Gateau of Haggis
INGREDIENTS
2 potatoes
Double cream to taste
60gms (2.1oz) turnip
100gms (3.5oz) Stahly’s Haggis
10ml (0.4fl.oz) veal jus
10gms (0.35oz) butter
3ml (0.1fl.oz) single malt whisky
Picked chervil
METHOD
PEEL AND CUT POTATO AND TURNIP INTO CYLINDRICAL SHAPES AND STEAM COOK UNTIL TENDER. LAYER UP A RAMEKIN WITH THE TURNIP, HAGGIS AND POTATO.
WARM THROUGH IN OVEN OR BAIN MARIE, TURN OUT ONTO PLATE, QUENELLE A LITTLE TURNIP AND PLACE ON TOP.
FOAM UP WHISKY SAUCE (VEAL JUS, BUTTER, DOUBLE CREAM AND WHISKY) AND POUR AROUND BEFORE GARNISHING WITH PICKED CHERVIL.
RECIPE MAKES ONE GATEAU, INCREASE INGREDIENTS AS REQUIRED.
