Haggis Bon Bons With Whisky Sauce Recipe

Name: Haggis Bon Bons With Whisky Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Ingredients: 300 g haggis; 50 g plain flour; 1 tsp smoked paprika; 1 large essential Waitrose British Free Range Egg, lightly beaten; 100 g panko breadcrumbs; 5 tbsp mayonnaise; 2 tsp wholegrain mustard; 2 tbsp whisky (approx. 1 - 2 tbsp); Vegetable oil for deep frying

Angela Hartnett prepares this recipe for Nick Grimshaw and guests Ewan McGregor & Charley Boorman on episode 21, season 7 of Dish, the Waitrose podcast. It’s served with three types of pâté: our Smoked Mackerel Pâté and Pâté de Campagne, and Findlater's Chicken Liver Pâté. To follow, they enjoy a tomahawk steak with spicy dipping sauce and French fries. Nick serves negronis (swapping gin for Tequila) and Pentire Non-Alcoholic Coastal Spritz, then the meal is paired with Journey's End Sir Lowry Cabernet Sauvignon and Brewdog Wingman Alcohol Free Session IPA.

4 out of 5 stars(1) Rate this recipe

Makes24
CourseAccompaniment
Prepare10 mins
Cook15 mins
Total time25 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g haggis
50g plain flour
1 tsp smoked paprika
1 large essential Waitrose British Free Range Egg, lightly beaten
100g panko breadcrumbs
5 tbsp mayonnaise
2 tsp wholegrain mustard
2 tbsp whisky (approx. 1 - 2 tbsp)
Vegetable oil for deep frying

Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.
Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder