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Haggis tempura on root vegetable salad with whisky and mustard dressing

Eadie Manson from Great Food Live
Eadie Manson's tasty haggis in a light crisp batter is perfectly complemented by a crisp colourful salad and flavoursome dressing

Haggis tempura on root vegetable salad with whisky and mustard dressing

Method

1. Shape the haggis into small chestnut-size balls.

2. For the tempura batter: place flour and cornflour in a bowl, add the mineral water and whisk to combine.

3. Dust the haggis with flour then dip in the tempura batter.

4. Heat the oil in a deep-fat fryer. When hot add the haggis and fry until crisp and golden. Drain and season with salt and pepper.

5. For the salad: place the carrot, turnip and pak choi in a bowl. Add the chives and frisée leaves.

6. For the dressing: heat the whisky in a pan and bring to the boil. Cook steadily to cook off all the alcohol.

7. Pour the whisky into a bowl and whisk in the mustard and the vinegar. Gradually add the olive oil, whisking constantly until smooth. Season with salt and pepper. Pour half over the vegetables and allow to stand for a few minutes.

8. To serve: place a small mound of salad on the centre of the plate, top with the haggis tempura and drizzle with the remaining dressing.

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Serves: 2

Prep: 15 min
Cook: 15 min

Ingredients
100g haggis

For the tempura batter

50g plain flour
50g cornflour
100ml sparkling mineral water
Flour, to dust
oil, for deep frying

For the salad

1/2 carrot, very thinly sliced in to julienne
50g turnip, very thinly sliced into julienne
1/2 head pak choi, finely shredded
1 tbsp snipped Chives
few frisée leaves