Tasty recipies and tips from local chefs

Crieff and Strathearn offers a diverse range of talented and experienced chefs. Each month they will be on hand to demonstrate and share tasty and exciting recipies incorporating the very best of local produce.

Where & When

The market is at St. James Square in Crieff the second Saturday in every month from April through to October. Plus a special festive market in the run up to Christmas.

This Month's Recipe:

Haggis balls with honey & Famous Grouse whisky sauce

by Neil McLean, Executive Chef, Crieff Hydro

Serves: 4

350g venison or lamb haggis; 4 medium free range eggs, beaten; 175g plain flour; 10 slices of stale white bread, crusts removed; 150ml, cold pressed rapeseed oil, for shallow frying; 1 tbsp local honey; 50ml Famous Grouse whisky; 500ml whipping cream; salt and freshly ground black pepper

Method
First make the haggis balls. Roll the haggis into 12 small pieces, cover and chill for 30 mins.
Put the beaten egg in a shallow dish, and sieve the flour on to a plate.
In a food processor, blitz the bread into fine crumbs.
Roll the haggis balls in flour to lightly coat, then roll in the egg and finally in the breadcrumbs.
Heat the oil for shallow frying in a medium frying pan until hot and fry the haggis balls in 2 batches for about 10 mins, turning, until golden all over and thoroughly heated through. Drain and keep warm.
For the sauce, put the honey, whisky and cream in a small saucepan. Heat gently, stirring, until melted together, then raise the heat, bring to the boil, and reduce until the sauce is thick enough to coat the back of a spoon. Season to taste.

To serve, drizzle the sauce over the haggis balls and serve immediately.