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Haggis Croquette, Pickled Turnip & Potato Tuile

Rory Lovie, head chef at the Bridgeview Station in Dundee
Serves: 4
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Ingredients

  • 250g Haggis, sliced into 4 pieces
  • 30g plain flour
  • 1 egg
  • 150g breadcrumbs
  • 1 turnip, peeled
  • 50ml white wine vinegar
  • 10g caster sugar
  • 100ml double cream
  • 1 large rooster potato, peeled & cut julienne
  • 10ml rapeseed oil

Method

  1. Pickled Turnip
  2. Mix the vinegar, caster and 100ml water in a saucepan and bring to the boil. Once boiled, leave to cool slightly
  3. Slice half of the turnip and cut julienne and add to the pan to infuse3. Once cool, store in a small container in the fridge
  4. Turnip Purée
  5. Chop up the rest of the turnip and put in a pot with enough water to cover it and cook until soft. Strain the water then add the cream and bring it to the boil
  6. Blend until smooth, season with salt then put it in the fridge to cool until ready to use
  7. Potato Tuile
  8. Mix the potato with the rapeseed oil and add salt and pepper
  9. Scatter on a tray with greaseproof paper making sure the pieces of potato overlap each other. Cook in the oven at 200°C for around 10 minutes until golden brown colour and crisp
  10. Transfer to a wire rack to cool until ready to use
  11. Haggis Croquette
  12. Roll the haggis pieces into croquette shapes
  13. Pane in the flour, egg, then breadcrumbs to coat evenly
  14. Place in fridge until it’s firmed up slightly
  15. To assemble
  16. Deep fry the haggis in the fryer until golden brown and crispy
  17. Place a dessert spoonful of the purée on to the middle of the plate and smear it around to form a large circle and place a handful of turnip on top
  18. Place the haggis on top and garnish with the tuile
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