Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 175 grams | Breadcrumbs |
| 7 tablespoons | Olive oil |
| ½ \N | Onion; sliced |
| 1 \N | Lemon; juice of |
| 1 \N | Clove garlic; crushed |
| 2 tablespoons | Milk |
| 40 grams | Butter; plus 40g/1 1/2oz |
| \N \N | ; chilled butter |
| \N \N | ; cubes |
| 50 millilitres | Whisky |
| 15 grams | Soft brown sugar |
| 1 tablespoon | Honey |
| \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.