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Haggis(recipes)
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Haggis fritters with roast vegetables (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



vegetable oil, for deep-frying110g/4oz haggis, diced1 tbsp sage, chopped110g/4oz self-raising flourenough fizzy water to make a battersalt and freshly ground black pepperFor the roast vegetables4 tbsp olive oil2 baby carrots2 slices of swede¼ leek, slicedsalt and freshly ground black pepperFor the sauce¼ pint beef stockdash of Worcestershire sauceknob of buttersalt and freshly ground black pepperdash of soy saucesplash of Scotch whisky



Method



1. Heat a pan one-third filled with vegetable oil, for deep-frying, until a breadcrumb will sizzle gently in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).2. For the roast vegetables, heat the oil in a pan until hot and roast the carrots, swede and leek over a medium heat for 10-15 minutes or until tender and slightly blackened.3. Mix the haggis, sage and flour together in a bowl. Mix in enough fizzy water to make a smooth batter and stir in the seasoning.4. Shape the mixture into small balls and then deep-fry in the hot oil for 3-4 minutes, or until cooked through and golden brown. Remove using a slotted spoon and drain on kitchen paper.5. For the sauce, heat the stock, Worcestershire sauce, butter, seasoning, soy sauce and whisky into a pan and simmer gently for up to 10 minutes, until reduced. Whisk occasionally. 6. Transfer the roast vegetables onto a serving plate and serve the fritters alongside.7. Drizzle the sauce over to serve.