Haggis Mille Feulle
INGREDIENTS
425gms (15oz) Stahly’s Haggis
100gms (3.5oz) black pudding
50gms (1.8oz) pre-sliced thin Pancetta
60gms (2.1oz) leeks
50gms (1.8oz) puff pastry
150gms (5.3oz) potatoes
150gms (5.3oz) swede (turnip)
50ml (1.8fl.oz) scotch whisky
100ml (3.7fl.oz) fresh double cream
25gms (0.9oz) onion
2.5g (0.1oz) seasoning
METHOD
PRE-HEAT OVEN TO 180ºC (360ºF). FIRSTLY TRIM LEEKS AND WASH. CUT INTO THIN JULIENNE STRIPS. WASH AGAIN, DRY WITH A CLOTH, MIX SOME SALT AND A LITTLE OLIVE OIL, PLACE ON A TRAY AND DRY OUT IN A WARMER DRAWER IN THE OVEN.
LAY THE STRIPS OF PANCETTA OUT ONTO A TRAY AND BAKE IN OVEN UNTIL THEY BECOME CRISP. FORM THE HAGGIS INTO RINGS ABOUT 2.5CM (1 IN) THICK (YOU WILL NEED 2 PIECES PER PORTION). SLICE THE BLACK PUDDING INTO RINGS BUT YOU WILL ONLY NEED ONE PER PORTION. PEEL AND COOK POTATOES AND MAKE A VERY DRY MASH. PREPARE THE SWEDE (TURNIP) IN THE SAME MANNER, KEEPING THEM SEPARATE. PLACE THE WHISKY, CREAM AND A KNOB OF BUTTER INTO A SAUCEPAN, HEAT UNTIL SAUCE BECOMES THICK, REMOVE FROM HEAT AND LEAVE TO ONE SIDE.
USING STAINLESS STEEL RINGS OF ABOUT 6.4CM (2 IN) DIAMETER AND APPROXIMATELY 5.1CM (2 IN) IN DEPTH, ASSEMBLE THE DISH WITH THE BLACK PUDDING AS A BASE, HAGGIS, SWEDE (TURNIP), HAGGIS AND POTATO.
ONCE THEY ARE ALL IN RINGS PLACE ONTO A BAKING TRAY AND COOK FOR 30 MINUTES IN THE OVEN. CUT OUT RINGS OF PUFF PASTRY TO FIT THE TOP OF THE HAGGIS MILLE FEUILLE AND COOK IN OVEN UNTIL GOLDEN BROWN.
TO SERVE
PLACE MILLE FEUILLE IN THE CENTRE OF THE PLATE AND TOP WITH THE DRIED LEEKS AND ONE STRIP OF CRISP PANCETTA. PLACE PUFF PASTRY ON TOP OF THAT AND SPOON THE CREAM SAUCE AROUND THE OUTSIDE OF THE HAGGIS.
SERVES 6.
