22nd May 2020
Cider braised pork belly with haggis bon-bons
The recipe requires a process over two days in order to cider braise the pork belly, so much sure you allow enough time before you plan to cook this. It will be worth the wait!
22nd May 2020
The recipe requires a process over two days in order to cider braise the pork belly, so much sure you allow enough time before you plan to cook this. It will be worth the wait!
Ingredients
454g Simon Howie Original Haggis (available in Tesco and Sainsburys)
250g dried breadcrumbs
3 tbsp of flour
3 eggs, beaten
Vegetable oil
Method
Gently break up the haggis in a food processor by pulsing for a few seconds. Shape the haggis into individual balls, approx. 20-25g each.
Roll the balls in plain flour, dip in beaten egg mix and then coat in breadcrumbs. Repeat this step and cover with egg and breadcrumbs twice to ensure a good covering.
Ideally, cook in a deep fat fryer at 170°C or deep fry in a saucepan for approximately 2 minutes until golden brown.
Ingredients
454g Simon Howie Original Haggis (available in Tesco and Sainsburys)
250g dried breadcrumbs
3 tbsp of flour
3 eggs, beaten
Vegetable oil
Method
The preparation takes a little longer for this recipe so make sure you allow plenty of time to get your ingredients and start the process as these are split across two days.
Day 2
Day 1
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