1 large Spanish onion, peeled and sliced
3 garlic cloves, peeled and sliced
1kg swede, peeled and roughly chopped
30g Vegetable Bouillon
50g Unsalted butter
50ml vegetable cooking oil
1 litre water
10g Cracked black pepper
Place onion, garlic, butter and oil in a suitable pan. Cook on medium heat until soft (5-10 minutes).
Add swede and all other ingredients. Simmer until swede is tender. Blend until smooth.
Serve with; Crispy haggis, diced granny smith apple, crispy pearl barley- soak pearl barley in water overnight then deep fry until crispy.
300g Minced lamb shoulder
100g minced lamb liver
100g minced lamb heart
100g minced lamb lung
80g minced lamb fat
5g ground all spice
10g Cracked black pepper
10g table salt
60g Fine oat meal
80g jumbo porridge oats
10g Worcestershire sauce
Place all ingredients in a bowl and mix.
Reserve half the mix for the scotch egg and steam the other half of mix in a suitable dish for 30mins, chill ready to dice and fry until crispy for the soup.
Soft boiled Quail egg – boiled for 2minutes 10 seconds in boiling water and refreshed in ice water, peeled, ready for use
Flour, egg and panko breadcrumb for pane
Place 80g of haggis around each Quail egg, place in the fridge and allow to firm up for 1 hour.
Once firm light roll in flour, then beaten egg and finally panko breadcrumbs.
Ready to fry at 180°c in a deep fat fryer for 4minutes, serve with caramelised swede purée.
1kg swede diced quite small
150ml double cream
Place butter in a large frying pan and place on a medium heat. Once butter has turned nut brown add diced swede and season (this will help to bring all the moisture out of the swede) cook on a medium to low heat until all swede has caramelised. Next drain in a colander and place in a blender adding enough warm double cream to blend a smooth purée, keep warm ready to serve with scotch egg and reserve the rest for the main course risotto.
25g unsalted butter, 1 shallot, fine dice
160g Diced swede, quite small, 50ml White wine
150ml Chicken stock, 50g Caramelised swede purée
6 Lamb sweetbreads- poached in seasoned boiling water for 5 minutes then chilled and any membrane removed
Homemade raisins- place grapes in a warm airing cupboard or in a very low oven to de-hydrate for 8-12 hours
Place butter in a suitable saucepan, add shallot and cook on a low heat until soft. Add swede and season, deglaze with white wine. Next start adding stock in small batches like you would for a risotto. Depending on the size of the dice with determine how long it will take for the swede to cook. Once the swede starts to get tender add little stock and turn off the heat and next is the cooking of the sweetbread.
Dust them lightly with seasoned flour, place a frying pan on a medium to high heat and very carefully add the sweetbreads, once they start to colour turn the heat down slightly and turn over and add a very generous spoon of unsalted butter and this should start to foam. Carefully baste this foaming butter over the sweetbread for one minute, then drain on a piece of kitchen paper.
Return your risotto to the heat and add your parmesan and stir until it combined. Place your risotto into a warm bowl, topped with crispy sweetbreads, place a few raisins on top and finish with a fresh grating of orange zest all over your dish.
500g Frozen Raspberry’s,
50g castor sugar
4 Bronze Leaf Gelatine
Place Raspberry’s and Sugar in a bowl and cling film tightly and place over a pan of boiling water and steam for 30-45minutes.
Pass through a fine sieve, squeezing all juice out of the Raspberry’s.
To 350ml of Raspberry juice add 75ml of whiskey.
Place 4 sheets of Gelatine into cold water to bloom, once soft warm a small amount of the juice and add gelatine until dissolved then add this to rest of the juice and mix. Place 30-40g of jelly in each serving dish and chill ready for next layer.
215ml Double Cream
25g Castor Sugar
1 vanilla pod or tsp of vanilla essence
1 leaf of gelatine.
Place cream, milk, sugar and vanilla in a saucepan and bring to the boil. While heating this mix place gelatine in cold water and allow to get soft.
Once soft, squeeze out all excess water and dissolve gelatine in cream mix. Allow to chill to room temp.
Once jelly has set, pour 60-70g of panna cotta on top of jelly and return to fridge to set.
Heather Honey Chantilly Cream- 150g double cream, 25g icing sugar,25g heather honey, whisk until soft peaks and place in a piping bag ready to pipe on top of panna cotta.
Toasted oats- mix 50g oats with 15g of butter and 10g honey, place on a baking tray and bake at 160c for 8-10 minutes until golden.
Place a generous amount of fresh raspberries on top of the Panna Cotta mix, fill in all gaps with Chantilly cream and sprinkle toasted oat mix and enjoy.