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.

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.

Leftovers - Recipe: Special Fried Rice or Duck and Apple Haggis

by Simon Fernandez of ferdiesfoodlab

I use all manner of variations of special fried rice to use up leftovers!  This one came about when I was running a duck menu last summer. 

Once all the development is done comes scaling it up for a banquet. It was the first time we’d scaled it up in anger, you always have to make alterations to ingredients, quantities and the process. On this particular occasion I totally miss-judged the amount of duck we needed (always have more than you need, hungry banqueters ain’t a pretty site!), and as it happens we had a giant haggis leftover too!! Secretly thinking RESULT!! : )

The key elements in this recipe are the caramelised apple and the haggis, they make a great backdrop of the duck and the cavolo nero. After the onions, which deepen the flavour and also add some lighter notes (spring onion), the rest is completely optional!

One note I will make is that the Braeburn apples that I used weren’t quite ripe which meant they had a good bite to them so they put up well with the caramelising process, staying in chunks and adding a sharp note when they were bit into, perfect against the haggis and the duck!!! Still I don’t think I’d use cooking apples!

Unusual, minimal effort and really really good!!!

ingredients (serves 6)

for the caramelised apple 

4 Braeburn apples (3/4 cm dice)

1 lemon (juiced)

1 tbsp sugar

1/4 tsp cinnamon

for the duck and apple haggis

300g picked duck (picked form carcass)

300g caramelised apple (from above)

700g haggis (cooked and broken up)

cavolo nero (1cm slices)

1 leek (cleaned and small dice)

1 large onion (medium dice)

6 spring onion (chopped)

1 pepper (deseeded, medium dice)

2 carrots (medium dice - 1/2cm)

2 eggs

200g boiled rice

2 roast potatoes (coarse chop)

for the garnish

5g chives (chopped)

caramelised apple 

Juice the lemon into a bowl big enough to hold the apples 

Peel and dice the apples about 3/4 cm dice. Add them to the lemon juice and toss to coat them and stop them going brown.

You want them to release a burst of flavour when you bite into the chunks, smaller than this and they’ll turn to mush!

Once they’re all dice put them into a medium hot pan and allow them to release juice without moving them about too much.

Once they’ve stopped releasing juice and there’s almost none left add the cinnamon and the sugar and toss them to coat well.

Leave them until the sugar stars to caramelise the apple chunks, once done put them aside until needed.

for the duck and apple haggis

Add a little oil and the eggs to a hot pan then add the boiled rice and chopped roast potatoes and mix well, one the egg is cooked put the mix into a large mixing bowl. This step is optional, I was just using up leftovers, that is after all the point or the exercise!

The bowl is not optional!! The rice and potatoes are!! K?

Next make a kind of mirepoix from the onion, leek, pepper, carrots and cavolo nero, season and once cooked add this to the mixing bowl.

Add a little more oil to the pan and ad the picked duck pieces toss to coat them (a smidgen of hoisin sauce at this point doesn’t hurt but it’s optional) and then leave them a few minutes to crisp up a little. Add them to the mix.

Right, time to release the Haggis! Add some more oil to the pan and add the crumbled (already cooked haggis) and warm through. Add this to the mix and mix in well.

Then mix in the raw chopped spring onion and lastly gently fold in the caramelised apple

to serve

Chuck some chopped chives over the top and serve immediately!! I served this with some larger duck pieces and hoisin sauce and some soused cucumber and mange tout.

variations

It really doesn’t need the rice or roast potatoes! The haggis is a good stogy substance and will put up with being loaded with quite a lot of vegetable! Pick what every you want! Pork goes well with this too instead of duck. . . 

It ain’t going to get any Michelin Stars but it’s a good feed if there are a few of you!! : )

Leftovers - Recipe: Duck & Date Pie

by Simon Fernandez of ferdiesfoodlab

I hate food waste, so very important to cook nose to tail! (Ahem - parsons nose to bill in this case!) 

I’ve been developing a couple of new duck dishes recently. Our ducks come with giblets, which includes neck, heart, liver, and kidneys. The liver and kidneys are easy to use, the wings and neck on the other hand? 

Well I decided to make a stock out of them, after about 2 hours of slow braising I pulled them out. 

Turns out there’s quite a lot of meat on duck necks!  The wings have bizarrely little meat on them because the muscle is in the breast obviously!!  If you’re roasting a duck, the wing dries out in the oven and becomes tough and chewy, if you braise them however you get a fair amount of meat form them!! Which is a good reason to cut the wings off before roasting. 

So from making the stock I got a great sauce and wing and neck meat, I picked them both, reduced the stock and turned them into pies!!!  And jolly good they were too!

I served them with a tangerine cauliflower cous cous - light and fruity - great combo!

ingredients (makes 8 pies)

for the duck stock

4 duck necks

8 duck wings

leftover carcass

1 tomato (diced)

1 onion (diced)

2 chillies (chopped into rings)

2L water

for the pie

duck meat (picked from the carcass, wings, and neck)

8 dates (copped)

2 onions (medium dice)

chilli sauce (to taste)

3cm ginger (peeled and fine dice)
180g haggis (cooked, crumbled)

for the pastry

700g flaky pastry

1 egg

duck stock

This is really simple, chuck all the ingredients into a pot bring to the boil, then set to simmer. Leave for 2 hours.

Then take out the wings, necks and any carcass and pick the meat from them once they’ve cooled a little but are still warm.

Sieve the remains of the stock and reduce it by half. A quick taste check to make sure it’s nice, if it needs more reduction to develop the flavour then crack on! If it’s too salty add some water to loosen it a little.

for the pie

Sweat off the onions until they’re translucent, add the duck and let them brown a little.

Add the ginger, dates and chilli, this should make a meaty pie filling!!

Next add enough of the reduced stock to give the perfect pie filling!

Finally mix in the haggis.

for the pastry

Get some flakey pastry (or make you own).

Dust the pie dishes with a little flour. 

Once you’ve line the pie dishes with pastry, put a piece of cling film or baking paper in them and fill them with ceramic beads or pulses of some sort. (lentils, chick peas, rice works too, as do coins!)

Put them in the oven, 180C 15mins.

Remove them from the oven and turn it up to 200C.

Remove the pulses and cling film from the pie cases and brush them with egg wash. This serves two purposes: to make them shiny and to water proof them - no soggy bottoms here!!  

Put the pie cases back in the oven for 5 mins @ 200C.

Fill the pies with the filling, then brush the rims with egg wash. 

Put tops on the pies and put them back into the oven for 15-20mins.

If you’re a perfectionist you should probably crimp them around the edges!!!

thinking ahead

These will freeze.  Re-warm from frozen, at 160C for 15-20minutes - AWESOME!

to serve

Since this is quite a naughty dish I served it with a tangerine cauliflower cous cous, which is cous cous made 50% out of cauliflower, really tasty an really healthy with a nod to that classic Duck L’Orange.

and I quote . . . . "Oooh, so sooo tasty!!"

I served it w/ tangerine cauliflower cous cous