Haggis (Ha-Guess) its Risotto by 21212, Edinburgh
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
HP MAYONNAISE
50g HP Sauce
100g Mayonnaise
1tbsp stock syrup
AUBERGINE PURÉE
One aubergine
One bulb of garlic
100ml Water
50g Vegetable trimmings if available
ONION COMPOTE
One white onion Julien
4 tbsp olive oil
1 tbsp of white & black sesame seeds
1 tbsp cumin seeds
RISOTTO
300g pudding rice
300g cream
400ml stock
50g onion & garlic finely diced
Salt & pepper
2 tbsp of olive oil
TO ASSEMBLE RISOTTO
150g haggis
grated
4 tbsp muesli
200g Isle of Mull cheddar grated.
Head Chef Paul Kitching and his partner Katie O’Brien moved to Edinburgh and opened 21212, a restaurant with rooms, in May 2009. In January 2010, only eight months after opening, the restaurant received a Michelin Star, making 21212 the only Michelin-starred restaurant with rooms in Edinburgh to date.
21212 soon became a leading restaurant in ingredient innovation and while Paul’s creations yield unexpected combinations, the deep thought given to the balance of each dish ensures flavours that complement rather than compete.
For more information visit: www.21212restaurant.co.uk
Method:
For the HP Mayonnaise:
- Mix all ingredients together and store for later use.
- For the aubergine puree:
- Dry roast one aubergine until soft. At the same time, heat the water and soften the garlic and vegetable trimmings.
- Once the aubergine is soft dice and add to the garlic and trimmings.
- Cook out then blitz and pass through a sieve. Season and save for later.
For the onion compote:
- Add all ingredients to a pan with a lid and cook out slowly on a low heat, occasionally stirring.
For the risotto
- Add all ingredients to a pan and cook until rice the is al dente.
- Once the rice is cooked, add the haggis and cheddar.
To assemble risotto:
- A selection of soft vegetables, for example steamed pak choi, mushrooms or shallots.
To plate:
- Put a dot of the HP mayonnaise in the bottom of each dish with some onion compote resting on top.
- Reheat the risotto, vegetables and aubergine sauce.
- Place the risotto on top of the compote and then the vegetables on top of the risotto.
- To finish, add some of the muesli, a drizzle of olive oil, and aubergine sauce.
