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:
- 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!
