Haggis Spring Rolls with Sweet Potato and Ginger, Blackberry & Whisky Jus
INGREDIENTS
80gms (2.8oz) sweet potatoes, roughly chopped
Large pinch of ginger
8ml (0.4fl.oz) orange juice
Pinch of Salt
2gms (0.1oz) pepper
120gms (4.4oz) Stahly’s Haggis
1 spring roll sheet
1 egg yolk
2 stems of coriander
5 blackberries
8ml (0.4fl.oz) veal jus
12gms (0.4oz) butter
Cooked spinach
METHOD
PLACE THE GINGER, SWEET POTATO AND ORANGE JUICE IN A PAN AND SIMMER UNTIL TENDER. PUREE AND FINISH WITH CORIANDER JULIENNE. MAKE 2 THIN SPRING ROLLS FROM THE SPRING ROLL SHEET, SEAL WITH EGG AND ROLL TIGHTLY. DEEP FRY AND DRAIN WELL.
MAKE LAYERS WITH REMAINING HAGGIS AND THE SWEET POTATO PUREE IN A RING 5CM IN DIAMETER, 4CM HIGH.
TO SERVE
PLACE 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 THE BUTTER. DRIBBLE AROUND AND USE A MOUND OF SPINACH TO GARNISH.
RECIPE MAKES ONE SERVING, INCREASE INGREDIENTS AS REQUIRE
