Fi’s Foodie Friday: Haggis nibbles, whisky cocktails and a birthday toast to Robert Burns. Sounds like a Burns’ Night party to me!
Haggis bon bons with whisky marmalade *
Makes approx 20 bon bons
600g of haggis
150g of flour
150g of Panko breadcrumbs 750ml of vegetable oil
Salt and pepper
150g of good quality orange marmalade 35ml of whisky
1 Roll the haggis into balls weighing 25g each.
2 In three separate trays, place the flour (seasoned), beaten eggs and Panko
3 Roll the haggis balls in one tray at a time, ensuring that you drain/dust off
any excess before placing in the next tray.
Place in the fridge to firm up for approx 30 mins.
4 When bread crumbed, put a large pan on to the heat with the oil. The oil must not come more than half way up the pan in order to
5 Mix together the marmalade and whisky and place in a small serving dish
in the fridge.
6 With a temperature probe, raise the oil to 160oC (alternatively, you
can pop a few breadcrumbs into the oil until they begin to sizzle)
7 When the oil is hot, pop the bon bons in for around 2 / 3 minutes or
until golden brown.
8 Serve hot with the whisky marmalade.
* Martin Wishart : The Guardian 24th January 2014
* KBPT: Recipe 24 19th January 2017