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The Macsween Plant Pot

This show stopper "plant pot" starter layers our spicy haggis with a mushroom and whisky parfait for light starter that's sure to impress.

Prep: 20 mins Cook: 20 mins
4

Ingredients

For The Haggis Soil:

  • 300g MacSween Haggis

For The Parfait:

  • 500g Chestnut Mushrooms, Roughly Chopped
  • 4 Cloves Of Garlic, Roughly Chopped
  • 8 Banana Shallots, Roughly Chopped
  • 50g Unsalted Butter
  • 1 Teaspoon Thyme Leaves, Finely Chopped
  • 2 Sprigs Tarragon Leaves, Finely Chopped
  • 200ml Double Cream

For The Pickled Veg:

  • 350ml Red Wine Vinegar
  • 350ml Water
  • 1 Star Anise
  • 4 Cloves
  • 1 Cinnamon Stick
  • 250g Caster Sugar
  • 8 Baby Carrots, Cleaned
  • 4 Breakfast Radish, Cut In Half (Lengthways)
  • 4 Baby Turnips, Peeled & Cut Into Quarters

Method

For The Pickled Veg:

  1. In a small pot, bring the water & vinegar to the boil with the star anise, cinnamon & cloves. Once boiling whisk in the sugar & set aside to cool.
  2. 20 minutes before serving, submerge the baby vegetables in the pickle liquor. Remove the baby veg and pat dry with a clean, dry cloth ready to serve.

For The Haggis Soil:

  1. In a large, non-stick frying pan, fry the haggis over a medium heat until golden brown & crispy. Season with a pinch of salt & pepper.
  2. Tip the haggis “soil” onto a clean, dry cloth to remove any excess oil & keep in a warm place until ready to use.

For The Parfait:

  1. In a heavy based pot, fry the shallots, garlic, butter & thyme leaves until the shallots are soft & caramelised. Add the mushrooms & season with salt & pepper. Once the mushrooms are soft add in the double cream & the tarragon & leave to simmer for 5 minutes.
  2. Using a food processor or a stick blender, blitz the parfait mix until completely smooth & slightly aerated. Transfer to a piping bag & shake out any air pockets.
  3. Cut a hole in the end of the piping bag & pipe a 2-inch layer of parfait into the bottom of your serving dish then top with a layer of haggis soil & repeat until you reach the rim, ensuring that the top is a layer of soil. Top the parfait with the baby veg & serve with some warm crusty bread.
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