Burns Night - Haggis Arancini for Two

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  You will need:

  
  

  • 1 Haggis (the size that feeds 2-3 people)
  • A ball of mozzarella 
  • 100 g of flour 
  • 1 egg
  • Stale bread or pre made breadcrumbs 
  • Salt and pepper
  • Vegetable oil

  
  

  How to cook it:

  1. Start off by cooking the haggis according to the packet instructions, and then allow it to cool. 
  2. Once the haggis has cooled cut a small piece of mozzarella and wrap it in haggis, forming a cheesy haggis ball.
  3. I like to make my own breadcrumbs mainly because it uses up some old bread I have usually got laying around. To do it cut up the stale bread into chunks and place them in a 180 ^oC oven until golden brown and dry all the way through (30 - 60 minutes depending on the size of your chunks of bread). Then when the bread is cooled, blitz it up in a food processor but don’t make the crumb too fine - you don’t want bread dust!
  4. On 3 separate plates put the flour, beaten egg and the breadcrumbs, remembering to season the flour. 
  5. When “breadcrumbing” the bread will not stick to the meat but will stick to the egg, unfortunately the egg will not still to the meat either but it stick to the flour which will stick to the meat.  So with that said, roll your haggis balls in the flour then into the egg and finally roll them into the breadcrumbs fully covering the ball in each coating. -To make them extra crunchy reroll the balls in the egg and back into the breadcrumbs.  
  6. Heat up vegetable oil (2 cm deep) in a frying pan until it’s hot. - To tell whether the oil is hot enough drop in a breadcrumb, if it starts sizzling the pan is at the right temperature. Place the haggis balls in the oil and fry on all sides until they are completely golden (shallow frying). Alternatively you can deep fry the balls until golden).

  
  

  -Serve with green salad, maybe some potato wedges and a wee dram of whisky.-