Haggis Scotch eggs with Irn-Bru dip
- FOR THE DIP
- 1 red onion, chopped
- 2tbsp rapeseed oil
- 200g tomato ketchup
- 50ml red wine vinegar
- 200ml Irn-Bru Sugar Free
- 2tbsp Worcestershire sauce
- FOR THE SCOTCH EGGS
- 9 medium eggs (at room temperature)
- 600g Simon Howie Original Haggis
- 1tbsp milk
- 150g fresh breadcrumbs
- Sunflower oil, for frying
- Salad, to garnish
For the dip, fry the onion in the oil on a medium heat for 5 mins. Add the ketchup, red wine vinegar, Irn-Bru and Worcestershire sauce. Simmer for 3-4 mins. Set aside.
Next, put 6 of the eggs in a pan of simmering water and cook for 6 mins. Drain, then place in iced water until cold to the touch. Crack and peel away the shells, taking care to keep the eggs whole.
Beat 1 egg and mix with the haggis, breaking it down with the back of a fork. Roll into 6 balls. Place each ball on clingfilm, lay more clingfilm on top, then roll out into flat, 20cm rounds.
Remove the clingfilm from 1 haggis round. Wrap the haggis around 1 of the boiled, peeled eggs - use wet hands to shape the mixture, moulding it tightly to the egg, and sealing the edges together to close up any gaps. Repeat with the remaining boiled eggs and haggis.
Whisk 2 eggs with the milk and put in a shallow bow. Put the breadcrumbs on a plate. Dip each Scotch egg into the egg mixture, rolling to coat, then roll in the breadcrumbs. Chill in the fridge for 30 mins, to firm up.
Heat the sunflower oil in a deep-fat fryer or deep pan to 160C, or until a cube of bread dropped in turns golden in 40 secs. Fry 2 eggs at a time for 9-10 mins until golden. Drain on kitchen roll, slice in half and serve ½ egg per person with a salad garnish and Irn-Bru dip.