Recipe

An Indian inspired twist to a classic Scottish staple!

Serves: 4 people   |   Prep time: 50 minutes   |   Cooking time: 60 minutes

Scottish   |   Starter

  

Ingredients

• One small haggis cooked following package instructions
• Batter 200g Plain Flour
• 2 tsp Chilli Powder
• 2 tsp powdered Cumin
• 2 tsp powdered Coriander
• Pinch Salt
• 200ml Natural Yogurt
• 100ml Iron Brew
• Half a Lemon
• Oil for deep frying
• Iron Brew dip
• 300ml Iron Brew
• 250ml of Mayo

  

Method

1. Wrap the haggis in foil and cook in a large pan of boiling water as per the pack instructions.
2. Drain the pan then open the haggis and divide into 8 balls.
3. Mix the flour with the spices in a large bowl, add the lemon juice, yoghurt and Iron Brew & stir through to give a smooth tempura batter.
4. For the Iron Brew dip add 300ml Iron Brew to a sauce pan and reduce to a syrup cool, then mix with 250ml of Mayo & season to taste then set aside.
5. Heat up the deep fat fryer.
6. Coat the Haggis Balls then cook off the Pakoras in the hot oil until golden & crispy.
7. Pat dry on kitchen towel then serve with the dip!