Crispy fried haggis with chilli sauce and aioli

This recipe combines the traditional haggis with some exciting and punchy flavours to give it that modern edge.


2 slices speyside haggis

Tempura Batter:

4 tsp plain flour
4tsp corn flour
1 free range egg white
250ml chilled sparkling water


1 free range egg yolk
1 garlic clove
1 tsp lemon juice
50ml extra virgin olive oil
Saffron (optional)

Chilli Sauce:                                                          

1 red pepper (finely diced)
1 birdseye red chilli (finely diced)
25g dark brown sugar
25g red wine vinegar
200ml prepared chicken stock


To make the chilli sauce:

Gently sauté the red pepper and chilli until it’s soft. Add the sugar and vinegar and turn up the heat, reducing the mixture to a jam like consistency.

Next add the prepared stock and bring to the boil.

Using a stick blender, blend the mixture until smooth and pass through a fine sieve.

To make the aioli:

Blend all ingredients except for the olive oil in a food processor. Next pour a steady stream of oil slowly into the processor and add the saffron if you wish.

To make the batter:

Put the flour, cornflour and egg white into a mixing bowl. Gradually pour in the chilled sparkling water, whisking until smooth and creamy.

Here comes the messy bit! Lightly dust the haggis with flour, dip and coat in the batter and then gently place into a pre-heated deep fat fryer at 350⁰F. Fry until crisp with that brilliant golden brown colour.

Serve immediately with drizzles of chilli sauce and aioli. Delightful!

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