Haggis Scotch Eggs
After Burns night, I sought out some haggis, thinking they'd be cheap like Easter eggs after Easter Sunday. I was wrong, but I'd already set my mind upon making these, so I wasn't going to back out of it. I should stress that these take a lot of effort to do, as they are quite fiddly to make. It's much easier if you just have some haggis leftover to use. They make a great canapé or starter, and are best eaten hot, as the yolk oozes out, when cut in half.
For the inner:
300g Cooked Haggis (I put mine in an inch of water, wrapped in foil, in the oven at 180°C for 1h 45)
200g Mashed Potato
1 Small Red Chili (finely chopped)
Juice of a Lime
A small knob of ginger (grated)
1 Clove of garlic (crushed)
For the outer:
12 Free-range hens or duck eggs (I tried both, and preferred hens eggs, Burford Brown's are amazing)
Sunflower oil for frying
In a large mixing bowl, mix all the ingredients for the inner together, until it forms quite a solid consistency. It mustn't be crumbly, as it needs to hold together. I found it helped to crack an egg in there, and mix it in. The weights and measures are a rough estimate, so add more or less mashed potato as needed. Season to taste.
Lay out a bit of baking parchment on a tray, and flour lightly. Using two spoons, make tennis ball sized balls of the mixture and place them on the baking parchment. In the mean time, hard-boil the hens eggs for 6 mins (8 mins for ducks eggs), then run them under the tap in a pan to stop them cooking. Peel them, and set aside on some kitchen roll.
Get a little production line set up, by having your boiled eggs on the left, then the tray of balls, then a bowl with a beaten egg in, then a bowl with the breadcrumbs in, and a plate to put them on.
Flour your hands, so the mixture doesn't stick to your fingers, and make little bowls from the balls, and put the eggs into them, and then cover them with the mixture, so they have about a centimetre of mixture surrounding the egg in the middle. Roll them in the flour, and pat the excess flour off. Dip them in the beaten egg, making sure every bit of the balls are eggy. Roll them in the breadcrumbs, shake off the excess, and place them, ready to fry on a plate. Meanwhile, get heat up a saucepan with about half an inch of sunflower oil in.
You can check to see if the oil is hot enough by sprinkling a pinch of flour in the oil, and it should bubble vigorously. Do three or four at a time, and keep turning them until they are golden brown all over. When done, place them on kitchen roll to soak up any excess oil, and roll them around.
Serve on a plate with some aioli and a sprinkle of smoked paprika. The most satisfying part of the lengthy process is cutting them in half, and seeing the yolk ooze out. Happy days.