Haggis Samosas

By Blog-Header aka Mairi Young

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As much as I love the traditional version my favourite way to serve haggis is within a Samosa wrapper. Coupled with a Thai Sweet Chilli dip I find it an eclectic crunchy fusion of cultures which work surprisingly well.

You can buy Samosa or Spring Roll wrappers from most Asian supermarkets or international food aisles in the supermarket. If you can’t find any then thin Tortillas would work just as well although you won’t get the same crunch.

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Add this to your shopping list:

  • 1 small haggis (approx 300g) 
  • 300g Turnip (swede) 
  • 300g Potatoes 
  • 4 spring onions 
  • Chopped parsley 
  • Salt & pepper 
  • 1tbsp dried chilli flakes 
  • 1 onion
  • 2tsp Wholegrain mustard 
  • 120ml whisky 
  • 2tbsp Creme Fraiche or Double Cream 
  • 20 Samosa Wrappers or 10 spring roll wrappers or 10 tortilla wraps 
  • 500ml Vegetable, Sunflower or Rapeseed Oil 
  • 1tsp corn flour 
  • 2tbsp water
  • 2tsp Dijon mustard

Step 1:

Cook the haggis according to packet instructions for approx 1hour 30mins at 180C.

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Step 2:

Meanwhile, peel the potatoes and turnip. Cut each into 1cm size cubes. Boil together in a pan of salted water for 20mins until tender but not falling apart. Drain & leave to cool until the haggis is ready.

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Step 3:

When the haggis is cooked remove it from the foil & pierce open the casing with a sharp knife. Discard the casing & spread the haggis out onto the foil to cool.1394116555

Step 4:

Meanwhile make the sauce. Fry the onion over a low heat in 1tsp butter and a little splash of oil for 10mins until translucent. Turn the heat up and add the whisky.

Step 5:

Let the sauce bubble furiously to reduce by one third then add the mustards. Turn the heat down and stir to combine. Add the crème Fraiche and season with salt and pepper. If you find the sauce is too thick add a little of the hot water from the pot of potatoes to thin. Remove from the heat to cool.

Step 6:

When the haggis has cooled, mix the potatoes, turnip, chilli flakes, haggis and whisky sauce together in a large bowl. Roughly chop the spring onion and parsley and toss it in. The mixture will feel dry but should be to avoid soggy Samosas.

Step 7:
Taste the mixture & add more seasoning if you think it needs it. This mixture will keep in the fridge, if covered, for approx 2-3days.
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Step 8:
When you are ready to cook heat the oil in a deep fat fryer, a wok or a deep frying pan.
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Step 9:

Samosa wrappers are already cut to size but I recommend using 2 wrappers for every Samosa since they are very thin. If you are using Spring Roll wrappers then you need to cut them into strips approx 3inches wide. Do the same with Tortilla wraps but discard the strips with rounded edges and then start wrapping:
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Step 10:

Mix together the cornflour and water then using your fingertips brush a little of it around the overhang of the pastry and fold it over the Samosa. Press down to seal. Set aside until you prepare the rest. These may seem incredibly fiddly but once you get the hang of it you can whip them up in minutes.

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Step 11:

Test the temperature of the oil using a preserving thermometer, it should read 175 – 190C. Alternatively toss a small chunk of bread into the oil. If it turns crispy brown within 60 seconds then the oil is ready.

Step 12:

Fry the Samosas in batches until golden. This will take approx 1-2mins each side. Drain on some kitchen roll & stash in a low oven if you are worried they will get cold while cooking the rest.

Serve with a little Thai Sweet Chilli Sauce for dipping and enjoy!

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