Haggis Bon-Bons by John Quigley for Ramsay of Carluke
After the death of Robert Burns, in 1796, his friends got together to celebrate his life. Burns immortalised haggis in his famous poem Address to the Haggis, so it had to be the dish of choice.
This celebration has continued on the anniversary of his birthday, January 25, ever since and events are now held across the world where friends gather, recite his poetry, sing, drink whisky and of course eat haggis, the Great Chieftain o’ the puddin’ race.
However, nowadays we see chefs using haggis not just for Burns Night but throughout the year and in more creative ways than the traditional haggis, neeps and tatties. We have seen the invention of haggis lasagne and even haggis pakoras!
Below is a recipe from our good friend John Quigley, chef patron of the iconic Red Onion in Glasgow, who uses our own Ramsay’s award-winning haggis to create his delicious haggis bon-bons.
The Ramsay haggis, made to a secret family recipe, has won many awards over the years. It has the distinction of not only being used for Burns Night, but we were honoured for it to be used by Tom Kitchin, for a Saint Andrew’s Day dinner, at 10 Downing Street!
For more information about Ramsay of Carluke visit their website: http://www.ramsayofcarluke.co.uk/
Ingredients: Makes 20 bon-bons
500g Ramsay of Carluke Haggis
2 eggs, beaten
50g plain flour
100g panko or plain breadcrumbs
Vegetable oil to deep fry
Method
1 Break haggis roughly into 25g pieces.
2 Roll into balls and dredge in flour then egg then breadcrumbs.
3 Place in fridge to set for 1 hour 4 Pour the vegetable oil into a medium saucepan to a depth of about 6cm. Heat it 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, slowly lower the haggis bon-bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy.
6 Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.
7 Serve with ketchup or HP sauce.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article