80gms
(2.8oz) sweet potatoes, chopped
Large pinch of ginger
8ml (0.4fl.oz) orange juice
Pinch of salt
2gms (0.1oz) pepper
120gms (4.4oz) haggis
4 spring roll sheets
2 egg yolk
8 stems of coriander
20 blackberries
8ml (0.4fl.oz) veal jus
12gms (0.4oz) butter
Cooked spinach
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Place
the ginger, sweet potato and orange juice in a pan and simmer
until tender. Puree finely and finish with Coriander Julienne.
Make 2 thin spring rolls from the spring roll sheet, seal
with egg and roll tight. Deep fry and drain.
Make
layers with remaining haggis and the sweet potato puree in
a ring 5cm in diameter, 4cm high. Reheat through in the oven.Place
the haggis in top left-hand corner, stand the spring rolls
crossing on the haggis. Garnish with the blackberries and
finish with the whisky jus, montied with butter. Dribble around
and use a mound of spinach to garnish.
Recipe
makes one spring roll, increase ingredients as required.
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