Beer Battered Haggis Balls With A Whiskey Mustard Sauce Recipes

BEER BATTERED HAGGIS BALLS WITH A WHISKEY MUSTARD SAUCE

Steps:

• Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
• Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
• Put about an inch of oil in a pan or wok and heat up.
• When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
• Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
• Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
• Serve haggis balls on a platter with the dipping sauce bowl in the middle.

SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat grill over medium-high heat.
• Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
• Mix mustard and sour cream with dill.
• Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

BREADED HAGGIS BALLS

Steps:

• Remove the haggis from its bag and divide into small pieces,then roll into balls.
• Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
• Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
• Store in the fridge before cooking.
• Deep-fry in vegetable oil for 3 minutes, then drain on kitchen paper before serving.

BURNS NIGHT BAKED HIGHLAND HAGGIS WITH WHISKY CUMBERLAND SAUCE

Steps:

• CUMBERLAND WHISKY SAUCE:.
• In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
• Add the redcurrant jelly, salt, and cayenne, and stir well.
• Cook until thickened, about 2 to 3 minutes.
• Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
• HAGGIS:.
• Preheat the oven to 200C/400F/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

WHISKY AND MUSTARD SAUCE

Steps:

• Add 30ml of whisky to a hot saucepan and set it alight (please be careful you don't set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn off the alcohol, otherwise the sauce will be too bitter.
• Once the flames have died down add 150ml of double cream, 2tbsp of wholegrain mustard and season with salt and pepper.
• Reduce the heat and allow the liquid to reduce, usually by half, to a nice thick consistency. Once reduced take it off the heat and pour the sauce over the haggis.

BEER MUSTARD

Steps:

• Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
• Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Refrigerate the jars of mustard for 2 weeks before using.