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Haggis Burger with Swede and Potato Chips
6 Portions

500-700g haggis
50g plain flour

12 slices buttered bread or bun
6 large flat mushrooms
180g good cheddar, sliced
2 large tomatoes, sliced

60g rocket or watercress leaves
1 Tbsp extra virgin olive oil
6 tablespoons of crowdie (Scottish curd cheese), creme fraiche or sour cream
6 small glasses of single malt whisky e.g. Oban (optional)

500g potatoes, peeled and cut into wedges
500g swede, peeled trimmed and cut into wedges
maldon salt and freshly ground pepper

Remove the skin from the haggis and slice the haggis into 6 slices.
Place the flour on a plate and season it with a little salt and
pepper. Dust the haggis in the flour and set aside until ready to

Place the mushrooms on a grill pan and cover them with slices of
Cheddar. Set aside until ready to cook.

Heat oil in a deep fryer, saucepan or wok to 160C. Dry the potato
and swede wedges thoroughly and fry them in batches in the hot oil
for 3 minutes so that they float to the top and are tender but not
crisp. Now heat the oil to 190C and fry the potato and swede wedges
in it for 3 minutes, so that they are crisp and golden. Drain them
on kitchen paper, season them with a little salt and keep them warm
until ready to serve.

Heat a little oil in a large frying pan over a moderate to high
heat. When the oil is hot add the haggis slices to it and fry them
for around 3 minutes on each side so that they are hot and cooked
through. Remove them from the pan and keep them warm until ready
to serve. While you are cooking the haggis. Preheat a grill to
medium-high and place the mushrooms under it. Cook them for around
5 minutes until they are soft and the cheese has melted.

Place a slice of bread on each plate, you may wish to put a little
chutney on the bread. Place a mushroom on each slice followed by
the haggis, tomato and a tablespoon each of crowdie, creme fraiche
or sour cream. Place a second slice of bread on each burger and
place handfuls of the rocket leaves on each plate drizzled with a
little olive oil. Distribute the chips among the servings and place
a small glass of whisky on each plate (optional). Serve.


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