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:
  • 100 g curly kale
  • olive oil
  • 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

  • For the Clapshot:
  • 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.
  • The Finale:
  • 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!