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 Elaboration

  • Divide the haggis evenly into 8 x 50g balls and Pane with the flour, beaten then panko breadcrumbs and place in fridge until required for deep frying
  • Boil the whole artichoke in salted water until softening, remove from water, cut in half length ways and peel back the skin from the flesh. Place the skins in a dehydrator at 36c or very...

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 Elaboration

  • Divide the haggis evenly into 8 x 50g balls and Pane with the flour, beaten then panko breadcrumbs and place in fridge until required for deep frying
  • Boil the whole artichoke in salted water until softening, remove from water, cut in half length ways and peel back the skin from the flesh. Place the skins in a dehydrator at 36c or very cool oven for an hour. Once this has been done carefully deep fry the skins and reserve for garnish. Boil up the cream and add the flesh and continue to cook very gently until completely softened. Place the mixture in a food processor and blitz until smooth adding as much butter as necessary. Pass and keep warm for service
  • Wash and dry the kale and remove any stems, rip the leaves into smaller pieces and deep fry until crisp.
  • In a hot pan cook the pigeon on each side (Breast) for around a minute add a good knob of butter to the pan until it is beginning to brown and bubble, baste the birds for another minute then place up onto the neck end and baste the cavity for with butter for around a minute, remove form heat and allow to rest
  • Deep fry the haggis bon bons until crisp and golden
  • Take the breasts off the pigeon carcass and arrange on plate with the rest of the ingredients
  • Serve and enjoy

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Ingredients 4 persons
  • 2 whole oven ready pigeon
  • 250 g Jerusalem artichoke
  • 400 g haggis
  • 100 g kale
  • 2 eggs (beaten)
  • 200 ml double cream
  • Butter
  • Plain flour
  • Panko breadcrumbs
  • Salt
  • Pepper.
Recipes. The Cook & Chef Institute