Post by minesamojito on Oct 5, 2012 17:36:56 GMT
I love to take slightly out of the ordinary ingredients and do something a little different and play a little with flavour combinations, something us food bloggers have the opportunity to do more than most.
While I’ve been working in Scotland recently, I just had to have a play with some haggis, so once I had caught my haggis in the wilds of Scotland and prepared them for cooking, I came up with the following recipe.
Slice a whole fennel bulb 0.5cm thick leaving the root on to hold together. Cook very slowly for around half an hour on a low temperature in a medium frying pan with the lid on in a little olive oil, with a chopped garlic clove and some thyme. When it’s really soft turn the heat up to brown and add a splash of good Scotch Whisky and cook until a tempting caramel brown, you will smell when it’s ready.
Set aside the cooked fennel, and brown off the slices of haggis in the same pan until brown and crisp on each side and remove, pop in a couple of slices of sourdough and toast both sides, this will soak up the lovely fennel and haggis flavours too.
Construct your crostini, place the bread on a plate, drizzle on a little olive oil, top with the fennel and then the haggis, season and serve with a wee dram of good Scotch.
Cheers
Marcus
