Monday, 10 January 2011

H is for... Haggis-in-the-hole with Highland Park whisky sauce

Toad-in-the-hole is cheap, filling and proper, old-fashioned winter comfort food. I am a big fan of haggis and for last year's Burns' Night we bought a really delicious haggis from Chadwicks and so it was to Chadwicks again that I went for H night. I bought a very small haggis and baked it in the oven - simply remove the outer plastic wrapping, prick the pudding all over with a fork and wrap it in foil. Pop it in the oven at 200 C (180 C Fan) for one hour. Once it's done, unwrap the foil and cut open the haggis skin to allow the steam to escape and leave to cool.


Preheat the oven to 200 C (180 C Fan)

4 oz/ 100 g plain flour
pinch of salt
half a pint of milk and water (1/4 pt milk plus 1/4 pt water)
2 eggs 
1 small haggis, baked as above
A couple of tbsp goose fat, dripping or lard (or oil if your cholesterol dictates it)

To make the batter, simply sift the flour with the salt, add the milk and eggs and whisk it all together until it is the consistency of double cream. Leave the batter to rest for 15 minutes. In the meantime, roll the haggis into small balls and place some fat in each of your custard pots or a muffin tray would work well too if you don't have any. Pop the pots/ tin in the oven until the fat is hot and slightly smoking. Pop in your haggis balls and place the pots back in the oven for 5 minutes. Top the pots up with the batter and bake for 20 - 25 minutes or until the haggis-in-the-hole has puffed up and turned golden brown.

Highland Park sauce

You don't have to use Highland Park whisky, any whisky will do just fine.

A generous splash of Highland Park whisky
1/4 pint of fresh poultry stock (I used goose, as I had some I'd made from G night's bones)
1 tbsp Dijon mustard
1/4 pint of double cream
Salt and pepper

Heat all the ingredients together in a saucepan, taste for seasoning and pour over your haggis-in-the-hole.

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