Haggis Caramelised Turnip Purée, Potato Tuille & Whisky Cream - Take Stock Magazine

Haggis Croquettes, Caramelised Turnip Purée, Potato Tuille & Whisky Cream

Food Main Courses
Owen Morrice, head chef at No.1 The Grange, Edinburgh
5 Servings
Ingredients
HAGGIS CROQUETTES
500g stick haggis, cut into 10 pieces
Panko bread crumbs
200g flour
2 eggs
500ml milk
TURNIP PURÉE
1 small turnip, peeled & diced
100ml double cream
Salt & pepper
1 tbsp butter
1 tbsp rapeseed oil
CRISPY POTATO TUILLE
2 large potatoes, peeled
50g salt
WHISKY JUS
1l veal stock
100ml whisky
1 tbsp cider vinegar
50ml cream
Method
  1. HAGGIS CROQUETTES
  2. Mould the haggis into balls then dip into the flour, egg and milk mix, then breadcrumbs. Set aside in the fridge
  3. TURNIP PURÉE
  4. Caramelise the turnip in the butter and oil until coloured but not burnt. Cover with water and cream, add a pinch of salt and pepper and cook until soft. Drain the liquid, reserve and set to one side
  5. Blend the cooked turnip; adding the liquid gradually until it is thick and creamy. Pass through a sieve and set aside
  6. CRISPY POTATO TUILLE
  7. Use a spiralizer to get long threads of potato. Salt for 1/2 an hour. Rinse in cold water until salt is cleaned off, and dab dry. The less liquid on the potato, the crispier the tuille
  8. In a deep fat frier place a handful of the potato and fry until golden brown. Drain, season and set aside
  9. WHISKY JUS
  10. Reduce the stock and vinegar until thick and sticky. Finish with whisky and a splash of cream
  11. TO SERVE
  12. Fry the haggis balls until golden brown. Put the heated turnip purée on a plate
  13. Add haggis balls on top, balance a potato tuille on top of the balls then swirl the jus around