No excuses now...
Ingredients
- 80 g black pudding
- 100 g streaky bacon
- 2 small onions
- 1 sprig of thyme
- 200 ml cream
- 50 g butter
- 50 ml white wine vinegar
- 100 g haggis
- polenta potatoes
- drizzle red wine vinegar
- drizzle olive oil
- handful of red chard, spinach and cos lettuce
- for the polenta potatoes – serves 4:
- 10 peeled and boiled potatoes – still warm
- 3 tblsp goose fat
- 1 sprig of thyme
- salt and pepper
Method
- Gently sweat the onions with the butter and thyme without colour until completely softened.
- Add the cream and reduce a little and set aside.
- Fry the chopped bacon and pudding in a pan.
- Crumble in the haggis and cook for 3 to 4 minutes.
- When nicely caramelised add a drizzle of red wine vinegar and olive oil to create a dressing.
- Serve with red chard, spinach and cos lettuce.
- Drizzle over with the onion cream.
- For the Polenta Potatoes – Serves 4:
- Preheat an oven to 180°C.
- Break the warm potatoes apart and dust with the polenta and mix gently.
- Place on a roasting tray with the goose fat, salt and pepper and thyme and roast for 20 minutes until golden and crispy, turning once or twice.
