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.
Peel, wash and chop the potatoes and place in a pan with boiling water. Once tender, drain and mash roughly.
Combine the neep puree with the mash and add the butter and cream. Mix and Season to taste. Set aside and keep warm.
For the Whiskey Sauce:
Peel and chop an onion and garlic and sweat in a pan with a touch of oil.
Once soft, add the whisky and flambé.
Add the veal demi – glas, bring to the boil and add the cream.
Pass through a sieve and season to taste. Set aside and keep warm.
For the Haggis:
Shape the Haggis into small patties and dust in flour.
Whisk the egg and milk together to form an eggwash.
Coat the patties in eggwash, roll in breadcrumbs and set aside ready for frying.
For the Curly Kale:
Wash and remove the stalks and set aside.
For the Steak:
Preheat the chargrill pan. When smoking slightly, add the sirloin steak seasoned with crushed black pepper and sea salt with a touch of oil.
Once coloured on one side, turn and cook for a further 3 minutes.
Remove the steak from the pan to rest for 5 minutes.
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.
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.
Wash down with a nip of Gleen Garioch Malt Whisky!