Haggis spiced bon-bon
by Chris Bryden (Development Chef at Baxterstorey Scotland)
Ingredients
1200g Legghorn Mince
100g pinhead oatmeal (lightly toasted in dry pan)
2 small onions (finely diced)
3 garlic cloves (minced)
2tsp ground allspice
1tsp ground coriander
1½tsp ground nutmeg
1tsp ground cinnamon
1½tsp black pepper
1 tbsp fresh thyme
2bsp fresh parsley leaves (chopped)
2tsp salt
2 large eggs
100g fresh breadcrumbs (adjust to bind as needed)
Optional Ingredients
Crispy chicken skins – from 500g raw chicken skin
Carrot peel gel –
Cooking Process
- In a dry frying pan toast the oats over medium heat for 2-3 minutes until lightly golden. Set aside.
- Gently cook the onions and garlic in 1 tbsp oil until soft but not coloured. Cool slightly.
- In a large bowl, combine the Legghorn mince, cooked onion, toasted oats herbs, spices, eggs, salt and breadcrumbs. Mix thoroughly until uniform and sticky. Add more breadcrumbs if needed for shaping.
- Roll into 20 bon bons (about 60g each). Place on a tray and chill for at least 30 mins to firm up.