Did you know that 2015 is Scotland’s Year of Food and Drink? Scotland is renowned for its unique produce and the Cairngorms National Park is the perfect place to enjoy the very best of it. To celebrate the wonderful produce available in the National Park, each month we will be asking local businesses to tell us about a favourite recipe that features locally sourced ingredients.
This month we’ve asked Raynor Muller, Head Chef at Muckrach Hotel, to come up with something delicious and local. Muckrach is a country house hotel near Grantown on Spey. Having undergone an extensive renovation project the hotel opened in April 2015. Set in 10 acres with spectacular mountain views, Muckrach has 11 individually designed bedrooms and is the perfect place to relax after a day walking in the hills or exploring the area.
Food wise, this team know what their customers want, and Head Chef Rayner Muller has worked hard to create a menu of home-style good food with a twist. Using fresh, local and homemade produce from the best producers; (and served by lovely people of course!) visiting Muckrach promises to be a real treat.
Grants of Speyside Haggis Bon Bon’s, Arran Mustard Mayonnaise, Crispy pancetta
1 stick Grants Haggis
200g plain flour
200g fine bread crumbs
4 whole eggs
3 tablespoons Arran Wholegrain mustard
6 thinly sliced pancetta
50g Wild garlic leaves
Rapeseed oil for dressing
Smoked Maldon sea salt for seasoning
- Preheat your oven to 180 degrees.
- Roll out 18 haggis balls.
- In 3 different bowls have your flour, breadcrumbs and eggs in each. Coat your haggis first in the flour and then in the eggs and lastly into the breadcrumbs. You may want to reshape them into balls after the breadcrumbs to keep them looking the same.
- Preheat your deep fat fryer 180 degrees.
- Mix your wholegrain mustard and mayonnaise together and set aside.
- On a baking tray place you pancetta on baking paper and bake in the oven for around 8 minutes or until golden and crispy. Once done place onto kitchen towel to drain any excess fat.
- Begin cooking off the haggis balls in the fryer until golden and crispy and place onto kitchen towel. Cook them off in batches to allow evenly cooked. Season with salt.
Have your six plates set out on your work surface and using a spoon drag a line of the Mustard mayonnaise in the middle of the plate. Place 3 Haggis Bon Bon’s along the mayonnaise and break the crispy pancetta in half and position them standing up between the haggis. Garnish with a few dressed wild garlic leaves and serve.
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