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. |
![]() |
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. |
No comments:
Post a Comment