Friday, 24 January 2025

recipe: haggis w/ apple chilli houmous (hummus) & poached egg

golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds
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)
200gchickpea & apple chilli humous(recipe below)
110gpoached eggs
60gpeas
60gapple & mango vinaigrette(recipe below)
1gblack 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.

golden butter toasted haggis patties
haggis patties
golden butter toasted haggis patties
IngredientsMakes: 160g (2)
180gmacaulays haggis cooked
20gbutter
0.5gsalt
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.

smooth blended chickpeas flavoured w/ apple & spices
chickpea & apple chilli humous
smooth blended chickpeas flavoured w/ apple & spices
IngredientsMakes: 382g
240gchickpeas
20glemon juice
1glemon zest
1gsalt
100gapple chilli sauce(recipe below)
20golive 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 w/ mixed spices
apple chilli sauce
apple chilli sauce w/ mixed spices
IngredientsMakes: 2800g
40glemon juice
1glemon zest
14gcumin seeds
14gfennel seeds
14gcoriander seeds
8gblack pepper
280gbaby spinach
140gcoriander
70ggarlic
90ggreen chillies
70ghoney
12gsalt
565grapeseed oil
1975gbramley 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
apple & mango vinaigrette
IngredientsMakes: 61g
1glemon zest
20gapple & mango juice
20glemon juice
20gevo
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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