Recipe: Haggis Bon Bons with noodles and hoisin sauce
I was interested in doing a more creative take on haggis this year for Burn’s Night, although I suspect it may also be a controversial one with some people.
Haggis Bon Bons is haggis rolled into balls and then deep-fried in batter or, in this case, breadcrumbs.
Choosing the haggis can be important here, as you want a haggis that is easy to shape into balls. Some brands stay together well whereas others are more inclined to fall apart before frying.
I chose the Simon Howie brand, as it has always stayed well together for me when cooking, and this time was no exception. Form the haggis into balls, roughly the same size as you would for meatballs, either larger or small according to personal taste.
Secondly, the balls then need to be rolled in a combination of flour, eggs and batter or breadcrumbs. I chose Japanese-style panko breadcrumbs as I enjoy their taste and texture.
I have found the best procedure is to roll them in flour, then in egg, then in the breadcrumbs, then repeat the egg and breadcrumb stages again for better coverage and texture.
Whilst frying the haggis balls or bon bons, which takes about 8-10 minutes, I was cooking egg noodles and then warming up the hoisin sauce. In may case I fried the bon bons in sunflower oil.
Once everything is complete, lay out the noodles on a base, add the haggis bon bons and then drizzle or pour over the warmed hoisin sauce, acording to taste.
Note: professional photos are not the order of the day here, as I was focused on eating something enjoyable and didn’t want to spend too much time shooting it. So these are very quick shots from my mobile just to show the process.
Choose a haggis brand that will hold its shape
