A Burns Night celebrations recipe something a little different from the usual haggis, neeps & tatties!! The Apple Chilli Humous is what this recipe is all about; spices, coriander, honey & Bramley apples . . . just packed w/ flavour.
haggis w apple chilli humous & poached egg
golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds
IngredientsMakes: 590g (2)
| 160g | (2) | haggis patties | (recipe below) |
| 200g | chickpea & apple chilli humous | (recipe below) | |
| 110g | poached eggs | ||
| 60g | peas | ||
| 60g | apple & mango vinaigrette | (recipe below) | |
| 1g | black sesame seeds |
Method
| Put the haggis on first . . the rest can be made from scratch in about an hour. |
| Next make the apple sauce & chickpea humous. |
| Then put the haggis patties on while making the vinaigrette. |
| Boil the peas for 2 mins then poach the eggs, leave them in a warm bowl over the hot water while plating up. |
| Using a round soup spoon place 100g of humous onto the centre of the plate, dip the spoon curved side down into the middle and spread it around to create a space in the centre. |
haggis patties
golden butter toasted haggis patties
IngredientsMakes: 160g (2)
| 180g | macaulays haggis cooked | ||
| 20g | butter | ||
| 0.5g | salt |
Method
| Cut two burger sized slices from a pre-cooked haggis - or form them from the cooked haggis mix. |
| Butter a non-stick frying pan and place them onto the sizzling butter, leave them on medium heat for 4-5mins each side until golden. |
| Don't forget to season them whilst they cook. |
chickpea & apple chilli humous
smooth blended chickpeas flavoured w/ apple & spices
IngredientsMakes: 382g
| 240g | chickpeas | ||
| 20g | lemon juice | ||
| 1g | lemon zest | ||
| 1g | salt | ||
| 100g | apple chilli sauce | (recipe below) | |
| 20g | olive oil |
Method
| Drain the chickpeas reservig the liquid for any aquafaba recipes you might have. |
| Put them into a food processor & blend until fine grained. |
| Zest the lemon - before you cut it in half - then juice one half. |
| Add the zest, juice, salt & apple chilli sauce to the chickpeas. |
| Run the motor & add the olive oil - run until it's as smooth as you like it. |
| Takes a while to get it ultra smooth. |
| Don't use extra virgin olive oil for this it's comes out very bitter. |
| Use a light olive oil or vegetable oil like rapeseed oil. |
apple chilli sauce
apple chilli sauce w/ mixed spices
IngredientsMakes: 2800g
| 40g | lemon juice | ||
| 1g | lemon zest | ||
| 14g | cumin seeds | ||
| 14g | fennel seeds | ||
| 14g | coriander seeds | ||
| 8g | black pepper | ||
| 280g | baby spinach | ||
| 140g | coriander | ||
| 70g | garlic | ||
| 90g | green chillies | ||
| 70g | honey | ||
| 12g | salt | ||
| 565g | rapeseed oil | ||
| 1975g | bramley apples |
Method
| Zest the lemon first, then juice it. |
| Toast the seeds in a dry non stick pan until aromatic & mill them w/ the black pepper. |
| Roughly chop the coriander & spinach & chillies. |
| Then add the garlic, green chillies, baby spinach, coriander in that order blending each until smooth / fine particles. |
| Then add the rest of the ingredients except for the lemon and the bramley apples. |
| Leave chopping the apple until last minute to stop them oxidising & going brown. |
| Core & dice the apples - leave the skin on - since it adds nice texture. |
| Finally add the apples & blend until homogenous - it doesnt have to be ultra smooth! |
| Bag in 600g batches and keep whats left in a tub for use. |
apple & mango vinaigrette
IngredientsMakes: 61g
| 1g | lemon zest | ||
| 20g | apple & mango juice | ||
| 20g | lemon juice | ||
| 20g | evo |
Method
| Zest half a lemon into the bottom of the juicer. |
| Juice half the lemon & add the apple & mango & olive oil |
| Mix well. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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