Haggis Bon Bons: Fried mini haggis balls.

Welcome the warmth and joy of the holiday season into your kitchen with this exquisite Haggis Bon Bons recipe, a delightful Scottish delicacy perfect for festive gatherings. These savory treats, featuring the robust flavors of haggis encompassed by a crispy breadcrumb exterior, are made even more indulgent with a smooth whisky cream sauce. Brought to you by What's For Tea, this recipe is sure to be a conversation starter at your Christmas feast or a cozy dinner with friends!

Ingredients:

For the Haggis Bon Bons:

- 200 grams of breadcrumbs

- 1 teaspoon of whole grain mustard

- 2 large baking potatoes

- 60 ml of double (heavy) cream

- 1 small turnip or Swede

- 500 ml of chicken stock

- 6 haggis slices (about 1 kilo)

- 1 beaten egg

- 20 ml of whisky

- 200 grams of plain or all-purpose flour

- Olive oil (for rubbing potatoes)

- Salt (for seasoning)

For Whisky Cream Sauce:

- Remaining chicken stock from poaching

- Remaining double cream

- 20 ml of whisky

- 1 teaspoon of whole grain mustard

- Salt and pepper to taste

Equipment:

- Oven

- Aluminum foil

- Saucepan

- Food processor or potato masher

- Three shallow bowls (for flour, egg, and breadcrumbs)

- Frying pan

- Paper towels (for draining)

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Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Servings: 3-4 people

Instructions:

1. Begin by preheating your oven to the appropriate temperature to bake your potatoes until soft, which will typically take about an hour.

2. Wash your baking potatoes, puncture them with a fork, rub with olive oil, and wrap in aluminum foil. Place them in the oven and let them bake for around an hour or until fully cooked through.

3. While the potatoes are baking, peel your turnip or Swede and chop it into chunks. Place them into a saucepan of cold water, add a pinch of salt, and bring to the boil. Simmer for about 30 minutes or until tender enough to mash.

4. While the turnip is cooking, prepare your haggis by slicing it into 6 equal portions, roughly 1 kilo in total. Roll each portion into a ball.

5. Once you have your haggis balls, set up your breading station with one bowl each of flour, beaten egg, and breadcrumbs. Roll each haggis ball first in the flour, shaking off the excess, then in the egg, and finally, coat evenly in breadcrumbs. Set the coated balls aside.

6. Check on your baking potatoes. Once done, let them cool, then peel and mash the insides, setting the skins aside.

7. Likewise, once your turnip is cooked, drain the water and mash it until it is smooth. Add the double cream and mix until combined.

8. To fry your Haggis Bon Bons, heat some oil in a frying pan over medium heat. Cook the Bon Bons for about 3-4 minutes or until golden and heated through. Drain on paper towels.

9. For the sauce, take the remaining chicken stock from the bon bons preparation, add it to a pan with the leftover double cream, whisky, and mustard. Simmer and reduce the sauce until it thickens, then season with salt and pepper.

10. To serve, create a bed with the mashed turnip on each plate, place the Haggis Bon Bons on top, and drizzle with the whisky cream sauce.

Cooking Tips:

- Prick your potatoes before wrapping them in foil to prevent them from bursting in the oven.

- When mashing the turnip, leave some texture for a rustic feel.

- Allow the Bon Bons to rest for a few minutes after frying, so they retain their shape when served.

Recipe by What's For Tea, visit their YouTube channel at https://www.youtube.com/@WhatsForTea for more delicious and cozy recipes.

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Haggis Bon Bons: Fried mini haggis balls.