Haggis Bon Bons with Caramelised Turnip Puree, Apple Sauce, Pickled Apples and Turnip Carrot Crisps
With Burns Night tomorrow, I thought I’d share a different way to enjoy our national dish. It is a slightly more fancy take on the classic haggis, neeps and tatties but it is a very easy to prepare, delicious and filling meal the whole family will love. The haggis bon bons are so moreish - people will be fighting over each other I promise. With an earthy caramelised turnip puree, crispy garlic seasoned turnip carrot crisps, sweet apple sauce and pickled cubes of apple for sharpness and flavour, I am definitely going to be making these again. The bon bons would also be lovely with a roast chicken dinner.
(Serves 6 £2.20)
For the haggis bon bons: 1. Cook the haggis according to the packet instructions and allow to cool. 2. Once cool, roll the cooked haggis into balls and refrigerate for at least 30 mins to firm up. 3. Roll each ball in plain seasoned flour, then a beaten egg and finally some panko breadcrumbs making sure they are well coated. Refrigerate for at least 30 mins to firm up. 4. Heat some sunflower oil in a small saucepan over a medium heat *make sure your pan is no more than a 1/3 full with oil*. Once the oil is hot enough, carefully drop each ball into the hot oil (you can do two at a time if there is room) until golden and crispy. Drain each bon bon onto a plate lined with paper towel.
For the caramelised turnip puree: 1. Peel and chop 4 turnips into 2cm chunks (reserve the peelings for the crisps later). Melt some butter in a large saucepan and add the chopped turnips, coating them in the butter, giving them time to get nice and caramelised (this can take up to 10 mins). 2. Add 200ml double cream and enough whole milk to just cover the vegetables. Stir, season and add 3 bay leaves. Simmer over a low heat for 15 mins until the turnips are soft. 3. Drain the turnips (keeping the cream mixture aside), remove the bay leaves and add the turnips to a blender. Add a splash of the cooking liquor and blend until you have a smooth puree (don’t be tempted to add too much of the creamy liquid or your puree will be too runny). 4. Put the puree back into a saucepan, add 1 heaped tsp of dijon mustard and a good grating of nutmeg. Season and taste add more mustard to taste. 5. Keep warm until needed.
For the apple sauce and pickled apple cubes: 1. Simply peel and chop 3 bramley apples and add to a pan with 10g butter. Allow the apples to cook in the butter for a few mins before sprinkling over a little caster sugar and adding a splash of water. 2. Leave the lid off the pan and simmer gently for 10-15 mins until the apples have broken down. 3. Add a squeeze of lemon, a pinch of salt and more sugar to taste. 4. For the pickled apple cubes, chop a remaining Bramley apple into very small cubes. Add to a bowl and add enough white wine vinegar or cider vinegar to cover them and the juice of half a lemon. Add 1 tsp of caster sugar and a 1/4 tsp salt. Stir and leave for at least 20 mins.
For the carrot and turnip crisps: 1. Place the carrot and turnip peelings onto a parchment lined baking tray, making sure they are well spaced out. Drizzle over a little olive oil, sprinkle over some garlic salt and seasoning and toss together. 2. Bake at 160C fan until crispy and golden.