Burns Night recipe: haggis croquettes w/ salad & coriander & apple dip

haggis croquettes w salad & coriander & apple dip

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 226g (1)

141g	(3)	haggis & leek croquettes	(recipe below)
40g		coriander & apple yogurt dip	(recipe below)
10g		lemon vinaigrette	(recipe below)
5g		olive oil
30g		asd mild pea shoot salad

Method

Make the croquettes first or break them out of the freezer . . . defrost . . . crisp up under the grill.

Once they're ready, make the dip & dressing, dress & season the salad & assemble!

haggis & leek croquettes

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

IngredientsMakes: 710g (15)

255g		cooked haggis
50g		hm tomato sauce	(recipe below)
26g		butter
8g		cardamom powder
340g		leeks
45g		mozzarella
50g		extra mature cheddar cheese
35g		plain flour
50g		egg wash	(recipe below)
45g		bread crumbs

Method

The plain flour, egg wash & breadcrumb quantities listed are just what was used up in the recipe.

Makes 15 croquettes ~47g each.

Clean & small dice the leeks.

Melt the butter in a high sided non stick sauce pan & add the cardamom or cumin powder, letting it sizzle until aromatic.

Add the leeks & cook until soft.

Grate of the cheddar & grate or cut the mozzarella into fine strips.

Add the tomato sauce to the haggis & microwave until it's steaming hot then add it & the cheese to the saucepan w/ the stil hot leeks.

Mix vigorously w/ a wooden spoon until the mozzarella has gone stringy.

Turn the mix out into a takeout box, allow to cool then refrigerate until set. Couple of hours / overnight.

Spoon the mix out into a bowl of flour & shaped into croquettes, coat in egg wash & bread crumbs & deep fry 170C / 1-2m if they're bursting before they're brown turn the heat down.

Place on kitchen towel to draw out the excess oil.

hm tomato sauce

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

IngredientsMakes: 1100g

100g		olive oil
40g	(10)	garlic cloves
10g		rosemary
250g	(2)	onions
500g		tomatoes
400g		tinned chopped tomatoes
10g		chicken stock cube
400g		boiling water

Method

I make this when I have tomatoes that are past putting in a salad but not yet moldy.

Peel & chop the onions & tomatoes.

Add the peeled & sliced garlic to the olive oil and let it sizzle for 1 min, then add picked and chopped rosemary and let it sizzle for 1 min then add the onions and cook with the lid on until soft and just starting to brown.

Next add the tomatoes and mix them in well on a high heat boiling until they've started to break down.

Finally add the chicken stock & boiling water & the tinned tomatoes & bring to the boil.

Simmer for 30mins or more until the volume has reduced by a quarter to a third.

Blend with a stick blender until smooth and use as needed.

If I make a lot I store it in a 1L squeazy in the fridge.

coriander & apple yogurt dip

chunky coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 254g

10g		coriander
20g		lime juice
110g		greek yogurt
110g		apple sauce
3g		green tabasco
1g		salt

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

More Burns Night Supper Alternatives to Haggis Neeps & Tatties

Burns Night recipe: Haggis w/ Apple Chilli Humous (Houmous / Hummus) & Poached Egg

Haggis Duck & Apple Special Fried Rice

Vegetarian Recipe: Vegetable Soup w/ Haggis & Poached Egg Topped w/ Black Sesame & Sesame Oil

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: venison meat balls - Christmas treats

venison meat balls

venison meat balls - juicy & tasty

IngredientsMakes: 576g (16)

748g		venison meat ball mix	(recipe below)
30g		plain flour
30g		olive oil

Method

Divide the mix into half. Repeat for each half until you have 16 chunks.

Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat.

Put to one side to drain, keep warm until needed.

venison meat ball mix

IngredientsMakes: 748g

65g		eggs
55g		milk
35g		bread crumbs
160g		mushrooms
125g		onions
145g		smoked streaky bacon
300g		minced venison
3g		salt
3g		black pepper

Method

Whisk the egg & milk & add it to the bread crumbs. The breadcrumbs soak up the liquid and give a juicier meatball!

Dice the mushrooms 1/4 inch / 1/2cm, cook until browned.

Repeat for the onions in the same pan.

Dice the bacon in the same way nice and small.

This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop!

Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous.

Fry off a small patty to check the seasoning and adjust as necessary. This mix is heavy on the black pepper - goes well w/ the venison!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

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

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.

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.

recipe: cauliflower california w greens

cauliflower california w greens

couscous made from cauliflower flavoured w/ mixed fruit, green beans & mint dressed w/ pear & vanilla & topped w/ toasted almonds, coriander & sliced chillies

IngredientsMakes: 541g (3)

25g		fine green beans
25g		mange tout
200g		cauliflower
64g	(12)	black grapes
60g	(1)	tangerine
40g	(2)	large medjool dates
28g	(2)	dried apricots
8g		mint
2g		red chillies
14g		toasted flaked almonds	(recipe below)
75g		pear & vanilla dressing	(recipe below)

Method

. . . and some coriander & sliced chillies to serve on the side.

Top & taill the fine green beans then boil for 7mins, same for the mange tout if they need it, boil them for 2mins.

Stone and small dice the dried fruit.

Large dice the cauliflower, then pulse blend in a food processor until it resembles couscous.

Slice the black grapes in halves & the tangerine pieces into thirds.

Mix together at the last minute season & top w/ almonds.

Serve sliced chillies & coriander on a side dish & put the dressing in a separate jug.

A couple of notes:

Salt - add at the absolute last minute, it draws water out of the cauliflower making everying soggy if left for very long.

Pepper & red chillies - bump them up if serving with robust BBQ food.

toasted flaked almonds

flaked almonds lightly toasted w/ butter & salt

IngredientsMakes: 43g

10g		butter
40g		flaked almonds
1g		salt

Method

Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter.

Wait until the bubbling subsides, IE water from the butter has evaporated. (use veg oil if you're vegan obviously)

Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick.

Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins.

Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat.

Turn out onto some kitchen towel to remove the excess butter.

pear & vanilla dressing

dressing w/ pear poached in orange, mango & vanilla

IngredientsMakes: 280g

70g		pear
150g		tropicana orange & mango juice
5g		vanilla extract
50g		water
30g		honey
10g		white wine vinegar
20g		extra virgin olive oil

Method

Core & remove the stalk from half a pear. Cut it lengthways then in half into quarter lengths.

Put all the ingredients except the EVO in a small saucepan bring to the boil then simmer for 15mins.

Place into a serving jug w/ a mixing / serving spoon.

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.