Char Grilled Aberdeen Angus Beef

Served with Clapshot, Crispy Haggis, Curly Kale and a Glen Garioch Malt Whisky Cream

Ingredients


  • for the clapshot:
  • 1 small scottish neep
  • 200 g rooster potatoes
  • 20 g unsalted butter
  • 50 ml double cream
  • seasoning
  • for the haggis:
  • 120 g fresh scottish haggis
  • 1 egg
  • 20 ml whole milk
  • small cup plain flour
  • 100 g fresh breadcrumbs
  • 100 ml olive oil
  • for the kale:
  • olive oil
  • 100 g curly kale
  • 10 g unsalted butter
  • seasoning
  • for the whiskey cream:
  • 1 small onion
  • 1 clove garlic
  • 100 ml 12 year glen garioch malt whisky
  • 60 ml veal demi-glas
  • 150 ml double cream
  • seasoning
  • for the beef:
  • 2 (200g each) aberdeen angus sirloin (trimmed)
  • olive oil
  • sea salt
  • cracked black pepper

Method

  1. For the Clapshot:
  2. To prepare the Clapshot, trim the outer skin in the neep and chop to an even dice. Place in a pan with boiling water and cook until tender. Drain and transfer to a food processor and blitz until smooth. Set aside and keep warm.
  3. Peel, wash and chop the potatoes and place in a pan with boiling water. Once tender, drain and mash roughly.
  4. Combine the neep puree with the mash and add the butter and cream. Mix and Season to taste. Set aside and keep warm.
  5. For the Whiskey Sauce:
  6. Peel and chop an onion and garlic and sweat in a pan with a touch of oil.
  7. Once soft, add the whisky and flambé.
  8. Add the veal demi – glas, bring to the boil and add the cream.
  9. Pass through a sieve and season to taste. Set aside and keep warm.
  10. For the Haggis:
  11. Shape the Haggis into small patties and dust in flour.
  12. Whisk the egg and milk together to form an eggwash.
  13. Coat the patties in eggwash, roll in breadcrumbs and set aside ready for frying.
  14. For the Curly Kale:
  15. Wash and remove the stalks and set aside.
  16. For the Steak:
  17. Preheat the chargrill pan. When smoking slightly, add the sirloin steak seasoned with crushed black pepper and sea salt with a touch of oil.
  18. Once coloured on one side, turn and cook for a further 3 minutes.
  19. Remove the steak from the pan to rest for 5 minutes.
  20. The Finale:
  21. Heat the wok and add a touch of olive oil. Saute the kale leaves until soft and tender. To season, add a knob of butter and remove from the pan.
  22. Heat a sauté pan with 100ml Olive oil. Once hot, add the haggis patties and shallow fry on both sides until golden brown. Warm the clapshot and whisky cream and plate.
  23. Wash down with a nip of Gleen Garioch Malt Whisky!




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