Gary Maclean's Haggis Yorkshire Pudding
Haggis Yorkshire pudding with onion gravy and pea puree
Gary Maclean, Professional Masterchef Champion and Scotland's National Chef reinvents the National dish by combining it with the Sunday Roast staple Yorkshire Pudding.
10 - 15 minsCooking Time
30 - 40 minsServes
What you'll need
1 cup Eggs
1 cup Plain flour
1 cup Milk
50g Butter (unsalted)
Salt and pepper
1 Carrot finely diced
150ml Red wine
1 tsp Plain flour
3 sprigs Thyme
300ml Brown chicken stock
Putting it all together
2. Wrap the haggis bung in tin foil and simmer for 70 mins until the haggis is piping hot.
2. Put a little oil in each of your tins and place in the oven until the fat is really hot and beginning to smoke.
3. Meanwhile combine the ingredients and beat to form a batter of the consistency of double cream. To do this pour the milk and eggs into a large bowl then gradually add the sieved flour.
4. When the oil is smoking pour in the batter don't over fill.
5. Cook for about 20-25 minutes by which time they will be puffed up and crisp.
2. This should only take a few minutes, as soon as the water comes back to the boil remove the peas and blend in the food processor with the 50g of butter.
2. Add the onions with a little oil to a wide bottomed pan and place onto the heat. To caramelise the onions this is a long and slow process, you are trying to colour the onion without high heat this give you the best flavour.
3. Whilst the onions are caramelising you can start to dice your carrot, once the onions have achieved good colour add the finely diced carrots.
4. Add the red wine and boil until the wine is half gone, sprinkle the flour in and then add the brown stock, thyme and reduce until it thickens.