Derek Johnstone recipe: Haggis bon bons with Arran mustard
Recipe: Haggis bon bons with Arran mustard and Glenkinchie whisky mayonnaise
This is a firm favourite on the menu at the Golf Inn among hungry golfers coming in off the course. The sweet creaminess of the locally produced Glenkinchie whisky is a perfect match for the spicy, crunchy haggis and the tangy mustard mayonnaise. Wonderful with a glass of beer or a dram of your choosing.
Ingredients
- 5 tbsp pasteurised mayonnaise
- 2 tsp Arran mustard
- 30ml Glenkinchie whisky
- 360g finest quality haggis
- 100g seasoned flour
- 3 free-range eggs, beaten
- 200g pinhead oatmeal
- vegetable oil
- salt and pepper
Serves: 4 Difficulty: Medium Time to cook: 20 mins
Method
1. Mix the mayonnaise, mustard and whisky in a bowl and place in the fridge until needed.
2. Roll the haggis into 24 individual balls (approximately 15g each).
3. Arrange the flour, beaten eggs and pinhead oatmeal into three separate bowls.
4. Dip each haggis ball into the flour then the beaten egg and finally into the oatmeal and put to one side.
5. Carefully heat the vegetable oil in a deep fat fryer or a deep pan until it reaches 170C.
6. Place the individual haggis balls into the hot oil to deep fry for four minutes then drain on kitchen paper and season lightly with salt and pepper.
7. Serve straight away with a generous helping of the mustard and whisky mayonnaise.