A recent poll found that 35% of tourists visiting Scotland believed that Haggis was a beastie to be captured, and indeed, 25% expected to catch one themselves. Save yourself the trouble and buy one ready caught! Jack McCarthy in Kanturk makes them but trusty McSweens haggis is also available in Marks and Spencer. We will be serving the timorous beastie at our annual Burns Supper on 25th January. Further details are available here.
This makes quite a lot of bonbons, suitable for a Burns supper gathering. Serve with a good chutney or relish to cut the richness of the haggis and a dram of whisky. We serve these with Black Bull 40.
Makes 16 bon bons
1 lb haggis
1 free range egg white
2 eggs
50mL milk
100g flour
200g Japanese Panko breadcrumbs
salt and pepper
Oil for frying
Heavy bottomed pot or a deep fat fryer
1. Mash the haggis and the egg white thoroughly. Roll the haggis mix into 16 ping pong size balls.
2. Prepare three plates, one with the flour and a little salt and pepper, one with the eggs whisked for twenty seconds with the milk, and the other with the panko breadcrumbs, seasoned with a little salt and pepper (you could add orange zest, or almonds also).
3. Roll each ball in the flour, then into the egg wash, being careful to use alternating hands and then into the breadcrumbs, taking care not to get your wet and dry hands mixed up.
4. Leave aside in the fridge for half an hour or so, and then deep fry at 190C in batches of four until golden, and finish in a 180C degree oven until cooked through, about ten minutes.
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