Gary Maclean's Crispy Fried Haggis
Crispy, fried Simon Howie Haggis with red onion chutney, mashed tatties and roasted turnip.
Professional Masterchef Champion and National Chef of Scotland Gary Maclean cooks up a dish very similar to the dish that got him through to the Masterchef Finals and yet simple enough to be tackled at home as a delicious alternative to haggis, neeps and tatties.
10 minsCooking Time
20 - 30 minsServes
What you'll need
1 Simon Howie 454g Haggis (Original, Vegetarian or Gluten Free)
4 sheets Filo Pastry
1 Egg for egg wash
3 sprigs Thyme
250g Potatoes (2 large potatoes)
25g Unsalted butter
For the red onion chutney:
20mls Vegetable oil
3 Red onions (sliced)
3 sprigs Thyme (picked and chopped)
50mls Port or red wine
1 tbs Redcurrant Jelly
2 tbs Vinegar
Putting it all together
2. Roll into 15cm lengths approx 10mm thick tubes.
3. Half the sheets of filo pastry and egg wash, lay on the haggis and roll up tightly.
4. When you are ready to serve shallow fry your pastry wrapped haggis until crisp, turning frequently.
1. Peel and cut the turnip into small dice.
2. Place into a pan with the butter and herbs and slowly cook.
3. Baste the turnip with the butter.
4. Cook until turnip starts to caramelize.
1. Boil potatoes in salted water until cooked.
2. Drain and dry out on the hob.
3. Beat in the butter add the nutmeg and season to taste.
1. In a thick bottomed pan, heat the oil, add the sliced red onion and cook down gently for 10 minutes.
2. Add the port, redcurrant Jelly and the chopped thyme.
3. Cook till reduced and sticky.
Pipe or spoon the mash on to the plate. Slice the haggis and place on top. Serve with the turnip and onion marmalade and gravy if desired.