoon onto a plate and arrange the haggis slices on top.
7 Sit the broccoli around the edge of the plate and serve with the fried onions.
8 Heat 25g/1oz butter and 1 tbsp olive oil in a wok, add 55g/2oz breadcrumbs and cook until golden brown.
9 Tip out the breadcrumbs, add the remaining apple wedges to the wok with 15g/ 1/2oz butter and soft brown sugar and cook until just tender and browned.
10 Heat the whisky in a small pan and bring to the boil. Add the honey and 40g/1 1/2oz chilled butter cubes and whisk in.
11 Spoon the breadcrumbs into the bottom of a cooking ring, top with the apple wedges, remove the cooking ring and pour over the whisky sauce.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley with Claire Goose Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.