The evening of copious whisky, haggis, bagpipes and poetry is nearly upon us! This year's Burns Night takes place on Friday, 25th January 2019.
When it comes to traditional Burns Night fare, it has to be haggis. Whether you want to take it up a notch and serve it on a silver platter to the sound of bagpipes really is up to you though!
However, boiled haggis isn't to everyone's taste.
As a modern alternative, why not try our recipe for these delicious haggis bon bons? With their crunchy outer coating and boozy whisky sauce, they're the perfect way to celebrate the life and works of the Scottish poet.
Haggis bon bons with whisky sauce
Makes 24 bon bons
Preparation time: 10 minutes + chilling
Cooking time: 15 minutes
- 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
- 1-2 tbsp whisky
- Vegetable oil for deep frying
1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
2. 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.
3. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
4. 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.
5. 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.
Recipe courtesy of Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes.