I'd Kale For Some Haggis
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 tablespoons Olive oil
1 tablespoon Balsamic vinegar
Vegetable oil for deep frying
350 grams Haggis
225 grams Self-raising flour
250 grams Curly leaf kale, stalks removed and rinsed
6 Unpeeled whole garlic cloves
1 lrg Potato, peeled
3 Rashers dry cured streaky bacon, diced
2 tablespoons Double cream
1 Egg yolk
1 dsh Worcestershire sauce
150 ml Red wine
1 tablespoon Chopped onion
1 teaspoon Tomato puree
Salt and pepper

Preparation

1 Preheat oven to 220c/425f/Gas 7. 2 1 Mix together 3 tbsp olive oil and the balsamic vinegar. Fill a deep pan one third full with vegetable oil and heat. Break up the haggis and shape two-thirds to make five 'sausages'. 3 2 Place the flour in a bowl, add 300ml/ 1/2 pint water and mix to make a batter. Add the sausages, coat in the batter and deep fry until golden brown and cooked through. Drain on kitchen paper. 4 3 Add the kale to a large pan of boiling water and cook for 2-3 minutes until wilted. Drain the kale well. Serve the battered sausages with half the wilted kale and drizzle over some of the balsamic vinegar dressing. 5 4 Place the garlic in a pan of boiling water and blanch for 2-3 minutes. 6 Drain. Cut the potato into six pieces and use a small sharp knife to 'turn' cut off any edges to give a rounded shape - retaining the trimmings. 7 5 Par-boil the turned potatoes for about five minutes in a pan of boiling water and drain. Heat 1 tbsp olive oil in a frying pan, add the turned potatoes and garlic cloves and cook for 2-3 minutes until golden brown. 8 6 Place the potatoes, garlic and bacon on a baking sheet and cook in the oven for 6-8 minutes, or until browned and the bacon is crisp. Serve the roasted potatoes, garlic and bacon with the remaining kale. 9 7 Cook the potato trimmings in a pan of boiling water until tender and drain. Warm the double cream in a small pan, pour onto the boiled potato trimmings, add the egg yolk, season and mash. 10 8 Heat a frying pan, add the remaining haggis 'mince', cook for 2-3 minutes and add 2 tbsp water and a dash of Worcestershire sauce. Cook for a further 1-2 minutes and season. 11 9 Place a large cooking ring on a baking sheet and fill with the mince mixture. Spoon the mash over the top and bake in the oven for 10-12 minutes, or until golden brown. 12 10 Heat the red wine in a pan and simmer rapidly for about two minutes to reduce. Add the chopped onion, tomato puree and a dash of Worcestershire sauce and cook for a further minute. Season. 13 11 Carefully remove the potato topped haggis from the baking sheet and take off the ring, drizzle over the balsamic dressing and serve with the sauce.