Haggis Pakora Recipes
HAGGIS PAKORA
East meets West, in a delicious combination of a Scottish traditional dish given an Indian 'twist'.
Provided by philipallan
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First, make the dip. Mix all the Chilli sauce dip ingredients in a small saucepan, bring to simmer, stirring until the cube has dissolved. Pour into individual serving bowls, and set aside to cool.
- Boil the haggis in its 'skin' according to the recommendations on the packaging (normally around 30-40 minutes although there are now 1 minute haggises for the microwave! Open the haggis, scoop out all the 'meat' and discard the skin. Break up the meat with a fork.
- Mix dry ingredients (chilli powder,cumin, salt) through the flour then add the yoghurt and lemon juice and mix into a thick batter.
- Heat the oil in a pan or deep fat fryer.
- Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
- Serve immediately with a dipping sauce.
HAGGIS
Provided by Alton Brown
Categories main-dish
Time 5h42m
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
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- Start by making the batter. Sift the gram flour and cornflour into a large bowl and add the salt and all the spices.
- Now heat a deep fat fryer oil to 190/375f. If you don't have a deep fat frying, the frying can be done in a high sided pan or wok.
- Dip the haggis pieces in the batter and cook in batches until golden and crisp. About two minutes per batch should do the job, but only take the pakora out when they have a nice crispy brown crust.
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