Just What the Nurse Ordered
- 1 Cooking apple; peeled
- 3 Potatoes; peeled
- 1 Head broccoli; cut into
- -small
- ; florets
- 1 Haggis; cut into slices
- 2 Eggs; beaten
- 175 g Breadcrumbs
- 7 tb Olive oil
- 1/2 Onion; sliced
- 1 Lemon; juice of
- 1 Clove garlic; crushed
- 2 tb Milk
- 40 g Butter; plus 40g/1 1/2oz
- ; chilled butter
- ; cubes
- 50 ml Whisky
- 15 g Soft brown sugar
- 1 tb Honey
- Salt and pepper
1 Remove the core from the apple and cut into wedges. Cut the potatoes into
chunks and cook in a pan of boiling water for 12-15 minutes, or until
tender.
2 Add half the apple wedges to the pan halfway through cooking. Put a
steamer above the pan, fill with the broccoli florets and steam until
tender.
3 Dip the haggis slices into the beaten egg and then into 115g/4oz
breadcrumbs to coat.
4 Heat 2 tbsp olive oil in a frying pan, add the haggis and cook each side
for a few minutes until golden brown and cooked through.
5 Heat 2 tbsp olive oil in a small wok, add the onions and cook until
golden. Mix together the lemon juice, 2 tbsp olive oil and garlic, then
season, add the steamed broccoli and toss to coat.
6 Mash the apples and potatoes with the milk, spoon onto a plate and
arrange the haggis slices on top.
7 Sit the broccoli around the edge of the plate and serve with the fried
onions.
8 Heat 25g/1oz butter and 1 tbsp olive oil in a wok, add 55g/2oz
breadcrumbs and cook until golden brown.
9 Tip out the breadcrumbs, add the remaining apple wedges to the wok with
15g/ 1/2oz butter and soft brown sugar and cook until just tender and
browned.
10 Heat the whisky in a small pan and bring to the boil. Add the honey and
40g/1 1/2oz chilled butter cubes and whisk in.
11 Spoon the breadcrumbs into the bottom of a cooking ring, top with the
apple wedges, remove the cooking ring and pour over the whisky sauce.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley with Claire Goose
Recipe by: Celebrity Ready Steady Cook
chunks and cook in a pan of boiling water for 12-15 minutes, or until
tender.
2 Add half the apple wedges to the pan halfway through cooking. Put a
steamer above the pan, fill with the broccoli florets and steam until
tender.
3 Dip the haggis slices into the beaten egg and then into 115g/4oz
breadcrumbs to coat.
4 Heat 2 tbsp olive oil in a frying pan, add the haggis and cook each side
for a few minutes until golden brown and cooked through.
5 Heat 2 tbsp olive oil in a small wok, add the onions and cook until
golden. Mix together the lemon juice, 2 tbsp olive oil and garlic, then
season, add the steamed broccoli and toss to coat.
6 Mash the apples and potatoes with the milk, spoon onto a plate and
arrange the haggis slices on top.
7 Sit the broccoli around the edge of the plate and serve with the fried
onions.
8 Heat 25g/1oz butter and 1 tbsp olive oil in a wok, add 55g/2oz
breadcrumbs and cook until golden brown.
9 Tip out the breadcrumbs, add the remaining apple wedges to the wok with
15g/ 1/2oz butter and soft brown sugar and cook until just tender and
browned.
10 Heat the whisky in a small pan and bring to the boil. Add the honey and
40g/1 1/2oz chilled butter cubes and whisk in.
11 Spoon the breadcrumbs into the bottom of a cooking ring, top with the
apple wedges, remove the cooking ring and pour over the whisky sauce.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley with Claire Goose
Recipe by: Celebrity Ready Steady Cook
