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MasterChef Australia

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Episode 1 - Haggis, Neeps and Tatties


Fiona Grindlay

Haggis, Neeps and Tatties

Serves 4

 

Stock

3 tbsp olive oil

1 carrot, roughly chopped

1 stick celery, roughly chopped

1 onion, roughly chopped

2 cuts of osso bucco

2 bay leaves

1L water

 

Jelly

50ml whiskey

50ml water

1 tsp sugar

1 gold leaf gelatin, softened in cold water

 

Haggis

1 carrot

1 stick celery

1 onion

3 sprigs thyme

2 rashers bacon

3 tbsp olive oil

25g butter

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp cinnamon

1/2 tsp ground black pepper

1/2 tsp all spice

100g lambs kidneys, coarsely ground

100g lambs heart, coarsely ground

60g chicken livers, coarsely ground

75g chuck steak, coarsely ground

100g lamb shoulder, coarsely ground

1 tbsp Worcestershire sauce


50ml whiskey

250ml stock

1/2 cup rolled oats, toasted until golden

salt and pepper, to taste

 

Neeps and Tatties

300g turnip

300g potato

50g butter

250ml milk

 

Whiskey Sauce

250ml stock

1 sprig thyme

50ml whiskey

50ml cream

1 tsp lemon juice

1/2 tsp Dijon mustard

50g butter

salt and pepper, to taste

 

Garnish

Microherbs

 

  • To make the stock for use in the haggis and the whiskey sauce, place olive oil in a large, deep frypan and set over medium-high heat. Add carrot, celery, onion osso bucco and bay leaves and cook, stirring occasionally until caramelised., about 20-30 minutes. Add water, bring to a boil and allow to boil until reduced by half. Remove from heat, strain and set aside.

 

 

  • To make the jelly, place whisky, water, sugar and gelatin in a small pan. Bring to the boil then pour into a shallow tin and put in fridge to set, about 20 minutes. Remove from fridge and cut into small cubes.

 

 

  • Meanwhile, to make the haggis, place celery, onion, thyme and bacon into a blender and blend until fine.

 

 

  • Place olive oil and butter in a large saucepan and set overmedium heat. Add in the celery and bacon mix from blender and stir. Add nutmeg, ground cloves, cinnamon, ground black pepper and all spice and stir until aromatic and oil bubbles. Add the coarsely ground kidney, heart, liver, steak and lamb and cook until brown. Add worcesterchiresauce, 30ml whisky and stock and continue cooking, adjusting heat to keep it at a simmer, until beginning to dry out but still moist. Remove from heat, add remaining 20ml whiskey, toasted oats, stir and season. Set aside, keeping warm.

 

 

  • Meanwhile, to make the neeps and tatties, peel potatoes and turnip and add to a saucepan of boiling salty water. Cook until soft. about 25 minutes. Drain and separate potatoes and turnips into separate saucepans. Set each over medium heat, add 25g butter and 125ml milk to each saucepan. Mash potato to a smooth puree and turnips to a coarse mash. Set aside, keeping warm.

 

 

  • To make the whisky sauce, place stock and thyme in a saucepan and set over high heat until reduced by half. Add cream and whisky and continue to simmer, until reduced to about 100ml. Add lemon juice and mustard and remove from heat. Whisk in butter, one piece at a time. Season.

 

 

  • To serve, place a large spoonful of haggis, mashed potato and mashed turnip in a circle on each serving plate. Pour the whiskey sauce into the middle. Garnish with micro herbs and a few cubes of whisky jelly.

 


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