Haggis Crepes with Whiskey Cream Sauce (copied from a starter my local pub used to do)
1 haggis (Morisons sell one by the Haggis Company which is very good)
some medium cheddar (grated)
pancake batter (everyone has a slightly different recipe, just remember it's thin batter not thick like for American pancakes)
110g plain flour
250ml milk or milk and water mixed
whiskey cream sauce
salt and pepper
whiskey to taste (I use about half a small sherry glass full)
Steam the haggis for 45 mins (or follow directions on the packet).
Mix up the pancake batter at least 30 mins before use by adding everything together and beating gently. Leave to stand in a cool place.
Heat an omlette pan with a little oil in the bottom and place in enough batter to thinly coat the bottom. Fry until golden on one side and then toss and do the other side. (I made all mine in advance and left them sitting between greaseproof paper - they do not have to be kept hot).
To make the sauce mix all the ingredients together except the whiskey and hit gently on the stove. Add the whiskey when warm and bring to simmering point. Keep simmering until it has thickened. (To avoid lumps from the corn flour use a balloon whisk when stiring the sauce).
Place a crepe in an oval serving dish so that it covers the bottom and sits over the sides.
Spoon the cooked haggis onto the crepe.
Ladle over a little of the sauce.
Fold the edges of the crep over the haggis.
Ladle over more sauce and sprinkle a little cheese over the top.
Place under a grill until the cheese is colouring.
Makes between 6 and 7
Main: Pork Medallions with Apricot and Porchini stuffing
Dessert (both from the Taste website):
Dark Chocolate Fudge Cake with Raspberries
Wine Soaked Cherries and Pears Over Toasted Madeira Cake (I used a vanilla pod rather than the star anise and it worked well).